rice bowl recipe

Fluffy rice and seasoned ground turkey come together for one delicious dinner, made in under 30 minutes! These ground turkey rice bowls are easy, comforting and can be garnished to taste with your favourite toppings!

Ground Turkey Rice Bowls

rice rice

olive oil

turkey

garlic (minced)

soy sauce

ginger paste (or minced fresh ginger)

chili paste

sesame oil

fish sauce

Sesame seeds

peanuts

Chili oil

Hot sauce

Sliced green onion

Sliced chili pepper

Cook rice according to package instructions.

Meanwhile, to cook turkey, heat olive oil in a 10-inch or 12-inch cast-iron skillet over medium heat. Add the ground turkey and cook, breaking it into small pieces and stirring occasionally, until it&#39;s fully cooked through, about 8 to 10 minutes.

To cooked turkey, stir in garlic, soy sauce, ginger, chili paste, sesame oil and fish sauce. Cook for 1 to 2 minutes.

Divide the rice between two bowls, then top with the turkey mixture and garnish (if desired) to taste. Serve and enjoy!Note: To make things even more substantial, top with a fried egg and/or your favourite veggies.

Healthy vegan rice bowls brimming with roasted veggies and chickpeas, all topped with a luscious and bright lemon-turmeric sunshine sauce.

Vegan Rice Bowls with Sunshine Sauce

cauliflower

potatoes

chickpeas

rice

Tablespoons olive oil (divided)

salt (divided)

pepper (divided)

turmeric (divided)

5.3-ounce container plain vegan yogurt (I like Kite Hill)

lemon (juiced (about 2 Tablespoons))

Tablespoons agave

turmeric

garlic powder

ginger

salt

pepper

green onions (sliced thinly)

cashews (chopped)

baking sheet

Preheat oven to 400 degrees Fahrenheit. Get two baking sheets out and set aside.

In a large mixing bowl, combine sweet potatoes with 2 Tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon turmeric. Mix well and transfer to one of the baking sheets.

In the same mixing bowl, combine cauliflower with 2 Tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon turmeric. Mix well and transfer to the other baking sheet.

Add chickpeas to the mixing bowl and mix with 2 Tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well and add to the baking dish with the cauliflower. Tip: make sure a flat surface of the cauliflower floret is touching the baking sheet. This will give you nice golden brown edges!

Bake sweet potatoes, cauliflower, and chickpeas for 25-30 minutes,  rotating the pans halfway through.

While the veggies are roasting, cook the rice. I like using my Instant Pot for this step!

Make the sauce by combining all the sauce ingredients in a small mixing bowl and whisking until completely smooth. Taste and adjust seasons if needed.

Divide rice up into bowls. Top with roasted veggies and lather on some sunshine sauce! Top with sliced green onions and chopped cashews if desired. Enjoy!

Assemble the bowls:

I’m a 40 year old dad who just started my meatless journey with my pregnant wife, and she asked me to make this recipe when I got home from work today. It was absolutely perfect. It did not leave me longing for meat whatsoever when I was done, and I made the whole thing in about 40 minutes start to finish. Thank you for the recipe.

Super easy and delicious. Used as meal prep for my week of lunches!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1623861828/y9uy5v6i0ncsg9qvam7y.mp4

Pulled pork and rice is such a yummy combination, especially when paired with lots of colourful, tasty toppings. If you&#039;re looking for a satisfying, filling and delicious meal, these pulled pork rice bowls are just the thing! They&#039;re incredibly easy to make and such a fabulous way to use leftover pulled pork!

Pulled Pork Rice Bowls

potato

taco seasoning (or you can simply season with salt and pepper to taste)

rice (you'll need about 2 cups of cooked rice for these bowls)

pork

avocado (halved, pitted, peeled and diced or sliced)

black beans

corn kernels

cheddar cheese

tomatoes (halved)

crispy tortilla strips (or crushed tortilla chips)

pickled red onion

Barbecue sauce (to taste)

Preheat oven to 400 degrees Fahrenheit. Place sweet potato chunks into a large bowl and add olive oil and taco seasoning. Stir well so that the sweet potato chunks are coated in the oil and taco seasoning. Place the sweet potato chunks onto a large sheet pan and spread them out in a single layer. Roast for 30 to 40 minutes or until tender, stirring halfway through cooking.Note: To save time, you can skip roasting the sweet potato chunks and use about 1 cup of diced bell pepper instead.

Roasted Sweet Potato

While the sweet potato chunks are roasting, cook rice according to package instructions. Then divide the cooked rice between two large bowls (I like to use bowls that are wide, so I can pile lots of toppings on there).

Rice

Divide the cooked pulled pork, roasted sweet potato chunks, avocado, black beans, corn, cheddar cheese, tomatoes, tortilla strips and pickled red onion between the two bowls, then drizzle with your favourite barbecue sauce. Serve and enjoy!

Assemble the Pulled Pork Rice Bowls

Love turning pulled pork leftovers into a new meal with these rice bowls! Delicious!

Oooo...what a great idea!  I always keep pulled pork in the freezer, so that means I'm always looking for fun ways to use it.  This sounds fantastic...and those sweet potatoes with BBQ sauce!?  That could be a side dish by itself!!

A hearty and nutritious rice bowl recipe that packs a fair bit of heat. A good one for a lazy weeknight when you don't want to compromise on taste.

Crispy Chilli Greens Rice Bowl

White Onion

Hispi Cabbage

Mangetout

Cucumber

Crispy Chilli Oil

Salted Roasted Peanut

Thai Basil

Pickled Ginger

Salt

Thinly slice the onion and cabbage. Chunk-up the mangetout. Cut the cucumber into slices and then matchsticks – set aside for later.

Set a wok or large frying pan over a high heat. Add a splash of olive oil and chuck in the veggies. Cook for 3-4 mins over a very high heat until the greens are blistered, charred and tender. Tip in the chilli oil, half the peanuts, half the Thai basil and the ginger brine. Remove from the heat.

Heat the rice pouches according to pack instructions. Divide the rice between serving bowls and top with the stir-fried veggies. Tear over the remaining basil and top with the cucumber matchsticks. Return the pan to the heat and fry the eggs over a high heat until they’re super crispy. Serve on top of the veggies with extra crispy chilli oil and pickled ginger. 

Top 4 rice bowl recipe recipes from across the web

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Top Tags

Ground Turkey Rice Bowls

Vegan Rice Bowls with Sunshine Sauc...

Pulled Pork Rice Bowls

Crispy Chilli Greens Rice Bowl

Top 4 rice bowl recipe recipes from across the web

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

Top Tags

Ground Turkey Rice Bowls

Vegan Rice Bowls with Sunshine Sauc...

Pulled Pork Rice Bowls

Crispy Chilli Greens Rice Bowl

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