Wasabi Vegetable Bowls are packed with fresh vegetables like broccoli, spinach, microgreens, cucumber, and a creamy, amazing wasabi sauce. A delicious and healthful weeknight 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 sautéed) 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 regularly, 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.
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.
How to Make Wasabi Vegetable Bowls:
- Cook the rice.
- While the rice is cooking, sauté the vegetables.
- …and stir together the ingredients for the sauce.
- 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.
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.
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
Wasabi vegetable bowls loaded with broccoli and spinach, swaddled in a delicious creamy wasabi sauce make for an amazing plant-based meal.
- 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:
- 3 tablespoons olive oil
- 1 tablespoon tahini
- 3 tablespoons liquid aminos
- 2 tablespoons rice vinegar
- 2 to 3 teaspoons wasabi paste, to taste
- 2 tablespoons nutritional yeast, optional
- 2 teaspoons pure maple syrup
- 1 ripe avocado, peeled and sliced
- 1/2 small cucumber, sliced
- Microgreens for serving, optional
Prepare the Wasabi Sauce:
- 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:
- Cook rice according to package instructions.
- 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.
- 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.
- Divide rice and veggies between 2 or 3 bowls. Top with sliced cucumber, avocado, and microgreens.
Nutrition InformationServing Size 1 g
Amount Per Serving Unsaturated Fat 0g
Thursday 28th of October 2021
I found this recipe here years ago and it's still one of my recurring favorites. Thanks for sharing!
Friday 29th of October 2021
I'm so happy you like it, Sarah!! It's one of my favorite comforting meals :D xoxox
Tuesday 19th of June 2018
Yay! I hope to run into you at the restaurant one day :) I shared your blog with our management team, they all loved it!
Wednesday 30th of May 2018
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!
Wednesday 30th of May 2018
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
Wednesday 25th of April 2018
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!
Sunday 3rd of April 2016
Oh my Gosh!!!!!! This is amazing!!!! I am allergic to broccoli so i used cauliflower. The taste is absolutely delicious!!! thank you for sharing
Sunday 3rd of April 2016
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