A flavor-loaded veggie meal that’s colorful, filling, and fun!
Ingredients:1/2 cup white rice
1 small potato, cut into wedges
1 tbsp olive oil (for potatoes)
Salt, black pepper, paprika (to taste)
For the stir-fry:
1 cup sliced mushrooms
1/4 red bell pepper, sliced
1/4 green bell pepper, sliced
1/4 onion, chopped
1 garlic clove, minced
1 tbsp olive oil
1 tbsp tomato paste
Salt, pepper, chili flakes (optional)
How to Make It :
Bake the Potato Wedges:Toss wedges in olive oil, salt, pepper, and paprika. Bake at 400°F (200°C) for 25–30 minutes. These are crispy golden bites and the perfect clean comfort food.
Cook the Rice:Prepare white rice as usual. Once fluffy, shape into a mound using a small bowl. It’s a classic cozy side for your balanced dinner plate.
Sauté the Stir-Fry Veggies:In olive oil, sauté onion and garlic until soft. Add mushrooms, bell peppers, tomato paste, salt, pepper, and optional chili flakes. Stir-fry for 8–10 minutes. This mix brings bold veggie flavor and is a weeknight win you’ll crave.
Plate It Up:Place rice on one side, potato wedges on another, and the veggie stir-fry filling the rest. This combo is visually gorgeous and nutrient-packed.
Garnish & Serve:Top with fresh herbs like basil or parsley. Optional squeeze of lemon adds a zesty kick to this feel-good, fiber-rich meal.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Calories: ~480 per serving | Protein: ~10g per serving