Rice bowls have become a hugely popular meal option in recent years due to their versatility and convenience. With protein, vegetables, and whole grains in one portable package, rice bowls offer a nutritious and balanced way to fuel your day. Here are 10 tasty recipes to help you get started cooking healthy rice bowls at home.
Recipe #1: Beef and Bell Pepper Rice Bowl
Ingredients:
- 1 cup brown rice
- 1 lb lean ground beef
- 1 red bell pepper, diced
- 4 green onions, sliced
- 2 tbsp low-sodium soy sauce
To make this satisfying beef rice bowl, start by cooking the brown rice according to package instructions. While the rice cooks, heat a large skillet over medium. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 7-10 minutes. Drain excess fat.
Next, add the diced red bell pepper to the skillet with the ground beef. Sauté for 5-7 minutes until peppers are tender. Stir in the green onions during the last minute of cooking. The veggies add loads of nutrition to this rice bowl like vitamin C and fiber.
To serve, portion the cooked brown rice into bowls. Top each with the beef and bell pepper mixture. Drizzle 1/2 tbsp soy sauce over each bowl. The soy sauce adds salty, savory flavor to balance the rice and beef. Enjoy your Beef and Bell Pepper Rice Bowl! At under 400 calories, it makes a satisfyingly filling meal.
Also Read: Egg Stuffed Breakfast Peppers for Epic Clean Eating Mornings
Recipe #2: Salmon and Avocado Rice Bowl
Ingredients:
- 1 cup white rice
- 4 oz wild salmon fillet
- 1 avocado, diced
- 1⁄2 cucumber, diced
- Juice of 1⁄2 lime
Omega-3 fatty acids are essential for brain and heart health. This easy Salmon and Avocado Rice Bowl provides a hefty dose. Start by cooking the white rice according to package instructions. While the rice cooks, prepare the salmon.
Preheat oven to 400°F and place the salmon fillet on a baking sheet lined with parchment paper. Bake for 10-12 minutes until the salmon is opaque and flakes with a fork. Allow to cool slightly before flaking into large pieces with a fork.
To assemble the bowls, portion the cooked rice into two serving bowls. Top each with half the salmon pieces. Sprinkle diced avocado and cucumber over the salmon. The avocado adds heart-healthy fats and nutrients while cucumber hydrates. Finish with a squeeze of fresh lime juice. Enjoy this perfectly balanced meal of 360 calories.
Recipe #3: Chicken and Black Bean Rice Bowl
Ingredients:
- 1 sweet potato, diced
- 1 can (15 oz) black beans, rinsed
- 1 boneless, skinless chicken breast
- 8 cherry tomatoes, halved
- 2 tbsp fresh cilantro, chopped
- Juice of 1⁄2 lime
In this nutrient-dense Chicken and Black Bean Rice Bowl, sweet potato adds carotenoids for eye health while black beans deliver plant-based protein and fiber. Start by preheating oven to 400°F. Toss diced sweet potato with 1 tsp olive oil on a baking sheet and roast for 25 minutes, flipping halfway, until tender.
Meanwhile, bring a small pot of water to a boil. Add the chicken breast and boil for 10 minutes until cooked through and no longer pink inside. Remove chicken and allow to cool before shredding or dicing.
Once the sweet potato and chicken are ready, portion cooked rice into two bowls. Top each with half the sweet potato, black beans, chicken and cherry tomato halves. Sprinkle 1 tbsp cilantro over each serving. Squeeze fresh lime juice all over before enjoying! At only 400 calories, this bowl provides wholesome sustenance.
Recipe #4: Shrimp and Roasted Vegetable Rice Bowl
Ingredients:
- 1 cup brown rice
- 8 large shrimp, peeled/deveined
- 1 carrot, sliced
- 6 broccoli florets
- 2 tbsp olive oil
- 1⁄4 cup grated Parmesan cheese
Colorful vegetables deliver an array of health-promoting antioxidants to this dish. Start by preheating oven to 400°F and lining a baking sheet with parchment paper. Toss sliced carrots and broccoli florets with 1 tbsp olive oil on the sheet. Roast for 15-20 minutes, flipping halfway, until tender and browned in spots.
