Vegetarian Roasted Chicken Rice
Savor the rich and wholesome flavors of Vegetarian Roasted Chicken Rice, a plant-based twist on a classic comfort dish. This recipe combines the satisfying texture of extra firm tofu or your favorite plant-based chicken substitute with fragrant jasmine rice cooked in vegetable broth for ultimate flavor. Roasted carrots, red bell peppers, and zucchini are seasoned with soy sauce, garlic, and ginger, adding a caramelized depth to the dish. Garnished with vibrant green onions and a sprinkle of sesame seeds, each plate is a visually stunning feast that packs savory notes and perfect balance. Ready in just 60 minutes, this hearty, protein-packed dish is ideal for vegetarians and those seeking a healthy, flavorful dinner option. Perfectly crafted for easy weeknight meals, it offers a wholesome and irresistible experience suitable for all palates.
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Recipe Information
Ingredients
- 400 g extra firm tofu (or plant-based chicken substitute)
- 2 cups vegetable broth
- 1 cup jasmine rice
- 1 large carrot, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 4 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the tofu or plant-based chicken substitute by cutting it into bite-sized pieces. If using tofu, press it for 10 minutes to remove excess moisture.
In a medium saucepan, bring the vegetable broth to a boil, then add the jasmine rice. Reduce the heat to low, cover, and let it simmer for 15 minutes or until the rice is tender and the broth is absorbed.
Meanwhile, toss the sliced carrot, red bell pepper, and zucchini in a large bowl with olive oil, soy sauce, minced garlic, and grated ginger, ensuring all pieces are evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet and roast in the oven for 20 minutes.
In the last 10 minutes of roasting, arrange the tofu or plant-based chicken pieces on the same baking sheet and continue roasting until the vegetables are tender and the tofu is golden.
Once the rice is done, fluff it with a fork and season with salt and black pepper according to your taste.
For serving, place a bed of rice on each plate, top with the roasted vegetables and tofu, and garnish with chopped green onions and sesame seeds.
Serve hot and enjoy your delicious vegetarian roasted chicken rice!
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4525 mg | 197% | |
| Total Carbohydrate | 128.6 g | 47% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 21.7 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2925 mg | 225% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3031 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
