My lunch, at the least a couple of days per week, is a few type of rice bowl or grain bowl. I really like a feel-good lunch, and utilizing rice as the muse, I can often seize different parts from the fridge to make one thing fast and satisfying. This Kale Rice Bowl, for instance, is price a shout out. You could have grains plus greens, dollops of creamy salted yogurt, blistered capers, and loads of selfmade za’atar. So good!
Kale Rice Bowl: Make Forward Plan
A lot of the parts right here may be made forward. They’re additionally good vacationers – work lunches, picnics, and so on. So you would meal prep on a Sunday for meals by way of out the week. For that method right here’s the plan.
- Prepare dinner the rice. Then permit it to chill after which refrigerate till you’re able to eat. At that time you’ll be able to both warmth it, or permit it sufficient time to return as much as room temperature.
- Prepare dinner some eggs. For those who like an egg on high of your rice bowls, make a couple of hard-boiled eggs or fried eggs and refrigerate these as nicely.
- Select your spices: I exploit za’atar as my seasoning right here, however you probably have one other favourite spice mix, no drawback. Have that on the prepared.
I usually fry up the capers and salt the yogurt on the final minute, however you would additionally do this within the morning for those who’re packing a lunch for later.
Variations
You’ll be able to actually take a rice bowl like this one in many alternative instructions. I discussed exploring a spice or seasoning swap up above. On the grain entrance, you see brown rice right here, however farro can be good, or a quinoa / rice mix. Relating to the kale, my authentic intent was to bake the shredded kale (massaged with olive oil and za’atar), so it had extra of a crispy texture (kale chips), however did not need to watch for the oven to warmth. I ended up sautéing the kale as an alternative. This can be a good distance of claiming, mess around!
Extra Rice Bowl Recipes
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