Ventilated Gelato-Inspired Vegan Rice Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A light vegan rice bowl with gelato-inspired cooling cucumber and mint, paired with crunchy veggies for refreshing texture. This vietnamese-inspired vegan (vegan) ready in about 30 minutes pairs rinsed jasmine rice, water, medium, diced small cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, rinsed jasmine rice
• 1 1/4 cups water
• 1 medium, diced small cucumber
• 1/4 cup, finely chopped mint leaves
• 1 medium, julienned carrot
• 1 cup, thinly sliced red cabbage
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp toasted sesame seeds
• 1 tbsp sesame oil
• 1/2 tsp salt

Instructions

1. Step 1: Combine 1 cup rinsed jasmine rice and 1 1/4 cups water in a medium pot. Bring to a boil over high heat, then reduce to low and simmer covered for 15 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered for 5 minutes.
2. Step 2: In a large bowl, mix 1 medium diced cucumber, 1/4 cup finely chopped mint leaves, 1 medium julienned carrot, and 1 cup thinly sliced red cabbage.
3. Step 3: Stir in 2 tbsp lime juice, 1 tbsp soy sauce, 1 tbsp toasted sesame seeds, 1 tbsp sesame oil, and 1/2 tsp salt to the vegetable mixture until evenly coated.
4. Step 4: Fluff the cooked rice with a fork and divide into 4 bowls. Top each bowl with the dressed vegetable mixture and serve immediately for a cool, ventilated vegan meal.