No-Oil Steamed Vegetable Rice Bowl with Tahini Drizzle

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A wholesome steamed vegetable and brown rice bowl drizzled with a tangy tahini sauce, perfect for a light and nutritious meal. This vegan recipe (gluten free), ready in about 55 minutes, pairs brown rice, water, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup brown rice
• 2 cups water
• 1 cup broccoli florets
• 1 cup carrot sticks
• 1/2 cup snap peas
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1/4 tsp garlic powder
• 2 tbsp water (for tahini sauce)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup brown rice under cold water until water runs clear. In a medium pot, combine the rice with 2 cups water, bring to a boil over high heat, then reduce to low, cover, and simmer for 40 minutes until rice is tender and water is absorbed.
2. Step 2: While rice cooks, place 1 cup broccoli florets, 1 cup carrot sticks, and 1/2 cup snap peas in a steamer basket over boiling water. Cover and steam for 5-7 minutes until vegetables are crisp-tender and vibrant.
3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 1 tbsp lemon juice, 1/4 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp water until smooth and pourable.
4. Step 4: To serve, divide steamed rice into bowls, top with steamed vegetables, and drizzle each bowl with the prepared tahini sauce.