Donna As someone who loves to explore new flavors while prioritizing health, I can't help but get excited about the endless possibilities that rice bowls offer. Not only are they incredibly versatile and easy to prepare, but they also allow for a colorful array of ingredients that can fit any dietary preference—be it vegan, vegetarian, or packed with protein. In this list, I’m sharing my favorite nine healthy rice bowl recipes that I find myself wanting to make every week. Get ready to discover mouthwatering combinations like Mediterranean Chickpea Bowls and Vegan Teriyaki Tofu Rice Bowls that will not only satisfy your taste buds but also energize you throughout the day!
1. Butterfinger Puppy Chow
Ingredients
- 9 cups Chex cereal (Rice or Corn)
- 1 cup creamy peanut butter
- 1 cup semi-sweet chocolate chips
- 1/2 cup Butterfinger candy bars (chopped)
- 1 cup powdered sugar
Directions
1. In a large bowl, measure out the Chex cereal and set aside.
2. In a microwave-safe bowl, combine the peanut butter and chocolate chips. Microwave in 30-second increments until melted, stirring between each increment.
3. Pour the chocolate mixture over the Chex cereal and gently stir until coated.
4. Transfer the mixture to a large resealable bag or a bowl, sprinkle in the powdered sugar, and shake to coat evenly.
5. Stir in the chopped Butterfinger pieces.
6. Spread the mix on a baking sheet to cool, then serve and enjoy!
2. Mediterranean Chickpea Bowls
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, chopped
- 1/4 red onion, diced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate for later. Garnish with fresh parsley before serving.
3. Buddha Bowl with Rainbow Tahini Drizzle
Ingredients
- 1 cup cooked quinoa
- 1 cup cooked chickpeas
- 1 cup steamed broccoli
- 1 cup shredded carrots
- 1 cup diced bell peppers
- 1 avocado, sliced
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Directions
1. In a large bowl, layer the cooked quinoa, chickpeas, broccoli, carrots, bell peppers, and avocado.
2. In a separate bowl, whisk together the tahini, lemon juice, and maple syrup until smooth. If the sauce is too thick, add water until desired consistency is reached.
3. Drizzle the Rainbow Tahini Sauce over the buddha bowl.
4. Season with salt and pepper and garnish with fresh herbs if desired.
5. Serve immediately and enjoy!
4. Vegan Teriyaki Tofu Rice Bowl
Ingredients
- 14 oz firm tofu
- 1/4 cup teriyaki sauce
- 2 cups cooked rice
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1/2 bell pepper, sliced
- 1 carrot, sliced
- Sesame seeds for garnish
- Green onions for garnish
Directions
1. Press the tofu for about 30 minutes to remove excess moisture, then cut into cubes.
2. Heat oil in a skillet over medium-high heat.
3. Add tofu cubes and cook until golden brown on all sides, about 8-10 minutes.
4. Pour teriyaki sauce over the tofu and cook for an additional 2-3 minutes until well coated.
5. In another pot, steam or sauté broccoli, bell pepper, and carrot until tender.
6. Serve the golden tofu over cooked rice, topped with the sautéed vegetables, sesame seeds, and green onions.
5. Honey Glazed Salmon Rice Bowls
Ingredients
- 4 4-6 ounce skinless salmon filets (cut into cubes)
- 2 Tablespoons avocado oil
- 3 Tablespoons honey
- 1 Tablespoon soy sauce (or tamari)
- 1 Tablespoon sriracha
- 2 cups cooked brown rice
- 1 medium avocado (cubed)
- 1 cup diced cucumber
- 1 Tablespoon olive oil
- 1/2 cup finely chopped cilantro
- 1 Tablespoon fresh lime juice
- 2 teaspoons honey
- 1/3 cup light mayo
- 1 Tablespoon lime juice
- 1/2 teaspoon paprika (smoked or regular)
- 1/4 teaspoon cumin
- 1 teaspoon honey
Directions
- Preheat the oven to 425 Fahrenheit.
- Toss the cubed salmon with avocado oil, honey, soy sauce (or tamari), and sriracha.
- Add in a single layer to a baking sheet and roast for 10 minutes. Then switch the oven to broil and broil for just 2-3 minutes to crisp it up.
- Meanwhile, whisk together all ingredients for the sauce and set aside.
- Combine the avocado, cucumber, olive oil, cilantro, lime juice, and honey. Toss to combine.
- When the salmon is done, assemble your bowls with a base of rice, then layer on the salmon, cucumber salad and drizzle with the paprika mayo sauce. Enjoy!
6. Vegan Thai Tempeh Buddha Bowl
Ingredients
- Tempeh
- Sweet potatoes
- Avocado
- Cashews
- Curry powder
- Coconut milk or water
- Salt
- Pepper
- Lime juice
- Fresh vegetables (such as spinach, carrots, or bell peppers)
Directions
1. Cook the sweet potatoes until tender.
2. While they are cooking, prepare the tempeh by pan-frying it in a skillet until golden brown.
3. For the cashew curry sauce, blend soaked cashews with curry powder, coconut milk (or water), lime juice, salt, and pepper until smooth.
4. Assemble the Buddha bowl by layering sweet potatoes, tempeh, avocado, and your choice of fresh vegetables.
5. Drizzle with cashew curry sauce and serve.
7. Korean Bulgogi Beef Bowls with Rice & Kimchi
Ingredients
- 1 lb ribeye or sirloin, thinly sliced
- ¼ cup soy sauce (or tamari)
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 2 tbsp rice vinegar or mirin
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- ½ small onion, grated
- 1 tsp sesame seeds
- Black pepper to taste
- 2 cups cooked white rice
- 1 cup kimchi
- 1 carrot, julienned
- 1 cucumber, thinly sliced
- 2 green onions, sliced
- Optional: fried egg, gochujang, extra sesame seeds
Directions
- Marinate Beef – Mix soy sauce, sugar, sesame oil, vinegar, garlic, ginger, onion, sesame seeds & pepper. Add beef, toss well, marinate 30 min (up to overnight).
