10 Easy Rice Bowls for Lunch

Spicy Korean Beef Bowl

This spicy Korean beef bowl combines savory and sweet flavors with a kick, perfect for a quick and fulfilling lunch.

Ingredients:

• 1 pound ground beef
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons sesame oil
• 1 tablespoon gochujang (Korean chili paste)
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 cups cooked rice
• 1/2 cup sliced green onions
• Sesame seeds for garnish

Cooking method:

1. In a skillet over medium heat, brown the ground beef until fully cooked.
2. In a bowl, mix soy sauce, brown sugar, sesame oil, gochujang, garlic, and ginger.
3. Add the sauce mixture to the skillet with the beef, stirring to combine. Cook for 5 minutes to let the flavors meld.
4. Serve over cooked rice, topped with sliced green onions and sesame seeds.

Teriyaki Chicken Rice Bowl

A delightful mix of sweet and savory, this teriyaki chicken bowl is a quick lunch favorite.

Ingredients:

• 2 boneless chicken breasts, diced
• 1/4 cup teriyaki sauce
• 2 tablespoons olive oil
• 2 cups cooked rice
• 1 cup steamed broccoli
• Sesame seeds and chopped green onions for garnish

Cooking method:

1. In a pan, heat olive oil over medium heat and cook the chicken until browned.
2. Pour teriyaki sauce over the chicken, stirring well until the chicken is fully coated and cooked through.
3. Serve the chicken over rice, with steamed broccoli on the side. Garnish with sesame seeds and green onions.

Mediterranean Chickpea Rice Bowl

This bowl offers a refreshing, protein-rich meal combining Mediterranean flavors.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cups cooked brown rice
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 2 tablespoons chopped parsley

Cooking method:

1. In a skillet, heat olive oil and sauté chickpeas with cumin, salt, and pepper until golden.
2. Layer the cooked brown rice in bowls, topping with chickpeas, cherry tomatoes, and feta cheese.
3. Sprinkle parsley over the bowl before serving.

Thai Basil Shrimp Bowl

Spice up your lunch with this flavorful Thai basil shrimp bowl.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 cup fresh basil leaves
• 2 cups jasmine rice, cooked

Cooking method:

1. In a pan, heat oil and sauté garlic until fragrant, then add shrimp.
2. Stir in fish sauce and soy sauce, cooking shrimp until pink and cooked through.
3. Add basil leaves, stir briefly, and serve the shrimp over jasmine rice.

Mexican Black Bean Rice Bowl

A hearty and satisfying dish with a burst of Mexican flavors.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 cups cooked rice
• 1/2 cup corn kernels
• 1 avocado, diced
• 2 tablespoons chopped cilantro

Cooking method:

1. In a skillet, heat olive oil and sauté black beans with cumin and chili powder.
2. Serve the black beans over rice, topped with corn, avocado, and cilantro.

Japanese Salmon Teriyaki Bowl

Enjoy a taste of Japan with this quick and delicious salmon teriyaki rice bowl.

Ingredients:

• 2 salmon fillets
• 1/4 cup teriyaki sauce
• 1 tablespoon vegetable oil
• 2 cups cooked sushi rice
• 1/2 cup sliced cucumbers
• Sesame seeds for garnish

Cooking method:

1. Heat oil in a pan and cook salmon fillets until golden brown.
2. Pour teriyaki sauce over the salmon, allowing it to glaze.
3. Serve the salmon over sushi rice, garnishing with cucumbers and sesame seeds.

Indian Paneer Tikka Bowl

This paneer tikka bowl delivers robust Indian flavors in a convenient lunch format.

Ingredients:

• 200 grams paneer, cubed
• 1/4 cup yogurt
• 1 tablespoon tandoori masala
• 1 tablespoon lemon juice
• 2 tablespoons vegetable oil
• 2 cups basmati rice, cooked
• Onion slices for garnish

Cooking method:

1. Marinate paneer cubes in yogurt, tandoori masala, and lemon juice for 15 minutes.
2. In a pan, heat oil and fry marinated paneer until golden and cooked through.
3. Serve over basmati rice and garnish with onion slices.

Mediterranean Quinoa Bowl

An energizing and nutrient-packed dish with bold Mediterranean tastes.

Ingredients:

• 1 cup quinoa, cooked
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon lemon juice

Cooking method:

1. Combine cooked quinoa, cherry tomatoes, cucumber, olives, and feta cheese in a bowl.
2. Drizzle with olive oil and lemon juice, tossing to combine.

Hawaiian Tuna Poke Bowl

Transport yourself to the tropics with this fresh and light Hawaiian tuna poke bowl.

Ingredients:

• 200 grams sushi-grade tuna, diced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 2 cups cooked sushi rice
• 1/2 avocado, sliced
• 1/4 cup edamame beans

Cooking method:

1. Marinate tuna in soy sauce, sesame oil, and rice vinegar for 10 minutes.
2. Assemble sushi rice in bowls, topping with marinated tuna, avocado, and edamame beans.

Moroccan Lamb Couscous Bowl

Relish the rich and aromatic flavors of Moroccan spices in this lamb couscous bowl.

Ingredients:

• 1 pound ground lamb
• 1 tablespoon Moroccan spice blend
• 2 tablespoons olive oil
• 2 cups cooked couscous
• 1/4 cup raisins
• 1/4 cup toasted almonds, sliced

Cooking method:

1. In a skillet, heat olive oil and cook the lamb with the Moroccan spice blend until browned.
2. Serve over couscous, and top with raisins and toasted almonds.