Rice Bowl: It's What's for Lunch 😋

I have been eating some combination of meat, rice, and vegetables for lunch at work the past several months, so I suppose it's a pretty good go-to. My boss also eats something similar for lunch (literally, he eats beef, rice, and vegetables every single day at work). We both work at a gym, so yes, this is gym bro food, but it's also easy, tasty, and healthy.

In this article, I will share the recipe/structure I use to make my rice bowls, but if you have more macros, need more servings, and/or need more food to feel satiated and satisfied, double or triple the protein, rice, and/or vegetable quantities.

Go-To Rice Bowl Recipe

Servings: 4

Kcal: 310-380kcal

Protein: 24-31g

Ingredients

-protein (choose 1 per recipe)

• 12oz bag large shrimp cooked peeled & deveined tail off, 100kcal/serving

• 3oz x 4 servings Tyson Grilled & Ready Fully Cooked Oven Roasted Diced Chicken Breast, 110kcal/serving (can leave the other half of the bag in the freezer to use later)

• 1 lb 99% lean ground turkey, 120kcal/serving

• 1 lb Laura's Lean Beef All Natural Ground Beef 96/4, 140kcal/serving

• Laura's Lean Beef All Natural Ground Beef 92/8, 160kcal/serving

• 1 lb 93% ground turkey , 170kcal/serving

• Anything else you like/have (I choose these proteins because they are easist for me to meal prep)

-rice

• 180g Lundberg Organic California Sushi Rice, 160kcal/serving (I typically by the 12oz bag because it lasts a while, you can use any rice you'd like)

• Salt to taste (can also omit and/or add other herbs and spices)

-vegetables

• 2 packages (7oz) Green Giant Simply Steam Antioxidant Blend frozen vegetables, 50kcal/serving (there are totally cheaper vegetables out there, but I really like the sauce and mix of veg of this blend; adding a whole package to each serving instead of half is awesome, but I've just been doing half lately for digestive and financial purposes)

• Anything you'd like!!

Instructions

1. Go shopping, and fill your freezer with meat and vegetable options so that you can make this anytime you need it. Stock the pantry with rice of choice.

2. If you do not own a rice maker, invest in one because it makes this meal prep way easier. I use my roommate's mini one (thanks Shannon!).

3. Measure 180g rice into the rice cooker pot, cover with 1c plus a splash of water, and add a dash or two of salt. Cover it up, and hit the cook switch on the rice cooker; it will flip to warm when it's finished.

4. Microwave two packages of vegetables (or as many as you need for the amount you want; or be pro and steam veggies from raw) while the rice cooks.

5. Prepare the meat! For ground meat, cook it, for frozens, thaw those out (the ones listed are precooked).

6. After the rice is finished, divide it into four containers (I like to keep the ones from Noodles n Company and use those, but use what you like/have). Separate the veggies and meat into the four containers. Refeigerate the containers.

7. Bring a container to lunch everyday and impress your friends. 😎

Note: You could also double or triple this recipe and freeze your containers so that you are set for many weeks of rice bowl lunch breaks. When ready to use, thaw out in the fridge 1-2 days before eating, and/or use the microwave to thaw and reheat.