rice bowls

Our top 20 Buddha Bowls that are all vegan, plant-based and full of healthy veggies. Full of amazing flavor and nutrients, these satisfy! Great for meal prep.

20 Plant-Based Buddha Bowls!

veggies

vegan protein- tofu, seitan, tempeh

vegan dressings and sauces

sprouts

Many are packable- great for midweek lunches.

Love these bowls! We have been working our way through them. Really appreciate how many can be adapted ( my husband and kids eat meat, but I don't) so it makes things easier in our household. They are starting to warm up to tofu- especially your recipes. Keep them coming!

Making our way down the list- thanks for the inspiration

These are fantastic! Than kyou so much - what great variety and ideas! Soooo colorful! With a few tweaks, they can even be made super quickso I have posted these on my FB site "Super Quick Plant-Based Recipes" - I think the gang will LOVE these AND your site! Thanks a million!

<p>Instant Pot Cilantro Lime Chicken and Lentil Bowls! The BEST easy protein powerhouse meal prep. Just 15 mins of prep and totally hands-off cooking!</p>

Cilantro Lime Chicken and Lentil Rice Bowls

lentils

chicken breasts (or thighs)

salsa verde

chicken broth

onion,

green onions, chopped

cilantro, chopped

garlic, minced

jalapeños, diced (ribs and seeds removed)

salt, plus more to taste

Cook on high pressure for 20 mins. Quick release the steam. Stir it all up and add more salsa verde as desired.

Gets an A++ from me! So so yummy! 
I did add a 1-1/2 tsp of cumin in with the other ingredients.
Then topped mine with avocados, sour cream and my favorite hot sauce! Will be making again.

This was delicious and made lots! Added some feta and diced tomatoes on top afterwards.

I didn’t double the recipe but I did use 2 lb of chicken breast instead of 1 lb. I kept the cooking time the same and it was delicious! I’ll make it again!

Did you end up doubling it? I’m going to try tomorrow and would appreciate your tips!

This is SO helpful! I had the same question! Thank you

YES! I have been looking for new lentils recipes!!! This looks like a winner!

I just got my Instant Pot and this was the second recipe I made.  I used a sprouted lentil trio that was delicious.  It is amazing.  I looked forward to lunch all morning!

I would've never thought of combining lentils and salsa but it works! I made this for lunch this week and then froze the rest. Super delicious as always!

https://www.youtube.com/watch?v=NqZuQkXrKyg

Instant Pot Cilantro Lime Chicken and Lentils! The BEST easy protein powerhouse meal prep. Just 15 mins of prep and totally hands-off cooking! 

Full recipe: https://pinchofyum.com/15-minute-meal-prep-cilantro-lime-chicken-and-lentils

PRODUCTS (Amazon affiliate links):
Lentils: https://amzn.to/2WjBKLK
Salsa verde: https://amzn.to/2Te6k7B

Instagram: https://www.instagram.com/pinchofyum/
Facebook: https://www.facebook.com/pinchofyum/
Twitter: https://twitter.com/pinchofyum
Pinterest: https://www.pinterest.com/pinchofyum/

Cilantro Lime Chicken and Lentils

These savory &amp; sweet mango avocado ginger rice bowls are one of our favorite rice bowl recipes!

Rice Bowl Recipes: Mango Avocado Rice Bowl

snap peas (strings removed)

white rice

green cabbage

carrot

½ English cucumber (thinly

mango

black beans

pickled ginger

basil

peanuts (optional)

Sprinkle of sesame seeds (optional)

avocado (optional)

tamari (more for serving)

rice vinegar

lime juice

garlic

cane sugar

sriracha (more for serving)

Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.

Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.

Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.

A flavor packed veggie rice bowl with teriyaki chicken.

