Asian Rice Bowl
Easy and versatile Asian Rice Bowls. A fast and simple weeknight meal that's easy to assemble. And tasty! Fresh, crunchy veggies. A generous helping of fresh herbs. Protein to keep you full and satiated. And a Spicy Soy Ginger Sauce that brings it all together! If you crave light, bright, and fresh -- try these healthy DIY-style rice bowls!
Servings: 4
Calories: 427kcal
Ingredients
- 1 cup Brown Rice (uncooked) *1/2 cup (cooked) per person
- 2 cups red cabbage, thinly sliced *1/2 cup per person
- 1 cup edamame *1/4 cup per person
- 2 cups cooked + shredded chicken *1/2 cup per person
- 1 cucumber *1/4 cup per person
- 1/4 cup cilantro *divided evenly
Spicy Soy Ginger Dressing
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1 Tbsp honey
- 1 Tbsp sesame seeds
- 1 inch ginger peeled + minced
- 1 Tbsp gochujang (Korean fermented chili paste) (sriracha is a good substitute)
Instructions
- Cook brown rice, as per package directions.
- Prep the vegetables and chicken. Thinly slice red cabbage. Thinly slice the cucumber into half moons. Defrost the edamame. Chop the cilantro. Shred cooked chicken. Set aside in separate bowls.
- Make dressing. Combine all dressing ingredients in bowl and whisk. Set aside in small bowl.
To serve:
- Assemble the bowls in advance. In each bowl, divide brown rice, chicken, and vegetables evenly. Serve with dressing on the side.
- Or, serve all the ingredients in bowls on the table. People can serve themselves and add sauce as they please.
Notes
*If your brown rice is already cooked, you can subtract 30 min off the cooking time.
Nutrition
Serving: 0g | Calories: 427kcal | Carbohydrates: 53g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 573mg | Potassium: 723mg | Fiber: 5g | Sugar: 9g | Vitamin A: 655IU | Vitamin C: 29mg | Calcium: 109mg | Iron: 4mg