Description
A quick 10 minute vegetarian lunch made with pre-cooked rice, fresh veggies, greens, and a simple lemon-olive oil dressing. This no-fuss veggie rice bowl is flexible, filling, and perfect for busy workdays.
Ingredients
1 1/2 cups cooked rice (white or brown), chilled or room temperature
1/2 cup cucumber, diced
1/2 cup bell pepper, sliced
1/2 cup shredded carrots
1 cup spinach or arugula
1 tbsp olive oil
1 tbsp fresh lemon juice
Salt and black pepper, to taste
Optional: 1/2 cup chickpeas, rinsed and drained
Optional: 1/4 avocado, sliced
Optional: 2 tbsp hummus
Optional: 1 tbsp seeds or nuts
Instructions
1. Add cooked rice to a bowl.
2. Top with cucumber, bell pepper, shredded carrots, and greens.
3. Drizzle olive oil and lemon juice over the bowl.
4. Season with salt and black pepper.
5. Toss gently and serve cold or at room temperature.
Notes
For extra protein, add chickpeas or white beans.
For a creamy texture, add avocado or a spoon of hummus.
For crunch, add seeds or nuts.
Pack dressing separately if making ahead.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg