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21 Rice Bowl Recipes

21 Rice Bowl Recipes

Amy
Rice bowls are the ultimate canvas for bold flavors and satisfying textures, and these 21 recipes prove it. In just 25 minutes, you can create vibrant meals that balance tender grains, crisp veggies, and savory proteins.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Cuisine Asian cuisine
Servings 2

Ingredients
  

  • 2 handfuls snap peas, strings removed
  • 1 to 2 cups cooked short grain white rice
  • 2 cups shredded green cabbage
  • 1 small carrot, sliced into very thin coins
  • 1 small ripe ataulfo mango, diced
  • ½ cup cooked black beans, drained and rinsed
  • 2 tablespoons pickled ginger
  • ¼ cup thinly sliced fresh basil
  • ¼ cup toasted peanuts, optional
  • Sesame seeds, optional

Dressing

  • 2 tablespoons tamari, plus more for serving
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons cane sugar
  • ½ teaspoon sriracha, plus more for serving

Instructions
 

  • Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
  • Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.
  • Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, pinches of sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.
Keyword healthy recipes, quick meals, rice bowls, vegetarian options
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