25+ Easy and Flavorful Brown Rice Lunch Recipes You’ll Love

Brown rice is a versatile and nutritious ingredient that can elevate any lunch to a healthier, more filling meal.

Packed with fiber, vitamins, and minerals, brown rice is an excellent choice for those looking to boost their energy levels and enjoy a balanced, wholesome diet.

Whether you’re following a plant-based diet or just looking for a simple, satisfying lunch, brown rice can be the star of the show in various dishes—from bowls and stir-fries to salads and wraps.

In this blog article, we’ve rounded up 25+ brown rice lunch recipes that will not only satisfy your taste buds but also keep you nourished and energized throughout the day.

These recipes are perfect for meal prepping, family lunches, or quick meals on the go.

So, if you’re looking to make brown rice the foundation of your next delicious lunch, read on for some easy-to-make, flavorful, and healthy meal ideas!

25+ Easy and Flavorful Brown Rice Lunch Recipes You’ll Love

Brown rice is more than just a side dish; it’s a hearty and nutritious base for a wide variety of lunch recipes.

From savory rice bowls to creative salads and wraps, there are endless ways to incorporate this whole grain into your midday meals.

Whether you’re craving something light and fresh or rich and comforting, these 25+ brown rice lunch recipes offer plenty of options to satisfy every preference.

By incorporating brown rice into your lunches, you’re not only enjoying a flavorful dish but also nourishing your body with essential nutrients that promote long-lasting energy.

These recipes are perfect for meal prep, making it easier than ever to enjoy a healthy lunch throughout the week.

So, roll up your sleeves and get cooking, and don’t forget to enjoy every bite of your delicious, wholesome brown rice creations!

Brown Rice and Vegetable Stir-Fry

This brown rice and vegetable stir-fry is a quick, healthy, and colorful meal that combines the goodness of brown rice with a variety of vibrant vegetables. It’s a great option for meal prepping as it can be stored in the fridge for several days. Packed with fiber, vitamins, and plant-based protein, this stir-fry is both satisfying and full of flavor.

Ingredients:

• 1 cup cooked brown rice
• 1 tablespoon sesame oil
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 zucchini, chopped
• 1/2 cup broccoli florets
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon sesame seeds (optional)
• 2 green onions, chopped (optional)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger, and sauté for 1-2 minutes until fragrant.
3. Add the sliced bell pepper, carrot, zucchini, and broccoli to the pan. Stir-fry for about 5 minutes or until the vegetables are tender-crisp.
4. Stir in the cooked brown rice and toss well to combine.
5. In a small bowl, whisk together the soy sauce, rice vinegar, and honey. Pour this sauce over the rice and vegetables and stir well to coat.
6. Continue to stir-fry for another 2-3 minutes until everything is heated through.
7. Garnish with sesame seeds and green onions, if desired. Serve hot.

This brown rice and vegetable stir-fry is a fantastic way to incorporate more veggies into your diet while enjoying the nutty flavor of brown rice. The combination of soy sauce, rice vinegar, and honey adds a balance of savory, tangy, and sweet flavors, making this dish a satisfying and healthy lunch option. It’s also very versatile, so feel free to swap in any of your favorite vegetables or protein sources like tofu or chicken. A great make-ahead option, this stir-fry stays delicious in the fridge for up to 4 days.

Brown Rice Chicken Bowl with Avocado and Lime

This brown rice chicken bowl is a nourishing and flavorful lunch option, featuring juicy grilled chicken, creamy avocado, and a fresh lime dressing. The combination of protein-rich chicken, fiber-packed brown rice, and healthy fats from the avocado makes this a well-rounded and satisfying meal. It’s perfect for a hearty lunch that will keep you full and energized throughout the day.

Ingredients:

• 1 cup cooked brown rice
• 1 chicken breast, grilled and sliced
• 1 avocado, sliced
• 1/4 cup corn kernels (fresh or frozen)
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 tablespoon cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. Cook the brown rice according to package instructions and set aside.
2. Season the chicken breast with salt, pepper, and a drizzle of olive oil. Grill on medium heat for about 6-7 minutes per side or until cooked through. Slice the chicken into thin strips.
3. In a small bowl, whisk together the lime juice, olive oil, chopped cilantro, salt, and pepper.
4. Assemble the bowl by adding the cooked brown rice to the base. Top with sliced grilled chicken, avocado slices, corn, and cherry tomatoes.
5. Drizzle the lime-cilantro dressing over the bowl and gently toss everything together.
6. Serve immediately, garnished with extra cilantro if desired.

