12 Healthy Rice Bowls for Lunch

Spicy Thai Peanut Chicken Rice Bowl

A delightful combination of spicy and savory flavors, this Thai-inspired rice bowl is perfect for lunch.

Ingredients:

• 1 cup jasmine rice
• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken breast, cubed
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons sriracha
• 1 tablespoon lime juice
• 1 teaspoon minced garlic
• Chopped peanuts and cilantro for garnish

Cooking method:

1. Cook the jasmine rice according to package instructions.
2. In a pan, heat vegetable oil over medium heat and sauté chicken until cooked through.
3. Add bell pepper and broccoli, cooking until tender.
4. In a bowl, mix peanut butter, soy sauce, sriracha, lime juice, and garlic to create the sauce.
5. Combine chicken and vegetables with the sauce, stirring until coated.
6. Serve over rice and garnish with chopped peanuts and cilantro.

Mediterranean Veggie Rice Bowl

A fresh and vibrant rice bowl filled with colorful Mediterranean ingredients.

Ingredients:

• 1 cup basmati rice
• 1 tablespoon olive oil
• 1 zucchini, chopped
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 1 can chickpeas, drained and rinsed
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Feta cheese and parsley for garnish

Cooking method:

1. Cook the basmati rice according to package instructions.
2. In a skillet, heat olive oil over medium heat and sauté zucchini and onion until soft.
3. Add cherry tomatoes and chickpeas, cooking for another 5 minutes.
4. Stir in lemon juice, oregano, salt, and pepper.
5. Serve the mixture over rice and top with feta cheese and parsley.

Korean Beef Rice Bowl

A savory and sweet Korean-style beef rice bowl that bursts with flavors and textures.

Ingredients:

• 1 cup short-grain rice
• 1 tablespoon sesame oil
• 1 pound ground beef
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/2 teaspoon red pepper flakes
• Sliced green onions and sesame seeds for garnish

Cooking method:

1. Cook the short-grain rice according to package instructions.
2. Heat sesame oil in a large skillet over medium-high heat and brown the ground beef.
3. Add soy sauce, brown sugar, garlic, ginger, and red pepper flakes, stirring to combine.
4. Cook until the beef is fully cooked and the sauce thickens.
5. Serve the beef over rice and garnish with green onions and sesame seeds.

Mexican Chipotle Chicken Rice Bowl

Spice up your lunch with this smoky and delicious Mexican-inspired rice bowl.

Ingredients:

• 1 cup brown rice
• 1 tablespoon olive oil
• 1 pound chicken thighs, cubed
• 1 chipotle pepper in adobo, chopped
• 1 tablespoon adobo sauce
• 1 teaspoon cumin
• 1 can black beans, drained and rinsed
• 1/2 cup corn kernels
• Avocado slices and lime wedges for garnish

Cooking method:

1. Cook the brown rice according to package instructions.
2. Heat olive oil in a skillet over medium heat and cook chicken until browned.
3. Stir in chipotle pepper, adobo sauce, and cumin, cooking for an additional 2-3 minutes.
4. Add black beans and corn, mixing until heated through.
5. Serve the spicy chicken mixture over rice and top with avocado and lime wedges.

Teriyaki Salmon Rice Bowl

A delightful fusion of sweet and savory, this teriyaki salmon rice bowl is a wholesome lunch option.

Ingredients:

• 1 cup sushi rice
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons honey
• 1 pound salmon fillets
• 1 tablespoon vegetable oil
• 1 cup edamame, shelled
• 1/2 cucumber, thinly sliced
• Sesame seeds and thinly sliced scallions for garnish

Cooking method:

1. Cook the sushi rice according to package instructions.
2. In a small bowl, mix soy sauce, mirin, and honey to make the teriyaki sauce.
3. In a skillet, heat vegetable oil over medium-high heat and cook salmon fillets until browned.
4. Add the teriyaki sauce, basting the salmon until it is fully cooked.
5. Serve over rice with edamame and cucumber, garnishing with sesame seeds and scallions.

Moroccan Lamb Rice Bowl

Aromatic spices and tender lamb combine in this exotic Moroccan-inspired rice bowl.

Ingredients:

• 1 cup couscous
• 1 tablespoon olive oil
• 1 pound lamb stew meat
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1/4 cup dried apricots, chopped
• 1/4 cup almonds, toasted
• Mint leaves for garnish

Cooking method:

1. Prepare couscous according to package instructions.
2. In a large pot, heat olive oil over medium heat and brown the lamb.
3. Add cumin, coriander, cinnamon, salt, and pepper, stirring to coat the meat.
4. Add water to cover the lamb and simmer until tender, about 45 minutes.
5. Serve over couscous, topped with apricots, almonds, and mint leaves.

Greek Chicken Rice Bowl

A flavorful rice bowl inspired by classic Greek flavors with a tangy twist.

Ingredients:

• 1 cup jasmine rice
• 1 tablespoon olive oil
• 1 pound chicken breast, sliced
• 1 teaspoon dried oregano
• 1 tablespoon lemon juice
• 1/2 cup kalamata olives, pitted and sliced
• 1/2 cucumber, diced
• Crumbled feta and dill for garnish

Cooking method:

1. Cook the jasmine rice according to package instructions.
2. In a skillet, heat olive oil over medium heat and cook the chicken slices with oregano.
3. Add the lemon juice and continue cooking until the chicken is done.
4. Mix in olives and cucumber, stirring until well combined.
5. Serve over rice and garnish with feta and dill.

Indian Spiced Lentil Rice Bowl

Packed with protein and spices, this Indian-inspired rice bowl is both satisfying and nourishing.

Ingredients:

• 1 cup basmati rice
• 1 tablespoon ghee or butter
• 1 cup red lentils
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 3 cups vegetable broth
• Fresh cilantro for garnish

Cooking method:

1. Cook the basmati rice according to package instructions.
2. In a pot, melt ghee and sauté onion and garlic until onion is translucent.
3. Add lentils and curry powder, stirring to coat.
4. Pour in vegetable broth, bring to a boil, then reduce to a simmer until lentils are tender.
5. Serve the lentil mixture over rice and top with fresh cilantro.

BBQ Tofu Rice Bowl

A plant-based bowl with a delightful mix of BBQ flavors and textures perfect for a hearty lunch.

Ingredients:

• 1 cup quinoa
• 1 tablespoon olive oil
• 1 block firm tofu, cubed
• 1/2 cup BBQ sauce
• 1 red bell pepper, chopped
• 1 cup spinach leaves
• Chopped green onions for garnish

Cooking method:

1. Cook quinoa according to package instructions.
2. In a skillet, heat olive oil over medium heat and sauté tofu cubes until golden.
3. Add BBQ sauce and bell pepper, cooking until the pepper is tender.
4. Stir in spinach until wilted, then remove from heat.
5. Serve over quinoa and garnish with green onions.

Japanese Tuna Poke Rice Bowl

A refreshing and vibrant tuna poke bowl that brings a taste of Japan to your lunch plate.

Ingredients:

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 8 ounces sushi-grade tuna, diced
• 1 avocado, sliced
• 1 carrot, shredded
• Seaweed salad for garnish

Cooking method:

1. Cook the sushi rice, adding rice vinegar and sugar to the cooked rice.
2. In a bowl, combine soy sauce and tuna, allowing it to marinate briefly.
3. Layer rice in a bowl and top with tuna, avocado, and carrot.
4. Garnish with seaweed salad before serving.