Affordable and delicious vegetarian meals can be awfully tough to find in Singapore. Maybe you are a vegetarian who makes most of your meals at home because it’s convenient. Perhaps you want to make a nice, hearty meal for a vegetarian friend. There’s also the possibility that you are looking to ‘detox’ and glean off meat for just one day. Regardless of which, vegetarian bowls come in so many varieties and flavours that there’s definitely something for everyone.
Read on to find a vegetarian recipe that works within your budget, schedule, and taste preferences!
1. Veggie Rice Bowl
In just 15 minutes, you can be tucking into this bowl of veggies, rice and gorgeous Asian flavours, in just 15 minutes. This super easy recipe gives a delicious vegetarian dinner even when you don’t have much time on hand.
Ingredients you’ll need:
- 1 tbsp vegetable oil
- 120g pack Tenderstem broccoli tips, halved lengthways
- 1 red pepper, seeded and cut into chunks
- 160g pack marinated tofu pieces
- 2 x 250g pouches microwave rice
- 200g frozen peas
- 1 tbsp sesame seeds
- 3 spring onions, chopped
- 1 red chilli, seeded and finely chopped
- 1 garlic clove, crushed
- 2.5cm piece fresh ginger, grated
- 3 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp rice wine vinegar
You can read more about this recipe here.
2. Vegan Mexican Rice Fajita Bowl
If you’ve ever thought of vegetarian meals as bland and tasteless, think again. This vegan Mexican rice fajita bowl promises to be full of flavour with a base of tomato rice, grilled vegetables and a dollop of guacamole. Easy to make and hearty, these bowls can be made ahead to pack for lunch and are easy on the wallet as well!
Ingredients you’ll need:
- 1 small yellow onion, diced
- 2 cloves of garlic, minced
- 1 cup (200 grams) short-grain white rice
- 1 teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 1 can (390 g / 14 oz) diced tomatoes
- 100 grams (3.5 oz) tomato sauce
- 1 ½ cups (355 ml) vegetable stock (or water)
- 1 teaspoon salt
- A few grind of pepper
- Half a large red pepper, sliced
- Half a large green pepper, sliced
- 1 red onion, sliced
- 200 grams (7 oz) oyster mushrooms
- Half an avocado
- 1 lime
- 3 tortillas
- Sliced green onion or cilantro, to garnish
You can read more about this recipe here.
3. Lemongrass Tofu Buddha Bowls with Peanut Sauce
Buddha bowls are a well-known staple in Chinese vegetarian cuisine, but no one says you can add a twist to classic dishes. In this recipe, crispy pan-fried tofu is drenched in lemongrass sauce, caramelized and served over rice with veggies and rich peanut sauce – doesn’t that sound delicious already? The only downside though, is that the ingredient list can be rather lengthy.
Ingredients you’ll need:
For the Peanut Sauce
- 1/3 cup creamy natural peanut butter
- 2 tablespoons lime juice
- 1 1/2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- About 3 tablespoons coconut milk, from a can
For the Lemongrass Tofu
- 1 4- inch lemongrass stalk, cut into 3-4 pieces
- 3 garlic cloves
- 1- inch piece fresh ginger, peeled
- 3 tablespoons soy sauce or tamari
- 2 tablespoons lime juice
- 2 tablespoons maple syrup
- 1 teaspoon sambal oelek
- 2 tablespoons melted coconut oil
- 1 14 ounce package extra firm tofu, drained, pressed, and cut into 1-inch cubes
For Serving
- 4 cups cooked rice
- 1 cucumber, diced
- 1 red bell pepper, chopped
- 1/4 cup chopped peanuts
- Chopped scallions
- Fresh mint leaves
- Fresh cilantro
- Fresh basil
- Red pepper flakes, optional
You can read more about this recipe here.
4. Family Style Veggie Rice Bowl
If you are a working parent struggling to cook nutritious meals for your family after work, you’ll love this rice bowl that’s suitable for all. Your fussy, vegetable-hating kids may even enjoy eating vegetables after enjoying this vegetarian meal!