This brown rice chicken bowl is a wonderful blend of textures and flavors. The grilled chicken adds lean protein, while the avocado contributes healthy fats that help keep you full for longer. The fresh lime dressing ties everything together with a zesty punch that complements the richness of the avocado and the warmth of the brown rice. Whether you’re making it for a satisfying lunch or preparing it in advance for meal prep, this bowl offers a wholesome, nutritious meal that’s both delicious and filling.

Brown Rice and Black Bean Salad

This brown rice and black bean salad is a simple, yet flavorful dish that makes for a great lunch. Packed with protein from the black beans and fiber from the brown rice, it’s a perfect choice for a vegetarian meal. The refreshing mix of veggies, along with a tangy lime dressing, brings everything together in a way that’s both light and satisfying.

Ingredients:

• 1 cup cooked brown rice
• 1 cup cooked black beans (or canned, drained, and rinsed)
• 1/2 red onion, finely diced
• 1/2 red bell pepper, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 teaspoon cumin
• Salt and pepper, to taste
• Optional: crumbled feta or avocado for topping

Instructions:

1. In a large mixing bowl, combine the cooked brown rice, black beans, red onion, red bell pepper, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
3. Pour the dressing over the rice and bean mixture, tossing gently to combine.
4. Taste and adjust seasoning if necessary, adding more salt, pepper, or lime juice as desired.
5. Serve chilled or at room temperature. Optionally, top with crumbled feta or avocado slices.

This brown rice and black bean salad is an easy, yet satisfying lunch that brings together a hearty combination of whole grains and legumes. The brown rice adds a nutty base, while the black beans offer protein and fiber, making this salad both filling and nutritious. The fresh veggies add crunch and flavor, while the cumin and lime dressing give it a vibrant, tangy kick. This recipe can be made ahead for a quick lunch option throughout the week and is easily customizable to suit your taste. Add in some feta for a creamy element or avocado for extra richness. Perfect for a light but filling meal!

Brown Rice and Shrimp Poke Bowl

This brown rice and shrimp poke bowl is a light yet filling lunch that brings together the refreshing flavors of fresh shrimp, vegetables, and a savory soy-lime dressing. The brown rice provides a wholesome base, while the shrimp adds a boost of lean protein. With its combination of fresh ingredients and zesty dressing, this poke bowl is the perfect lunch for a refreshing, flavorful meal.

Ingredients:

• 1 cup cooked brown rice
• 1/2 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon honey
• Juice of 1 lime
• 1/2 cucumber, thinly sliced
• 1/2 avocado, sliced
• 1/4 cup edamame, shelled and cooked
• 1 tablespoon sesame seeds
• 1 tablespoon green onions, chopped
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Season shrimp with salt and pepper, then cook for 2-3 minutes per side, or until pink and cooked through. Remove from heat and set aside.
2. In a small bowl, whisk together the soy sauce, sesame oil, honey, and lime juice to make the dressing.
3. In a serving bowl, layer the cooked brown rice as the base.
4. Arrange the cooked shrimp, cucumber slices, avocado, edamame, and green onions on top of the rice.
5. Drizzle the dressing over the bowl and garnish with sesame seeds.
6. Serve immediately, or chill for a more refreshing meal.

This brown rice and shrimp poke bowl is a fantastic lunch option that is both nutritious and easy to make. The combination of juicy shrimp, creamy avocado, and crunchy vegetables provides a delightful range of textures, while the soy-lime dressing adds a tangy, umami-packed flavor. Whether you prepare it for a quick lunch at home or meal prep for the week, this poke bowl is a refreshing and satisfying dish that delivers plenty of protein, healthy fats, and fiber.

Brown Rice and Sweet Potato Buddha Bowl

This brown rice and sweet potato Buddha bowl is a vibrant, nutrient-dense meal that offers a great balance of fiber, protein, and healthy fats. The roasted sweet potatoes bring a natural sweetness, while the creamy tahini dressing ties all the ingredients together. Perfect for a nourishing lunch, this bowl is rich in vitamins and antioxidants, making it a hearty and wholesome choice.

