Rice Bowls are an easy way to increase your daily vegetable count while still leaving you feeling full. Packed with flavor and very customizable, your whole family will find something to love about them.

The first time I made rice bowls, Rob kept giving me a side eye. 

When I added eggs over the top, he switched to full on look of disbelief.

Now, these simple and filling rice bowls are one of our most made and most loved vegetarian dishes for both of us. Apart from this Southwest Vegetarian Quinoa Dinner Dip of course, which is the number one requested meal each week.

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Rob loves them because they are a bit more filling than a typical salad.

I love them because anything with warm feta is a win in my book and usually leaves me dreaming about its salty goodness.

Zoey loves them because it has sliced apples and the girl would subsist on fruit alone if we let her. She actually tells me if I forget the apple slices in her rice bowl and will not eat a bite until it has been added.

You can check out 18 of our favorite meatless meals in this post. These are our go tos and we make them again and again. A lot of them are easy to meal prep and eat for lunch!

While Rice Bowls take a little more planning and do not really work as an end-of-week-clear-out-the-fridge meal that I am so fond of, they are a protein rich choice if you forgot to defrost some meat, want to try a new meatless meal option, or are tired of the standard salad.

With four eaters in the house, we officially buy our eggs in five dozen batches from Costco. It takes us just under two weeks to get through them all and Rob and I have been consistently shocked at the 11 eggs we get through in a breakfast and the seven that we need for Rice Bowls.

If you are going to add rice bowls to your meal plan for the week, make sure you double up on the eggs you normally buy. You are going to need them! 

Tired of spending hours trying to meal plan nutritious dinners for your family? Grab your copy of the Healthy Meal Plans, Confident Meal Prep course to learn exactly how I meal plan nutritious meals for the whole family quickly. It will not only save you time, but will save you money on your grocery bill and limit your food waste.

I recommend that if you eat rice fairly consistently in your house, you buy it in bulk. We found it to be so much cheaper to get a 55 pound bag from Costco rather than the smaller bags at the grocery store. We average rice one night a week, so it made financial sense for us.

You can even take your rice storage a step further and get a large, plastic airtight container to keep it in.

A few recipe options and changes you can make to this standard rice bowl version are listed below. We make these changes based on what we have on hand on any given day, or what we might have leftover from a previous meal.

• Use lettuce or spinach. If you are opting for lettuce, aim for the darker greens like Spring Mix or Romaine.
• You can leave out the mushrooms, but they do give the meal some added flavor.
• Feta or shredded Colby Jack cheese work equally as well
• Dressing of your choice. I love this Brianna’s Creamy Balsamic and Rob is usually a classic Italian dressing fan. Zoey prefers a drizzle of some avocado oil.
• You choose the rice amount. With gestational diabetes, I have a very minimal amount. Rob tends to have closer to a full cup or cup and a half.
• Make the eggs how you prefer them. I go scrambled and Rob likes over medium. It might take longer to short order cook some eggs, but it adds to the customization of the meal (a total win for young kids!).
• Try some Everything But The Bagel Seasoning for an extra flavor punch. We get ours at Costco and I have been putting it on just about everything.

If you are adding these simple and filling Rice Bowls to your meal plan for the week, I recommend you do a bit of meal prep for them. This could be as simple as making the rice ahead of time or chopping a few of the vegetables a day ahead. Usually, we take a few of the pre-chopped vegetables from our snacking vegetable container and chop them a bit smaller to use.

Tired of spending hours in the kitchen each weekend meal prepping? The Healthy Meal Plans, Confident Meal Prep Course teaches you exactly how to spend less time in the kitchen while making sure you have nutritious meals ready to go for you and your family. Start your course now.

Items You May Need For This Recipe:

• Jasmine Rice
• Brianna’s Creamy Balsamic Salad Dressing
• Avocado Oil
• Everything But The Bagel Seasoning

Make sure you tag me @wreckingroutine if you try it! I would love to know how you liked it.

We meal plan every week and have saved money on our grocery budget, limited our food waste, and eat healthier. Grab your free meal planning guide here to learn how to do the same!

Ingredients:

• 1/2 cup cooked rice 
• Handful mushrooms
• Avocado oil
• Teriyaki sauce to taste
• 1.5 cups total bell pepper, cucumber, tomatoes, chopped
• 2 eggs, scrambled
• Half avocado, sliced
• Sprinkle of feta cheese
• Dressing of choice

Directions:

• Heat avocado oil on medium heat.
• Add chopped mushrooms to pan and sauté with teriyaki sauce for 4-5 minutes.
• Combine all ingredients into bowl. 
• Top with your favorite dressing.