Broccoli Bowl with Forbidden Rice Noodles

Votes: 2
Rating: 4.5
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Prep Time15minutes
Cook Time25minutes
Passive Time
Nutrition Facts
Broccoli Bowl with Forbidden Rice Noodles
Amount Per Serving
Calories 256 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 183mg 8%
Potassium 287mg 8%
Total Carbohydrates 39g 13%
Dietary Fiber 6g 24%
Sugars 6g
Protein 11g 22%
Vitamin A 157%
Vitamin C 313%
Calcium 11%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

This is the first of two consecutive posts on bowls. They turned out really well and are extremely satisfying. You can, of course, try different veggies suited to your individual taste.

It is good both hot and cold and keeps in the refrigerator for a few days.



  • 6 cups broccoli florets
  • 4 Tbl. olive oil 1 1/2 for broccoli and 1 1/2 for sauteing and 1 for Kale shallots and onions
  • 1/2 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 large shallot chopped
  • 8 oz. cremini mushrooms sliced
  • 4 Tbl. Balsamic Vinegar Dressing
  • 10 oz. Lotus Foods Forbidden Rice Noodles
  • 2 cups water
  • 1 Tbl. Reduced Sodium, Better Than Bouillon
  • 1 Head kale leaves only, wilted
  • 1/2 Large lemon


  1. Line a cookie sheet with foil and place broccoli in single layer. Toss with 1 1/2 Tbl. olive oil, salt, onion and garlic powder. Bake at 350 degrees for 20 to 25 minutes or until bright green and cooked to a crunchy texture.
  2. While broccoli is cooking heat 1 1/2 Tbl. olive oil in a large saute pan. Add shallots and cook, over medium high heat for 1 to 2 minutes.
  3. Stir in cremini mushrooms and continue cooking until slightly brown.
  4. Remove cooked broccoli from oven and place in pan with shallots and mushrooms. Stir in Balsamic Vinegar Dressing and set aside.
  5. Cook Lotus Foods Forbidden Rice Noodles according to package directions, and reserve 2 cups of the water used to cook the noodles. Add 1 Tbl. Reduced Sodium Better Than Bouillon to water and let dissolve.
  6. Separate kale leaves from stems and discard stems. Place leaves in a large bowl and top with lemon juice, 1/2 tsp. salt and 2 tsp. Olive Oil. Mix with hands until it starts to wilt (about 3 minutes)
  7. Place kale leaves in individual serving bowls and top with rice noodles and then vegetable mixture. Top each with 1/2 cup of broth and optional sunflower seeds.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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