Spicy Chili Crisp Zucchini Bowl (Printable)
Roasted zucchini with chili crisp, edamame, cherry tomatoes and crunchy garlic chips over brown rice or quinoa.
# What You’ll Need:
→ Vegetables
01 - 3 medium zucchini, cut into half-moons
02 - 1 red bell pepper, sliced into strips
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cooked shelled edamame
05 - 1 small red onion, thinly sliced
06 - 2 cups baby spinach, washed and dried
→ Roasting & Seasoning
07 - 3 tbsp chili crisp
08 - 2 tbsp olive oil
09 - 1 tsp sea salt
10 - ½ tsp freshly ground black pepper
→ Garlic Chips
11 - 6 large garlic cloves, thinly sliced
12 - ¼ cup neutral oil (canola or grapeseed)
→ For Serving
13 - 2 cups cooked brown rice or quinoa
14 - 2 tbsp toasted sesame seeds
15 - 2 tbsp chopped fresh cilantro (optional)
16 - 1 lime, cut into wedges
# How-To Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss zucchini, red bell pepper, and red onion with olive oil, 2 tbsp chili crisp, sea salt, and black pepper until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.
03 - Roast for 20–25 minutes, stirring once halfway through, until the vegetables are golden and tender.
04 - While the vegetables roast, heat neutral oil in a small skillet over medium heat. Add the sliced garlic and fry, stirring frequently, until golden brown and crisp, about 2–3 minutes. Transfer the garlic chips to a paper towel-lined plate using a slotted spoon. Reserve the flavored oil for drizzling.
05 - Divide the cooked rice or quinoa among 4 bowls. Top each with the roasted vegetables, cherry tomatoes, edamame, and baby spinach.
06 - Drizzle the remaining 1 tbsp chili crisp and the reserved garlic oil over each bowl. Sprinkle with toasted sesame seeds, crispy garlic chips, and fresh cilantro if using. Serve immediately with lime wedges for squeezing.
# Expert Advice:
01 -
- The chili crisp does all the heavy lifting for flavor, so you barely need to think about seasoning beyond salt and pepper.
- Garlic chips are the kind of garnish that makes people close their eyes when they take the first bite.
02 -
- Garlic can go from perfectly golden to bitterly burnt in about fifteen seconds, so pull it from the oil when it is still slightly pale because it keeps cooking on the paper towel.
- Do not skip the reserved garlic oil for drizzling because it carries a concentrated roasted garlic flavor that ties the whole bowl together.
03 -
- Slice the zucchini into uniform half moons about a quarter inch thick so every piece roasts evenly and you never end up with some mushy and some underdone.
- Check the ingredient list on your store bought chili crisp because some brands hide soy sauce or peanuts, which matters if you are cooking for someone with allergies.