My lunch, at the least a couple of days every week, is a few type of rice bowl or grain bowl. I really like a feel-good lunch, and utilizing rice as the inspiration, I can normally 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’ve gotten grains plus greens, dollops of creamy salted yogurt, blistered capers, and loads of home made 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 so on. So you might meal prep on a Sunday for meals by way of out the week. For that method right here’s the plan.
- Cook dinner the rice. Then permit it to chill after which refrigerate till you’re able to eat. At that time you possibly can both warmth it, or permit it sufficient time to return as much as room temperature.
- Cook dinner some eggs. If you happen to like an egg on prime of your rice bowls, make a couple of hard-boiled eggs or fried eggs and refrigerate these as properly.
- Select your spices: I take advantage of za’atar as my seasoning right here, however in case you 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 might additionally try this within the morning for those who’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. On the subject of the kale, my unique 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 await the oven to warmth. I ended up sautéing the kale as a substitute. It is a great distance of claiming, mess around!
Extra Rice Bowl Recipes
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