Ingredients:

• 1 cup cooked brown rice
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 cup chickpeas, cooked or canned (drained and rinsed)
• 1/4 cup kale, chopped
• 1 tablespoon tahini
• Juice of 1/2 lemon
• 1 tablespoon water (to thin the dressing)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, paprika, garlic powder, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender and slightly caramelized.
2. In a small bowl, whisk together tahini, lemon juice, water, salt, and pepper to make the dressing. Adjust the consistency by adding more water if needed.
3. Assemble the bowl by adding the cooked brown rice to the base. Top with roasted sweet potatoes, chickpeas, and chopped kale.
4. Drizzle the tahini dressing over the top and serve immediately.

This brown rice and sweet potato Buddha bowl is a wholesome and satisfying lunch that’s perfect for fueling your body with essential nutrients. The roasted sweet potatoes provide a natural sweetness, while the chickpeas add protein and fiber to keep you full longer. The creamy tahini dressing enhances the flavors of the ingredients, making each bite more delicious. This meal is not only visually appealing with its vibrant colors but also highly customizable — add your favorite veggies or protein sources to make it your own.

Brown Rice and Turkey Meatball Soup

This brown rice and turkey meatball soup is a hearty and comforting lunch that combines lean turkey meatballs with tender brown rice and savory broth. It’s a warming, nutritious meal that’s perfect for colder days or when you want a wholesome bowl of comfort. Packed with lean protein, whole grains, and vegetables, this soup makes for a balanced and filling lunch.

Ingredients:

• 1 cup cooked brown rice
• 1 lb ground turkey
• 1 egg
• 1/4 cup breadcrumbs
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 4 cups low-sodium chicken broth
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 1/2 cup spinach, chopped
• 1 tablespoon olive oil

Instructions:

1. In a bowl, combine ground turkey, egg, breadcrumbs, garlic powder, onion powder, oregano, salt, and pepper. Mix until well combined, then form into small meatballs (about 1 inch in diameter).
2. In a large pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes.
3. Add the chicken broth to the pot, along with the carrots, celery, and spinach. Bring to a boil, then reduce to a simmer and cook for 15 minutes until the vegetables are tender and the meatballs are cooked through.
4. Stir in the cooked brown rice and continue to cook for another 5 minutes to heat the rice through.
5. Taste and adjust seasoning with salt and pepper as needed. Serve hot.

This brown rice and turkey meatball soup is the ultimate comfort food that also provides excellent nutritional value. The turkey meatballs are lean and packed with protein, while the brown rice adds a hearty, fiber-rich base. The soup is filled with vegetables, offering a well-rounded meal that will keep you full and satisfied. This recipe is perfect for meal prepping, as it stores well in the fridge and tastes even better the next day. Whether you need a quick lunch or a cozy dinner, this soup is a great option.

Brown Rice and Tofu Veggie Stir-Fry

This brown rice and tofu veggie stir-fry is a plant-based lunch that’s both satisfying and full of flavor. The tofu is crisped up in a pan to provide a delicious texture, while the mix of fresh vegetables adds crunch and color. Paired with brown rice, this stir-fry offers a balanced meal filled with protein, fiber, and healthy fats, making it a perfect choice for a wholesome lunch.

Ingredients:

• 1 cup cooked brown rice
• 1 block firm tofu, drained and cubed
• 1 tablespoon olive oil
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup snap peas
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds (optional)
• 2 green onions, chopped (optional)

Instructions:

1. Press the tofu to remove excess water, then cut into cubes. Heat olive oil in a pan over medium-high heat and add the tofu. Sauté for 5-7 minutes, turning occasionally until golden and crispy on all sides.
2. Remove the tofu from the pan and set aside. In the same pan, add sesame oil, ginger, and garlic, and sauté for 1-2 minutes until fragrant.
3. Add the sliced bell pepper, zucchini, and snap peas to the pan. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4. Stir in the cooked brown rice and soy sauce, then add the crispy tofu back into the pan. Toss everything to combine and heat through.
5. Garnish with sesame seeds and green onions before serving.

This brown rice and tofu veggie stir-fry is a quick, nutritious, and customizable meal that’s packed with plant-based protein. The crispy tofu adds a satisfying crunch, while the colorful vegetables bring a burst of freshness and nutrients to the dish. With the rich flavor from the soy and sesame oils, this stir-fry is both savory and satisfying, making it a fantastic choice for a filling lunch. It’s perfect for meal prepping and can be enjoyed warm or cold, making it a versatile option for your weekly meals.

