Glowing plants

Vegan Veggie Rice Bowl

Sometimes I feel like a simple, yet nutritious meal and this hits the spot every time! So whether you’re looking for healthy meal options or filling vegan recipes, this Vegan Veggie Rice Bowl is the perfect choice! It has buttered Zucchini, Corn, Carrots, Onion and Fresh Sage, which means it’s packed with nutritious ingredients that won’t leave you feeling hungry afterwards.

Share on facebook
Share on twitter
Share on pinterest
Share on linkedin
Share on email
Vegan Veggie Rice Bowl
Vegan Veggie Rice Bowl
Vegan Veggie Rice Bowl

Vegan Rice & Veggie Bowl

Emily Kate Johnston
This Vegan Veggie Rice Bowl is an accumulation of some of my favorite vegetables; zucchini, corn, carrots, garlic and onion, topped with fresh sage. As my mum always loves to say, "Sometimes the best things in life are the most simple!" I couldn't agree more! Though simple, this dish is one that I find to be the most satisfying of all the dishes I make in the kitchen. The key is in the sauteing, cooked over medium-low heat to allow the natural flavors of the vegetables to shine! Give this one a go, you'll be amazed at how such a simple dish can be so incredibly satisfying!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast, Dinner, Lunch
Cuisine American
Servings 2
Calories 364 kcal


  • Deep Pan or Dutch Oven


  • 2 tbsp unsalted vegan butter⠀
  • 1 large onion⠀
  • 2 medium zucchini ⠀
  • 2 cups corn kernels ⠀
  • 4 carrots diced⠀
  • 4 garlic cloves minced⠀
  • 1 tbsp olive oil ⠀
  • salt & pepper to taste ⠀
  • 1 bunch fresh sage leaves


  • Cook rice.
  • Meanwhile, heat 1 tbsp of butter and olive oil in deep pan or dutch oven over medium heat.
  • Now add in the onion and a pinch of salt, cover and cook over medium-low heat until soft and translucent, stirring occasionally.
  • After 5 minutes uncover and cook over medium-high heat until golden, for another 5-7 minutes. Add the zucchini, carrots and remaining butter.
  • Stir occasionally until vegetables are soft, about 5-7 mins. Next add the corn & garlic, season with a pinch of salt & pepper and cook for another 5 minutes stirring occasionally.
  • Serve over rice and top with fresh sage leaves... Enjoy 😉
Keyword carrots, Garlic, green onions, kernels, olive oil, sage, unsalted vegan butter, zucchini

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating