Bookmark this one for your weekend meal prepping session, folks. Loaded with a variety of vibrant veggies and finished with a zippy chipotle-lime vinaigrette, these vegetarian-friendly rice bowls are the perfect make-ahead meal for packed lunches. We opted to go with brown rice for the base of our bowls, but feel free to use white rice or whatever grain you have on hand.
1/2 cup olive oil
2 tablespoons honey
1 tablespoon chopped chipotle chiles in adobo, plus 1 tsp. adobo sauce (from 1 can)
1 teaspoon kosher salt
2 cups cooked brown rice
1 1/2 cups can chickpeas (from 1 [15.5-oz.] can, rinsed and drained)
1 cup fresh salsa
2 cups zucchini noodles
1 1/3 cups halved cherry tomatoes
1 1/3 cups matchstick carrots
1 cup thinly sliced red cabbage
4 hard-cooked eggs, peeled and halved
1/4 cup cilantro leaves
How to Make It
Cut 1 lime into 4 wedges. Zest and juice remaining 2 limes to equal 2 teaspoons zest and 4 tablespoons juice. Whisk together lime zest, lime juice, olive oil, honey, chipotle chiles, adobo sauce, and salt in a small bowl. Divide dressing among 4 small portable containers with lids.
Stir together rice, chickpeas, and salsa in a medium bowl. Divide evenly among 4 portable containers with lids.
Top rice mixture evenly with zucchini noodles, tomatoes, carrots, cabbage, eggs, cilantro. Add a lime wedge to each, and package with dressing inside or on top of bowl.
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