My lunch, no less than a couple of days per week, is a few type of rice bowl or grain bowl. I like a feel-good lunch, and utilizing rice as the muse, I can often seize different elements from the fridge to make one thing fast and satisfying. This Kale Rice Bowl, for instance, is price a shout out. You’ve got 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 elements right here could be made forward. They’re additionally good vacationers – work lunches, picnics, and so on. So you could possibly meal prep on a Sunday for meals by means of out the week. For that strategy 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 come back as much as room temperature.
- Prepare dinner some eggs. In case you like an egg on prime of your rice bowls, make a couple of hard-boiled eggs or fried eggs and refrigerate these as effectively.
- Select your spices: I take advantage of 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 could possibly additionally try this within the morning in case you’re packing a lunch for later.
Variations
You may definitely 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 could be good, or a quinoa / rice mix. With regards to 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 wish to anticipate the oven to warmth. I ended up sautéing the kale as an alternative. It is a good distance of claiming, mess around!
Extra Rice Bowl Recipes
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