Rice Bowl with Spring Veggies

Rice Bowl With Spring Veggies

No Photo

Have you made this?

 Share your own photo!



The rice bowl needed a color burst to meet my requirements. Re-imagined from a recipe found @ 86lemons.com. I used a good mixture of spring greens for this recipe. If you prefer, the greens can be served raw. The heat from the hot cooked rice will slightly wilt the raw greens in the rice bowl. Just be sure to rinse, drain and dry the greens well before eating.


★★★★★ 1 vote

3 or 4 small servings
15 Min
5 Min


  • 2 c
    broccoli florets
  • 4 c
    spring greens, chopped if necessary (turnip, radish, spinach, senposei, arugula, pea shoots)
  • 1 clove
    garlic, peeled and finely minced
  • 3/4 c
    dark red kidney beans
  • 3/4 c
    garbanzo beans
  • 2-3 c
    cooked brown basmati

  • ·
    radishes and/or spring turnips, thinly sliced
  • ·
    fresh cilantro, minced
  • ·
    toasted almonds slices
  • ·
    green onions, sliced
  • ·
    lemon wedges

  • 1 Tbsp
    fresh lemon juice
  • 2 Tbsp
    pineapple juice
  • 1-2 Tbsp
    dijon mustard
  • 1 Tbsp
    olive oil
  • 1 tsp
    tamari/soy sauce
  • 1/4 tsp
    red pepper flakes
  • ·
    black pepper, to taste

How to Make Rice Bowl with Spring Veggies


  1. DRESSING: Whisk together the dressing ingredients in a non-reactive prep bowl and set aside. It is best to prepare the dressing at least 1 hour in advance.
  2. Cook the rice (quinoa, farro, couscous, etc.) and set aside.
  3. GARNISHES: Arrange the garnishes on another serving platter in individual prep bowls.
  4. VEGGIES: (Original recipe specifies steaming the broccoli for 3 to 5 minutes, just until tender.) I chose to stir fry the broccoli in a little bit of oil on medium heat for about 3-4 minutes in a wok until broccoli started to brown on the edges. Next lower the heat to medium-low and add the garlic and greens, stir frying for about 1 minute or until the garlic is fragrant and the greens start to wilt. Transfer to a serving platter.
  5. TO SERVE: For each rice bowl, spoon some of the broccoli/greens mixture into the bowl. Add a serving of the cooked rice, a spoonful of beans, garnishes and finish with a drizzle of the dressing.

Printable Recipe Card

About Rice Bowl with Spring Veggies

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegan

Show 3 Comments & Reviews

17 Sundae Topping Ideas

17 Sundae Topping Ideas

There’s nothing better than indulging in a frozen treat on those hot summer days, but it’s time to step up your ice cream game. These delicious sundae toppings will change how you scream for ice cream. From homemade strawberry sauce to skillet peaches to pretzel bites, your taste buds will jump for joy when you […]

15 Mediterranean-Influenced Dishes

15 Mediterranean-Influenced Dishes

The Mediterranean “diet” has been popular for years, but it’s really not a diet. More so, it’s a healthier eating lifestyle that limits processed foods. It gets its name because it includes foods from regions around the Mediterranean Sea, like Greece, Italy, and Spain. Vegetables, whole grains, legumes, fish, and healthy fats (such as olive […]

7 Summer Trifles

7 Summer Trifles

Who doesn’t love this lovely layered treat? Dating back to the 18th century, this is a tried and true summer dessert. Perfect for picnics, cookouts, and get-togethers, trifles are a delicious dessert that feed a crowd. Simple, gorgeous, and can be made ahead of time, trifles come in all shapes and sizes and flavors for […]