Bok Choy and Black Rice Veggie Bowl
with Marinated Radishes and Mushrooms
Bok Choy and Black Rice Veggie Bowl
Earthy black rice anchors this vibrant veggie bowl, topped with tender bok choy, marinated radishes, and savory mushrooms for a fresh, satisfying bite.
Ingredients
For 2 servings
- 2 unit Baby Bok Choy
- ¾ cup Black Thai Rice
- 4 ounce Button Mushrooms
- 1 ounce Cashew Pieces
- 2 clove Garlic
- 1 thumb Ginger
- 3 unit Radishes
- 1 tablespoon Sesame Oil
- 1 ounce Soy Sauce
- 2 tablespoon White Wine Vinegar
Additional Ingredients
- unit Pepper
- unit Salt
- 1 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time35m
Calories500
Protein12g
Carbs67g
Fat17g
Tags:
VeganVeggieGluten-freeCalorie SmartFiber SmartLow Sugar
⚠️Allergens:
🌱Soy🌾WheatSwaps and substitutions
For soy-free needs, swap the soy sauce for coconut aminos or a gluten-free tamari if wheat is the concern. If tree nuts are avoided, leave out the cashews and use toasted pumpkin or sunflower seeds for similar crunch.
What to serve with it
Serve this bowl with a light miso or vegetable soup and a simple cucumber salad to keep the meal fresh and balanced. A side of steamed edamame or a handful of crispy nori snacks also works well with the earthy rice and greens.
