Teriyaki Veggie Bowl with Cucumber Hummus Rafts

Faking It,  Everybody Wants Some Movie & Bad Kids of Crestview Academy actress Sophia Ali makes a Vegan Teriyaki Veggie Bowl with Cucumber Hummus Rafts – a dish everybody will want! #LunchBreakLIVE #JaneUnChained

Recipe: Teriyaki Veggie Bowl

Serves: 2 – 3

INGREDIENTS

• 2 cups brown basmati rice

• 2 large stalks of broccoli or half a bag of frozen broccoli

• 3 large stalks of kale

• 1 cup of corn

• 1 cup of edamame

• 3 tablespoons teriyaki sauce

• 2 avocados

• 4 tablespoons of nutritional yeast

• 4-5 tablespoons of tamari (soy sauce)

• 1/2 tablespoon of sesame seeds

• Optional: a sprinkle of union flakes for crunch

DIRECTIONS

1. Pour rice in a pot and add water until it reaches about an inch over the rice.

2. Set on high on the stove until water comes to a boil, then turn down the heat a little and cover pot. Let sit for about 20 minutes or until there is no more water in the pot. Stir occasionally.

3. While rice is cooking, let veggies steam in a separate pot (or above the rice) for about 10 minutes.

4. Remove veggies and add them to a pan with teriyaki and sesame seeds. Sauté veggies for about 5 minutes.

5. When both are done cooking, combine the veggies and rice into bowls for serving, pour the tamari sauce and place sliced avocado over each dish.

6. Add onion flakes, grab chopsticks, and enjoy.

Cucumber Hummus Rafts:

Serves: 1

INGREDIENTS

• 2 rice cakes

• 2 tablespoons of hummus

• 1 small cucumber

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon turmeric

• 1 teaspoon salt

DIRECTIONS

1. Spread hummus over the rice cakes.

2. Slice cucumbers and put over rice cakes, as if you were putting (vegan) pepperoni on a (vegan) pizza.

3. Sprinkle turmeric, salt, and cayenne over each rice cake.

4. Yum

Cucumber Hummus Rafts

Veggie Teriyaki Bowl