Description
The Spring Garden Hibachi Bowl is a vibrant, plant-forward twist on the classic hibachi-style meal. Packed with seasonal vegetables like asparagus, snap peas, carrots, and mushrooms, this bowl is paired with seasoned jasmine rice and drizzled with a creamy, tangy yum yum sauce. It’s fresh, colorful, and bursting with flavor—perfect for a wholesome spring lunch or dinner.
Ingredients
Units
Scale
- Vegetables:
- 1 tbsp sesame oil
- 1 cup snap peas, trimmed
- 1 cup asparagus, chopped
- 1 cup carrots, julienned
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 zucchini, sliced
- Salt and pepper to taste
- Rice:
- 2 cups cooked jasmine rice
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 green onions, sliced
- Yum Yum Sauce:
- 1/2 cup mayonnaise
- 1 tbsp ketchup
- 1 tsp rice vinegar
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp sugar
- 1–2 tbsp water (to thin)
- Toppings (Optional):
- Sesame seeds
- Microgreens
- Pickled ginger
- Nori strips
Instructions
- In a large skillet or wok, heat sesame oil over medium-high heat.
- Add all vegetables and sauté for 6–8 minutes until tender-crisp. Season with salt and pepper.
- Toss cooked rice with soy sauce, sesame oil, and green onions. Warm through.
- For yum yum sauce, whisk all ingredients until smooth. Adjust consistency with water.
- Assemble bowls: Add a scoop of rice, top with sautéed veggies, and drizzle with yum yum sauce.
- Garnish with sesame seeds, microgreens, or your favorite toppings.
Notes
- Use tamari for gluten-free soy sauce substitute.
- Add grilled tofu or shrimp for extra protein.
- Best served immediately for freshness and crunch.
Nutrition
- Calories: 420
- Sugar: 9g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
