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Brown Rice & Steamed Veggie Power Bowl

Steamed broccoli, carrot, zucchini, and snap peas served over brown rice with a light soy-sesame drizzle.

Ingredients

  • 1 cup brown rice uncooked
  • 2 cups broccoli florets
  • 1 cup carrots sliced
  • 1 medium zucchini sliced into half-moons
  • 1 cup snap peas trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon low-sodium soy sauce or coconut aminos
  • 1 teaspoon toasted sesame seeds for garnish

Instructions

  1. Cook brown rice according to package instructions (about 30 minutes). Fluff with a fork and set aside.
  2. Meanwhile, steam broccoli, carrots, zucchini, and snap peas in a steamer basket for 5–7 minutes until tender-crisp.
  3. In a small bowl, whisk together olive oil and low-sodium soy sauce.
  4. Assemble bowls by dividing rice into four portions. Top with steamed vegetables.
  5. Drizzle with soy sauce mixture and sprinkle with sesame seeds before serving.