In the meantime, cook the brown rice according to package instructions. Heat a skillet over medium-high heat with remaining 1 tbsp olive oil. Add shrimp in a single layer without overcrowding pan. Cook for 2-3 minutes per side until pink and opaque.
To serve, portion cooked brown rice into two bowls. Top each with half the roasted vegetables and shrimp. Sprinkle 1/8 cup Parmesan cheese over each bowl. The cheese adds flavor and calcium. At just 350 calories per serving, this bowl satisfies with sustainable seafood and fiber-rich whole grains and vegetables. Enjoy!
Recipe #5: Tofu and Asian Slaw Rice Bowl
Ingredients:
- 1 cup white rice
- 1 block extra firm tofu (14 oz)
- 4 cups shredded cabbage/carrot slaw mix
- 1⁄4 cup sesame ginger dressing
- 2 tsp black sesame seeds
Tofu delivers plant-based protein for vegetarians and flexitarians alike. Drain purchased extra firm tofu of excess liquid and press between paper towels to remove more moisture. Then dice into 1⁄2-inch cubes and set aside.
To make an Asian slaw, in a large bowl, combine the shredded cabbage and carrots. Drizzle the sesame ginger dressing and toss to coat evenly. This slaw adds nutrients like vitamin C and antioxidants.
Cook the white rice according to package instructions. To serve, portion rice into two bowls and top each with half the tofu cubes and dressed Asian slaw. Garnish with 1 tsp black sesame seeds for texture, flavor and minerals like copper. Enjoy this meatless meal of just 350 calories with balanced macros.
Recipe #6: Turkey Chili Rice Bowl
Ingredients:
- 1 cup brown rice
- 1 lb lean ground turkey
- 1 (15 oz) can black beans, rinsed
- 1 cup diced tomatoes
- 1 tbsp chili powder
- 2 tbsp light sour cream
Lean ground turkey is lower in saturated fat than beef for a lighter, easier to digest chili. Start by cooking the brown rice according to package instructions. While the rice cooks, heat a large skillet over medium-high. Add turkey and cook 5-7 minutes until no longer pink, breaking into crumbles.
Stir in chili powder, black beans and diced tomatoes with their juices. Let simmer 10 more minutes, stirring occasionally, until thickened to your desired consistency. The beans add vegetarian protein and fiber while tomatoes supply lycopene.
Once the rice is ready, portion it into two bowls and top each with half the turkey chili. Garnish with 1 tbsp light sour cream for a touch of creamy richness. Enjoy this 570-calorie filling bowl of whole grains, protein, and veggie goodness. The chili powder helps encourage digestion too.
Recipe #7: California Rice Bowl
Ingredients:
- 1 cup brown rice
- 2 chicken breasts, cooked and diced
- 1 avocado, diced
- 2 handfuls baby spinach
- 1 hard-boiled egg, chopped
- 2 tbsp ranch dressing
Here is a West Coast-inspired rice bowl that brings fresh California flavors together in one meal. Start by cooking the brown rice according to package instructions. While the rice cooks, prepare the chicken by grilling, pan searing or baking two boneless, skinless breasts until no longer pink inside and juices run clear. Allow to cool and dice.
To assemble, portion cooked rice into two bowls. Top each serving with half the diced chicken. Arrange avocado pieces over chicken for their healthy fats and nutrients. Scatter handfuls of fresh baby spinach leaves. Add chopped hard-boiled egg for protein. Drizzle 1 tbsp ranch dressing over each completed bowl.
Ranch dressing pulls together the mix of ingredients in this 560 calorie bowl. Chicken delivers lean protein. Avocado packs heart-healthy fats, while spinach offers vitamins K, A, and more. Hard-boiled eggs supply additional protein and nutrients with minimal calories. Enjoy!
