Sometimes less is more. Rice bowls are an easy go-to meal option for lunch or dinner. They can be satisfying and nutritious with just a few simple added ingredients like Cookin’ Greens. Rice dishes are also very versatile… save rice leftovers from one meal, re-heat, transform and repeat.
See how student blogger and vegan Bryn transforms rice leftovers from one bowl to the next…
Sometimes, cooking a satisfying meal seems like such a pain. Often, I’m on my way home from school or work — ravenous, of course — and I’m tempted to just order take-out or eat a frozen meal.
The alternative to eating what could likely be a sodium-laden meal? A rice bowl.
There are a million ways to make a rice bowl — you can change up the dressing and use as many or as few vegetables as you please. But all you need to get those essential nutrients are the rice, greens, protein, and dressing!
For the greens, the Cookin’ Greens products are perfect, especially if looking to minimize cooking time. Just cook according to package instructions in a pan for a few minutes or throw it in the microwave for a few seconds! No washing or chopping required. I love using the Athlete’s Mix in my rice bowl because it gives you extra protein and vitamins —through the white beans and red peppers — with no extra effort.
Although rice can sometimes take up to 45 minutes to cook, you can simplify the process by making large batches of rice and saving it in the fridge. When you’re ready to use it, you can microwave it, covered, for about 1 minute, adding half a tablespoon of water to one serving.
The tempeh that I like to use in this recipe needs to be marinated beforehand, so it will be ready to throw in the oven or stove right when putting the rice bowl together. The dressings can also be made beforehand — although both dressings only take about 5 minutes.
These recipes will blow you away with how flavourful, nutritious and easy they are to prepare. If you’re feeling more ambitious or have more time, some of my favourite vegetables to add to are roasted sweet potatoes, steamed broccoli, and roasted zucchini.
Summer 2015 is here! This summer we are so excited to have student, vegan blogger, Bryn Ferguson join us for some cooking inspiration with Cookin’ Greens. Frozen vegetables in the summer? You bet and we can’t wait to show you how!
We hope you read along as she shares her foodie experiences, tips & tricks, recipes and photos across her 8 featured blog posts.