Elizabeth Finch
get my 9 HEALTHY TRAVEL tips, right to your inbox...
Follow Along On Instagram On Pinterest On YouTube On Twitter On Facebook

Sweet Chili Glazed Rice + Vegetable Bowl

Posted by on Sep 18, 2017 in Dairy Free, Featured, Gluten Free, Lunch + Dinner, Recipes, Vegetarian | 0 comments

Elizabeth Finch


Sometimes plain old roasted veggies won’t do. You want something a little more flavorful. A little bit spicy. Maybe you want your veggies even just a tiny bit sweet (but not too much because, sugar).

That’s where this recipe comes in. This is an upgraded basic veggie sauté with flavor from the toasted sesame oil, coconut aminos (basically a healthier version of soy sauce, but tamari or lite soy sauce works here, too), and the sweet ginger chili sauce.

The recipe as is is more of a side dish to your meal. Add your favorite protein to round it out. I love to add a simple piece of grilled wild-caught salmon on top, but grilled shrimp or chicken is great, too. Pick your favorite!

And be sure to pack up any leftovers for tomorrow’s brown bag because this dish is yummy the next day.

Sweet Chili Glazed Rice + Vegetable Bowl

Makes 4 servings


  • 1 cup of cooked rice
  • 2 zucchini, chopped
  • 4 carrots, chopped
  • 2 cups of broccoli florets
  • 1 1/2 cups of baby kale
  • 1 1/2 cups of baby spinach
  • 1 tablespoon of toasted sesame oil
  • 3 tablespoons of coconut aminos or lite tamari (gluten-free soy sauce)
  • 3 tablespoons of sweet ginger chili sauce (I like the one from The Ginger People)
  • Optional toppings: fresh chopped green onions, fresh chopped cilantro, a sprinkle of sesame seeds


Pre cook your rice (or quinoa, or other favorite whole grain) in advance. This is a great way to use up any cooked grains in the fridge.

In a large skillet or Dutch oven, heat the sesame oil over medium heat. Add the zucchini, carrots, and broccoli and sauté for about 10 minutes or until vegetables are just tender crisp. While the vegetables are sautéing, whisk together the coconut aminos or tamari and the sweet ginger chili sauce in a small bowl. Set aside.

When the vegetables are tender crisp, lower the heat to medium-low. Pour the sauce mixture over the vegetables. Add the rice, kale and spinach and stir until everything is coated with the sauce. Turn off the heat, season with a bit more sea salt if needed, and divide into four serving bowls. Top with fresh chopped green onions and cilantro, and about a teaspoon of sesame seeds per bowl.

Top each serving with your favorite protein for a complete meal. My favorite proteins for this dish are grilled salmon (shown in the picture above), grilled shrimp, or roasted chicken.

Leave a Reply

Your email address will not be published. Required fields are marked *