Teriyaki Grilled Chicken and Veggie Rice Bowls

soy sauce

water

Tbsp packed light-brown sugar

Tbsp honey

garlic (, minced (1 Tbsp))

Tbsp minced ginger

Tbsp rice vinegar

cornstarch

olive oil (, divided, plus more for brushing grill)

lbs bonless skinless chicken breasts

black pepper

zucchini

matchstick carrots

broccoli florets

rice

Sesame seeds (, optional)

In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat.&nbsp;

Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.

For the teriyaki sauce:

Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won't need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 - 450°F/220-230°C).&nbsp;

Brush grill grates lightly with oil then grill chicken until center registers 160 - 165°F/ 70-73°C degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.

For the chicken:

Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 - 5 minutes until crisp tender.

For the veggies:

Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you'll have extra left over - use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.

Recipe source: Cooking Classy (teriyaki sauce adapted from my salmon recipe)

To assemble bowls:

Crispy tofu, savory zucchini, sliced carrots, and fresh avocado, all served over delicious fried rice and covered in a sauce that&#039;s the perfect balance of sweet and savory. If you&#039;re on the search for a quick and easy vegan dinner recipe, these Asian Tofu Rice Bowls are delicious!

Asian Tofu Rice Bowls

tofu

Mahatma® Long Grain White & Jasmine Rice

Tbsp soy sauce (or tamari)

Tbsp agave syrup (or honey)

ginger

Tbsp sesame oil

zucchini noodles (about 2 large zucchini)

carrots

avocado

tsp sesame seeds (optional)

Press the tofu between paper towels or napkins to remove as much water as possible.

While the tofu is pressing, cook the rice according to directions.

Whisk the soy sauce, agave, and ginger together in a medium sized bowl.

Cut the tofu into small cubes and allow to soak in the sauce mixture for about 5 minutes.

While the tofu is soaking, heat up the sesame oil over medium heat and lightly cook the garlic.

Add in the soaked tofu (leaving the extra sauce in the bowl) and cook until crispy (about 10-15 minutes).

While the tofu is cooking, spiralize the zucchini.

Add the zucchini and carrots to the pan and sauté.

Pour the extra sauce and the rice into the pan and cook for another 5 minutes (or until everything is evenly coated and hot).

Serve with avocado and sesame seeds (optional)!

Bibimbap is a Korean rice bowl topped with vegetable sides and meat and served with a gochujang sauce. Follow my easy step-by-step recipe to make the best bibimbap!

Bibimbap

short grain rice

beef (rib eye or sirloin (substitute shiitake mushrooms

boiled gosari* (고사리 (fernbrake))

soybean sprouts (콩나물 (or mung bean sprouts, 숙주))

spinach

kirby (pickling cucumbers (or 1 Korean cucumber))

zucchinis

scallions (chopped)

sesame oil

sesame seeds

salt and pepper

vegetable or canola oil

eggs

Korean red chili pepper paste

sugar

Cook the rice in a rice cooker or following package directions, using a little less water than called for. The rice for bibimbap should be a little drier than usual for best results.

For the rice:

Beef: Cut into thin 2-inch long strips. Mix in 1 tablespoon of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2 teaspoons of rice wine, 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1/2 sesame seeds and a pinch of pepper. Marinate for 20 minutes. Sauté in a skillet for 2 - 3 minutes over high heat.

Gosari (Fern brake): Cut into 3-inch lengths. Season with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon of sesame seeds, and a pinch of pepper. Let stand for 10 minutes. Sauté in a skillet with 1 tablespoon of vegetable/canola oil for about 5 minutes over medium heat.

Soybean sprouts: Bring 1 cup of water to a boil with a teaspoon of salt. Add the bean sprouts and boil for 3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1 teaspoon of minced garlic, 2 teaspoons of sesame oil, 1/2 teaspoon of sesame seeds, and salt and pepper to taste.

Spinach: Blanch the spinach in salted boiling water only until wilted, 30 - 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste.

Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced cucumbers and set aside for 10 - 15 minutes. Squeeze out excess liquid. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon of sesame seeds.