Ingredients you’ll need:
- white rice
- 2 cups butternut squash cubed
- 1 yellow onion, largely sliced
- 1 tbsp extra virgin olive oil
- salt/pepper to taste
- 6-8 garlic cloves
- 1 bag of frozen mixed asian veggies (or any frozen veggies of choice)
- 1 tbsp coconut oil
- 1-2 avocado, sliced
- soy sauce (or sauce of choice)
5. Grilled Bok Choy And Turnip Rice Bowl
Salads don’t always have to use ingredients such as lettuce and cherry tomatoes. This recipe uses (grilled!) bok choy so that you can have a familiar and flavourful meal in just 10 minutes.
Ingredients you’ll need:
Rice Bowls
- 2 heads bok choy, large leaves trimmed and sliced in half lengthwise
- 1 bunch turnips, sliced into 1/4 inch thick rounds (reserve greens for another use)
- 1 cup cooked edemame
- 2 cups cooked white rice
- 3-4 radishes, thinly sliced
- handful of micro greens OR cilantro
- 3 Tablespoons sesame seeds
Soy Sesame Sauce
- 3 1/2 Tablespoons low sodium soy sauce
- 2 1/2 Tablespoons rice wine vinegar
- 1 1/2 Tablespoons honey
- 1 1/2 teaspoons toasted sesame oil
- 1/4 teaspoon crushed red pepper flakes
You can read more about this recipe here.
6. Curried Veggie Brown Rice Bowl
Ingredients you’ll need:
- 1 cup short-grain brown rice
- 1 head broccoli, cut into florets, stems peeled and cut into chunks
- 1 tablespoon extra-virgin olive oil
- 2 tablespoon dijon mustard
- 2 tablespoon low-sodium soy sauce (tamari for gluten free version)
- 1 teaspoon hot sauce
- Pinch of sugar
- 1 14-ounce can chickpeas, drained and rinsed
7. Chickpea, Spinach And Sweet Potato Rice Bowl
Loaded with fibre-, magnesium-, and selenium-rich nutty brown rice, iron bomb garlicky spinach, protein-rich chickpeas and delicious sweet potato, any health fanatic would be more than eager to try out this recipe. It is also a good dish to try out if you are first starting out on a vegetarian diet or are not used to one yet, thanks to the intense flavours that may even triumph that of meat!
Ingredients you’ll need:
- white rice
- 2 cups butternut squash cubed
- 1 yellow onion, largely sliced
- 1 tbsp extra virgin olive oil
- salt/pepper to taste
- 6-8 garlic cloves
- 1 bag of frozen mixed asian veggies (or any frozen veggies of choice)
- 1 tbsp coconut oil
- 1-2 avocado, sliced
- soy sauce (or sauce of choice)
8. Tropical Coconut Rice Bowl
Ingredients you’ll need:
For the rice bowl
- 1 cup water
- 1 cup Della Rice Jasmine
- 1 -15 oz. can of coconut milk, lite {or look for low fat}
- 1/4 teaspoon salt
- 3/4 cup matchstick carrots
- 1 – 15 oz. can of black beans, drained and rinsed
- 1 mango, pit removed, chopped
- 1 cup fresh pineapple, chopped
- 1 avocado, pit removed, sliced
- 1/4 cup fresh cilantro, chopped
For the pineapple dressing
- 1 cup fresh pineapple chunks
- 2 Tablespoons Greek Yogurt
- 1 teaspoon honey
- Dash of salt
9. Warm Kimchi Bowl
Vegetables don’t always taste bland if you know how to season them well enough. Even if you don’t, you can always fall back on traditional flavours like kimchi to add some oomph to any dish you cook. Do take note, however, that kimchi isn’t strictly vegan because it is usually made with shrimp paste or fish sauce.
