Rice Bowl Lunch

I was recently inspired by a meal at a local restaurant. It was a delicious combo of vegetables, meat, and seasonings on a bowl of rice.  My daughter and I were wanting some tasty, nutritious lunch options for the week, but they needed to be fast. We decided to give rice bowls a try, and we were glad we did.

Rice Bowl LunchAfter shopping for the different ingredients it was easy to prep the toppings and make the brown rice on a Sunday afternoon. Then all we had to do was assemble the rice bowls, store them in the fridge, and enjoy on the go.

Rice Bowl Lunch
Makes 4 to 6 bowls, depending on size

6 cups cooked short grain brown
2 chicken breasts, sautéed and cut into bite sized pieces
2 carrots
1 watermelon daikon
Seaweed salad (purchased)
2 small Persian cucumber, thinly sliced
6 radishes, thinly sliced
Seasoned rice vinegar
Toasted sesame oil
Chili paste or Sri Racha
Soy sauce

Shred the carrot and watermelon daikon into a bowl.  Season with a tablespoon or two of rice vinegar and a little sesame oil. Season the cucumber slices with a tablespoon of rice vinegar in a separate container.

For each rice bowl, place a portion of rice in the bowl. Top with a little chicken, and each of the vegetable toppings. If you like some spice, add a squirt of Sri Racha on top. When you are ready to eat your rice bowl, just add a bit of soy sauce, mix it all together and enjoy.

You can create your own favorite rice bowl combos. Think about including one protein source, such as cooked chicken or pork, scrambled egg, or seasoned tofu. Also include several shredded or thinly sliced fresh vegetables that provide contrast in color and flavor.