I love a good meal bowl. Seriously, if you put “bowl” in the search bar of this blog, 9 recipes of rice bowls, quinoa bowls, and cauliflower rice bowls show up. It was time to round it out to an even 10 so I recently made this rice bowl with some very simple (but still delicious) flavors.
First start some rice in the rice cooker. I used Trader Joe’s sprouted California rice, which is super nutty yummm, but any will do. At the same time, start roasting broccoli and cauliflower florets with some oil and everyday seasoning at around 300. The rice and veggies will end up being done at around the same time – about 25 minutes. When those two ingredients are about halfway done, start sautéing ground chicken with some bbq sauce. For those wondering, I was using the last little bit of a Texas style sauce I found in my fridge (from While Foods). Just use whatever you’ve got on hand – and you won’t need much. I only had about 1/4 or maybe 1/3 of the bottle left and it turned out to be plenty for a pound of meat. With everything cooked, pike the rice in a bowl and start assembling with the veggies and ground chicken. Finish off with shredded cheese, sour cream, and some salt.
This bowl has lots of flavor with very little seasoning effort on your part. It also has that one thing that makes these meal bowls so great: texture. It’s a perfect weeknight meal that’s actually super healthy…if you use low fat sour cream. I used regular sour cream. Less healthy, extra tasty.