Soy-Glazed Veggie Pasta & Avocado Rice Bowl
A vibrant fusion bowl combining tender soy-glazed eggplant, bell peppers, and asparagus over garlic-infused pasta and fluffy rice, topped with creamy avocado for a satisfying, wholesome meal.
Ingredients
- 1 medium eggplant, cut into cubes
- 1 large bell pepper, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 ripe avocado, diced
- 2 tablespoons soy sauce
- 4 ounces pasta (your choice)
- 1 cup cooked rice
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- to taste salt and black pepper
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the eggplant cubes and sauté for about 5 minutes until they start to soften.
- Add the bell pepper slices and asparagus pieces to the skillet. Sprinkle garlic powder, salt, and pepper, then cook for another 5–7 minutes until vegetables are tender yet crisp.
- Drizzle the soy sauce over the veggies, stirring to glaze them evenly. Cook for 2 more minutes, allowing the sauce to slightly caramelize.
- In a separate bowl, gently toss cooked pasta with a pinch of salt and garlic powder.
- To assemble, place a portion of cooked rice in a bowl, lay the garlic pasta beside it, and top with the soy-glazed veggies.
- Finish by sprinkling diced avocado over the top for creamy contrast and serve warm.
