Spicy Chili Crisp Zucchini Bowl (Printable)

Roasted zucchini in chili crisp over fluffy rice, tossed with fresh vegetables and toasted sesame for crunch.

# What You’ll Need:

→ Vegetables

01 - 3 medium zucchinis, sliced into half-moons
02 - 1 red bell pepper, sliced
03 - 1 cup cherry tomatoes, halved
04 - 1 cup shredded carrots
05 - 2 cups baby spinach or mixed greens

→ For Roasting

06 - 2 tablespoons chili crisp
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon black pepper

→ Grains

10 - 2 cups cooked jasmine or basmati rice

→ Garnishes & Toppings

11 - 2 tablespoons toasted sesame seeds
12 - 2 scallions, thinly sliced
13 - 1 tablespoon fresh cilantro or parsley, chopped (optional)
14 - 1 tablespoon soy sauce or tamari
15 - 1 lime, cut into wedges

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, red bell pepper, and cherry tomatoes with chili crisp, olive oil, salt, and black pepper. Mix until the vegetables are evenly coated.
03 - Spread the coated vegetables in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, stirring once halfway, until golden brown and tender.
04 - If rice is not yet prepared, cook according to package instructions while vegetables roast.
05 - Heat a dry skillet over medium heat. Add sesame seeds and toast, stirring frequently, for 2 to 3 minutes until fragrant and golden. Remove from heat and set aside.
06 - Divide cooked rice among four serving bowls. Top with roasted vegetables, shredded carrots, and baby spinach or mixed greens.
07 - Drizzle bowls with soy sauce or tamari. Sprinkle with toasted sesame seeds, scallions, and chopped herbs. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • The chili crisp transforms humble vegetables into something you’ll crave for days—you can thank me later.
  • It’s such a flexible bowl that cleaning out the fridge never tastes like a compromise.
02 -
  • Chili crisp settles fast—if you don’t stir the jar before use, you’ll miss the fiery flavor hidden at the bottom.
  • Letting veggies roast undisturbed for the first half gives the best caramelization—don’t be tempted to poke too early.
03 -
  • Always toast sesame seeds right before serving—they lose their crunch quickly if made ahead.
  • Leave the veggies alone during roasting for deep caramelization; crowding the pan or stirring too much will steam instead of brown.

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