Sweet and Spicy Glazed Vegetable Bowl can be a meal-in-a-bowl or a simple side of asian-inspired vegetables on its own. The star of the dish is the glazed vegetables. Pictured here, I’ve used quinoa and juicy ripe mangoes to compliment the sweet, spicy, tangy vegetables. The mangoes add a silky exotic richness and the quinoa adds a little crunch. The dish looks so pretty in the bowl don’t you think? Of course that doesn’t last long when you mix it all together like I do to blend the flavours as soon as I sit down to eat.
I use a mix of eggplant, onion and peppers because I love the deep purple and red or orange colour peeking through in the dish. But zucchini or asparagus or even corn (cooked on the cob) would also work well and add beautiful colour. For a full main dish, you can substitute quinoa for another grain including rice; and the mangoes for orange sections or green beans.
If I’m making the glazed vegetables as a side dish – amazing with a mild fish or chicken – I just follow the recipe amounts for the glaze. If I pair the vegetables with other ingredients in a bowl for a main dish, I double the glaze amounts in the recipe to allow for extra drizzle. Make sure to taste the glaze and add more hot sauce or lemon juice – or whatever is missing – to your taste. Don’t let the list of ingredients put you off. The whole dish is easy to prepare in less than 30 minutes. And, it can certainly be served at room temperature, so it’s great for a summer meal on the patio.
Substitutes in Sweet and Spicy Glazed Vegetable Bowl
- instead of quinoa, use bulgar or rice
- instead of mango, use pineapple, orange sections or green beans
- instead of eggplant, use zucchini or asparagus (or other veggies)