Recipe #8: Spinach and Lentil Rice Bowl
Ingredients:
- 1 cup brown rice
- 1 cup cooked lentils
- 2 cups fresh baby spinach
- 1 tomato, diced
- 1 hard-boiled egg, sliced
- 2 tbsp balsamic vinaigrette
A lentil and spinach rice bowl provides long-lasting energy from complex carbs and plant-based protein. Start by cooking the brown rice according to package instructions. While the rice simmers, prepare the lentils.
Lentils cook quickly so if using dried, rinse 1/3 cup and add to a saucepan with 1/2 cup water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but still holding their shape. For canned lentils, rinse and drain a 15 oz can.
Once rice and lentils are ready, portion cooked rice into two bowls. Scoop half the cooked lentils onto each bowl of rice. Then top with half each of the fresh baby spinach leaves, diced tomato, and sliced hard-boiled egg.
Drizzle 1 tbsp balsamic vinaigrette dressing over each bowl and toss gently to coat. The sweet-sour dressing brightens the earthy flavors of lentils and spinach. Enjoy this plant-powered bowl providing 460 calories, 26g protein and 10g fiber for sustained satiety. Lentils add iron and folate too.
From vegetarian to omnivorous, this lentil rice bowl recipe satisfies many dietary preferences with flavor and nutrition. Whether meal prepping or in need of a quick lunch, it nourishes both body and soul. Complex carbs from grains pair beautifully with lentil protein, keeping you fueled for the rest of your busy day.
Recipe #9: Garden Veggie Rice Bowl
Ingredients:
- 1 cup brown rice
- 1 cup broccoli florets
- 1 carrot, grated
- 1 bell pepper, diced
- 1 cup shelled edamame
- 2 tbsp lime tahini sauce
Packed with plant-based protein and a rainbow of nutrients, this meatless rice bowl makes a satisfying vegetarian meal. Begin by cooking the brown rice according to package instructions. While the rice cooks, steam broccoli florets until bright green and just tender.
In a small bowl, whisk together the lime tahini sauce ingredients of 2 tbsp tahini paste, 2 tbsp water, 1 tbsp lime juice and 1⁄2 tsp tamari or coconut aminos. This creamy dressing balances the veggies.
Once rice and broccoli are ready, portion cooked rice into two bowls. Top each with 1⁄2 cup broccoli, 1⁄2 cup mixed grated carrot and diced bell pepper, and 1⁄2 cup edamame. Drizzle 1 tbsp lime tahini sauce over each serving for cooling, nutty flavor. Enjoy this excellent source of plant-based protein, fiber and nutrients for just 350 calories total.
Recipe #10: Meatball Rice Bowl
Ingredients:
- 1 cup white rice
- 12 frozen turkey meatballs
- 8 white mushroom caps, sliced
- 1 cup marinara sauce
- 2 tbsp fresh Parmesan cheese
For an all-in-one comfort meal, look no further than this Meatball Rice Bowl. Start the rice cooking according to package instructions. While it simmers, place frozen meatballs on a baking sheet and bake at 400°F for 15 minutes, flipping halfway, until thawed and cooked through.
In the final 5 minutes of cooking, heat a skillet over medium and add mushroom slices. Sauté gently for 5 minutes until softened and any liquid has evaporated.
To assemble, portion cooked rice into two bowls. Top each with 6 meatballs and half the cooked mushrooms. Ladle 1⁄2 cup warm marinara sauce over each creation. Finish with a sprinkle of freshly grated Parmesan cheese. Enjoy this 630-calorie crowd-pleaser. Turkey meatballs keep saturated fat and calories lower than beef versions.
Wrapping Up
Whether you need a grab-and-go lunch or a satisfying weeknight dinner, rice bowls have it all – convenience, balanced nutrition, and endless possibilities for customization and flavor. These 10 recipes have shown how rice bowls can highlight plant-based proteins like beans and tofu along with lean meat varieties. Don’t forget the signature color and nutrients provided by a rainbow of fresh veggies. Through rice bowls, you can fuel your body with clean, whole foods that support well-being. Get creative with your own combinations and mix-ins for easy, healthy homemade meals.