15 Healthy Rice Bowl Recipes for Easy Meal Prep

Ingredients (Serves 4)

• 1.5 lbs chicken breast, cubed
• 2 cups cooked brown rice
• 2 cups broccoli florets
• 1 carrot, julienned
• 1/2 cup teriyaki sauce
• 2 tbsp sesame oil
• Sesame seeds
• Green onions
• Cost: $3.20/serving

Instructions

1. Heat 1 tbsp sesame oil in wok; stir-fry broccoli and carrot 4 minutes; set aside.
2. Add remaining oil; cook chicken until done, 5–6 minutes.
3. Return vegetables to wok.
4. Pour teriyaki sauce; toss well.
5. Serve over rice.
6. Garnish with sesame seeds and green onions.

Ingredients (Serves 4)

• 1 lb ground beef
• 2 cups cooked white rice
• 4 cups mixed vegetables — spinach, mushrooms, bell pepper, carrot
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 4 eggs
• Cost: $2.85/serving

Instructions

1. Brown ground beef in skillet; drain excess fat.
2. Add garlic and ginger; cook 1 minute.
3. Stir in soy sauce, sesame oil, and brown sugar.
4. Cook vegetables separately or add to beef.
5. Divide rice among bowls.
6. Top with beef mixture and vegetables.
7. Top each bowl with a fried egg.

Ingredients (Serves 4)

• 2 cups cooked brown rice
• 1 lb ground beef
• 1 can black beans, drained
• 1 cup corn
• 1 bell pepper, diced
• 1 avocado, sliced
• 1 cup cheese, shredded
• Salsa, sour cream, cilantro
• Cost: $2.90/serving

Instructions

1. Brown ground beef with taco seasoning.
2. Warm black beans and corn.
3. Divide rice among bowls.
4. Layer beef, beans, corn, pepper, and cheese.
5. Top with avocado, salsa, and sour cream.
6. Garnish with cilantro.

Ingredients (Serves 4)

• 2 cups cooked brown rice
• 1 can chickpeas, drained and roasted
• 2 cups roasted vegetables — zucchini, bell pepper, tomato
• 2 cups spinach
• 1/2 cup olives
• 1/4 cup feta cheese
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Fresh herbs
• Cost: $2.10/serving

Instructions

1. Roast chickpeas with olive oil and spices at 400°F for 20 minutes.
2. Roast vegetables at 400°F for 25 minutes.
3. Divide rice among bowls.
4. Top with spinach, vegetables, chickpeas, olives, and feta.
5. Drizzle with olive oil and lemon juice.
6. Garnish with fresh herbs.

Ingredients (Serves 4)

• 2 cups cooked jasmine rice
• 1.5 lbs shrimp, cooked
• 2 cups mixed vegetables — snap peas, carrots, bell pepper, cucumber
• 1/2 cup peanut sauce
• 2 tbsp lime juice
• Cilantro, peanuts, green onions
• Cost: $3.50/serving

Instructions

1. Prepare peanut sauce with peanut butter, coconut milk, soy sauce, and lime.
2. Toss shrimp with lime juice.
3. Arrange vegetables raw or lightly stir-fried.
4. Divide rice among bowls.
5. Top with shrimp and vegetables.
6. Drizzle with peanut sauce.
7. Garnish with cilantro, peanuts, and green onions.

Ingredients (Serves 4)

• 2 cups cooked white rice
• 4 salmon fillets, 4 oz each
• 2 cups roasted vegetables — broccoli, carrots, asparagus
• 1 avocado, sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• Sesame seeds, pickled ginger
• Cost: $3.75/serving

Instructions

1. Bake salmon at 400°F for 12–15 minutes.
2. Roast vegetables at 400°F for 25 minutes.
3. Divide rice among bowls.
4. Top with salmon fillet and vegetables.
5. Add avocado slices.
6. Drizzle with soy sauce and sesame oil.
7. Garnish with sesame seeds and pickled ginger.

Ingredients (Serves 4)

• 2 cups cooked brown rice
• 14 oz firm tofu, cubed
• 3 cups mixed vegetables — broccoli, snap peas, bell pepper, mushrooms
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp ginger, minced
• Green onions, sesame seeds
• Cost: $1.90/serving

Instructions

1. Press tofu to remove moisture; cube.
2. Heat 1 tbsp oil in wok; stir-fry vegetables 4 minutes; set aside.
3. Add remaining oil; cook tofu until golden.
4. Return vegetables to wok.
5. Add garlic, ginger, and soy sauce; toss well.
6. Serve over rice.
7. Garnish with green onions and sesame seeds.

