Vegetable Rice Bowl

Ingredients

• •1 cup brown rice
• •2 cups vegetable broth
• •1 tablespoon olive oil
• •1 bell pepper, diced
• •1 zucchini, diced
• •1 carrot, shredded
• •1 cup broccoli florets
• •1 cup cherry tomatoes, halved
• •2 green onions, sliced
• •2 tablespoons soy sauce (or tamari for gluten-free)
• •1 tablespoon sesame oil
• •1 tablespoon rice vinegar
• •Salt and pepper to taste
• •Sesame seeds for garnish (optional)

Instructions

1. 1

   Rinse the brown rice under cold water until the water runs clear.

2. 2

   In a medium saucepan, combine the rinsed rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.

3. 3

   While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the diced bell pepper, zucchini, and shredded carrot. Sauté for 5-7 minutes, or until the vegetables are tender.

4. 4

   Add the broccoli florets and cherry tomatoes to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until the broccoli is bright green and the tomatoes are slightly softened.

5. 5

   In a small bowl, whisk together soy sauce, sesame oil, and rice vinegar. Pour this sauce over the sautéed vegetables and stir to combine. Cook for another minute to heat through.

6. 6

   Once the rice is done, fluff it with a fork and season with salt and pepper to taste.

7. 7

   To serve, divide the rice among four bowls, top with the sautéed vegetables, and garnish with sliced green onions and sesame seeds, if desired.