Mexican Vegetable Rice Bowl Recipe

Name: Mexican Vegetable Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons liquid amino acid (such as Bragg(R)), divided; 1/4 teaspoon onion powder; 1 large zucchini, diced small; 2 large kale leaves, cut into 1-inch squares; 1/2 (14 ounce) can coconut milk; 1/2 cup raw macadamia nuts; 1/4 cup raw cashews; 1/4 cup nutritional yeast; 2 teaspoons chili powder; 1 pinch cayenne pepper, or to taste; 1 pinch red pepper flakes, or to taste; 1 teaspoon vegetable oil; 1 cup hot cooked brown rice

Servings: persons

4 teaspoons liquid amino acid (such as Bragg(R)), divided
1/4 teaspoon onion powder
1 large zucchini, diced small
2 large kale leaves, cut into 1-inch squares
1/2 (14 ounce) can coconut milk
1/2 cup raw macadamia nuts
1/4 cup raw cashews
1/4 cup nutritional yeast
2 teaspoons chili powder
1 pinch cayenne pepper, or to taste
1 pinch red pepper flakes, or to taste
1 teaspoon vegetable oil
1 cup hot cooked brown rice

1
Stir 1 tablespoon liquid amino acid and onion powder together in a small bowl to dissolve the powder into liquid; pour into a large plastic resealable bag; add zucchini and kale and work the bag to coat vegetables with the marinade. Squeeze bag to remove excess air and seal. Marinate vegetables for 10 to 15 minutes.
2
Blend coconut milk, macadamia nuts, cashews, nutritional yeast, chili powder, remaining liquid amino acid, cayenne pepper, and red pepper flakes in a blender until smooth.
3
Heat oil in a large skillet over medium-high heat. Pour zucchini and kale from the plastic bag into the skillet; saute just until heated through, 2 to 3 minutes.
4
Divide cooked rice between two bowls; top each portion with about half the vegetable mixture. Drizzle the blended sauce over the vegetables.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 teaspoons liquid amino acid (such as Bragg(R)), divided, 1/4 teaspoon onion powder, 1 large zucchini, diced small, 2 large kale leaves, cut into 1-inch squares, and more.

Yes, Mexican Vegetable Rice Bowl falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Vegetable Rice Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions