Kung Pao Vegetable Rice Bowl
The Kung Pao Vegetable Rice Bowl is a vibrant, deconstructed take on the classic Sichuan dish, featuring a medley of crisp vegetables like bell peppers, zucchini, and broccoli tossed in a bold, savory-sweet sauce with peanuts. Served over a bed of fluffy rice, it combines the signature numbing heat of Sichuan peppercorns with the crunch of roasted peanuts for a satisfying and flavorful meal. This dish is a popular vegetarian adaptation of the traditional Kung Pao chicken, originating from China's Sichuan province.
🍽️ Nutrition at a glance
This dish is a balanced, carb-rich meal, with the rice providing a solid base of complex carbohydrates and the vegetables offering a good source of fiber and essential vitamins. The peanuts add a boost of healthy fats and plant-based protein, making it a fairly complete and satisfying meal, with a typical serving ranging from 400 to 600 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 12 g |
| Carbs | 65 g |
| Fat | 18 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 850 mg |
| Potassium | 420 mg |
| Vitamin C | 25 mg |
| Iron | 3.2 mg |
| Calcium | 80 mg |
| Vitamin A | 300 µg |
| Magnesium | 65 mg |
| Vitamin B6 | 0.4 mg |
| Folate | 75 µg |
Per 1 bowl (350 g) · estimated, varies by recipe
💡 What's interesting
The unique appeal of Kung Pao lies in its signature 'málà' flavor profile, a complex combination of spicy heat and the distinctive tingling, numbing sensation from Sichuan peppercorns. Nutritionally, it's a great example of how a plant-based dish can deliver a powerful punch of flavor and a satisfying mix of textures, from crunchy nuts to tender vegetables.
