As I started writing this post, I was thinking “brown rice” which should have translated into typing “brown rice” but instead, and why am I surprised, I type “brownies.”
One-track mind people, one track.
We are not scheduled to talk about brownies today but I did enjoy the most incredible brownie sundae Friday night at Andreas 25 and really, if you ever feel the need to discuss brownies please contact me. I am always ready to talk (or eat) dessert.
Back to the brown rice. Rather, to the topic of stir fry bowls, loaded with brown rice, sweet potatoes, vegetables and meatless proteins of your choice!
Stir fry bowls are where it is at in our house lately which is making my life so much easier!
It’s not always possible to create one meal for the two of us because I live the meatless life but do not enforce my diet on my son so I am usually preparing some sort of chicken dish for him and something separate for myself.
Stir fry bowls are not only super easy, healthy and quick to create but completely customizable which means I can prepare the base for both of us and get creative on the proteins and vegetables without much hassle.
We have a new favorite base combination: diced sweet potato and brown rice.
Do not fear the complex carbs, do you hear me? Do not fear! It’s perfectly okay and acceptable to eat both sweet potatoes and brown rice in one meal!
Your muscles and energy levels will thank you, as will your taste buds.
Once I have the sweet potato and brown rice base combination which is cooked with a drop of soy sauce and sweet chili sauce, I then add in some veggies and pick our proteins (plus avocado of course!)
My son does not love the same vegetables as I do so usually I set aside a portion of the stir fry base for him, add in his protein and then proceed with adding in my veggies and protein of choice.
While I am a lover of a plant-based stir fry bowl which typically involves chick peas as my protein source, we do agree upon shrimp (which is meatless but not vegetarian or plant-based)…
Before we get to the simple stir fry recipe (which by the way doesn’t actually involve frying or even much stirring so I should probably call this recipe something else but just go with it for now, okay?), here are some other tips and tricks for creating your meatless stir fry bowls:
- I make life easy by using the frozen brown rice medley from Trader Joe’s
- If you don’t want to use brown rice, how about quinoa?
- In order to save some time, roast your sweet potatoes (and vegetables too) on the weekend when you do your food prep for the week.
- Not in the mood for sweet potato? How about roasted butternut squash?
- Keep things plant-based by using chick peas (mashed, roasted or straight from the can)
- Tofu is another meatless/plant-based option which I seem to forget about!
- While shrimp is an awesome addition to a meatless stir-fry bowl; make sure you buy wild shrimp and not farm-raised to avoid those toxins and chemicals as much as possible.
- If you don’t want to roast fresh veggies, use frozen steamfresh bags for the microwave or just saute them in a pan.
- Any vegetable will work nice in a stir fry but if you need assistance figuring out combinations, try buying a stir fry veggie mix (fresh or frozen)
- If you are avoiding soy yet want the flavor of soy sauce, try Coconut Liquid Aminos (I know Whole Foods sells it)
- Don’t forget the avocado!
If you had to pick one: brownies or cookies?
Are fresh berries cheap by you yet? I can’t get blueberries for a decent price!!!!
Did you buy anything new this week at the grocery store?
- 1 large sweet potato (diced up and roasted)
- 1 package of Trader Joe’s Brown Rice Medley (from the frozen section)
- 2 tbps. Soy Sauce – divided*
- 2 tbps. Sweet Chili Sauce – divided*
- Veggies of choice (steam fresh or fresh roasted)
- Protein source of choice (I used shrimp for this recipe which is meatless but not vegetarian) – use the amount you desire
- Wash and dice sweet potato into small little chunks.*
- Roast in 450 degree oven for 20 minutes until soft and slightly crispy around the edges.
- Prepare vegetables either by microwaving or roasting in 450 degree oven.
- Cook shrimp in a lightly greased skillet according to package instructions, adding in 1 tbsp. each of soy sauce and sweet chili sauce.
- In the meantime, heat rice in the microwave and then add to a large bowl.
- Add in diced sweet potato, mixing to combine with rice..
- Add in vegetables, remaining soy sauce and sweet chili sauce, mixing to combine.
- Add shrimp to the bowl OR add veggie sweet potato rice mixture to the pan of shrimp and mix to combine.
- Serve topped with avocado.