12 Gluten-Free Rice Bowls

Spicy Tuna Poke Bowl

This vibrant and flavorful dish is a Hawaiian classic that combines fresh tuna with a spicy kick.

Ingredients:

• 1 cup sushi rice
• 8 oz sushi-grade tuna, cubed
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon sriracha sauce
• 1 ripe avocado, sliced
• 1/4 cup thinly sliced green onions
• 1 tablespoon sesame seeds
• Cucumber slices, for serving
• Seaweed salad, for serving

Cooking method:

1. Cook the sushi rice according to package instructions and let it cool slightly.
2. In a bowl, mix the cubed tuna with soy sauce, sesame oil, and sriracha sauce.
3. Arrange the cooled rice in a bowl, and top with marinated tuna, avocado, green onions, and sesame seeds.
4. Serve with cucumber slices and seaweed salad on the side.

Teriyaki Chicken Rice Bowl

Enjoy a savory and slightly sweet bowl of teriyaki-glazed chicken over a bed of fluffy rice.

Ingredients:

• 1 cup jasmine rice
• 2 boneless, skinless chicken breasts
• 1/4 cup gluten-free teriyaki sauce
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 tablespoon sesame seeds
• 2 green onions, sliced

Cooking method:

1. Cook jasmine rice according to package directions.
2. In a pan, heat olive oil and sauté chicken breasts until fully cooked; slice them.
3. In the same pan, add bell pepper and broccoli; stir-fry until tender.
4. Add the chicken back to the pan; pour in teriyaki sauce, and toss to coat.
5. Serve the chicken and vegetables over rice, garnished with sesame seeds and green onions.

Thai Basil Shrimp Bowl

This dish brings a touch of Thailand with spicy shrimp and fragrant basil over rice.

Ingredients:

• 1 cup jasmine rice
• 12 large shrimp, peeled and deveined
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 red chili, sliced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 cup fresh basil leaves

Cooking method:

1. Cook jasmine rice according to package directions.
2. Heat vegetable oil in a skillet; sauté garlic and chili until fragrant.
3. Add shrimp and stir-fry until pink and opaque.
4. Pour in fish sauce and soy sauce; add basil leaves and stir until wilted.
5. Serve shrimp over rice.

Mediterranean Lamb Rice Bowl

Savor the rich flavors of Mediterranean cuisine with spiced lamb and fresh veggies.

Ingredients:

• 1 cup basmati rice
• 1 lb ground lamb
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced red onion
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped parsley

Cooking method:

1. Cook basmati rice according to package directions.
2. In a skillet, heat olive oil and brown the lamb with cumin and paprika.
3. Assemble rice in bowls; top with lamb, cherry tomatoes, onion, feta, and parsley.

Mexican Black Bean and Corn Bowl

This vibrant and hearty bowl is packed with protein-rich black beans and sweet corn.

Ingredients:

• 1 cup brown rice
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 avocado, cubed
• 1/2 cup salsa
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Cooking method:

1. Cook brown rice according to package instructions.
2. In a bowl, combine black beans, corn, avocado, and salsa.
3. Serve the bean mixture over rice, garnished with cilantro and lime wedges.

Korean Beef Bibimbap Bowl

Experience the delicious and colorful combination of marinated beef and veggies in this Korean dish.

Ingredients:

• 1 cup sushi rice
• 1/2 lb ground beef
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 zucchini, julienned
• 1 carrot, julienned
• 2 fried eggs
• Sesame seeds, for garnish

Cooking method:

1. Cook sushi rice according to package instructions.
2. In a skillet, cook beef with gochujang, soy sauce, and sesame oil.
3. Sauté zucchini and carrot in a separate pan until tender.
4. Assemble rice in bowls; arrange beef, vegetables, and a fried egg on top.
5. Garnish with sesame seeds before serving.

Mediterranean Falafel Bowl

This plant-based bowl is filled with crispy falafels and fresh vegetables for a satisfying meal.

Ingredients:

• 1 cup quinoa
• 8 falafel balls (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup hummus
• 1/4 cup chopped parsley
• Lemon wedges, for serving

Cooking method:

1. Cook quinoa according to package instructions.
2. Heat falafel balls according to package directions or recipe instructions.
3. Serve quinoa topped with falafel, tomatoes, cucumber, and a scoop of hummus.
4. Garnish with parsley and serve with lemon wedges.

Caribbean Jerk Chicken Bowl

Transport your taste buds to the Caribbean with spicy jerk chicken and tropical flavors.

Ingredients:

• 1 cup coconut rice
• 2 boneless, skinless chicken thighs
• 2 tablespoons jerk seasoning
• 1 tablespoon vegetable oil
• 1 mango, diced
• 1 red bell pepper, sliced
• 1/4 cup chopped cilantro

Cooking method:

1. Cook coconut rice according to package instructions.
2. Rub chicken thighs with jerk seasoning and cook in hot oil until cooked through; slice.
3. Serve rice topped with chicken, mango, bell pepper, and cilantro.

Japanese Salmon Teriyaki Bowl

Enjoy the sweet and savory flavors of teriyaki-glazed salmon paired with rice and greens.

Ingredients:

• 1 cup sushi rice
• 2 salmon fillets
• 1/4 cup gluten-free teriyaki sauce
• 1 tablespoon sesame oil
• 1 cup steamed broccoli
• 1/4 cup sliced green onions
• Sesame seeds, for garnish

Cooking method:

1. Cook sushi rice according to package instructions.
2. In a pan, heat sesame oil and cook salmon fillets until done; glaze with teriyaki sauce.
3. Serve salmon over rice with steamed broccoli and green onions, garnished with sesame seeds.

Indian Chickpea Curry Bowl

This hearty and aromatic bowl features spicy chickpeas in a flavorful curry sauce.

Ingredients:

• 1 cup basmati rice
• 1 can chickpeas, drained and rinsed
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 cup coconut milk
• 1/4 cup chopped cilantro

Cooking method:

1. Cook basmati rice according to package directions.
2. In a pot, heat coconut oil and sauté onion and garlic until translucent.
3. Add chickpeas and curry powder; stir to combine.
4. Pour in coconut milk and simmer until thickened.
5. Serve curry over rice and garnish with cilantro.