Salad + Rice Bowls

Now, this is something I feel silly writing a “recipe” for because it’s so simple, but it really is a staple meal in our household. These are basic enough they can work within anyone’s dietary needs. Dress it up with grilled chicken or tuna poke; add cheese; use brown rice or quinoa; season it to your taste. The point is, when it comes to a mix-and-match grocery approach, this couldn’t be a simpler place to start.

We always have rice stocked, and Zach whips up a big batch in the rice cooker at the start of the week. Having cooked rice stored away comes in major handy when it comes to mix-and-match meals. We both repurposed the rice throughout the week for several meals.

For this, though, it’s really as simple as it sounds: it’s rice and salad. It sounds weird, but for some reason, it just works. Any of these ingredients are interchangeable with your preference.

Ingredients

• cooked rice or grain

• romaine, chopped

• cucumber, halved and sliced

• cherry tomatoes, halved

• chickpeas, drained and rinsed

• accessories: dressing, seasoning, and toppings of choice (I used vegan Caesar, furikake, and S+P)

How To

• prepare rice

• wash and chop/slice vegetables

• prepare protein of choice

• combine!

See? It’s not really a recipe, but it ensures you have grains cooked for the week, vegetables prepared, lettuce to grab and add to other dishes, extra protein ready to go. It’s also super easy to assemble this after a long-ass Monday. Who has time to prepare an elaborate meal after an already exhausting day? Feed yourself something simple and grounding while getting some light food prep in for the rest of the week!

Ciao for now,
Kailey