Steamed Rice & Vegetable Bowl

Steamed vegetable and rice bowl with edamame, corn, bok choy, green onion, rice, bell pepper, green peas, cabbage, and miso broth.

5 from 1 vote

High-protein Steamed Rice & Vegetable Bowl by a Registered Dietitian (25g protein and 16g fiber) with frozen rice for resistant starch.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: serving

Calories: 476kcal

Author: Nisha Melvani

Equipment

Saucepan with lid
Heat-safe bowl
Heat-safe plate

Ingredients

For the Miso Broth:

1 ½ teaspoons miso (mellow or white)
2 tablespoons apple cider vinegar
1 tablespoon date syrup or coconut aminos or maple syrup
1 teaspoon hot sauce or to taste
2 large cloves garlic minced
¾ inch ginger minced
Dash of smoked paprika
2 tablespoons water

For the Rice & Veggie Bowl:

½ cup cooked rice brown or white, frozen or unfrozen
1 cup frozen shelled edamame
½ cup green peas
½ cup corn kernels frozen or fresh (optional)
½ cup chopped bell pepper
¾ cup chopped bok choy or leafy greens
⅓ cup chopped green onion or shallots

Instructions

Make the broth: In a small bowl or measuring cup, whisk together the miso, apple cider vinegar, date syrup, hot sauce (if using), garlic, ginger, smoked paprika, and water until the miso is fully dissolved.
Combine: Add the rice, edamame, corn, red bell pepper, chopped greens, and green onion to a wide, shallow, heat-safe bowl. Pour the sauce evenly over the top.
Prepare: Cover the mixture with a large cabbage leaf, tucking in the sides to help seal in the steam. Place a heat-safe plate over the bowl, making sure it rests on the edges. Set the bowl on top of an inverted ramekin or small bowl inside a large saucepan with about 1.5 inches of water.
Steam: Bring the water to a gentle simmer, cover the pot with a lid, and steam for about 10 minutes, or until the vegetables are tender and everything is warmed through.
Remove the bowl: Carefully lift the saucepan lid away from you to avoid steam burns. Using oven mittens, remove the bowl from the saucepan. When uncovering the plate, tilt it away from your face, as the trapped steam will be hot.
Use kitchen shears to cut the cabbage into bite-sized pieces.
Toss everything together to coat the veggies and rice with the flavorful sauce.

Notes

Nutrition facts are calculated without the optional corn. The corn adds 3g of protein and 1g of fiber.

Most vegetables work well in this recipe—just stick to the suggested proportions so there’s enough sauce to coat everything evenly.

Brown rice - Substitute with barley, sorghum, quinoa, farro, buckwheat, millet, or noodles. Add the cooked grain after steaming the bowl. The grain does not need to be previously frozen.

For steaming: Use an upside-down ramekin or small bowl inside a pot to elevate your dish for stovetop steaming. You can also use a wok. Just place a heat-safe bowl or plate on a rack or inverted ramekin inside the wok, add about 1.5 inches of water, cover with a lid, and steam as you would in a pot.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Nutrition