- Cook Beef – Heat pan/wok on high. Cook beef in small batches, 2–3 min, until caramelized. Optional: reduce leftover marinade into a glaze.
- Assemble Bowls – Divide rice into 4 bowls. Top with bulgogi, kimchi, carrot, cucumber, and green onion.
- Finish & Serve – Garnish with sesame seeds, fried egg, or drizzle of gochujang for heat. Serve hot!
8. Crispy Salmon and Rice Bowl
Ingredients
- 2 salmon fillets (skin-on)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 cups cooked jasmine rice or brown rice
- 1/2 avocado (sliced)
- 1/4 cup cucumber (sliced)
- 1/4 cup shredded carrots
- 1/4 cup edamame (steamed)
- 1 tablespoon sesame seeds (for garnish)
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional for spice)
Directions
- Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a non-stick skillet over medium-high heat. Add the salmon, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the salmon is cooked through.
- In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
- Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
- Drizzle with the sauce and sprinkle with sesame seeds before serving.
9. Smoothie Bowl
Ingredients
- 1 cup frozen bananas
- 1 cup frozen berries (e.g., strawberries, blueberries)
- 1/2 cup yogurt (dairy or non-dairy)
- 1/4 cup milk (dairy or non-dairy)
- Toppings (e.g., granola, fresh fruit, seeds, nuts)
Directions
1. In a blender, combine the frozen bananas, frozen berries, yogurt, and milk. Blend until smooth and creamy.
2. Pour the smoothie into a bowl.
3. Add desired toppings such as granola, fresh fruit, seeds, and nuts.
4. Enjoy immediately!
Healthy Rice Bowl Recipes
Ingredients
Method
- In a large bowl, measure out the Chex cereal and set aside.
- In a microwave-safe bowl, combine the peanut butter and chocolate chips. Microwave in 30-second increments until melted, stirring between each increment.
- Pour the chocolate mixture over the Chex cereal and gently stir until coated.
- Transfer the mixture to a large resealable bag or a bowl, sprinkle in the powdered sugar, and shake to coat evenly.
- Stir in the chopped Butterfinger pieces.
- Spread the mix on a baking sheet to cool, then serve and enjoy!
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for later. Garnish with fresh parsley before serving.
- In a large bowl, layer the cooked quinoa, chickpeas, broccoli, carrots, bell peppers, and avocado.
- In a separate bowl, whisk together the tahini, lemon juice, and maple syrup until smooth. If the sauce is too thick, add water until desired consistency is reached.
- Drizzle the Rainbow Tahini Sauce over the buddha bowl.
- Season with salt and pepper and garnish with fresh herbs if desired.
- Serve immediately and enjoy!
- Press the tofu for about 30 minutes to remove excess moisture, then cut into cubes.
- Heat oil in a skillet over medium-high heat.
- Add tofu cubes and cook until golden brown on all sides, about 8-10 minutes.
- Pour teriyaki sauce over the tofu and cook for an additional 2-3 minutes until well coated.
- In another pot, steam or sauté broccoli, bell pepper, and carrot until tender.
- Serve the golden tofu over cooked rice, topped with the sautéed vegetables, sesame seeds, and green onions.
- Preheat the oven to 425 Fahrenheit.
- Toss the cubed salmon with avocado oil, honey, soy sauce (or tamari), and sriracha.
- Add in a single layer to a baking sheet and roast for 10 minutes. Then switch the oven to broil and broil for just 2-3 minutes to crisp it up.
- Meanwhile, whisk together all ingredients for the sauce and set aside.
- Combine the avocado, cucumber, olive oil, cilantro, lime juice, and honey. Toss to combine.
- When the salmon is done, assemble your bowls with a base of rice, then layer on the salmon, cucumber salad, and drizzle with the paprika mayo sauce. Enjoy!
- Cook the sweet potatoes until tender.
- While they are cooking, prepare the tempeh by pan-frying it in a skillet until golden brown.
- For the cashew curry sauce, blend soaked cashews with curry powder, coconut milk (or water), lime juice, salt, and pepper until smooth.
- Assemble the Buddha bowl by layering sweet potatoes, tempeh, avocado, and your choice of fresh vegetables.
- Drizzle with cashew curry sauce and serve.
- Marinate Beef – Mix soy sauce, sugar, sesame oil, vinegar, garlic, ginger, onion, sesame seeds & pepper. Add beef, toss well, marinate 30 min (up to overnight).
- Cook Beef – Heat pan/wok on high. Cook beef in small batches, 2–3 min, until caramelized. Optional: reduce leftover marinade into a glaze.
- Assemble Bowls – Divide rice into 4 bowls. Top with bulgogi, kimchi, carrot, cucumber, and green onion.
- Finish & Serve – Garnish with sesame seeds, fried egg, or drizzle of gochujang for heat. Serve hot!
- Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a non-stick skillet over medium-high heat. Add the salmon, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the salmon is cooked through.
- In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
- Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
- Drizzle with the sauce and sprinkle with sesame seeds before serving.
- In a blender, combine the frozen bananas, frozen berries, yogurt, and milk. Blend until smooth and creamy.
- Pour the smoothie into a bowl.
- Add desired toppings such as granola, fresh fruit, seeds, and nuts.
- Enjoy immediately!
