Rice bowl

By Mary Berg
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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

  1. Start with a base of cooked rice.
  2. Add some greens: Spinach, bok choy, shredded brussels sprouts, arugula, or shredded romaine lettuce or kale are all great options.
  3. 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!
  4. 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.
  5. 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)!

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