Rice bowls are a perfect lunch for busy parents. Prep the ingredients on the weekend, and you can assemble an easy weekday lunch or dinner in just minutes. We love this vegan version from Maria Provenzano of From Scratch with Maria. Don’t have everything listed? Use whatever veggies, grains or sauce you have in your fridge and pantry.
3/4 cup cooked rice
1/3 cup roasted sweet potatoes
1/3 cup roasted brussels sprouts
1/3 cup sauteed chickpeas
1/2 cup sauteed kale
1/2 avocado, sliced
Salt and pepper to taste
Olive oil for topping
- Assemble by adding a layer of rice to the bottom of the bowl.
- Top the rice with all of the ingredients as desired.
- Top with salt and pepper as needed.
- Add your favorite tahini dressing if desired.
Ingredient Prep Notes:
Wash and scrub the outside if you plan to eat the skin. Cut the potato into 1/2 inch cubes and place on a baking sheet lined with aluminum foil. Toss with olive oil and salt, then roast at 425 for about 15-20 minutes, or until cooked through.
Cut the bottom off and remove the outer leaves. Cut into quarters, depending on size, and place on a baking sheet lined with aluminum foil. Toss with olive oil and salt, then roast at 425 for about 15 minutes or until softened with golden sides.
Drizzle about 1 tablespoon of olive oil in a skillet and add in a can of drained and rinsed chickpeas. Cook for about a minute and then add in a tablespoon of coconut aminos. This is an alternative to soy sauce and much healthier. If you don’t have this or can’t find it you can leave it out. Cook the chickpeas until they start to become slightly golden.
Cut the tough rib out of the center of the kale. Drizzle the bunch of kale with olive oil and use your hands to massage the oil in (see the video here). This helps to tenderize the kale so that it’s not as tough and chewy. Chop the kale into smaller pieces. Add a drizzle of olive oil to a medium skillet over medium heat and add in the kale and a small sprinkle of salt. Cook until softened and add a squeeze of fresh lemon at the end.