There’s nothing better than a home-cooked meal. But some days don’t allow you the time to roast a protein and prepare sides plus veggies. In those moments, there’s no shame in turning to a rice bowl meal. As someone who loves to cook, I can personally attest to the joy a quick rice bowl brings on a busy weeknight. It’s packed with flavor and loaded with a mix of vegetables, grains, and protein and topped with a drizzle of tasty sauce to become a wholesome meal.

Beyond the taste, rice bowls come in a wide variety of recipes. From spicy tuna or salmon bowls to burrito-inspired dishes, there are lots of options to choose from. They’re also a great option when you’re short on time, since they take only a few minutes to prepare and require little cook time. The key to building the perfect rice bowl lies in the ingredients you choose. No matter what style you choose, you’ll want to be sure you have fresh herbs, seasonings, and good oils and dressings to give your meal a boost of flavor. Keep reading to see four rice bowl dishes to inspire your next meal.

Spicy Salmon Rice Bowl

Ingredients 

• 8 ounces of salmon, diced
• 1/4 cup soy sauce
• 1/2 tablespoon olive oil
• 1/2 tablespoon fresh ginger, grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 cups cooked rice
• 1/2 cup spicy mayo
• 1 small avocado sliced
• 1/2 small cucumber, chopped
• 1/2 cup edamame shelled
• 1/2 cup pickled red onions
• 1/2 cup mango chopped
• Shredded carrots

Instructions

1. Add soy sauce, ginger, and spices to a large bowl and stir until combined, then add salmon and mix until well-coated.
2. Add olive oil to a skillet and sauté salmon until cooked and golden brown.
3. Remove from the skillet and set aside.
4. Add rice to a large bowl.
5. Dress with veggies and fruit.
6. Add salmon on top and drizzle with spicy mayo.
7. Garnish with sesame seeds and sliced green onion.

Southwest Chicken & Rice Bowl

Ingredients

• 2 cups cooked chicken, diced
• 2 cups chicken broth
• 1 can black beens
• 1 cup salsa
• 1 cup yellow corn
• 1 cup shredded Mexican cheese blend
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 3/4 teaspoon coriander
• 1/2 teaspoon oregano
• Diced yellow onion
• Diced red bell pepper
• Diced yellow bell pepper
• Diced poblano
• 1/4 cup fresh cilantro, lightly chopped
• Basmati white rice
• Juice of 1 lime
• Cayenne and black pepper to taste
• Tortilla strips, avocado slices, sour cream for garnish

Instructions

1. Add oil, onions, and peppers to a skillet and sauté until softened. Season with salt and garlic and cook until fragrant.
2. Add rice, chicken broth, salsa, black beans, and remaining seasonings to the skillet then stir to combine.
3. Stir in the cooked chicken, lime, juice, and corn.
4. Top with cheese and place lid on skillet until it has melted.
5. Spoon into bowls and garnish with desired toppings.

Buddha Bowl

Ingredients

• Brown rice
• 2 small sweet potatoes
• 1 bundle broccolini
• 1 cup kale
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon turmeric
• 1/2 teaspoon oregano
• Tahini sauce

Instructions

1. Preheat oven to 400 degrees F and add sweet potato cubes and onions on a baking sheet.
2. Drizzle with olive oil and back for 10 minutes.
3. Remove baking sheet from the oven and add broccolini, drizzling it with olive oil and seasoning with salt and pepper after.
4. Bake for an additional 8-10 minutes.
5. Remove baking sheet from the oven and add kale, drizzling it with olive oil and seasoning with salt and pepper.
6. Bake for an additional 4-5 minutes, then set aside.
7. Add chickpeas to a mixing bowl and toss with seasonings.
8. Add a small amount of olive oil to a skillet and sauté chickpeas until brown and fragrant.
9. Add brown rice to a bowl and dress with desired veggies and chickpeas.
10. Drizzle with tahini sauce just before serving.

Mediterranean Brown Rice Tuna Bowl

Ingredients

• 1 cup canned chickpeas
• 1 cup fresh parsley, chopped
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, cubed
• 1 shallot, sliced
• 1/4 cup Greek salad dressing
• 2 jars of yellowfin tuna fillets in olive oil
• Cooked rice
• Salt and pepper to taste
• Feta cheese for garnish

Instructions

1. Add tomatoes, cucumbers, chickpeas, parsley, and shallots to a mixing bowl and season with salt and pepper and Greek salad dressing.
2. Add rice to a bowl, then dress with chickpea mixture and tuna fillets.
3. Drizzle with remaining Greek salad dressing and a sprinkle of feta cheese if desired.