Asian Veggie Bowl

Looking for a quick and colourful meal? Or a creative way to use that leftover veggie burger? Look no further. 

I created this asian bowl out of random leftover vegetables and 1 lonely spinach and pea patty I had in the fridge. It was the end of the week and I barely had any ingredients left, but I was determined to make a tasty lunch with what I could find. 

This recipe can easily be made gluten-free by swapping cous cous for any rice/quinoa/or other GF grain. For all my gluten-free gals be sure to use the tamari sauce because soy sauce is one of those sneaky ingredients that contains gluten! 

The patty on top is optional: If you can't find any good store-bought veggie burgers, and don't feel like taking the time to make your own, or just want a lighter version of the recipe, this bowl is just as delicious without it. 

Give it a try and leave a comment below to let me know how it turned out! 

INGREDIENTS: 

Grain of choice: Rice or cous cous

Veggie burger (pre-cooked)

Broccoli

Onions

Red Bell Pepper

Shredded Carrots 

Cilantro

Sesame seeds

Tahini 

Tamari sauce (soy sauce/liquid aminos) 

HOW TO:

• Place sesame seeds in a dry pan and toast on low heat until golden brown - set aside to cool. 
• Boil water and begin cooking your grain of choice
• Meanwhile sauté all the vegetables in olive oil on medium-high heat until soft  
• Heat veggie patty in a separate pan on medium heat for about 7 min.
• Add cooked grains to the pan of vegetables and stir in 1 Tbs. of tahini and several splashes of tamari sauce to taste 
• Top with the veggie burger and a sprinkle of cilantro and toasted sesame seeds

*Disclaimer: I typically don’t give specific measurements for each ingredient with recipes like this one for two reasons: 1) Everything in this dish can be easily adapted just by eyeballing it based on the number of people you plan to feed. 2) I rarely cook using exact measurements.