Vegetable and Blueberry Rice Bowl
A quick, colorful bowl with brown rice, crisp veggies, tofu, and sweet blueberries. Perfect for a light lunch or dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 16g
Ingredients
- 1.5 cups cooked brown rice
- 8 oz firm tofu
- 1 medium zucchini
- 1 medium red bell pepper
- 1 medium apple
- 1 cup blueberries
Instructions
- 1
Dice the 8 oz tofu into 1/2 inch cubes and pat dry with a paper towel. Heat 1 tbsp olive oil in a skillet over medium-high heat.
- 2
Add the tofu cubes and cook, turning occasionally, until golden and crisp on all sides, about 8 minutes. Season with a pinch of salt and pepper.
- 3
While tofu cooks, dice the 1 zucchini, 1 red bell pepper, and 1 apple into small pieces. Chop 1/2 cup cucumber if you have it.
- 4
Divide the 1.5 cups cooked brown rice between two bowls. Top with the cooked tofu, diced vegetables, apple, and 1 cup blueberries.
- 5
Drizzle with a little soy sauce or a squeeze of lemon if you like. Serve warm or at room temperature.
Tools you’ll need
- skillet
- knife
- cutting board
- paper towels
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