15 Low-Calorie Rice Bowls You’ll Love

Spicy Shrimp and Cauliflower Rice Bowl

This delectable bowl combines the bold flavors of shrimp and spicy seasonings with the nutritious and low-calorie benefits of cauliflower rice.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups cauliflower rice
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon lime juice
• 2 green onions, chopped

Cooking method:

1. Heat olive oil in a pan over medium heat.
2. Add shrimp and season with chili powder, garlic powder, salt, and pepper.
3. Cook shrimp for 3-4 minutes on each side until pink and cooked through.
4. In a separate pan, sauté cauliflower rice for 5 minutes until tender.
5. Combine shrimp and cauliflower rice, drizzle with lime juice, and garnish with green onions.

Teriyaki Chicken and Broccoli Rice Bowl

Enjoy the sweet and savory flavors of teriyaki chicken paired with nutrient-rich broccoli rice in this satisfying bowl.

Ingredients:

• 1 lb chicken breast, sliced
• 2 cups broccoli rice
• 1/4 cup teriyaki sauce
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Cooking method:

1. Heat sesame oil in a pan over medium heat.
2. Add chicken slices and cook until golden brown, about 6-7 minutes.
3. Stir in teriyaki sauce and cook for an additional 2 minutes until chicken is well coated.
4. Steam broccoli rice for 5 minutes until tender.
5. Combine chicken and broccoli rice, sprinkle with sesame seeds, and serve warm.

Lemon Herb Salmon and Quinoa Bowl

This refreshing bowl features tender salmon marinated in lemon and herbs, served over a bed of protein-packed quinoa.

Ingredients:

• 2 salmon fillets
• 1 cup quinoa
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Marinate salmon fillets with lemon juice, olive oil, thyme, rosemary, salt, and pepper.
3. Bake salmon for 15-20 minutes until cooked through.
4. Cook quinoa according to package instructions.
5. Serve baked salmon over quinoa and garnish with extra lemon slices.

Southwest Turkey and Black Bean Bowl

Packed with protein and vibrant flavors, this turkey and black bean bowl is a filling, low-calorie meal option.

Ingredients:

• 1 lb ground turkey
• 1 cup black beans, drained and rinsed
• 2 cups brown rice, cooked
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup salsa
• 1/4 cup cilantro, chopped

Cooking method:

1. In a pan, cook ground turkey over medium heat until browned, about 8-10 minutes.
2. Add chili powder, cumin, salt, and pepper to the turkey.
3. Stir in black beans and heat through.
4. Serve turkey and black beans over cooked brown rice.
5. Top with salsa and chopped cilantro.

Thai Basil Tofu and Veggie Noodle Bowl

This vibrant bowl combines crispy tofu with a mix of fresh vegetables and savory Thai basil flavors.

Ingredients:

• 1 block firm tofu, cubed
• 2 cups vegetable noodles (zucchini or carrot)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• 1/4 cup Thai basil leaves
• Salt and pepper to taste

Cooking method:

1. Heat sesame oil in a pan over medium heat.
2. Add cubed tofu and season with soy sauce, garlic powder, salt, and pepper.
3. Cook tofu until crispy, about 10 minutes.
4. Add vegetable noodles and Thai basil, sauté for 3-4 minutes.
5. Serve hot, garnished with additional Thai basil leaves.

Mediterranean Chickpea and Spinach Bowl

A delightful fusion of Mediterranean flavors, this chickpea and spinach bowl is both nutritious and delicious.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups spinach leaves
• 1 cup cooked couscous
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon oregano
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled

Cooking method:

1. Heat olive oil in a pan over medium heat.
2. Add chickpeas, paprika, oregano, salt, and pepper; cook for 5 minutes.
3. Stir in spinach until wilted.
4. Serve over cooked couscous and top with crumbled feta cheese.

Miso Glazed Eggplant and Brown Rice Bowl

This umami-rich bowl features tender miso glazed eggplant paired with hearty brown rice.

Ingredients:

• 1 large eggplant, sliced
• 2 cups cooked brown rice
• 2 tablespoons miso paste
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Mix miso paste, soy sauce, rice vinegar, and sesame oil to make the glaze.
3. Brush eggplant slices with glaze and place on a baking sheet.
4. Bake for 20 minutes, flipping halfway through.
5. Serve miso-glazed eggplant over brown rice and sprinkle with sesame seeds.

Greek Yogurt and Berry Power Bowl

This power bowl features creamy Greek yogurt topped with fresh berries and a sprinkle of granola for a healthy breakfast or snack.

Ingredients:

• 1 cup Greek yogurt
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup granola
• 1 tablespoon honey
• 1 tablespoon chia seeds

Cooking method:

1. Spoon Greek yogurt into a bowl.
2. Top with mixed berries and granola.
3. Drizzle with honey and sprinkle with chia seeds before serving.

Curried Lentil and Sweet Potato Bowl

Enjoy the warm and spicy flavors of curried lentils combined with hearty sweet potatoes.

Ingredients:

• 1 cup lentils, cooked
• 2 cups sweet potatoes, cubed
• 1 tablespoon curry powder
• 1 tablespoon coconut oil
• 1/4 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking method:

1. Heat coconut oil in a pan over medium heat.
2. Add sweet potatoes and cook until tender, about 10 minutes.
3. Stir in curry powder and lentils; cook for another 5 minutes.
4. Add coconut milk and season with salt and pepper.
5. Serve warm, garnished with fresh cilantro.

Zesty Quinoa and Avocado Bowl

This refreshing and zesty bowl combines quinoa with creamy avocado and zesty lime flavors for a nutritious meal.

Ingredients:

• 1 cup quinoa, cooked
• 1 avocado, sliced
• 1 lime, juiced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• Salt and pepper to taste

Cooking method:

1. In a mixing bowl, combine cooked quinoa, cherry tomatoes, and red onion.
2. Drizzle with lime juice and season with salt and pepper, mixing well.
3. Top with sliced avocado before serving.