129 rice bowl recipes

Beef slices are stir-fried with onions, celeries and mushrooms in a soy-wine sauce. Quick, easy and flavorful. Serve it with a bowl of rice or steamed buns to complete the meal.

Smoky black bean salsa with roasted poblano, chipotle in adobo, pomegranate juice, and toasted cumin. A more refined warm salsa for grilled fish, tacos, or rice bowls.

Vegetable and rice stuffed pumpkin: a whole pumpkin roasted as an edible bowl, packed with basmati rice, chestnuts, apples, apricots, and vegetables. A stunning vegetarian Thanksgiving centerpiece.

Simple vegetarian sesame vegetable rice bowl with brown rice, stir-fried mixed vegetables, toasted sesame seeds, and liquid aminos. A clean, wholesome weeknight dinner in 40 minutes.

Smoked acorn squash and wild rice bisque blends fire-kissed squash, sage, thyme, and chili flakes into a velvety bowl, finished with chewy wild rice and a squeeze of lemon for brightness.

Sweet and sour lentils with brown rice simmer in a tangy honey-tamari-ginger sauce with sauteed onion and celery. A hearty vegetarian one-bowl dinner with plant-protein backbone.

Traditional Egyptian green soup made with milookhiyya leaves (or spinach), garlic, and coriander in rich stock. This silky, earthy bowl is comfort food at its finest, served with rice and chicken.

Cabbage miso soup with chewy sweet rice flour dumplings in a savory broth. A warming, gluten-free Japanese-inspired bowl ready in 30 minutes.

Pan-fried tofu in a wok with a golden, crispy crust on both sides. A simple two-ingredient base recipe for stir-fries, rice bowls, or serving with your favorite dipping sauce.

Rice and garden vegetable is a pantry-fast bowl: whole grain brown rice stirred into reduced-sodium vegetable soup and warmed through in minutes. An easy, low-effort meal with a kick of cracked pepper.

Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Sizzling rice soup, the Chinese restaurant showpiece: savory broth with ham, tofu and mushrooms, finished with crisp fried rice crust that crackles the moment it hits the bowl.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Polygrain pilaf with brown rice, kasha, millet, and arame seaweed baked in vegetable stock. Topped with steamed carrots, peas, and daikon for a hearty vegan grain bowl.

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.