Spring Veggie Rice Bowls

What a trendy, delicious, healthy little bliss Spring Veggie Rice bowls recipe we’ve got going on, and just in time for these fresh days where you need that plant and rice power more than ever but all you want to eat ever is Falafel with roaster vegetable and spicy sauce and every morsel of stuffing ever made. Topped with more roaster veggies.

This Spring Veggie Rice bowl combo is the answer to the question WHAT DO WE EAT IN SPRING TO STAY HEALTHY while NOT eating a cold and crunchy leafy salad. We do love a good cold and crunchy leafy salad, and I know you guys do, too. But fellas. Have you been to Chicago lately? It is very cold. Maybe even The Alaska. Also beautifulūüėÉ.

DESCRIPTION

Spring Veggie Rice Bowls: easy seasoning veggies, with veggie sausages, rice and broth.

 INGREDIENTS

 SCALE 

For the Veggies

  • 2¬†squash and¬†zucchini
  • 3¬†Tomatoes
  • 5 Cloves of Garlic
  • 10 Green Olives
  • A Bunch of Green Onions
  • A Bunch of Cilantro
  • 1lbs. Veggie Sausage
  • 1lbs. Cut Corn
  • 2 bay leaves

For the Rice

  • 2 cups Royal Basmati rice
  • Kosher or sea salt¬†
  • 2 tablespoons olive oil
  • 2 tablespoons colouring and seasoning condiment (BIJOL)
  • 4 cups of water

For Electric rice cooker (Tips)

Rince measure rice 1 to 2 times to remove extra starch, then drain.

INSTRUCTIONS

Wash and cut into small cubes the vegetables and the green onion, add the bunch of cilantro cut or let down as prefer. Cut into small cubes the sausage vegetables and add the shelled corn.

 

Rice bawls

Cut the vegetables and the veggie sausages into 1/2-inch cubes.

 

Pour everything in your Instant Pot, add salt to taste, pepper, olive oil.

 


Mix everything, add 4 cups of water and the colouring and seasoning condiment (BIJOL)
Cover your Instant Pot and let cook for 15 minutes. Once finished it is ready to eat.

 


Enjoy it!!!

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