Vegetarian Oriental Bowl
kelloggs
A different option for oriental food is this vegetarian oriental bowl with delicious quinoa granola that adds a crunchy texture to the delightful combination of sautéed vegetables with an unmatched oriental sauce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 tablespoon unsalted butter
  • 3 tablespoons sesame oil
  • 1/2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 broccoli, clean and chopped into small pieces
  • 2 yellow bell peppers, cut into thin strips
  • 1 1/2 cups edamame, without skin
  • 3 cups white rice, cooked and fried
  • 1/2 cups soy sauce
  • 1/4 cups orange juice
  • 1 tablespoon oil
  • 1 package tofu, (349 g) in rectangles
  • 1 cup granola, with Kellogg’s® quinoa
  • 1 avocado, in slices, for decoration
  • 2 tablespoons black sesame seeds, for decoration
Preparation
30 mins
10 mins
Low
  • In a wok over medium heat, add the butter and sesame oil. Add the onion and cook until transparent, then add the garlic and cook for one more minute.
  • Add the broccoli and cook for 3 minutes. Incorporate the peppers and Edamame and continue cooking until they are cooked and the liquid reduces.
  • Add the rice and cook until it turns golden brown. Mix in the soy sauce and orange juice.
  • In a pan, heat the oil and fry the tofu until golden brown on both sides. Set aside.
  • Serve the rice in a bowl, add the tofu and Kellogg’s® quinoa granola, and decorate with avocado and sesame.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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