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Crispy Rice Veggie Bowl

Golden crispy rice topped with roasted vegetables and a bold spicy sauce for a vibrant, satisfying plant-based meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Asian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crispy Rice Base
  • 3 cups cooked jasmine rice day-old preferred
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp garlic powder
Roasted Vegetables
  • 1 red bell pepper sliced
  • 1 zucchini sliced
  • 1 cup broccoli florets
  • 1 cup shredded carrots
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Spicy Sauce
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp honey or maple syrup
  • 1-2 tsp sriracha

Equipment

  • Large skillet
  • Baking sheet
  • Mixing bowls
  • Spatula

Method
 

  1. Preheat oven to 400°F and roast vegetables for 18–22 minutes.
  2. Heat oil in skillet and press rice into an even layer.
  3. Cook 6–8 minutes until crispy, flip and cook 3–4 more minutes.
  4. Whisk together sauce ingredients.
  5. Assemble bowls with rice, vegetables, and sauce.

Notes

Store components separately for best texture when meal prepping.