|Nutritional Guidelines (per serving)|
Scratch that stir-fry itch with this flavor-packed vegetarian dish. Brown rice is loaded with with fresh veggies like broccoli, carrots, peas, and kale—plus roasted cashews and chickpeas. Finish with a gingery, honey-sweetened miso dressing, it’s crunchy, nutritious, and super satisfying. In other words, a bowl of zen.
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- 2 tablespoon sesame oil
- 1 crown/ 2 cups broccoli (broken into florets)
- 1 1/2 cups carrots (shredded )
- 1 cup snow peas
- 1/2 cup vegetable stock
- Salt and pepper to taste
- 2 cups Asian greens (or kale)
- 2 cups cooked brown rice (or millet or quinoa)
- 1 cup roasted cashews
- 15 ounces crispy asian roasted chickpeas
- 1 1/2 cups red cabbage (chopped)
- For the Dressing:
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 tablespoons miso paste (yellow)
- 2 teaspoons honey
- 1/8 teaspoon ground sea salt
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger
Cook brown rice, millet, quinoa or and set aside. You'll need about 2 cups cooked for this recipe (which was equal to 1 cup dried millet).
Add sesame oil to a large pan or wok over medium high heat. Add broccoli and cook for 3 minutes, stirring occasionally. Add carrots, snow peas and vegetable stock. Stir and cook for 5 minutes. Add greens and cook another 2 minutes or until greens are wilted. Remove from heat. Sprinkle with salt and pepper.
To make the dressing, combine miso, lemon juice, fresh ginger, tamari, sea salt, rice vinegar, and honey. Stir with a small whisk.
In a bowl, scoop into different sections: grain, broccoli/snow pea mixture, red cabbage, roasted chickpeas, and cashews. Drizzle with sauce and serve.