“Superfood” Veggie Asian Brown Rice Bowl

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The weather outside is dreary, snowy and frightfully cold! I’m on a mission to eat healthier this winter, but it’s impossible to get myself to have a salad when the weather is like this, so I roasted up some veggies–brussel sprouts, kale, red onion, butternut squash, portabella mushroom, tofu and served it over steaming hot brown rice with a soy-sesame-ginger honey glaze. The red onion isn’t exactly a superfood, but it tastes so sweet and caramelized paired with the portabella. This recipe is mostly prep time (chopping veggies, making rice etc), and it is very difficult to go wrong here. So comforting and packed with vitamins and nutritiousness!

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Ingredients:

  • 2 heads portabella mushroom
  • 1 red onion cut into large slices
  • about 2 cups cubed butternut squash
  • a handful of kale, chopped
  • 10-12 brussel sprouts, halved
  • 1/2 block Baked or dry fried tofu, cut into  cubes
  • Honey
  • Fresh ginger
  • Soy Sauce
  • Sesame oil
  • Sriracha
  • Fresh ginger

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Directions

  1. Preheat oven to 350 degrees
  2. Coat veggies in a bit of olive oil, a pinch of salt and pepper, and drizzle some sesame oil on top and spread them out on a baking tray. The kale does not need much cooking time otherwise it will turn into  chips and the tofu has already been cooked so just needs to be warmed up at the end. Reserve these two for later.
  3. Bake the veggies 20 minutes. Remove the tray and add the tofu  and kale. Coat the kale in a bit of olive oil.
  4. Bake for another 10 minutes.
  5. Serve with brown rice topped with glaze

For the glaze:

  1. In a saucepan whisk together4 tbsp soy sauce, 5 tbsp water, 1 tbsp honey, 1 tsp sriracha sauce, 1 tsp sesame oil and grate 1/2 inch  nub of ginger into it.
  2. Bring to simmer on medium heat
  3. Drizzle over veggies

Serves 4

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