Ingredients you’ll need:
- 1 cup wild rice blend, dry
- 1 3/4 cups water or vegetable broth
- 2 teaspoons toasted sesame oil
- 1 tablespoon tamari
- 1 teaspoon mirin
- 2 green onions or scallions, finely chopped
- 1 1/2 pounds broccoli, crowns only, chopped
- 2 tablespoons olive oil
- 1 tablespoon tamari
- 1 to 2 tablespoons Sriracha (depending on hot you’d like the broccoli to be)
- 2 cloves garlic, finely chopped
- 1 cup kimchi of choice
- 1/4 cup toasted sesame seeds
10. African Rice and Bean Bowl
Cook something out of your comfort zone once in a while – be it having a vegetarian meal even though you are a heavy meat-eater, or trying a cuisine from a culture vastly different from your own. This dish is inspired by Ghanaian dish Waakye – made with rice, beans(black-eyed peas) and kanwa, and is sure to be a conversation-starter if you are cooking this for guests.
Ingredients you’ll need:
- white rice
- 2 cups butternut squash cubed
- 1 yellow onion, largely sliced
- 1 tbsp extra virgin olive oil
- salt/pepper to taste
- 6-8 garlic cloves
- 1 bag of frozen mixed asian veggies (or any frozen veggies of choice)
- 1 tbsp coconut oil
- 1-2 avocado, sliced
- soy sauce (or sauce of choice)
11. Thai-Spiced Rice Bowl
Need a hearty meal on a cold, rainy evening to warm your insides? This Thai bowl is easy to make, and satisfying to eat. If you want to make this a vegan meal, change the butter used in rice to coconut oil, and maple syrup instead of honey to sweeten the broth.
Ingredients you’ll need:
Rice
- 1 ½ cups uncooked rice (I used long-grain brown rice)
- 1 ½ tablespoons butter
- ½ teaspoon kosher salt (or ¼ teaspoon fine sea salt)
Peanut Broth
- 1 teaspoon olive oil
- 4 cloves garlic, pressed or minced
- Thumb-tip of peeled fresh ginger, pressed or minced
- 1 tablespoon Thai red curry paste
- ¼ cup soy sauce (I used reduced-sodium tamari)
- ¼ cup natural peanut butter
- 4 cups (1 quart) vegetable broth
- 1 can (14 ounces) light coconut milk
- Generous squeeze of honey
Garnishes
- 1 cup matchstick-cut carrots (I used my julienne peeler)
- 1 red bell pepper, thinly sliced
- ½ English cucumber, halved lengthwise and thinly sliced (optional; I used a regular cucumber and seeded it before slicing)
- ¼ cup chopped fresh cilantro
- ¼ cup chopped dry-roasted peanuts
- 2 tablespoons chopped fresh mint (optional)
- 2 green onions, thinly sliced
- 1 jalapeño, thinly sliced
- 1 lime, cut into wedges
12. Microwaved Veggie Rice Bowl
Ingredients you’ll need:
- ½ cup (100 g) rice
- 1 cup (470 mL) water
- 1 teaspoon olive oil
- ¼ cup (40 g) black beans
- ¼ cup (50 g) tomato, chopped
- salt, to taste
- pepper, to taste
- ½ avocado, chopped
- fresh cilantro, to serve
13. Cashew Rice Bowl
Comfort food can be nutritious if you eat the right ingredients. Cashews make for a good, flavourful crunch in any meal, but if you are not a big fan of cashews, you can always replace them with other nuts of your choice. The best thing about this recipe? You can either eat this immediately, or keep it in your freezer for your other meals.
Ingredients you’ll need:
- 1 tablespoon extra virgin olive oil
- 1/2 cup onion chopped
- 1 cup green bell pepper chopped
- 8 ounces rice uncooked
- 4 ounces mushrooms chopped
- 4 ounces cashews
- 4 tablespoons tamari soy sauce
14. Teriyaki Cauliflower Rice Bowl
Ingredients you’ll need:
For the cauliflower rice:
- 1 head of cauliflower leaves and tough stems removed, roughly chopped
- 1 clove garlic minced
- 1/2 inch ginger root peeled and minced or grated
For the teriyaki cauliflower rice bowls:
- 1 recipe cauliflower rice (ingredients above)
- 1 recipe teriyaki sweet potatoes
- 2 cups shelled cooked edamame (you can use frozen and thawed)
- 2 cups cooked corn kernels (optional) (you can use frozen and thawed fire-roasted corn)
- 1 avocado sliced or cubed (see notes)
- 3 green onions or scallions sliced
- sesame seeds for garnish (optional)
- extra teriyaki sauce for serving (optional)
15. Easy Vegan Fried Rice
This recipe is more tedious and requires more ingredients than most of the other recipes featured in this list, but definitely worth bookmarking as a cooking challenge on leisure days.
