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This Vegetable Dumpling Bowl is a perfect dinner when you want something a little bit fun and different, but still really healthy and tasty.

Vegetable Dumpling Bowls

This Vegetable Dumpling Bowl is a perfect dinner when you want something a little bit fun and different, but still really healthy and tasty.
5 from 4 votes
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Course: Main Course
Cuisine: Asian
Keyword: Dumpling Bowl, dumpling dinner, Healthy bowl, Healthy dinner, Quick dinner, Vegetable dumplings
Total Time: 30 minutes
Servings: 4

Equipment

  • Large pot
  • Stovetop
  • Deep lidded frying pan
  • Mini food processor or blender or chopper

Ingredients

  • 1 sweet potato
  • 1 bunch broccolini
  • 1 avocado
  • 1 baby cos lettuce
  • 100 g frozen edamame
  • 1 cup frozen corn kernels
  • 1 tablespoon vegetable oil
  • 300 g vegetable gyoza or dumplings (about 20)
  • 1 bunch coriander
  • 2 cloves garlic
  • 2 cm ginger
  • 2 tablespoon soy sauce
  • 2 tablespoon olive oil
  • 450 g microwave brown rice and quinoa
  • ¼ cup chilli oil opt.

Instructions

  • Place a large pot of water on high heat and bring to the boil.
    Place a large pot of water on high heat and bring to the boil.
  • Peel and cube sweet potato into 1 cm pieces. Trim ends from broccolini. Peel, deseed and slice avocado. Finely chop lettuce. Measure out frozen corn kernels and edamame.
    1 sweet potato, 1 bunch broccolini, 1 avocado, 1 baby cos lettuce, 100 g frozen edamame, 1 cup frozen corn kernels
    Prep veggies - sweet potato, broccolini, avocado, lettuce, frozen corn kernels and edamame.
  • Place a lidded frying pan on medium heat. Add vegetable oil and frozen dumplings and cook for 4 minutes, then add ¼ cup water and cook covered, for 4 minutes.
    1 tablespoon vegetable oil, 300 g vegetable gyoza
    Cook frozen dumplings in a lidded frying pan.
  • Once water in the pot is boiling, add sweet potato and set a timer for 5 minutes.
    1 sweet potato
    Add sweet potato to the pot with boiling water.
  • Meanwhile, roughly chop coriander and add to a small food processor or blender. Peel garlic and peel and slice ginger, and add to the food processor with soy sauce, olive oil and a tablespoon of water. Blitz until smooth.
    1 bunch coriander, 2 cloves garlic, 2 cm ginger, 2 tablespoon soy sauce, 2 tablespoon olive oil
    Add coriander, garlic, ginger, soy sauce, olive oil and water to a food processor or blender and blitz until smooth.
  • Add edamame, corn kernels and broccolini to the boiling water and continue to cook for just 2 more minutes, then drain all the veggies. Meanwhile, heat rice in the microwave.
    1 bunch broccolini, 100 g frozen edamame, 1 cup frozen corn kernels, 450 g microwave brown rice and quinoa
    Add edamame, corn kernels and broccolini to the boiling water and continue to cook.
  • To create your bowl, serve up rice, lettuce, drained veggies, top with dumplings, avocado, ginger soy sauce and chilli oil.
    For little kids, skip the ginger soy sauce and chilli oil.
    1 avocado, 1 baby cos lettuce, ¼ cup chilli oil
    To create your bowl, serve up rice, lettuce, drained veggies, top with dumplings, avocado, ginger soy sauce and chilli oil.

Nutrition

Calories: 760kcal | Carbohydrates: 92g | Protein: 15g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 914mg | Potassium: 724mg | Fiber: 11g | Sugar: 8g | Vitamin A: 8994IU | Vitamin C: 58mg | Calcium: 117mg | Iron: 6mg