These Broccoli Brown Rice Bowls are a healthy and hearty meal packed with plant-based goodness. Featuring savory marinated tofu, crunchy coconut bacon, steamed broccoli and kale, and a creamy almond satay sauce, these bowls offer a wonderful balance of flavors and textures. Whether you’re meal prepping for the week or looking for a nutritious dinner option, this bowl will leave you feeling satisfied and nourished.
Ingredients:
For the Tofu:
- 1 package of firm or extra-firm tofu, drained and pressed
- 3 tablespoons tamari or soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
For the Coconut Bacon:
- 1 tablespoon soy sauce or gluten-free tamari
- 1 tablespoon maple syrup
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon smoked paprika (optional)
- Pinch of black pepper
- 1 cup plain unsweetened coconut flakes
For the Almond Satay Sauce:
- 3 tablespoons almond butter
- 2 tablespoons sweet chili sauce
- 3 tablespoons tamari or soy sauce
- 1 teaspoon apple cider vinegar
- 1/4 cup light coconut milk
For the Bowls:
- 3 cups cooked brown rice (or 1 cup uncooked)
- 4 cups chopped and steamed broccoli
- 4 cups finely chopped and lightly steamed kale
- 2 cups grated carrots
Instructions:
1. Prepare the Tofu:
- Preheat the oven to 400°F (200°C).
- Cut the tofu into cubes and toss it in a mixture of tamari (or soy sauce), maple syrup, and garlic powder. Let it marinate for 10-15 minutes.
- Spread the marinated tofu on a lined baking sheet and bake for 25-30 minutes, flipping halfway, until the tofu is golden and slightly crispy.
2. Make the Coconut Bacon:
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the soy sauce, maple syrup, apple cider vinegar, smoked paprika, and black pepper.
- Add the coconut flakes to the mixture and toss to coat evenly.
- Spread the coconut flakes on a lined baking sheet and bake for 8-10 minutes, stirring halfway, until crispy.
3. Prepare the Almond Satay Sauce:
- In a small bowl, whisk together the almond butter, sweet chili sauce, tamari (or soy sauce), apple cider vinegar, and light coconut milk until smooth and creamy.
4. Cook the Brown Rice:
- If you haven’t already, cook the brown rice according to the package instructions. Set aside and keep warm.
5. Steam the Vegetables:
- Steam the chopped broccoli and kale for 5-7 minutes, until they are tender but still bright green.
6. Assemble the Bowls:
- Divide the cooked brown rice into bowls. Top with steamed broccoli, kale, grated carrots, and baked tofu.
- Drizzle generously with the almond satay sauce and sprinkle the crispy coconut bacon on top.
7. Serve:
- Serve the Broccoli Brown Rice Bowls immediately, with extra sauce on the side if desired.
Conclusion:
These Broccoli Brown Rice Bowls are a vibrant, nutrient-rich meal perfect for lunch or dinner. The marinated tofu provides a savory protein, while the coconut bacon adds a delightful crunch. The almond satay sauce ties everything together with its creamy, tangy flavor, making each bite satisfying and full of flavor. This bowl is not only delicious but also a great way to fuel your body with wholesome ingredients.
Broccoli Brown Rice Bowls with Tofu, Coconut Bacon, and Almond Satay Sauce
Broccoli Brown Rice Bowls are a healthy,plant-based meal featuring marinated tofu, crispy coconut bacon, steamedbroccoli and kale, and a creamy almond satay sauce. It's a flavorful andbalanced meal perfect for any occasion.
Ingredients
For the Tofu:
- 1 package of firm or extra-firm tofu drained and pressed
- 3 tablespoons tamari or soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
For the Coconut Bacon:
- 1 tablespoon soy sauce or gluten-free tamari
- 1 tablespoon maple syrup
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon smoked paprika optional
- Pinch of black pepper
- 1 cup plain unsweetened coconut flakes
For the Almond Satay Sauce:
- 3 tablespoons almond butter
- 2 tablespoons sweet chili sauce
- 3 tablespoons tamari or soy sauce
- 1 teaspoon apple cider vinegar
- 1/4 cup light coconut milk
For the Bowls:
- 3 cups cooked brown rice or 1 cup uncooked
- 4 cups chopped and steamed broccoli
- 4 cups finely chopped and lightly steamed kale
- 2 cups grated carrots
Instructions
Prepare the Tofu:
- Preheat the oven to 400°F (200°C).
- Cut the tofu into cubes and toss it in a mixture of tamari (or soy sauce), maple syrup, and garlic powder. Let it marinate for 10-15 minutes.
- Spread the marinated tofu on a lined baking sheet and bake for 25-30 minutes, flipping halfway, until the tofu is golden and slightly crispy.
Make the Coconut Bacon:
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the soy sauce, maple syrup, apple cider vinegar, smoked paprika, and black pepper.
- Add the coconut flakes to the mixture and toss to coat evenly.
- Spread the coconut flakes on a lined baking sheet and bake for 8-10 minutes, stirring halfway, until crispy.
Prepare the Almond Satay Sauce:
- In a small bowl, whisk together the almond butter, sweet chili sauce, tamari (or soy sauce), apple cider vinegar, and light coconut milk until smooth and creamy.
Cook the Brown Rice:
- If you haven’t already, cook the brown rice according to the package instructions. Set aside and keep warm.
Steam the Vegetables:
- Steam the chopped broccoli and kale for 5-7 minutes, until they are tender but still bright green.
Assemble the Bowls:
- Divide the cooked brown rice into bowls. Top with steamed broccoli, kale, grated carrots, and baked tofu.
- Drizzle generously with the almond satay sauce and sprinkle the crispy coconut bacon on top.
Serve:
- Serve the Broccoli Brown Rice Bowls immediately, with extra sauce on the side if desired.