Asian Bowl

asian-bowl-thai
ASIAN BOWL

You can have your veggies, and eat them too! One of the most flavorful dishes I’ve had recently, this Asian bowl came about from one of the older episodes of Guy Fieri’s Diners, Drive-Ins and Dives. I was mesmerized by all the fresh and flavorful ingredients that were quickly thrown together in one bowl, and and knew I had to recreate it. So here I am, in a house smelling like an amazing Thai restaurant and toddlers gobbling down their dinner like it’s chocolate ice cream.. The amount of flavor, beautiful presentation and the fact that it inconspicuously contains my weekly serving of vegetables make this dish a jack-pot in my household. And did I mention – the toddlers love it?!

HOW TO MAKE ASIAN BOWL

Ingredients
3 stalks of lemon grass, chopped
3 cups boiling water, or hot chicken broth (how to make chicken broth)
BLENDER:
1 cup basil (a big handful)
1 cup cilantro (a big handful)
1 Serrano pepper (more if you like A LOT of heat)
3 garlic cloves
Juice of one lime
A knob of ginger, chopped
1/4 cup honey
1/4 cup tahini
2 tablespoons tamari
2 cups coconut milk (how to make coconut milk)
Salt and pepper to taste

POT:
1 stalk broccoli, chopped
1 small zucchini, chopped
1 red bell pepper, chopped

1/2 package of rice noodles (4oz)
1 cup of cooked mung beans
TOPPING:
2 cups sautéed mushrooms, or meat/fish of your choice
Shredded carrots
Cilantro

Instructions
Pour boiling water over lemon grass and steep for 20 minutes. If using chicken broth, simmer lemon grass in broth for 20 minutes.
Put all BLENDER ingredients in a blender, and process well.
Strain into a large pot, add lemon grass tea/broth.
Add broccoli, red pepper and zucchini. Bring to slow simmer.
Turn heat off, add rice noodles and mung beans.
Put into serving bowls and top with mushrooms, carrots and cilantro.

asian-bowl-thai

Asian Bowl
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner; lunch
Cuisine: Thai
Ingredients
  • 3 stalks of lemon grass, chopped
  • 3 cups boiling water, or hot chicken broth (how to make chicken broth)
  • BLENDER:
  • 1 cup basil (a big handful)
  • 1 cup cilantro (a big handful)
  • 1 Serrano pepper (more if you like A LOT of heat)
  • 3 garlic cloves
  • Juice of one lime
  • A knob of ginger, chopped
  • ¼ cup honey
  • ¼ cup tahini
  • 2 tablespoons tamari
  • 2 cups coconut milk (how to make coconut milk) Salt and pepper to taste
  • POT:
  • 1 stalk broccoli, chopped
  • 1 small zucchini, chopped
  • 1 red bell pepper, chopped
  • ½ package of rice noodles (4oz)
  • 1 cup of cooked mung beans
  • TOPPING:
  • 2 cups sautéed mushrooms, or meat/fish of your choice
  • Shredded carrots
  • Cilantro
Instructions
  1. Pour boiling water over lemon grass and steep for 20 minutes. If using chicken broth, simmer lemon grass in broth for 20 minutes.
  2. Put all BLENDER ingredients in a blender, and process well.
  3. Strain into a large pot, add lemon grass tea/broth.
  4. Add broccoli, red pepper and zucchini. Bring to slow simmer.
  5. Turn heat off, add rice noodles and mung beans.
  6. Put into serving bowls and top with mushrooms, carrots and cilantro.

Asian-bowl-of-yum

5 Comments

  1. This looks great Valeria! Loaded with whole foods that will definitely leave you feeling good about yourself and your meal 🙂

  2. I can’t remember where I originally saw this post, but I’ve had it saved in my “recipes I need to try” list for quite sometime. I finally decided to make it, and I’m so glad I did. This was absolutely delicious!!! Brothy noodle and veggie bowls have to be one of my greatest joys in life, and this one was such an explosion of favors. I made it with chicken stock, and I will definitely be making this again and again.

  3. Ha… NOW I remember where I originally saw this. I saw that same episode of Diners, Drive-in’s, and Dives and went searching for a recipe to make that dish, which lead me here.

    Boy, I love that show!