Wasabi Vegetable Bowls


Vegetable-packed brown rice vegetable bowls with broccoli, spinach, microgreens, cucumber, and a wasabi sauce. A delicious and healthful weeknight vegan meal!

Wasabi Vegetable Bowls with broccoli, spinach, brown rice, microgreens, avocado, and wasabi sauce - a healthy vegan meal

What if I told you I ate this meal four days in a row? Okay, you caught me…seven days in a row. Alright, ten. Business days…and counting. Sometimes for both lunch and dinner.

Point is, I’m certifiably obsessed with this wasabi vegetable bowl. I snagged the idea for the recipe from a Great Full Gardens, a restaurant here in Reno, NV. All’s it is is steamed (or sauteed) broccoli and spinach mixed up with brown rice and the best wasabi sauce you’ve ever laid mouth on. After trying it at GFG, I found myself craving it on the reg, particularly on account of the creamy (vegan) wasabi sauce. Historically, I’ve never been particularly fond of wasabi, but in this application? Wunderbar!

Because I’m a recipe developer by trade and a reverse engineer by hobby, I went ahead and figured out how to make dis ish at home. Because: budget.


Wasabi Vegetable Bowls with broccolini , spinach, cucumber, avocado, and creamy wasabi sauce | TheRoastedRoot.net #vegan #vegetarian #tahini #healthy #recipes

To give the wasabi sauce a creamy texture and flavor, while keeping it healthful, all I did was mix up store-bought wasabi paste with tahini. For some tang and spunk, I also threw liquid aminos (you can use soy sauce if you’d like) rice vinegar, and nutritional yeast (<- you can omit if you don’t have any on hand). This simple sauce makes the whole bowl so unbelievably real.

Here’s how it goes down:

  1. Cook the rice.
  2. While the rice is cooking, saute the vegetables.
  3. …and stir together the ingredients for the sauce.
  4. Once the rice is cooked, add it to the skillet with the veggies, along with the sauce, and stir.

Taste this glorious mixture and add more sea salt, liquid aminos and/or wasabi as desired.

Wasabi Vegetable Bowls with broccolini , spinach, cucumber, avocado, and creamy wasabi sauce | TheRoastedRoot.net #vegan #vegetarian #tahini #healthy #recipes

Top it all off with sliced cucumber, avocado, and microgreens. WHAMO super easy vegetarian meal full of flavor and health benefits.

Plus, this meal is S-E-X-EEEE if you ask me. Fresh, frisky, intriguing.

Need protein? Just add chicken. Or Tofu. Whatever’s your jam.

Change up the vegetable selection as desired.

Wasabi Vegetable Bowls with broccoli, spinach, brown rice, microgreens, avocado, and wasabi sauce - a healthy vegan meal

Don’t forget to top it all off with cooling cucumber and avocado for some added crisp and cream.

FEAST the greeeeeeeen

Wasabi Vegetable Bowls with broccoli, spinach, brown rice, microgreens, avocado, and wasabi sauce - a healthy vegan meal

Wasabi Vegetable Bowls

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: Julia


Vegetable Bowls:

  • 1 cup uncooked brown rice
  • 2 tablespoons olive oil
  • 1 large bushel broccolini chopped, or 1 large crown broccoli
  • 4 cloves garlic minced
  • 1 bunch green onion chopped
  • 4 cups baby spinach or kale
  • 1/4 teaspoon sea salt to taste

Creamy Wasabi Sauce:

For Serving:

  • 1 ripe avocado peeled and sliced
  • 1/2 small cucumber sliced
  • Microgreens for serving optional


Prepare the Wasabi Sauce:

  1. Blend the ingredients for the Wasabi Sauce in a small blender or whisk vigorously in a bowl until combined. NOTE: If your sauce is super thick and pasty, add 2 to 3 tablespoons of water to thin it out

Prepare the Vegetable Bowls:

  1. Cook rice according to package instructions.
  2. While rice is cooking, saute the vegetables. Add the olive oil to a medium-sized non-stick skillet, along with the chopped broccolini. Cook covered over medium-high heat, stirring occasionally, until broccolini has softened, about 5 to 7 minutes. Add the garlic and green onion, and continue cooking until fragrant, about 3 minutes. Add the baby spinach, cover the skillet, and cook until spinach has wilted, about two minutes. Add sea salt to taste.
  3. Add the cooked rice and wasabi sauce to the skillet with the vegetables. Stir everything well and add sea salt and/or liquid aminos and wasabi to taste.
  4. Divide rice and veggies between 2 or 3 bowls. Top with sliced cucumber, avocado, and microgreens.

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  1. Judith

    We LOVE Wasabi and this will be a perfect extra green salad version for us MINUS the rice which is not in our diet plan. Thanks so much.

  2. Sarah @ Making Thyme for Health

    These bowls and these pics are GORG. You are a master photographer too. You forgot to list that one! 😉

    I’m like you in that I don’t usually go for wasabi because, um hello I ‘d like to keep my tastebuds please and thank you. but seeing it in these beautiful bowls is making the neurons in my brain go bazerk. I bet combining it with the tahini is fab. Brandon would freak over this because he loves all things spicy. I need to whip it up soon!

  3. Diana

    I made this tonight and it was INCREDIBLE, not to mention super filling. I couldn’t find micro-greens at my grocer so I used chopped cilantro and it was delightful. I pulled out the sriracha sauce (because it goes on everything), but the bowl was so balanced and full of flavor that I didn’t even use one squirt. Try it, you won’t regret it!!

    1. Julia Post author

      Yuuuuuuuuuuhs! I’m so happy you made and enjoyed the recipe!! I love these bowls with a fiery passion and I’m so glad you enjoyed them too. GREAT call on the sriracha! I didn’t mention this in the post, but I like adding Crystal hot sauce to the bowls to bump up the heat level too. Thanks so much for the feedback!! xoxoxo

  4. Liz

    I totally do the same thing— where I get hooked on one dish and eat it like 5 days in a row. No shame! Plus, this is absolutely beautiful so I’d be in the same boat as you!!

    1. Julia Post author

      Yaaaaaay! So happy to hear you like the bowls. I’m basically obsessed and make them a couple times a week. I have a difficult time wanting to prepare anything else, ha! Thanks for the kind words and the feedback. I’ll definitely be trying the bowls with cauliflower (and other veggies) in the future. xo

  5. Susan

    I just visited Reno this weekend and had the wasabi bowl at the Grate Ful Garden. I decided to recreate the bowl for dinner tonight and searched for sweet wasabi dressing on the internet. I couldn’t find a recipe similar to GFG. Until I searched under the restaurant name. Your blog came up and there it was! Thank you! Your dressing is delicious and I would have never thought to use tahini as the base. That restaurant is amazing and so is your recipe!

  6. Cyndi Wallis

    Hi, it’s Cyndi from Great Full Gardens. Your beautiful blog was just brought to my attention, and I wanted to say WOW! Thank you so much, we are honored to have been an inspiration for your creative cooking. 🙂 These are gorgeous photos!

    1. Julia Post author

      Hi Cyndi! Thanks so much for reaching out and for your sweet comment! I go to GFG at least a couple times per month and I always order the Wasabi Vegetable Bowl, lol! You guys make it the BEST! Thanks for your great work..you bring a magic to the town of Reno! xo


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