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Bang Bang Broccoli Bowls
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Bang Bang Broccoli Bowls

Bang Bang Broccoli Bowls

with Rice, Cucumber Cabbage Slaw & Sesame Seeds

If your Meatless Mondays are getting tired, we’ve got just the veggie bowl to wake them up! You’ll pan-fry tempura battered broccoli to crisp, golden perfection, and serve it over fluffy rice with a tangy, creamy cucumber-cabbage slaw that’s sprinkled with sesame seeds for extra crunch. Our sweet and spicy bang bang sauce is the perfect finishing touch for dipping, dunking, and drizzling to your veggie-loving heart’s content.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

¾ cup

White Rice

1 unit


1 unit


8 ounce

Broccoli Florets

82 g

Tempura Batter

(Contains Eggs, Milk, Wheat)

1 tablespoon

Fry Seasoning

1 teaspoon

Garlic Powder

1 teaspoon

Sriracha Sauce

½ cup

Panko Breadcrumbs

(Contains Wheat)

4 tablespoon


(Contains Eggs)

1 ounce

Sweet Thai Chili Sauce

1 tablespoon

Sesame Seeds

(Contains Sesame)

4 ounce

Coleslaw Mix

Not included in your delivery


Cooking Oil

½ teaspoon



Nutrition Values

/ per serving
Calories1010 kcal
Fat42 g
Saturated Fat7 g
Carbohydrate131 g
Sugar21 g
Dietary Fiber8 g
Protein15 g
Cholesterol55 mg
Sodium1570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Bowl
Large Pan
Slotted Spoon
Paper Towel
Small Bowl


Start Rice & Prep

• Wash and dry produce. • In a small pot, combine rice, 1¼ cups water (2½ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • Cut broccoli into bite-size pieces if necessary. Halve lime. Trim, halve and thinly slice cucumber into half-moons.

Coat Broccoli

• In a large bowl, combine tempura batter mix, Fry Seasoning, garlic powder, 1⁄3 cup very cold water, ½ tsp salt, and as much Sriracha as you like (2⁄3 cup water and 1 tsp salt for 4 servings). TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a consistency slightly thinner than cake batter. • Place a thin layer of panko on a plate or in a shallow bowl. • Add broccoli to bowl with batter and stir until mostly coated. Working in batches, transfer broccoli to panko and toss until coated, shaking off any excess. TIP: Don’t worry if broccoli isn’t fully coated!

Fry Broccoli

• Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated broccoli in a single layer. • Cook, turning occasionally, until golden brown on all sides, 1-2 minutes. TIP: Reduce heat to medium if oil gets too hot. • Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt to taste.

Make Bang Bang Sauce

• In a small bowl, combine chili sauce and half the mayonnaise. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside.

Make Slaw

• In a second large bowl, combine sesame seeds, remaining mayonnaise, ½ tsp sugar (1 tsp for 4 servings), juice from half the lime (whole lime for 4), and a pinch of salt to taste. • Add coleslaw mix and cucumber; toss until thoroughly coated. Season with salt to taste.


• Divide rice between shallow bowls; top with crispy broccoli and slaw. Serve with bang bang sauce on the side for dipping.