One Dish, Two Spoons: Rice Bowls

2 Mar

A rice bowl is simply a bowl of rice with the toppings of your choice.  With so many options available to us, it was hard for us to create just two bowls for this edition of 1D2S!

Tess’ Take

You can't see the rice through all the vegetables, but it's there, I promise!

Lately I’ve been trying to limit my carb intake to mornings and before/after workouts – nothing past 3pm.  Sometimes this works, sometimes it does not.  I knew that I’d be using this rice bowl as a pre-workout meal, so I made sure to includ all the necessary macronutrients: carbs (rice and veggies), protein (egg), and fats (oils and avocado).  I took inspiration from this online recipe, but made a few changes to fit my dietary, er, “beliefs”.  For example: instead of sushi rice I used whole grain brown, instead of cooking the veggies in oil I used water and steamed them, I removed the salt altogether, and added avocado just because 🙂

Egg and Veggie Rice Bowl – Serves 2


-2/3 cup rice

-2 handfuls baby spinach

-1 handful bean sprouts

-1 stock broccoli (end pieces), coarsely chopped

-2 small carrots, peeled and cut into matchsticks

-1/2 zucchini, seeds removed, and cut into matchsticks

-1 pkg shitake mushrooms, stems removed and thinly sliced

-2 cloves garlic, minced

-2 eggs

-1/2 avocado, sliced

-2 green onions, chopped

-2 tsp sesame seed oil

-2 tsp hot sauce of choice


1) Bring rice and 1.5 cups water to a boil.  Reduce heat and simmer until rice is tender and water is absorbed, approximately 45 minutes.  NOTE: you may have to add more water periodically.

2) While the rice is cooking, prepare and cut up your vegetables.

3) Wilt your spinach and bean sprouts in a pot of hot water.  Drain, and set aside.

4) Heat a large skillet or wok on medium heat with 2 tbs water.  Cook each vegetable separately with a pinch of garlic added.  Working in batches like this will allow all the flavours to stay true.  Cook until soft, about 5 minutes, adding water or Pam cooking spray when needed.  You’ll be cooking the carrots, broccoli, zucchini, mushrooms, and then the spinach and bean sprouts.  Set vegetables aside and cover to keep warm.

Check out the fancy warming drawer in our new oven!

NOTE: If you don’t have time to cook each vegetable separately, it’s fine to do them all together!  Start with the thicker vegetables, like carrots and broccoli, and gradually add in the quicker-cooking veggies.

5) In the same skillet, spray with Pam and cook the egg until whites are firm but yolks are runny.

6) To serve, fill each bowl with rice and veggies.  Top with cooked egg, sliced avocado, and green onion.  Sprinkle with hot sauce and sesame seed oil.

Here's another shot - told you there was rice!

I thoroughly enjoyed this dish!  I had to control myself from eating John’s too.  The sesame seed oil was a must, and the egg and avocado gave the bowl a creamy texture that was a cool contrast to the crunch of the carrots and broccoli.

On another note, one of my sisters is doing a fundraiser to get herself and few other students to Cuba to complete the Certificate to Teach English as an International Language.  I’m posting a link to their page to help raise some awareness and hopefully garner a few generous donations (through pay pal) for some poor students 🙂



Jess’ Take

My mind has been on rice bowls since my dinner date at Aux Vivres with Steph, which is why I proposed the concept to Tess for this week’s 1 D 2 S.  For mine, I knew that I wanted to create something similarly creative but incorporate my own flavour pairings for a unique “bowl”.   The really great thing about rice bowls is they are so versatile and easy to individualize.  It’s so easy to make it your own- just put in your personal favorite ingredients.

This recipe I’m showing you was inspired by Mediterranean flavours with a truly delicious tahini dressing- seriously you gotta try it!

I also incorporated some yummy roasted red peppers and zucchini, then topped it all off with some crispy tofu.  Six years of vegetarianism has given me the ability to master tofu, and the recipe I’m sharing with you tonight is a must try- even for you meat-eaters out there!

Jess’ Mediterranean Rice Bowl with Easy Tahini Dressing


½ c. brown rice

½ c. water

½ c. vegetable stock

¼ c. grape or cherry tomatoes

¼ c. pitted kalamata olives

1 carrot shredded with a vegetable peeler

Roasted Red Peppers and Zucchini (recipe below)

6-8 strips of crispy tofu (recipe below)

¼ c. tahini dressing (recipe below)


Add brown rice, water and stock into a small sauce pan. Bring to a boil and then reduce heat, stir and cover.  Cook until all the liquid has been absorbed, 20-25 minutes.  Remove from heat and set aside.

In a large bowl add in your rice to the bottom, and then place roasted red peppers and zucchini around the perimeter.  Add in your tofu, shredded carrots, tomatoes and olives.  Top with tahini dressing.

Dig in!

Roasted Red Peppers and Zucchini

1 red bell pepper cut into thick strips

1 zucchini, halved and then sliced lengthwise into strips

1 tbsp olive oil

1 tsp red wine vinegar

¼ tsp sea salt

1/8 tsp black pepper


Preheat oven to 400F

Toss peppers and zucchini with oli, vinegar, salt and pepper in a large bowl.  Pour mixture into a baking dish and roast vegetables for 30-35 minutes until tender and golden.  Remove from oven and let cool.

Crispy Tofu


½ block of extra firm tofu

1 lemon, juiced

2 tbsp olive oil

¼ tsp herbamare seasoning


Cut tofu into 1cm wide sticks.  Place in a bowl with lemon juice, olive oil and seasoning.  Allow to marinate for at least 30 minutes.

Heat a large skillet over medium-high heat then add in your tofu.  Sauté until golden and crispy, remove from skillet and drain.

Tahini Dressing


3 tbsp tahini

2 tbsp water

1 tbsp olive oil

1 lemon juiced

1 tsp red wine vinegar

¼ tsp sea salt


Combine all ingredients into a blender and blend until smooth



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