Rice bowls are my culinary playground—a blank canvas waiting to be adorned with vibrant colors and flavors. Picture this: a mix of textures, from the soft fluffiness of rice to the crunch of fresh veggies, all topped with a drizzle of something tangy or spicy (or both, because why not?
). I remember once trying to recreate a bowl I had at a little food truck, and it was like chasing a memory that’s both vivid and elusive—deliciously frustrating!
Steps
- Prepare the dressing by whisking together tamari, vinegar, lime juice, minced garlic, cane sugar, and sriracha in a small bowl.
- Boil a small pot of salted water and have a bowl of ice water ready. Blanch the snap peas for 1½ minutes, then transfer them to the ice water to cool. Drain, pat them dry, and chop.
- Assemble the bowls by layering cooked rice, shredded cabbage, carrot slices, cucumber, diced mango, black beans, pickled ginger, and fresh basil.
- Add toasted peanuts, sesame seeds, and avocado slices on top if desired.
- Drizzle half of the dressing over the bowls, serving the remaining dressing, tamari, and extra sriracha on the side.
Ingredients
- 2 handfuls snap peas, strings removed
- 1 to 2 cups cooked short grain white rice
- 2 cups shredded green cabbage
- 1 small carrot, sliced into very thin coins
- ½ English cucumber, thinly sliced into coins
- 1 small ripe ataulfo mango, diced
- ½ cup cooked black beans, drained and rinsed
- 2 tablespoons pickled ginger
- ¼ cup thinly sliced fresh basil
- ¼ cup toasted peanuts (optional)
- Sesame seeds (optional)
- ¼ to ½ avocado (optional)
- 2 tablespoons tamari, plus more for serving
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 2 garlic cloves, minced
- 2 teaspoons cane sugar
- ½ teaspoon sriracha, plus more for serving
FAQ
- Can I prepare rice bowls in advance?
- Absolutely, rice bowls are perfect for meal prep. You can assemble them ahead of time and store them in the fridge. Keep the sauce separate until you’re ready to enjoy your meal to ensure the freshest taste.
- What if I don’t have all the ingredients for a recipe?
- Feel free to substitute with what you have on hand. You can swap rice with grains like quinoa or farro and use different proteins or veggies based on availability. Even the sauces can be exchanged with alternatives like pesto, tzatziki, or tahini sauce.
- How can I make rice bowls more exciting?
- Play with flavors and textures by adding various dressings, such as creamy chipotle or cilantro lime. You can also incorporate different roasted vegetables, pickled items, or fresh herbs to enhance the overall taste.
- Can rice bowls be made vegan or vegetarian?
- Yes, rice bowls are highly adaptable to vegan and vegetarian diets. Replace animal proteins with plant-based options such as tofu, tempeh, or legumes. Additionally, you can use dairy-free sauces to keep the bowl plant-based.
- What is a good base for rice bowls besides rice?
- If you want to try something different, consider using cauliflower rice, broccoli rice, or even carrot “rice” as your base. These alternatives can provide a unique texture and flavor while still being nutritious.
Tips
- Prep in Advance: Rice bowls are perfect for meal prepping. Prepare your rice, proteins, and vegetables ahead of time to quickly assemble meals throughout the week. Store sauces separately to keep everything fresh and flavorful.
- Get Creative with Ingredients: If you’re missing specific ingredients, don’t hesitate to substitute with what you have. Swap rice for quinoa or farro, or use roasted chickpeas or eggs as a protein alternative. Adapt sauces based on available ingredients.
- Double Batch Cooking: Cook extra servings of rice or sauce to use in other meals like stir fry or salads. This approach saves time and provides flexibility in your meal planning.
- Experiment with Flavors: Try different dressings and sauces to enhance your rice bowls. Options like cilantro lime dressing, creamy chipotle sauce, or peanut sauce can offer a unique twist and elevate the taste of your dish.
Equipment
- Rice Cooker – Useful for cooking perfect rice consistently.
- Mandoline Slicer – For slicing vegetables like carrots and cucumbers into thin, uniform coins.
- Blanching Basket or Strainer – To easily blanch snap peas or other vegetables.
- Microplane or Garlic Press – For mincing garlic cloves efficiently.
- Salad Spinner – To dry blanched vegetables or washed herbs effectively.
