Broccoli Bowl Recipe

Prep vegetables

Wash and cut broccoli into bite-size florets (about 4 cups). Thinly slice the red bell pepper into strips, peel and julienne the carrot, thinly slice scallions (separate white and green parts), and mince the garlic. Grate the ginger if not already grated.

Blanch broccoli

Bring a pot of salted water to a boil. Add the broccoli florets and blanch 1 minute until bright green and slightly tender. Immediately transfer to a bowl of ice water to stop cooking. Drain and set aside.

Cook rice (if not using pre-cooked)

If you don't have cooked brown rice ready, rinse 1 cup dry brown rice and combine with 480 ml water in a small pot. Bring to a boil, reduce to low, cover and simmer 35-40 minutes until tender. Fluff with a fork and keep warm. This yields about 2 cups cooked rice.

If using pre-cooked rice, reheat gently in microwave or in a covered skillet with a splash of water until warm (2–3 minutes).

Make the sauce

In a small bowl combine soy sauce, rice vinegar, sesame oil, honey (or maple), grated ginger, red pepper flakes, salt and black pepper. Stir well to dissolve the honey.

Prepare cornstarch slurry

In a separate small cup mix 1 teaspoon cornstarch with 1 tablespoon water until smooth; set aside.

Cook aromatics and vegetables

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the white parts of the scallions and minced garlic; stir-fry 30 seconds until fragrant. Add the sliced red pepper and julienned carrot; stir-fry 2–3 minutes until they begin to soften.

Combine broccoli and sauce

Add the blanched, drained broccoli to the skillet. Pour the prepared sauce over the vegetables and stir to combine. Bring to a simmer, then stir in the cornstarch slurry and cook 1 minute until sauce thickens and coats the vegetables. Taste and adjust seasoning with an extra pinch of salt or a splash of soy sauce if needed.

Assemble bowls

Divide the warm cooked brown rice between 2 bowls (about 1 cup rice per bowl). Spoon the hot broccoli and vegetable mixture over the rice.

Garnish and serve

Sprinkle toasted sesame seeds, chopped cilantro and crushed peanuts (if using) over each bowl. Add sliced green parts of scallions on top. Serve with lime wedges on the side for squeezing over the bowl.

Serve immediately while hot. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently and add a splash of water if sauce has thickened too much.