Ingredients (Serves 4)

• 3 cups cooked rice, chilled
• 1 lb shrimp
• 1 cup mixed vegetables — peas, carrots, corn
• 2 eggs, beaten
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• Green onions
• Cost: $3.25/serving

Instructions

1. Heat 1 tbsp oil in wok; scramble eggs; set aside.
2. Add remaining oil; cook shrimp until pink; set aside.
3. Stir-fry vegetables 2 minutes.
4. Add rice, breaking up clumps.
5. Add soy sauce, garlic, and sesame oil.
6. Return shrimp and eggs; toss well.
7. Garnish with green onions.

Ingredients (Serves 4)

• 2 cups cooked brown rice
• 1.5 lbs ground turkey
• 2 cups roasted vegetables — zucchini, bell pepper, carrots, mushrooms
• 1 can black beans, drained
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 2 garlic cloves, minced
• Salsa and cheese
• Cost: $2.50/serving

Instructions

1. Brown ground turkey with garlic, cumin, and chili powder.
2. Stir in black beans; simmer 5 minutes.
3. Roast vegetables at 400°F for 25 minutes.
4. Divide rice among bowls.
5. Top with turkey mixture and vegetables.
6. Add salsa and cheese.
7. Serve hot.

Ingredients (Serves 4)

• 2 cups cooked brown rice
• 2 cans black beans, drained
• 1 cup corn
• 1 bell pepper, diced
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup cilantro
• 2 tbsp olive oil
• 2 tbsp lime juice
• Feta cheese
• Cost: $1.75/serving

Instructions

1. Warm black beans and corn.
2. Mix olive oil and lime juice for dressing.
3. Combine peppers, tomatoes, and cilantro.
4. Divide rice among bowls.
5. Top with beans, corn, pepper mixture, and avocado.
6. Drizzle with lime dressing.
7. Sprinkle with feta cheese.

Ingredients (Serves 4)

• 2 cups cooked white rice
• 1.5 lbs chicken breast, cubed
• 2 cups pineapple chunks
• 1 bell pepper, diced
• 1/2 cup macadamia nuts
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• Green onions
• Cost: $3.40/serving

Instructions

1. Heat 1 tbsp oil in wok; cook chicken until done.
2. Add bell pepper; cook 3 minutes.
3. Mix soy sauce and honey; add to wok.
4. Stir in pineapple; cook 2 minutes.
5. Serve over rice.
6. Top with macadamia nuts.
7. Garnish with green onions.

Ingredients (Serves 4)

• 2 cups cooked jasmine rice
• 1.5 lbs chicken, cubed
• 1 can coconut milk
• 2 cups mixed vegetables — broccoli, carrots, snap peas
• 1 onion, diced
• 2 tbsp curry paste
• 2 tbsp fish sauce
• Fresh basil, lime wedges
• Cost: $2.75/serving

Instructions

1. Heat oil in skillet; sauté onion 2 minutes.
2. Add curry paste; cook 1 minute.
3. Add chicken; cook 5 minutes.
4. Pour in coconut milk.
5. Add vegetables; simmer 10 minutes until tender.
6. Stir in fish sauce.
7. Serve over rice; garnish with basil and lime.

Ingredients (Serves 4)

• 2 cups cooked white rice
• 1.5 lbs ground turkey
• 2 cups roasted vegetables — zucchini, bell pepper, eggplant
• 1 can chickpeas, drained
• 1/2 cup olives
• 1/2 cup feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Cucumber slices
• Cost: $2.60/serving

Instructions

1. Brown ground turkey with oregano.
2. Roast vegetables and chickpeas at 400°F for 25 minutes.
3. Divide rice among bowls.
4. Top with turkey, vegetables, chickpeas, and olives.
5. Add crumbled feta.
6. Drizzle with olive oil and lemon juice.
7. Add cucumber slices.

Ingredients (Serves 4)

• 2 cups cooked brown rice
• 1 lb chicken, cooked and shredded
• 1 can black beans, warmed
• 1 cup corn
• 1 bell pepper, diced
• 1 avocado, sliced
• 1 cup cheese, shredded
• Cilantro-lime dressing
• Tortilla strips
• Cost: $2.70/serving

Instructions

1. Divide rice among bowls.
2. Layer chicken, beans, corn, pepper, and cheese.
3. Top with avocado.
4. Drizzle with cilantro-lime dressing.
5. Garnish with cilantro and tortilla strips.
6. Serve with salsa on the side.

Ingredients (Serves 4)

• 2 cups cooked brown rice
• 3 cups mixed vegetables — broccoli, carrots, snap peas, mushrooms, bok choy
• 1 can chickpeas, roasted
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• Sesame seeds, green onions
• Cost: $1.85/serving

Instructions

1. Roast chickpeas with spices at 400°F for 20 minutes.
2. Stir-fry vegetables in wok until tender-crisp.
3. Mix soy sauce, sesame oil, rice vinegar, and garlic for dressing.
4. Divide rice among bowls.
5. Top with vegetables and chickpeas.
6. Drizzle with dressing.
7. Garnish with sesame seeds and green onions.