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🍽️ Quick Rice Bowl with Vegetables

990 kcal · 30 min · 4 servings

Ingredients

• jasmine rice 300 g
• salt pinch
• lemons 1 pc
• sriracha sauce 0.5 tsp
• pepper, black ground pinch
• eggplants 1 pc
• peppers, red 1 pc
• zucchini 1 pc
• oil 3 tbsp
• italian herbs, dried 0.5 tsp
• soy yogurt 100 g
• sesame paste tahini 4 tbsp
• olive oil 1 tbsp
• vegan shepherd's delight 40 g
• pomegranate 0.5 pc
• parsley, fresh 10 g
• mint, fresh 10 g
• flatbread 4 pcs

Instructions

1. 1. Place the rice in a pot and cover it with about 700 milliliters of salted water.
2. 2. Cook the rice with the lid on for about 12 minutes on low heat.
3. 3. Wash the lemon, cut it in half, and squeeze out the juice.
4. 4. Season the cooked rice with some lemon juice, Sriracha sauce, salt, and pepper.
5. 5. Set the rice aside to let the flavors meld.
6. 6. Wash the eggplant and slice it into rounds.
7. 7. Salt the eggplant slices immediately after cutting.
8. 8. Wash the bell pepper, halve it, and remove the stem and seeds.
9. 9. Cut the bell pepper into wide strips.
10. 10. Wash the zucchini and trim off the ends.
11. 11. Slice the zucchini slightly diagonally into about 0.5 centimeter thick rounds.
12. 12. Heat 3 tablespoons of oil in a frying pan over high heat.
13. 13. Fry the eggplants in the pan for about 4 to 5 minutes until golden brown on all sides.
14. 14. Add the remaining prepared vegetables and some salt to the pan.
15. 15. Finish cooking everything for another 5 to 6 minutes on medium to high heat.
16. 16. Shake the pan occasionally and add more oil if necessary.
17. 17. Mix the vegetables in a bowl with the Italian herb mix.
18. 18. Season the soy yogurt in the container with some lemon juice, salt, and pepper.
19. 19. Whisk the tahini paste in another bowl with 1 tablespoon of olive oil to make a sauce.
20. 20. Stir in 1 to 2 teaspoons of water into the tahini sauce if it is too thick.
21. 21. Crumble the vegan shepherd's delight roughly with your hands.
22. 22. Halve the pomegranate and tap the skin with a ladle to release the seeds.
23. 23. Wash the herbs, shake them dry, and remove the coarse stems.
24. 24. Roughly chop the parsley and the mint.
25. 25. Serve the jasmine rice and the fried vegetables in the bowls.
26. 26. Distribute the soy yogurt, the vegan shepherd's delight, the parsley, the mint, and the pomegranate seeds on top.
27. 27. Drizzle the bowls with the tahini sauce and serve with flatbread.

Nutrition per serving

• kcal: 990
• Protein: 23 g · Fett/Fat: 48 g · Carbs: 115 g