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Dumplings Bowl Recipe

This Vegetable Dumpling Bowl is a fun and healthy dinner option that combines a vibrant array of vegetables with delicious dumplings. It's perfect for those evenings when you want to try something a little different while still enjoying a wholesome meal.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 761 kcal

Equipment

  • Large pot
  • Stovetop
  • Deep Lidded Frying Pan
  • Mini Food Processor, 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 Tbsp Vegetable Oil
  • 300 g Vegetable Gyoza or Dumplings about 20
  • 1 Bunch Coriander
  • 2 Cloves Garlic
  • 2 cm Ginger
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Olive Oil
  • 450 g Microwave Brown Rice and Quinoa
  • ¼ Cup Chilli Oil optional

Instructions
 

  • Boil Water: Place a large pot of water on high heat and bring to a boil.
    This image shows a large pot of water on high heat, with steam rising as it starts to boil.
  • Prep Vegetables: Peel and cube the sweet potato into 1 cm pieces. Trim the ends from the broccolini. Peel, deseed, and slice the avocado. Finely chop the baby cos lettuce. Measure out the frozen corn kernels and edamame.
  • Cook Dumplings: Heat a deep lidded frying pan over medium heat. Add the vegetable oil and frozen dumplings, cooking for 4 minutes. Then, add ¼ cup water, cover, and cook for an additional 4 minutes.
  • Boil Sweet Potato: Once the water is boiling, add the sweet potato and set a timer for 5 minutes.
  • Make Sauce: In a small food processor or blender, roughly chop the coriander. Add the peeled garlic and sliced ginger, soy sauce, olive oil, and a tablespoon of water. Blitz until smooth.
    This image shows a small food processor blending fresh coriander, garlic, ginger, soy sauce, olive oil, and water to create a smooth ginger soy sauce.
  • Add Vegetables: After 5 minutes, add the edamame, corn kernels, and broccolini to the boiling water. Cook for an additional 2 minutes, then drain all the veggies. Meanwhile, heat the microwave brown rice and quinoa.
  • Assemble Your Bowl: In each serving bowl, layer rice, chopped lettuce, drained veggies, topped with dumplings, sliced avocado, ginger soy sauce, and a drizzle of chilli oil if desired. For little kids, skip the ginger soy sauce and chilli oil.
    This image shows a bowl being layered with rice, chopped lettuce, steamed veggies, dumplings, sliced avocado, and drizzled with ginger soy sauce and chili oil.

Notes

  • Feel free to customize the bowl with your favorite vegetables or any protein options.
  • Adjust the level of chilli oil based on your spice preference.
  • This dish can be made ahead of time and reheated, making it great for meal prep!