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A colorful, fully loaded vegan rice bowls recipe featuring brown rice, roasted sweet potatoes, chickpeas, and bright yellow sauce.

How to Make Rice Bowls Recipes Like a Pro (2025)

I remember the chaos of weeknight dinners when my kids were younger. After a long day, I would get home just in time for the “What’s for dinner?” question. I needed something quick, healthy, and appealing to my gluten-sensitive child. That is when I found the magic of rice bowls—endless combinations of colorful vegetables, proteins, and sauces that you can prepare quickly. After making a chicken and vegetable rice bowl topped with homemade teriyaki sauce one evening, my kids ate it all in minutes. Their smiles and clean plates validated the effort. Rice bowls have changed our dinners into a fun family tradition, letting us experiment with flavors every week!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Turmeric Tahini Sauce
  • 1/2 cup tahini No blender needed; stir together.
  • 1 tsp turmeric
Bowl Components
  • 2 cups brown rice Cooked. Substitute with white rice if needed.
  • 1 large sweet potato Roasted.
  • 1 cup watermelon radish Sliced thin.
  • 1 cup rainbow carrots Sliced thin.
  • 1 cup red cabbage Shredded.
  • 2 cups kale Raw.
  • 15 oz chickpeas Rinsed and drained.
  • 1/2 cup sauerkraut Bubbies brand recommended.

Equipment

  • Small mixing bowl
  • Baking sheet

Method
 

  1. Prepare the turmeric tahini sauce by whisking the tahini, turmeric, and water (add water slowly until you reach a pourable consistency) in a small bowl. Set aside.
  2. Roast the sweet potatoes. Cut the sweet potato into cubes, toss with a little oil, salt, and pepper, and roast at 400°F (200°C) for about 25 to 30 minutes until tender.
  3. Cook the brown rice according to package directions. This can be done while the sweet potatoes roast.
  4. Prepare your raw vegetables. Slice the watermelon radish and carrots thinly. Shred the red cabbage.
  5. Assemble the bowls. Divide the cooked brown rice among four bowls. Arrange the roasted sweet potatoes, raw kale, sliced radish, carrots, red cabbage, chickpeas, and sauerkraut neatly on top of the rice.
  6. Drizzle the turmeric tahini sauce over all the components in each bowl before serving.

Nutrition

Calories: 550kcalCarbohydrates: 75gProtein: 20gFat: 22gSaturated Fat: 3gSodium: 450mgFiber: 15gSugar: 12g

Notes

You can prepare all these components ahead of time for easy weekday lunch meal prep. If you want to change the texture, steam or sauté the kale instead of using it raw. For different protein options, try edamame, black beans, or crispy tofu cubes.

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