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Soylent Green Veggie Bowl

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“You add the protein of your choice to this rice dish: steak, chicken, seasoned cooked tofu, tempeh, etc. Original recipe has barley and quinoa but I've subbed brown rice, millet or bulgur. Please feel free to add other veggies: carrots, cauliflower, fresh green beans, etc. The restaurant offers two topping options: cilantro pesto sauce or mushroom sauce.”

Ingredients Nutrition

  • 2 cups short-grain brown rice (or optional grain, read intro)
  • 2 cups steamed greens (spinach, kale, collards, etc.)
  • 1 cup broccoli floret, steamed, cut up into bite size pieces
  • 16 ounces steak, cubed (but you can choose any protein, cubed broiled tempeh is quite good)
  • 12 cup cilantro pesto sauce (see my ¿porque No? Mexican Pesto)


  1. Steam the broccoli and set aside. Lightly steam the greens just until starting to wilt.
  2. Steam the tofu or saute in a little bit of oil if desired. Steam the tortillas.
  3. Divide the ingredients into rice bowls and declare to everyone at the table that "Soylent Green is for people"!

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