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.

Torie Cox
Recipe by MyRecipes

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Credit: Kelsey Hansen; Prop Styling: Missie Crawford; Food Styling: Victoria Cox

Recipe Summary test

active:
10 mins
total:
10 mins
Yield:
Serves 4 (serving size: 1 bowl)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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