Zucchinis: Cut the zucchinis in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced zucchinis and set aside for 10 - 15 minutes. Squeeze out excess liquid from salted zucchini by hand. Add 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium high heat.

Carrots: Julienne the carrots into matchsticks. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium-high heat, sprinkling salt and pepper to taste.

For the bibimbap bowl toppings:

Combine all of the sauce ingredients in a small bowl and mix thoroughly.

For the bibimbap sauce:

Place a serving of rice in a big bowl. (If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.) Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the sauce.

For assembling:

This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce. Variation: Try our Shrimp Rice Bowl!

Easy Rice Bowl

black beans,

olive oil

cumin

kosher salt

dry white rice or brown rice

cherry tomatoes

corn

red onion

Lime Sauce

Cook the rice, according to How to Cook Rice. (Or try Cilantro Lime Rice!)

Cook the black beans: 

Mince the garlic. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds to 1 minute until fragrant but not yet browned. Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook 2 minutes until warmed through. Taste and add additional salt if desired.

Slice the tomatoes in half. Slice the avocado. Defrost the corn. Thinly slice the red onion.

To serve, place rice in the bowl and top with black beans and vegetables. Drizzle with the sauce and top with torn cilantro.

Firecracker Salmon Bowls with spicy peanut sauce and a super simple slaw over Jasmine rice. These nutritious, flavorful bowls come together in just 30 minutes. 

Firecracker Salmon Bowls (30 Mins)

dry U.S.-grown Jasmine rice

Tbsp. olive oil

(6-oz.) salmon

Salt and pepper

cabbage

Tbsp. thinly sliced green onion (plus more for garnish)

Tbsp. rice vinegar or lime juice

peanuts,

peanut butter

Tbsp. lower-sodium soy sauce

Tbsp. Thai sweet red chili sauce ((I use Thai Kitchen brand))

Tbsp. rice vinegar

Tbsp. sesame oil (not toasted)

garlic clove,

Combine rice, 2 cups of water, and a dash of salt in a small saucepan. Bring the mixture to a light boil, cover the pot, and reduce heat to low. Let the rice simmer for 13 to 15 minutes, until most of the water is absorbed. Replace the lid and turn off the heat. Allow the pot to sit, undisturbed, for another 10 minutes, or until you&#039;re ready to assemble the bowls.

Prepare the Firecracker Peanut Sauce by combining peanut butter, soy sauce, red chili sauce, vinegar, sesame oil, garlic, and ginger in medium bowl. Stir mixture with a whisk until smooth. If needed, whisk in 1 Tbsp. water to thin out to desired consistency.

Prepare the salmon by seasoning the flesh with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, Place the fish skin-side down in the pan, pressing down firmly with a spatula. Let the salmon cook about 3 minutes, until it appears ~75% cooked on the sides. Flip the salmon, turn off the heat, and cook for 1 to 3 more minutes, depending on thickness, until cooked through. Remove from heat.

Combine shredded cabbage, green onion, vinegar (or lime juice), and a dash of salt in a medium bowl; toss to combine.

Divide rice evenly into each of four bowls. Top each bowl with one salmon fillet and a spoonful of cabbage slaw. Next, drizzle peanut sauce evenly over all components, and garnish with chopped peanuts and extra green onion, if desired.

These Maple Sriracha Tofu Bowls have the perfect amount of sweetness &amp; spice. Served over rice with spicy mayo &amp; sesame seeds.

Maple Sriracha Tofu Bowls

maple syrup

sriracha (to taste)

ginger powder

block extra firm tofu (drained and pressed)

corn starch

oil (for frying)

garlic (diced)

onions

avocado (sliced)

spicy mayo (for serving, see notes*)

black sesame seeds (for serving)

Combine the soy sauce, maple syrup, sriracha, sesame oil and ginger powder in a bowl and set aside.

Cut the tofu into cubes and toss with corn starch. Heat some oil in a skillet over medium heat and add the tofu - making sure the pieces don&#39;t touch. Cook until browned on most sides (I usually do 4 sides of each cube). Remove from the skillet and add a little more oil. Add the garlic &amp; green onion and cook for a couple minutes.

