healthy rice bowl

This healthy salmon and avocado rice bowl is packed with superfoods and makes a nutritious, energising lunch for two. Or, for a multi-coloured, many-textured healthy lunch, how about this salmon poke bowl recipe?

Salmon and avocado rice bowl with soy and lemon dressing

4½ tbsp soy sauce

Grated zest and juice 1 lemon

sustainable salmon fillets, skinned

tenderstem broccoli,

honey

pack Tilda

avocado,

mini cucumbers, sliced (or ¼ regular cucumber, halved and sliced)

Cress/herbs, kimchi cabbage

Mix 4 tbsp soy sauce with the lemon zest and juice in a small bowl. Put the salmon fillets in another bowl, add half the soy/lemon sauce and turn to coat.

Add the broccoli to the steamer pan/basket over simmering water and steam for 3-4 minutes, then refresh under cold running water. Set aside.

Add the salmon to the steamer (discard the marinade in the bowl) and steam the fish for 5-6 minutes. Meanwhile, toast the seeds in a dry frying pan for 1 minute then, off the heat, stir in the remaining ½ tbsp soy sauce and ½ tbsp honey. Leave to cool.

Meanwhile, reheat the rice according to the pack instructions, then divide between 2 bowls. To each bowl add half the broccoli and avocado and a salmon fillet. Toss the cucumber in the remaining soy/lemon dressing, then share between the bowls. Serve with cress/herbs and pickled veg, with the sticky seeds scattered over.

This nourishing rice bowl is topped with spicy black beans, sweetcorn, avocado and lime. It's packed with fibre, counts as 4 of your 5-a-day and is low in saturated fat.

Vegan burrito bowl

easy-cook brown rice

tomato purée

cumin seeds

½ tsp hot chilli powder

tsp vegetable bouillon powder (gluten-free, if needed)

black beans,

tomatoes, chopped

fresh coriander, chopped

limes, juiced

avocados

sweetcorn

Tip the rice and 600ml water into a pan, then stir in the tomato purée, cumin, chilli and bouillon powder. Cover and cook over a low heat for 20 mins until the rice is tender, and it has absorbed the liquid. Remove from the heat and stir in the black beans.

Meanwhile, mix the tomatoes with the red onion, coriander and the juice of 1 lime to make a salsa. Roughly mash the remaining lime juice with the avocados to create a chunky texture.

Spoon the rice into four bowls or rigid containers (cool the half you are saving for another day first). Top with the tomato salsa, avocado and corn. The rice will keep for up to two days – just make the toppings fresh on the day.

Top 2 healthy rice bowl recipes from across the web

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Salmon and avocado rice bowl with s...

Vegan burrito bowl

Top 2 healthy rice bowl recipes from across the web

The most viewed healthy rice bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmon and avocado rice bowl with s...

Vegan burrito bowl

The most viewed healthy rice bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine