Boulder Veggie Bowl

Category: Entree
Servings: 4

Inspired by Tokyo Joes' Boulder Veggie Bowl

• 4 large Carrots
• 2 stalks of Broccoli
• 1 cup frozen Green Beans
• 1 cup frozen Edamame (Soy Beans)
• 2 small Zucchini
• 1/2 (8 oz) can of Water Chestnuts
• 1 cup snow peas (fresh)
• 1 medium red pepper
• 1/2 (8 oz) can of Bamboo Shoots
• 24 oz Extra Firm Tofu
• 3 cups brown rice
• salt, to taste
• 1 cup sauce (I like Tokyo Joes' Curry Sauce which you can buy separate)

Cut tofu blocks in half lengthwise. Lightly salt and "grill" until golden brown (I actually toasted it in my toaster oven).

Steam all vegetables. I suggest the following method: In a large steamer, steam carrots for 2 minutes. Add broccoli, frozen green beans, and frozen edamame and steam an additional 3 minutes. Add zucchini and water chestnuts and steam another 3 minutes. Add snow peas, red pepper and bamboo shoots and steam for two minutes.

Cube grilled tofu.

For each serving, serve 3/4 cup rice topped with 1/4 the steamed vegetables, 1/4 the grilled Tofu and 1/4 cup sauce. Salt to taste and serve.

Nutritional Information (excluding sauce)

Servings Per Recipe: 4

27% of calories from protein
44% of calories from carbs
29% of calories from fat

Calories	540.27
Total Fat	18.68 g
Saturated Fat	2.91 g
Polyunsaturated Fat	9.13 g
Monounsaturated Fat	3.78 g
Omega-3	0.10 g
Omega-6	0.66 g
Cholesterol	0
Sodium	686.39 mg
Potassium	1078.24 mg
Total Carbohydrate	63.03 g
Dietary Fiber	13.82 g
Sugars	8.81 g
Protein	38.29 g
Vitamin A	278 %
Vitamin C	173 %
Calcium	128 %
Iron	42 %
Vitamin D	0 %
Vitamin E	0 %
Vitamin K	43 %
Thiamin	38 %
Riboflavin	25 %
Niacin	23 %
Vitamin B6	40 %
Folate	28 %
Vitamin B12	0 %
Biotin	0 %
Pantothenic Acid	13 %
Phosphorus	54 %
Iodine	0 %
Magnesium	50 %
Zinc	29 %
Selenium	64 %
Copper	46 %
Manganese	191 %
Chromium	0 %
Molybdenum	0 %
Chloride	0 %