Perfect for lunch or dinner, this Asian-inspired brown rice bowl from Sodexo packs in a ton of fiber and flavor, not to mention veggies. For simple assembly throughout the week, prep the ingredients ahead of the time. You can even set up a “build-your-own-bowl” station to get the kids involved and have them put their own special spin on dinnertime.
Pro Tip: Beef up the bowl with any other veggies you have in your fridge.
Portions: 4
Ingredients:
Rice Bowl:
- 1 ½ cups uncooked brown rice
- 3 ¼ cups water
- 1 English cucumber, halved and sliced
- 1 cup julienned or sliced radishes
- ¼ cup sliced scallions
- 1 tsp canola oil
- 2 medium yellow squash or zucchini, halved and thinly sliced
- ¼ tsp salt
- 2 cups frozen corn, thawed
Dressing:
- 2 tsp sesame seeds
- 2 tsp honey
- 1 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 tbsp canola oil
Directions:
- Add rice and water to medium pot and bring to boil over high heat. Cover with lid, and reduce heat to low. Simmer rice until water is absorbed, about 35 to 45 minutes, depending on package directions. Remove from heat and let cool.
- Meanwhile, make dressing by combining all dressing ingredients in bowl and whisking together with fork.
- Prepare cucumber, radishes and scallions; set aside. In small sauté pan, warm canola oil over medium-high heat and sauté squash or zucchini, stirring constantly, until soft, 8 to 10 minutes. Season with salt and set aside. Reuse sauté pan to warm corn, stirring constantly until warm, about 3 minutes.
- Add rice to each of 4 bowls and divide all vegetables evenly between each bowl on top of rice. Drizzle dressing over each bowl (about 1 Tbsp dressing per bowl). Serve.
