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Rice bowl
This is less a recipe and more a “how-to” for the perfect quick way to get dinner on the table and use up whatever you have in the fridge!
Ingredients
- Cooked rice
- Greens (spinach, bok choy, Brussels sprouts, arugula or shredded romaine lettuce/kale are great options)
- Vegetables (carrots, bell peppers, cucumbers—anything you have in your fridge)
- Protein (again, anything you have in your fridge works)
- Garnish of your choice (chopped nuts, green onions, cilantro, mint, etc.)
Directions
- Start with a base of cooked rice.
- Add some greens: Spinach, bok choy, shredded brussels sprouts, arugula, or shredded romaine lettuce or kale are all great options.
- Look in your veggie drawer and pull out anything you want to use up and you think would go together. I like cutting carrots, bell peppers, and cucumbers into thin slices and tossing them into the bowl raw for a good, flavourful crunch. And don’t forget about any leftovers you have. Things like roasted cauliflower and sweet potatoes or sautéed cherry tomatoes and onions would be great!
- Pick a protein. Really, anything you have in your fridge or cupboard will work! Think cubed firm tofu (crisped up in a pan or just straight from the fridge), cooked chicken, fish, beef, or pork, canned chickpeas, edamame, and/or a fried or soft-boiled egg or two.
- Finally, add a garnish or two and some sauce! Consider a scattering of chopped nuts along with some herbs and any sauce you think would make the bowl sing (cilantro, mint, and green onions are great for an Asian-inspired bowl with Sriracha and hoisin sauce and things like oregano and cilantro would be awesome with a Mexican-inspired bowl if drizzled with lime juice, salsa, and yogurt or guacamole)!