Brown Rice and Chickpea Curry

This brown rice and chickpea curry is a hearty, comforting lunch that combines rich, flavorful spices with the creaminess of coconut milk. The chickpeas provide plant-based protein and fiber, while the brown rice serves as the perfect base to soak up the curry sauce. This dish is warming, satisfying, and full of nutrients, making it an excellent choice for a wholesome, filling meal.

Ingredients:

• 1 cup cooked brown rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1/2 cup diced tomatoes
• 1/2 cup spinach (optional)
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
2. Add garlic, ginger, curry powder, and turmeric to the pot and sauté for another 1-2 minutes until fragrant.
3. Stir in the chickpeas, coconut milk, and diced tomatoes. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
4. Add the spinach (if using) and cook until wilted, about 2-3 minutes.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Serve the curry over the cooked brown rice, garnished with fresh cilantro.

This brown rice and chickpea curry is a filling and flavorful dish that’s perfect for lunch or dinner. The chickpeas provide a hearty, plant-based protein, while the rich coconut milk creates a creamy, fragrant curry sauce. The combination of curry powder and turmeric adds warmth and depth to the dish, making it incredibly satisfying. Served over brown rice, this curry offers a balanced and nutritious meal that will keep you full and energized. It’s a great option for meal prepping as it stores well in the fridge and tastes even better after a day or two of marinating in the flavors.

Brown Rice and Spinach Frittata

This brown rice and spinach frittata is a savory and protein-packed lunch that combines the wholesomeness of brown rice with eggs, spinach, and cheese. It’s a versatile dish that can be enjoyed hot or cold, making it a perfect option for meal prep. The frittata is filling and rich in nutrients, offering a great balance of protein, fiber, and healthy fats in each serving.

Ingredients:

• 1 cup cooked brown rice
• 6 large eggs
• 1/2 cup milk
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cups fresh spinach, chopped
• 1/2 cup shredded cheese (cheddar, feta, or your choice)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Heat olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
2. Add the chopped spinach and cook for 2-3 minutes until wilted.
3. In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cooked brown rice and shredded cheese.
4. Pour the egg mixture into the skillet with the sautéed onions and spinach. Cook over medium heat for 2-3 minutes, allowing the edges to set.
5. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and golden on top.
6. Allow the frittata to cool for a few minutes before slicing and serving.

This brown rice and spinach frittata is a great option for a nutritious, savory lunch. The combination of brown rice and eggs creates a satisfying meal that will keep you full and energized throughout the day. The spinach adds a boost of vitamins, while the cheese adds richness and flavor. Whether you make it fresh or store it in the fridge for later, this frittata is a versatile dish that’s perfect for meal prep. It can be eaten warm, room temperature, or even cold, making it an excellent choice for on-the-go lunches.

Brown Rice and Avocado Sushi Rolls

These brown rice and avocado sushi rolls are a fun and healthy lunch option that bring the classic sushi experience to your kitchen with a nutritious twist. The use of brown rice adds extra fiber and vitamins, while the creamy avocado provides healthy fats. Simple, fresh, and customizable, these sushi rolls are a great choice for a light yet filling meal.

Ingredients:

• 1 cup cooked brown rice (cooled)
• 4 sheets nori (seaweed)
• 1 avocado, sliced
• 1 cucumber, julienned
• 1/2 carrot, julienned
• Soy sauce, for dipping
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds (optional)
• Pickled ginger, for serving (optional)

Instructions:

1. Prepare a bamboo sushi mat and place a sheet of nori shiny side down on the mat.
2. Mix the rice vinegar and sesame oil into the cooked brown rice, then spread a thin layer of rice evenly across the nori, leaving about 1 inch at the top.
3. Lay a few slices of avocado, cucumber, and carrot in a line across the middle of the rice.
4. Carefully roll the sushi from the bottom using the bamboo mat, applying gentle pressure to keep the roll tight.
5. Once rolled, use a sharp knife to slice the roll into 6-8 pieces.
6. Serve with soy sauce and pickled ginger on the side.