Add the tofu back to the skillet and pour in the sauce. Toss until the tofu has absorbed all of the sauce and remove from the heat.

Serve the tofu over rice with avocado, sesame seeds and spicy mayo.

https://www.youtube.com/watch?v=P7hOUWlpbIg

These Maple Sriracha Tofu Bowls have the perfect amount of sweetness & spice. Served over rice with spicy mayo & sesame seeds.
#vegan #tofu #veganuary2022 
*******
GET THE FULL RECIPE: https://www.thissavoryvegan.com/maple-sriracha-tofu-bowls/

SHOP MY KITCHEN:
Pink pan: https://rstyle.me/+lkrgjIkJdfWgl8OlMlwffw
Blender: https://rstyle.me/+X2BgnLRImunRy5274duyTg
Food Processor: https://rstyle.me/+fdhePZxWlewpwQnLjfeWdQ
Jars: https://rstyle.me/+pj2BSDz6eB_xttDvDPPRNA
Speckled Bowl: https://rstyle.me/+iODNXmGOUz8N3SSCEZsKrw
Mixing Bowls: https://rstyle.me/+joJfrOj4P53ROuedjX6wHQ
FOLLOW ME
Instagram: https://www.instagram.com/thissavoryvegan
Facebook: https://www.facebook.com/thissavoryvegan
Twitter: https://www.twitter.com/thissavoryvegan
Pinterest: https://www.pinterest.com/thissavoryvegan

EMAIL ME: Rene@thissavoryvegan.com

Maple Sriracha Tofu Bowls | This Savory Vegan

Simple rice dinner bowls with tuna and Mediterranean chickpea, cucumber and tomato salad. use already cooked brown rice or work ahead by cooking the brown rice (or grain of your choice) according to package instructions 1 to 2 days in advance. You can also prepare the salad and ladolemono dressing (just keep the dressing separately in the fridge in a tightly-closed mason jar).

Mediterranean Brown Rice and Tuna Bowls Recipe

Greek Ladolemono dressing, (see the recipe)

cherry tomatoes, (halved)

Top 17 rice bowls recipes from across the web

The most viewed rice bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

20 Plant-Based Buddha Bowls!

Cilantro Lime Chicken and Lentil Ri...

Rice Bowl Recipes: Mango Avocado Ri...

Teriyaki Grilled Chicken and Veggie...

Asian Tofu Rice Bowls

Bibimbap

Easy Rice Bowl

Firecracker Salmon Bowls (30 Mins)

Maple Sriracha Tofu Bowls

Mediterranean Brown Rice and Tuna B...

Korean Beef Rice Bowl

Barbacoa Beef- Instant Pot Recipe

Soyrizo Lentil Rice Bowls

Easy Bibimbap Bowl | Marion's ...

Buffalo Chicken Brown Rice Bowls

Chipotle Agave Tofu Bowls

Cauliflower Rice Sweet Potato Bowls

Top 17 rice bowls recipes from across the web

The most viewed rice bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

20 Plant-Based Buddha Bowls!

Cilantro Lime Chicken and Lentil Ri...

Rice Bowl Recipes: Mango Avocado Ri...

Teriyaki Grilled Chicken and Veggie...

Asian Tofu Rice Bowls

Bibimbap

Easy Rice Bowl

Firecracker Salmon Bowls (30 Mins)

Maple Sriracha Tofu Bowls

Mediterranean Brown Rice and Tuna B...

Korean Beef Rice Bowl

Barbacoa Beef- Instant Pot Recipe

Soyrizo Lentil Rice Bowls

Easy Bibimbap Bowl | Marion&#039;s ...

Buffalo Chicken Brown Rice Bowls

Chipotle Agave Tofu Bowls

Cauliflower Rice Sweet Potato Bowls

The most viewed rice bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Easy Bibimbap Bowl | Marion's ...