A quick lunchtime
brown rice bowl with kale, capers, salted yogurt, za'atar, toasted sesame seeds - and a poached egg for good measure.
This Instant
Pot brown rice bowl was one of the simplest lunches I've cooked in a long time, using the pot - in - pot method!
I made this mushroom
topped brown rice bowl the other night when I returned from Yosemite - chanterelles, garlic, kale, tofu, and lots of Shichimi Togarashi, the Japanese spice blend.
I too understand the love of Kootenay dips and sauces, I live with a former staff member from the Rice Bowl and we were just talking about
making brown rice bowls as I was pulling a jar of tahini from the grocery bag the other day.
Our other menu items receive far less orders, like our Asian - or Mexican -
themed brown rice bowls with veggies and non-hormone chicken, or butternut squash and real cheese whole wheat quesadillas.
I munched on a
teriyaki brown rice bowl back at our AirBnB, but had to sample the organic and vegan soy ice cream on the spot, of course.
This week, in honor of The Super Bowl, we're sharing our favorite bowl recipes, starting with this healthy and simply delicious winter vegetable and
brown rice bowl.
This brown rice bowl with creamy avocado chunks, blackened peppers, roasted fennel and mashed garlic dressing is a weeknight dinner that won't disappoint.
I've been doing
a brown rice bowl with a fried egg, sesame oil and scallions.
Brown rice bowl; brown rice, sweet potatoes, cheese, chicken or salmon, lots of non-starchy veggies on top