These brown rice and avocado sushi rolls are a refreshing and satisfying lunch that’s easy to prepare. The combination of the nutty brown rice and creamy avocado creates a delicious and wholesome base, while the fresh vegetables add crunch and color. This dish is versatile—feel free to add other fillings like cucumber, bell pepper, or even a protein source like tofu or cooked shrimp. Perfect for meal prepping or a fun DIY lunch with friends, these sushi rolls are a unique and delicious way to enjoy brown rice.

Brown Rice and Sweet Potato Salad

This brown rice and sweet potato salad is a nourishing, vibrant dish that’s perfect for a hearty lunch. Roasted sweet potatoes provide a sweet and savory base, while the brown rice adds fiber and texture. Tossed with fresh herbs, feta cheese, and a zesty dressing, this salad is a delicious combination of flavors and nutrients, making it a fulfilling option for any lunch.

Ingredients:

• 1 cup cooked brown rice
• 1 large sweet potato, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup red onion, finely chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potato in olive oil, salt, and pepper, then spread it out on a baking sheet.
2. Roast the sweet potato in the oven for 25-30 minutes, flipping halfway through, until tender and lightly browned.
3. In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard to make the dressing.
4. In a large bowl, combine the cooked brown rice, roasted sweet potato, crumbled feta, parsley, and red onion.
5. Drizzle the dressing over the salad and toss to combine. Serve immediately, or refrigerate for later.

This brown rice and sweet potato salad is a filling and flavorful lunch that’s packed with nutrients. The roasted sweet potatoes offer a natural sweetness, complemented by the tangy balsamic dressing and creamy feta cheese. The brown rice adds texture and fiber, making this salad a well-rounded meal that will keep you satisfied throughout the day. It’s a great option for meal prep, as the flavors continue to develop after sitting in the fridge for a day or two, and it can easily be adapted to suit your taste preferences or dietary needs.

Brown Rice and Black Bean Burrito Bowl

This brown rice and black bean burrito bowl is a hearty, flavorful, and customizable lunch that’s perfect for anyone craving a Mexican-inspired meal. With protein-packed black beans, fiber-rich brown rice, and a variety of fresh toppings, this bowl is both filling and nutritious. It’s also easily adaptable to include your favorite ingredients, making it a versatile choice for busy lunches.

Ingredients:

• 1 cup cooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced tomatoes
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Salsa, for serving
• Lime wedges, for serving

Instructions:

1. In a medium pan, heat olive oil over medium heat. Add the black beans, cumin, chili powder, garlic powder, and onion powder. Stir to combine and cook for 5-7 minutes, until heated through and fragrant.
2. While the beans are cooking, heat the corn in a separate pan for 2-3 minutes until warmed.
3. To assemble the burrito bowl, start with a base of cooked brown rice. Top with the seasoned black beans, corn, diced tomatoes, and avocado slices.
4. Garnish with fresh cilantro, and serve with salsa and lime wedges on the side.

This brown rice and black bean burrito bowl is a satisfying and vibrant lunch option that’s full of flavor and nutrients. The combination of brown rice and black beans provides a solid base of protein and fiber, while the fresh vegetables and avocado add a burst of freshness. With customizable toppings like salsa, cilantro, and lime, this bowl is perfect for creating a meal that fits your taste preferences. It’s a great option for meal prep, as all the components store well in the fridge and can be quickly assembled for a fast, healthy lunch throughout the week.

Brown Rice and Chicken Lettuce Wraps

These brown rice and chicken lettuce wraps are a deliciously healthy lunch that combines lean protein from chicken with the wholesome goodness of brown rice, all wrapped in crispy lettuce leaves. Packed with fresh vegetables and seasoned with soy sauce and garlic, these wraps are both light and satisfying, making them a perfect choice for a quick yet flavorful meal. The crunch of the lettuce provides a refreshing contrast to the savory filling, creating a balanced and nutritious dish.

Ingredients:

• 1 cup cooked brown rice
• 1 lb chicken breast, cooked and shredded
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/2 cup shredded carrots
• 1/2 cup cucumber, julienned
• 1/4 cup green onions, chopped
• 1 head of butter lettuce or iceberg lettuce (leaves separated)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a pan over medium heat and sauté the garlic for 1-2 minutes until fragrant.
2. Add the shredded chicken to the pan and stir in the soy sauce, rice vinegar, and honey. Cook for 2-3 minutes until the chicken is heated through and well coated with the sauce.
3. Remove from heat and stir in the cooked brown rice, shredded carrots, cucumber, and green onions. Mix everything together until evenly combined.
4. To assemble the wraps, spoon the chicken and rice mixture onto the center of each lettuce leaf.
5. Garnish with fresh cilantro and serve immediately.

