Healthy Vegetable Rice Bowl
A nutritious one-pot meal featuring rice and a variety of vegetables.
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- •2 cups Short grain rice
- •1 1/2 cups WaterFor cooking rice
- •2 to 3 ounces KaleRemove hard stems
- •8 ounces Korean radishOr daikon, cut into matchsticks
- •2 King oyster mushroomsLarge ones, sliced
- •8 ounces Soybean sproutsWashed and cleaned
- •1/4 cup Soy sauceFor seasoning sauce
- •2 teaspoons Korean hot pepper flakesGochugaru
- •1 teaspoon Sweetener(optional)Zero calorie or sugar
- •1 clove GarlicChopped
- •3 Green onionsChopped
- •1 tablespoon Sesame oilFor seasoning sauce
- •Sesame seedsFor seasoning sauce
- 1
Rinse and drain the rice three times until the water is clear. Add 1 1/2 cups of water to the rice and let it soak for 30 minutes.
40 min
- 2
Prepare the vegetables: remove stems from kale, slice radish into matchsticks, and slice mushrooms.
10 min
- 3
Wash and clean the soybean sprouts, discarding any spoiled beans.
5 min
- 4
Add the prepared vegetables to the soaked rice in the pot.
5 min
- 5
Cook the rice and vegetables on medium heat for 7 minutes, then add a quarter cup of water around the edge, reduce heat to low, and cook for another 7 minutes.
14 min
- 6
Prepare the seasoning sauce by mixing soy sauce, hot pepper flakes, sweetener, chopped garlic, green onions, sesame oil, and sesame seeds.
5 min
- 7
Once the rice is cooked, mix with the seasoning sauce and serve.
5 min
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