Veggie Bowl Recipe

Heat and arrange base

If rice or quinoa isn't already cooked, cook according to package directions and keep warm. Spoon 1 cup of cooked grain into each bowl (total 2 cups divided across 2 servings).

Trim broccoli into bite-size florets. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add broccoli and 1/4 teaspoon salt, then cook, stirring occasionally, until bright green and tender-crisp, about 5–6 minutes. If you prefer softer broccoli, add 2 tablespoons water, cover and steam 2 more minutes. Transfer broccoli to a bowl and keep warm.

In the same skillet, add 1 tablespoon olive oil. Add sliced mushrooms and diced bell pepper. Sauté over medium heat until mushrooms are browned and peppers are softened, about 6–8 minutes. Add 1/2 teaspoon minced garlic during the last minute. Season with 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon smoked paprika. Add mushrooms and peppers to the bowl with broccoli or keep warm separately.

Wipe the skillet briefly, then heat remaining 1 tablespoon olive oil and 1 teaspoon butter (optional) over medium. Add remaining minced garlic and cook 20–30 seconds until fragrant. Add the spinach in batches if needed, tossing until wilted, about 2–3 minutes total. Season with a pinch of salt and a squeeze (about 1/2 tablespoon) of lemon juice. Remove from heat.

Slice the tomato into rounds or wedges. In a small bowl combine 1 tablespoon soy sauce, remaining 1/2 tablespoon lemon juice, remaining 1/2 teaspoon smoked paprika (if any left) and 1/4 teaspoon olive oil to make a quick dressing. Drizzle a little of this over the tomato slices and gently toss remaining cooked vegetables together to distribute seasoning.

Divide the warm grain between two bowls. Arrange the broccoli, mushrooms & peppers, sautéed spinach and sliced tomato in separate sections on top of the grain. Drizzle any remaining dressing or skillet juices over the bowls. Sprinkle toasted sesame seeds or chopped herbs and a pinch of chili flakes if using. Taste and adjust salt and pepper as needed.

Serve immediately while warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or microwave before eating.