Soylent Green Veggie Bowl Food

SOYLENT GREEN VEGGIE BOWL

Soylent Green Veggie Bowl image

You add the protein of your choice to this rice dish: steak, chicken, seasoned cooked tofu, tempeh, etc. Original recipe has barley and quinoa but I've subbed brown rice, millet or bulgur. Please feel free to add other veggies: carrots, cauliflower, fresh green beans, etc. The restaurant offers two topping options: cilantro pesto sauce or mushroom sauce.

Provided by COOKGIRl

Categories Greens

Time 15m

Yield 3-6 serving(s)

Number Of Ingredients 5

Ingredients

2 cups short-grain brown rice (or optional grain, read intro)
2 cups steamed greens (spinach, kale, collards, etc.)
1 cup broccoli floret, steamed, cut up into bite size pieces
16 ounces steak, cubed (but you can choose any protein, cubed broiled tempeh is quite good)
1/2 cup cilantro pesto sauce (see my ¿porque No? Mexican Pesto)

Steps:

Steam the broccoli and set aside. Lightly steam the greens just until starting to wilt.
Steam the tofu or saute in a little bit of oil if desired. Steam the tortillas.
Divide the ingredients into rice bowls and declare to everyone at the table that "Soylent Green is for people"!

Nutrition Facts : Calories 846.1, Fat 32.5, SaturatedFat 12.2, Cholesterol 103.6, Sodium 92.2, Carbohydrate 97.7, Fiber 4.3, Protein 37.9

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