Monk Bowl

Prep: 15-30 minutes Cook: 45 minutes



  • 1 1/2 cups uncooked brown rice
  • 4 cups water
  • 6-8 cups assorted chopped vegetables (see hints below)
  • 1-2 cups sauteed tofu cubes (see hints below)
  • 1 1/2 cups cooked beans of your choice (optional)
  • sauce of your choice (see hints below)


Place the rice and water into a saucepan and bring to a boil. Reduce heat, cover and simmer for about 45 minutes until tender. Steam the vegetables just until tender. Remove from heat and place in a bowl. To serve, place a scoop or two of the rice in a medium bowl (or on a plate). Layer some of the vegetables over the rice, followed by the tofu (and beans, if you wish). Top it all off with a couple tablespoons of sauce of your choice.

Hint: This can be made with any variety of brown rice. Or use instant brown rice or frozen brown rice to save some time. Chop the vegetables into similar sized pieces so they steam in about the same length of time. Try broccoli, carrots, snow peas, snap peas, broccolini, asparagus, and don't forget the kale. Top this with a couple of tablespoons of sauce, such as an Asian Ginger Sauce, Peanut-Hoisin Sauce, Thai Peanut Sauce, BBQ Sauce, Szechwan Sauce (recipes in Sauces) or your favorite oil-free salad dressing.