Ingredients you’ll need:
Rice + Vegetables
- 1 cup (~250 g | 8 ounces) extra-firm tofu
- 1 cup (185 g) long- or short-grain brown rice, rinsed thoroughly in a fine mesh strainer
- 4 cloves (12 g) garlic, minced
- 1 cup (100 g) chopped green onion
- 1/2 cup (72 g) peas
- 1/2 cup (64 g) carrots, finely diced
Sauce
- 3 Tbsp (45 ml) tamari or soy sauce, plus more for veggies + to taste
- 1 Tbsp (16 g) peanut butter
- 2 -3 Tbsp (27-41 g) organic brown sugar, muscovado sugar, or maple syrup
- 1 clove (3 g) garlic, minced
- 1-2 tsp chili garlic sauce (more or less depending on preferred spice)
- optional: 1 tsp toasted sesame oil (or sub peanut or grape seed oil)
16. Summer Sushi Bowl
Get a good mix of vegetables, fruit and rice in this bowl that’s chock full of intense flavours. Mango is the true star in this dish, although it has a few close runner-ups like the vegan spicy mayo drizzle and the kimchi. The flavours and textures of the ingredients of this dish mesh well together and can easily be turned into sushi rolls and not a sushi bowl if that’s what you’re in the mood for.
Ingredients you’ll need:
Bowl ingredients
- 1 cup rice, cooked (white, sushi, jasmine, basmati, brown all work well here)
- 1 cup fresh mango, cubed
- 1 small cucumber, sliced thin
- ¼ cup homemade kimchi or store-bought
- ½ avocado, sliced or cubed
- 1 green onion, sliced thin
- spicy mayo (ingredients below)
- sesame seeds, to taste
.Spicy mayo
- 1 block of medium firm tofu, well rinced
- 3 tbs lemon juice
- 1-2 tbs sriracha
- 2 tsp garlic powder
- 1 tsp crushed pepper flakes
- ½ tsp salt
17. Vegan Oyster Mushroom Bibimbap
You can cook up Korean cuisine at home with common ingredients easily found at home. Got more vegetables left over in your fridge? Feel free to add even more vegetables such as carrots, beansprouts, broccoli, or anything else you happen to have on hand.
Ingredients you’ll need:
- Vegetable oil, for frying (or sub coconut or rapeseed oil)
- 300 g (10oz) silken tofu
- 1 onion, thinly sliced
- Handful oyster mushrooms, roughly chopped (or sub shiitake mushrooms)
- Few handfuls of spinach
18. One-Pot Spicy Vegetable Rice
This One-Pot Spicy Vegetable Rice is likely to become your go-to favourite mid-week dinner. 30 minutes and one pot are all that are standing between you and a big bowl full of deliciously spiced, flavourful rice studded with sweet, soft veggies.
Ingredients you’ll need:
- 1 tablespoon olive oil (optional)
- 1 medium onion , chopped finely
- 3 medium carrots , chopped into small pieces
- 4 cloves garlic , chopped finely
- 2 large bell peppers , cut into large chunks, (red, yellow or orange are best in this)
- 150g | 1 cup frozen peas (or chopped green beans)
- 150g | 1 cup cherry tomatoes
- 2 teaspoon ground turmeric
- 1½ teaspoon salt
- 1 teaspoon red pepper flakes , or chili flakes, or a small fresh or dried chili chopped
- 1 teaspoon smoked paprika (you can sub this for chipotle powder)
- 250g | 1 ¼ uncooked rice, white or brown
- 600mls | 2½ cups water, plus more if needed
19. Veggie Rice Buddha Bowl with Lemon Herb Sauce
Kill two birds with one stone (no, not birds are harmed in this recipe) by cooking a meal that can clean out your fridge. This roasted veggies and wild rice vegan buddha bowl topped with a spicy creamy lemon herb sauce will do just that.
