5 Easy Rice Bowl Recipes

It’s 5:00 pm, I just got home from picking up my last kid and there are no dinner plans. I know veggies are sitting in the fridge on the edge of going bad and I don’t want to order takeout again, so what do I do? I make one of these healthy rice bowl recipes and win the night.

Countless weeknight dinners have been saved by a veggie rice bowl. Why? Because they’re easy, versatile and can be made to order for picky eaters. Everyone’s happy and I didn’t have to order takeout.

Below you’ll find the five rice bowl recipes that show up on repeat at my table, plus a simple formula for building a healthy rice bowl that fits your family just right. There’s something here for everyone, including vegan and gluten-free options. I see rice as a hearty vessel for delicious vegetables, nuts, seeds and sauces.

Delicious Rice Bowl Recipes

I’m not joking when I say these are recipes my family eats all the time. Most of them come together fast enough for a busy weeknight. Read through the options and let me know which one sounds like a winner to you!

How to Build a Healthy Rice Bowl

Once you know the formula, you can make a bowl out of whatever is in the fridge: rice, veggies, a sauce, a protein and a few finishing touches. Here’s how I put mine together.

Choose Your Rice

The first question I get when sharing a rice bowl recipe is, which is better, white or brown rice? Aside from taste preferences, here’s what I know:

• Brown rice is a whole grain, which means it includes all parts of the grain.
• White rice has the bran and germ removed, and brown rice contains more fiber.

These two aren’t your only options! Cauliflower rice is a popular grain-free choice, and quinoa is a hearty pick when you want to cut back on rice but still want the comfort of a warm grain.

We got a rice cooker early on in parenting and use it on a weekly basis. It started out as an easy way for our young kids to “help” make meals and became a well-loved appliance.

Load Up on Veggies

Along with my rice cooker, I discovered how easy it is to sauté or roast a tray of vegetables. A rice bowl is my favorite way to use up whatever is sitting in the fridge, and it’s what turns a few odds and ends into a great dinner.

Pick a Sauce

In my opinion, a rice bowl isn’t complete without the perfect sauce. Store-bought sauces just don’t do it for me (plus they’re typically full of ingredients I’d rather skip), so I make my own. Sometimes a simple guacamole or salsa does the trick. When I want more flavor, I go for something with flair. Since a lot of my bowls are plant-based, I also use the sauce to deliver more protein and healthy fats.

For a creamy, bright finish, I drizzle my citrus tahini dressing over roasted veggies and rice. If you’re craving something herby, stir a spoonful of vegan basil pesto into warm rice, or try sun-dried tomato pesto when you want a richer, tangier flavor. Still not sure? The creamy hemp sauce in my hemp hearts veggie bowl works on just about any combination of veggies and rice.

If you love the idea of a gluten-free meal, swap soy sauce with tamari. It’s the gluten-free version and tastes just as good!

Add Protein

You can easily add grilled chicken, shrimp, salmon, ground turkey and more to these bowls. My son does a lot of meal prep on the weekends and usually makes a big batch of chicken to add to dishes like these throughout the week.

If you want plant-based options, I recommend nuts, seeds and tofu. You can even make a batch of my crispy tofu nuggets and pair them with any of these healthy rice bowl recipes.

Add the Finishing Touches

Don’t forget the finish! A spoonful of cashew cream (my vegan version of sour cream) or a sprinkle of vegan parmesan cheese, plus green onions and cilantro, makes a bowl feel complete.

Pro Tips

I love any meal I can prep ahead, and the more I don’t have to prepare at dinner time, the better. Here’s what I like to prep on the weekend to make weeknight dinners easier and tastier:

• Chop vegetables: You can chop and store (individually) red cabbage, onion, garlic, ginger, radishes and peppers. Even if you only get a few onions chopped and stored, your future self will thank you! It saves a lot of time when prepping in batches.
• Double (or triple) a batch of rice: You can make one cup of rice in the same amount of time as four cups, so why not make more? Use it in a stir-fry, another rice bowl or a casserole, or turn it into a side for taco night.
• Make spice mixes: While sauces are best made the day of, I like to whip up spice mixes ahead of time. I keep a jar of homemade taco seasoning on hand, and I make a large batch of my own curry powder mix whenever I run low.