Description
Delicious and adaptable hibachi bowls perfect for meal prep, featuring grilled proteins and fresh vegetables over a base of rice or quinoa.
Ingredients
- 1 cup of cooked rice or quinoa
- 1 cup of assorted chopped vegetables (bell peppers, zucchini, snap peas)
- 1 pound of chicken breast, shrimp, or tofu, cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions for garnish (optional)
- Sesame seeds for garnish (optional)
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Add the cubed protein, seasoning with salt and pepper as it cooks through.
- Once cooked, remove the protein and set it aside.
- In the same skillet, add sesame oil and chopped vegetables.
- Sauté vegetables until tender and vibrant, about 5-7 minutes.
- Combine the protein back into the skillet and drizzle soy sauce over the mixture.
- Stir everything together until well-coated and heated through.
- Serve the mixture over a bed of cooked rice or quinoa.
- Garnish with green onions and sesame seeds, if desired.
Notes
Feel free to mix and match your vegetables and proteins for variety. Cook larger batches of rice or quinoa for quick meal prep.