These brown rice and chicken lettuce wraps are a light, fresh, and protein-packed lunch that’s perfect for anyone craving something both healthy and satisfying. The combination of tender shredded chicken, hearty brown rice, and crunchy vegetables makes each bite a delightful experience. The lettuce leaves serve as a crisp and refreshing wrap, making this dish feel indulgent without the heaviness. These wraps are great for meal prep and can be customized with additional toppings or sauces. Whether you’re looking for a low-carb option or a fun, interactive lunch, this recipe is sure to hit the spot.

Brown Rice and Salmon Bowl

This brown rice and salmon bowl is a nutritious, filling lunch that brings together the heart-healthy benefits of salmon with the fiber-rich goodness of brown rice. Topped with fresh veggies and a savory dressing, this bowl is bursting with flavor and essential nutrients. Whether you use cooked or seared salmon, this dish is versatile and quick to prepare, making it an ideal choice for busy days when you want a wholesome, satisfying meal.

Ingredients:

• 1 cup cooked brown rice
• 1 salmon fillet (about 4-6 oz)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup cucumber, sliced
• 1/4 cup shredded carrots
• 1/4 cup edamame (steamed or cooked)
• 1 tablespoon sesame seeds
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1/2 avocado, sliced
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Season the salmon fillet with olive oil, salt, and pepper. Place it on a baking sheet and bake for 12-15 minutes, or until the salmon is fully cooked and flakes easily with a fork.
2. While the salmon is baking, prepare the bowl by layering the cooked brown rice at the bottom.
3. Arrange the cucumber, shredded carrots, edamame, and avocado on top of the rice.
4. In a small bowl, whisk together the soy sauce, rice vinegar, and honey to make the dressing.
5. Once the salmon is done, flake it into bite-sized pieces and add it to the bowl.
6. Drizzle the dressing over the top, sprinkle with sesame seeds, and garnish with fresh cilantro.

This brown rice and salmon bowl is a simple yet satisfying lunch that combines healthy fats, protein, and fiber for a well-rounded meal. The rich, flaky salmon pairs perfectly with the hearty brown rice, while the fresh vegetables add a vibrant crunch. The sweet and savory dressing ties everything together, making each bite flavorful and balanced. This dish is perfect for meal prepping as it keeps well in the fridge and can be customized with different veggies or toppings. Whether you’re in the mood for something light or a little more indulgent, this bowl will leave you feeling nourished and full.

Brown Rice and Veggie Paella

This brown rice and veggie paella is a vibrant, flavorful dish that’s a perfect lunch for those craving something hearty and satisfying. Traditional paella is made with white rice, but this version swaps it for brown rice, which adds more fiber and nutrients. Packed with colorful vegetables like bell peppers, tomatoes, peas, and artichokes, this paella is a plant-based delight. It’s full of Spanish-inspired flavors from saffron, garlic, and paprika, making it both comforting and delicious.

Ingredients:

• 1 cup cooked brown rice
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 tomato, chopped
• 1/2 cup frozen peas
• 1/2 cup artichoke hearts, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon saffron (optional)
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper and sauté for 5-7 minutes until softened.
2. Add the chopped tomato, garlic, paprika, and saffron (if using), and cook for another 2-3 minutes until fragrant.
3. Stir in the cooked brown rice, frozen peas, and chopped artichoke hearts. Pour in the vegetable broth and season with salt and pepper.
4. Reduce the heat to low, cover, and let the mixture simmer for 10-12 minutes, allowing the flavors to meld together and the broth to absorb.
5. Remove from heat and garnish with fresh parsley. Serve with lemon wedges on the side for a burst of freshness.

This brown rice and veggie paella is a wonderfully flavorful dish that’s packed with color, nutrients, and texture. The rich Spanish spices infuse the rice with depth and warmth, while the vegetables offer a refreshing crunch and natural sweetness. The addition of saffron (optional) brings an authentic touch, and the vegetable broth makes the dish rich and comforting. This paella is perfect for a wholesome lunch and can be easily customized with other vegetables or plant-based proteins like chickpeas or tofu. It’s a great dish for meal prep, as it stores well and tastes even better the next day.

Note: More recipes are coming soon!