Broccoli & Rice Bowl with Peanut Sriracha Sauce {Vegan}

peanut sriracha bowl

A lot of what I eat day-to-day involves some sort of “Bowl”. When I’m looking to get a good hit of vegetables or just use up the bits and pieces in the fridge, a Bowl is the answer.  More than a salad, but with a similar amount of a commitment, Bowls are thrown together easily and often amount to much more than their individual elements.

The most important component of a Bowl is a kickass sauce or dressing. Once you have a good sauce, you’ve got something worth eating.

I’ve been playing around this peanut sriracha sauce (inspired by Post Punk Kitchen) for a while and had to share. I love it with soba noodles, over roasted vegetables and with stir fries like this one. It’s rich, spicy and vegan. It makes eating a bowl full of vegetables feel entirely satisfying and almost indulgent. I like to keep the bottle of sriracha nearby for an extra kick.

peanut sriracha broccoli bowl

 

Peanut Sriracha Sauce

{makes 4 serves}

  • 1/3 cup natural peanut butter*
  • 1/3 cup warm water
  • 1 teaspoon of fresh ginger, grated
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons soy sauce or tamari
  • 1 teaspoon-1 tablespoon sriracha, depending on your preference

Place all ingredients in a jar with a lid. Close lid tightly and shake until it’s all combined and consistent in texture.

Broccoli Stir Fry

{serves 2}

  • 1 tablespoon oil
  • 2 garlic cloves
  • 1 medium head broccoli, chopped into small florets
  • 1 small bunch asparagus, bottoms cut off and chopped into small pieces
  • 1 cup sliced shitake mushrooms
  • 2 medium carrots cut with a julienne peeler or cut into matchsticks
  • 1 tablespoon soy sauce
  • Rice, to serve (that’s coral rice in the pic, but any will do)

Heat oil in a large pan with a lid over a medium high heat.

Add garlic and cook for 1 minute, until fragrant. Add broccoli and stir to coat in oil. Cook covered for about 3 minutes. Add a little water to the pan as necessary, to prevent sticking and to steam the broccoli and additional vegetables.

Add in mushrooms and asparagus. Stir and cover again, cooking for an additional 2-3 minutes.

Cook until the broccoli is to your desired texture (I like mine on the softer side, but not mushy)

Add julienne carrots and soy sauce and cook uncovered for another 1-2 minutes.

Serve with rice and peanut sriracha sauce.

 

*Peanut butter can be crunchy or smooth, it’s a decision every girl has to make for herself.

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3 thoughts on “Broccoli & Rice Bowl with Peanut Sriracha Sauce {Vegan}

  1. Nice, yeah that is common in Japan with some kind of rice with a topping, called DON. (e.g. GYUDON) I am concerned about the sriracha, though: isn’t the second ingredient in it sugar, right after chili? Sauces can be really tricky because of this. I am particularly aware of the sugar thing because I just had a cavity filled. Thanks for sharing this idea; I’ll look for an option similar to sriracha, and please let me know if you know any such thing. Cheers!
    D

    • Thanks Derek, sorry about that cavity. Yup, sriracha does have sugar in it. Since I’m usually using it in small doses, it doesn’t really bother me. I eat very few foods with added sugar, so I allow myself to live a little with my favorite spicy sauce. Another alternative would be a simple hot sauce with a chili-vinegar base, like Frank’s Red Hot or Crystal.

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