Vegetables & Rice
Submitted by dmshjp
Quick microwave vegetable rice bowl with tender parsnips, black beans, and wilted bok choy in light teriyaki for healthy 20-minute plant-based dinners.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minThis vegetable rice bowl celebrates the natural sweetness of parsnips, the creaminess of black beans, and the tender-crisp bite of bok choy without drowning them in sauce.
Microwave parsnips until fork-tender, pile on black beans and bok choy, then steam everything together until the greens wilt and stems soften.
Serve over brown basmati rice and let everyone add their own teriyaki so the clean vegetable flavors shine through.
Ready in 20 minutes for meatless Monday meals or quick lunch prep.
Pro Tips
- Don’t skip the rinse: Drain and rinse canned black beans to remove excess sodium and starchy liquid.
- Layer for even cooking: Put dense parsnips on the bottom, then beans, then delicate bok choy on top so everything cooks perfectly.
- Go light on sauce: The natural sugars in parsnips and earthiness of beans create plenty of flavor without heavy seasoning.
Ingredients
Directions
Put the sliced parsnips in a casserole (at least 4 qt.) with a tablespoon of water.
Microwave on high for five minutes or until a fork can pierce the slices.
Dump the black beans in, and stuff the bok choy on the top.
If the water has dried up, add a little more.
Microwave until the bok choy is wilted and the stem tender-crisp.
Stir and serve over cooked rice.
Let everyone add their own teriaki sauce.
The natural flavors of the vegetables make this appealing, so go easy on the sauce or any spices you are inclined to add.
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