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Stuff'd Mixed Vegetable Bowl
Lunch • Singapore
How to Make Stuff'd Mixed Vegetable Bowl (Traditional & Healthy Version)
The Stuff'd Mixed Vegetable Bowl is a vibrant, nourishing lunch option commonly found across Singapore’s bustling hawker centres and trendy kopitiams. This bowl draws inspiration from the fusion culture of Singapore, blending Indian spice profiles with locally-loved fresh vegetables. It’s a vegetarian delight, packed with colour, crunch, and a balance of flavours that reflect Singapore’s multicultural food tapestry. The dish features a medley of seasonal vegetables, wholesome grains, and a zesty yogurt-based dressing—an ideal choice for health-conscious diners and vegetarians seeking satisfying, meat-free meals. In Singapore, the Stuff'd Mixed Vegetable Bowl is a modern favourite, especially among the lunchtime crowd looking for healthier, quick options that don’t compromise on taste. It embodies the nation’s innovative approach to food—where Indian, Malay, and Chinese influences blend seamlessly. The bowl is customisable, nutrient-dense, and bursting with textures, making it a go-to for busy office workers and families alike. Enjoyed for its freshness and adaptability, this dish is an excellent way to experience the vibrant, contemporary side of Singaporean vegetarian cuisine.
Ingredients(for 1 large bowl per person (approx. 450g each))
- 1 cup cooked Brown rice (can substitute with red rice for local touch)
- 1 cup Broccoli florets (local name: xī lán huā)
- 1 medium, julienned Carrot (local name: hóng luó bo)
- 1/2 cup, shelled Edamame beans (fresh or frozen)
- 1/2 cup, cooked Chickpeas (local name: kacang kuda)
- 1/2 cup, halved Cherry tomatoes
- 1/2 cup, thinly sliced Red cabbage (adds crunch and colour)
- 1/2 cup, diced Cucumber (local name: huáng guā)
- 1/4 cup Low-fat plain yogurt (for dressing, vegan alt: coconut yogurt)
- 2 tbsp Lime juice (freshly squeezed)
- 2 tbsp, chopped Fresh coriander (local name: yán suī)
- 1 tsp Curry powder (Singapore style)
- 1 tsp Olive oil (for sautéing)
- to taste Salt
- to taste Black pepper
Instructions
- 1
Prepare brown rice according to package instructions, or use pre-cooked rice for convenience. Set aside and keep warm.
10 minutes
Use rice cooker for perfect texture.
- 2
Steam broccoli florets until just tender and vibrant green, about 3-4 minutes. Quickly rinse under cold water to retain crunch.
5 minutes
Do not overcook; broccoli should be crisp.
- 3
Sauté chickpeas in 1 tsp olive oil with curry powder, salt, and black pepper for 3 minutes until fragrant.
5 minutes
Stir frequently to prevent burning.
- 4
Prepare vegetables: julienne carrot, halve cherry tomatoes, thinly slice red cabbage, and dice cucumber. Set aside.
5 minutes
Use a mandoline for even slicing.
Why This Dish is Healthy
Packed with plant-based protein, fibre, and phytonutrients, the Stuff'd Mixed Vegetable Bowl is a top choice for anyone seeking a healthy, filling lunch. The use of steamed and raw vegetables preserves nutrients, while brown rice provides sustained energy. The yogurt dressing is lighter than creamy or mayo-based alternatives, reducing calorie and fat content. Ideal for weight management, heart health, and digestive wellness, this bowl is a nutritionist-approved option for Singaporeans who want to eat well without sacrificing flavour.
This Stuff'd Mixed Vegetable Bowl is a powerhouse of nutrients. Brown rice and chickpeas provide complex carbohydrates and plant-based protein, while edamame adds additional protein and fibre. The rainbow of vegetables offers essential vitamins (A, C, K), minerals (potassium, magnesium), and antioxidants. The yogurt-lime dressing contributes probiotics for gut health. Olive oil supplies heart-healthy fats. With no deep frying and minimal added fat, this bowl is great for balanced nutrition and supports energy levels throughout the day.
Pro Tips
- 💡Tip 1: Prep vegetables in advance for quick assembly during busy weekdays.
- 💡Tip 2: For extra crunch, add roasted seeds or nuts on top (omit for nut allergies).
- 💡Tip 3: Swap seasonal vegetables to keep the recipe fresh and interesting.
Storage & Serving
Store components separately in airtight containers in the refrigerator for up to 2 days. Assemble fresh before serving. Keep dressing chilled and add just before eating to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 430.0 kcal |