Ingredients you’ll need:
-
- 1 1/2 cups mixed raw veggies , whatever you have in your fridge
- 2 tablespoons veggie broth (or your favorite oil), for roasting veggies (low sodium if needed)
- sea salt , to taste
- ground black pepper, to taste
- 1 cup cooked rice (about 1/2 cup uncooked) , I used wild rice but whatever you have in your pantry
- 1/2 cup cooked beans , I used garbanzo but any kind you have in your pantry works
Lemon Herb Cream Sauce (with optional spice)- 3/4 cup raw almonds
- 1 1/2 cup unsweetened Silk almond or cashew milk , or use coconut for an added layer of flavor
- 6 tablespoons lemon juice
- 1 clove raw garlic
- 2 teaspoons apple cider vinegar
- 1- 3 teaspoons of your favorite hot sauce , optional for spice
- 1/4 – 3/4 teaspoon sea salt (see note)
- 1/4 cup fresh chopped chives
- 1/4 cup fresh chopped parsley
- 1/4 cup fresh chopped cilantro
20. Vegetarian Rice Bowl with Grilled Eggplant and Soft-Cooked Eggs
Mix soft, runny egg yolks with a simple vinaigrette to make a rich sauce for this meat-free meal that is great for lazy Sunday mornings.
Ingredients you’ll need:
- 1-1/2 cups cooked brown basmati rice (cook according to package directions)
- 2 large soft-boiled eggs, halved lengthwise
- 1/2 cup mixed spring greens
- 1/2 cup fresh or frozen peas, blanched until tender
- 1/2 cup grilled eggplant slices
- 2 Tbs. thinly sliced radish
- 1-1/2 Tbs. roasted salted sunflower seeds
- 1 Tbs. chopped fresh mint
- 1 Tbs. white balsamic vinegar
- 1 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 tsp. hot sauce; more to taste
21. Cauliflower Rice Bowl With Golden Detox Sauce
If one of your 2018 goals is to eat more vegetables, this cauliflower rice bowl is going to be one of your favourite meals. All you have to do is pulse cauliflower in a food processor to make cauliflower ‘rice’, and then steam or sauté it. If you are not keen on making the sauce, you can always add Greek Yogurt for some tanginess.
Ingredients you’ll need:
Golden Detox Sauce
- ½ cup unsalted cashews
- ½ cup unsweetened almond milk
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 garlic clove
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- ¼ tsp sea salt
- ½ tsp freshly ground black pepper
Cauliflower Rice Bowl
- 2 sweet potatoes, washed, peeled and diced into ½-inch pieces
- 2 Tbsp olive oil, divided
- 1 head cauliflower, washed and sliced into florets
- 2 cups cooked lentils or beans
- fresh parsley leaves, minced, for garnish
- green onions, diced, for garnish
- sea salt and freshly ground black pepper
- ¼ cup Greek yogurt (optional)
You can read more about this recipe here.
22. Tofu Mango Forbidden Rice Bowl
Full of wholesome ingredients, these vegan and gluten-free rice bowls (yes, especially for you out there on a strict diet) are a colourful dinner that makes great leftovers for lunch the next day.
Ingredients you’ll need:
- 1 cup black rice
- 1 14-ounce package extra-firm tofu
- 2 tablespoons organic soy sauce or liquid aminos
- 1 tablespoon rice vinegar
- 1 tablespoon tapioca starch (optional, for extra crispiness)
- 1 teaspoon sesame oil
- 2 1/2 teaspoons Sriracha sauce, divided
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 mango, sliced
- 1 medium carrot, thinly sliced
- 1 cucumber, thinly sliced
- 1 cup red cabbage, chopped
- 1 ripe avocado, sliced
- 1/4 cup tahini
- 3 tablespoons water
- 1/2 lime, juiced
- 2 teaspoons Sriracha sauce
- Salt and pepper, to taste
- Cilantro for garnish (optional)
23. Kale and Sweet Potato Brown Rice Bowl
Another time-saving meal? Ain’t nobody gonna complain about having time saved! This delicious meal combines roasted sweet potatoes, kale, chickpeas and brown rice for the ultimate meal-prep bowl. Everything can be prepped ahead of time so that all you have to do is assemble the ingredients together.
