My lunch, no less than just a few days per week, is a few kind of rice bowl or grain bowl. I like a feel-good lunch, and utilizing rice as the inspiration, I can often seize different parts from the fridge to make one thing fast and satisfying. This Kale Rice Bowl, for instance, is value a shout out. You’ve grains plus greens, dollops of creamy salted yogurt, blistered capers, and loads of selfmade za’atar. So good!

Kale Rice Bowl: Make Forward Plan

Many of the parts right here could be made forward. They’re additionally good vacationers – work lunches, picnics, and many others. So you can meal prep on a Sunday for meals by way of out the week. For that strategy right here’s the plan.

• Cook dinner the rice.  Then enable it to chill after which refrigerate till you’re able to eat. At that time you possibly can both warmth it, or enable it sufficient time to return as much as room temperature.
• Cook dinner some eggs.  Should you like an egg on prime of your rice bowls, make just a few hard-boiled eggs or fried eggs and refrigerate these as effectively.
• Select your spices: I exploit za’atar as my seasoning right here, however when you’ve got one other favourite spice mix, no downside. Have that on the prepared.

I sometimes fry up the capers and salt the yogurt on the final minute, however you can additionally try this within the morning if you happen to’re packing a lunch for later.

Variations

You’ll be able to definitely take a rice bowl like this one in many various instructions. I discussed exploring a spice or seasoning swap up above. On the grain entrance, you see brown rice right here, however farro could be good, or a quinoa / rice mix. In the case of 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 a substitute. This can be a great distance of claiming, mess around!

Extra Rice Bowl Recipes

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