Ingredients you’ll need:
-
- 1 cup cooked brown rice (or quinoa)
- 2 cups steamed kale
- 1/2 cup cooked chickpeas
- 2 cups roasted sweet potato chunks
- Creamy Peanut Sauce
- 1/4 cup peanut butter
- 1 clove garlic, chopped
- 2 teaspoons fresh ginger, chopped
- 2 Tablespoons rice vinegar
- 2 Tablespoons low sodium tamari or soy sauce
- 2 Tablespoons maple syrup
- a pinch of cayenne pepper (optional)
- water, to thin
You can read more about this recipe here.
24. Greek Brown Rice Bowls
Even if you are unfamiliar with Greek cuisine, this rice bowl can be easily accomplished in about half an hour and just four simple steps!
Ingredients you’ll need:
- 1 cup uncooked USA grown brown rice
- 2 cups water
- 1 pound ground lamb
- 1 tablespoon extra virgin olive oil
- 1 teaspoon oregano
- 1/2 teaspoon dill
- salt and pepper to taste
- 1 medium red onion, thinly sliced into rings
- 1/3 cup distilled vinegar
- 1/2 large cucumber, peeled and cut into half moons
- 1/3 cup pitted kalamata olives
- 1/4 cup crumbled feta
- fresh dill for garnish
25. Super Simple Vegan Burrito Bowl
Get a good, hearty meal out of this burrito bowl that packs just under 200 calories per serving in a cooking time of 20 minutes.
Ingredients you’ll need:
- 15 ounces black beans
- 8 ounces frozen corn kernels
- 2 cups instant brown rice
- 12 ounces salsa (I like Trader Joe’s Salsa Authentica, but use your favorite)
- 1 red bell pepper (diced)
- 1 handful cilantro (chopped)
- 1 avocado (ripe, smashed)
- 1/3 cup vegan sour cream
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- salt
- pepper
- 3 tablespoons non dairy milk (to thin, if necessary)
26. Vegan Chickpea Stirfry Bowl
This low-sugar, low-fat, and high-fiber alternative is enough to convince you that cooking at home is much better than ordering in pizza. Its ingredients are chosen to promise a good crunch in your meal – a crunch that is healthier than that of fried food.
Ingredients you’ll need:
- 1 onion (large, diced)
- 8 cloves garlic (minced)
- 2 tablespoons ginger (fresh finely chopped)
- 16 ounces water chestnuts (drained)
- 8 ounces baby corn (drained)
- 10 ounces frozen broccoli (bag of)
- 30 ounces chickpeas (drained)
- olive oil
- brown rice (for serving)
- stir fry sauce (homemade, or store bought teriyaki sauce)
27. Vegan Latin Bowl
Another cooking challenge for those well-accustomed to the kitchen and have spare time on their hands, this meal is designed to be perfect for those eating at home by themselves on the weekends.
Ingredients you’ll need:
- 3 tomatillos (husks removed and tops trimmed)
- 1/4 yellow onion (diced)
- 1 lime
- 1/2 serrano pepper (membrane and seeds removed)
- 1 handful cilantro
- 1 pinch salt
- olive oil
- 1/4 yellow onion (diced)
- 1/2 garlic clove (minced)
- 1/4 cup brown rice
- 3/4 vegetable stock
- 1 teaspoon tomato paste
- 1 pinch ground cumin
- 1 pinch salt
- 1/2 plantain (brown, sliced into 1 1/2-inch pieces)
- salt
- 2 leaves swiss chard (stems trimmed and discarded)
- 1 teaspoon red wine vinegar
- 1 scoop black beans (warmed)
28. Roasted Eggplant Donburi
Lastly, enjoy a simple Japanese meal consisting of eggplants, seaweed, and rice – enhanced, of course, with some sake for a truly elevated meal experience.
Ingredients you’ll need:
- 14 ounces japanese eggplant
- 2 tablespoons evaporated cane juice
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 nori (full sheet)
- cooked brown rice
LATEST PRIVILEGES
