35+ Quick and Healthy Leftover Rice Lunch Recipes to Save Time

Leftover rice is one of those ingredients that often gets overlooked, but it’s a fantastic base for a quick and easy lunch.

Whether you’re trying to reduce food waste or simply looking for a fast meal, leftover rice can be transformed into a variety of delicious dishes that will leave you satisfied. From savory stir-fries to hearty soups, the possibilities are endless.

In this blog post, we’ll explore 35+ creative leftover rice lunch recipes that are perfect for any time of the day.

These recipes are not only quick to make but also customizable to suit your taste preferences and dietary needs.

So, next time you have leftover rice, don’t toss it out—turn it into something extraordinary!

35+ Quick and Healthy Leftover Rice Lunch Recipes to Save Time

Leftover rice doesn’t have to be a boring meal option. With just a little creativity, you can create a wide variety of lunches that are both flavorful and nutritious.

Whether you’re in the mood for something light and fresh or warm and comforting, there’s a leftover rice recipe to suit every craving.

So, before you throw away that extra rice from last night’s dinner, consider trying one of these 35+ amazing lunch ideas.

Not only will you save time, but you’ll also minimize waste and enjoy a meal that’s both delicious and satisfying.

Fried Rice with Vegetables

This Fried Rice with Vegetables is a quick and versatile dish that uses leftover rice to create a satisfying meal. Packed with colorful vegetables like bell peppers, carrots, and peas, this recipe is customizable to your taste, and you can add any protein you like. It’s a simple yet delicious way to turn leftovers into a flavorful lunch in under 30 minutes.

Ingredients:

• 2 cups leftover rice
• 1 tablespoon sesame oil
• 1 onion, chopped
• 1 bell pepper, diced
• 1/2 cup peas (frozen or fresh)
• 1 carrot, diced
• 2 cloves garlic, minced
• 2 eggs, beaten
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium heat.
2. Add the onion, bell pepper, peas, and carrot. Stir-fry for 5-7 minutes until softened.
3. Push the vegetables to one side of the skillet and pour the beaten eggs on the other side. Scramble the eggs until fully cooked, then mix with the vegetables.
4. Add the leftover rice and garlic to the skillet. Stir well to combine.
5. Add the soy sauce, oyster sauce, and rice vinegar. Stir-fry everything for another 3-5 minutes.
6. Season with salt and pepper to taste, and garnish with chopped green onions.
7. Serve hot and enjoy!

This Fried Rice with Vegetables is an excellent way to repurpose leftover rice into a delicious, healthy lunch. The dish is highly customizable, allowing you to incorporate whatever veggies or proteins you have on hand. With the addition of eggs and savory sauces, it’s a well-balanced meal that’s both satisfying and flavorful. Perfect for busy days or meal prepping!

Rice and Bean Burrito Bowl

A Rice and Bean Burrito Bowl is a hearty and satisfying meal, perfect for using up leftover rice while creating a balanced dish. With seasoned beans, avocado, corn, and salsa, this bowl is a fiesta of flavors. It’s ideal for lunch because it’s quick to prepare, and the ingredients are easily customizable to your preferences.

Ingredients:

• 2 cups leftover rice
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup corn kernels (fresh or frozen)
• 1 avocado, sliced
• 1/2 cup salsa
• Fresh cilantro, chopped (for garnish)
• Lime wedges

Instructions:

1. Heat olive oil in a medium skillet over medium heat. Add the black beans, cumin, paprika, garlic powder, salt, and pepper. Stir and cook for 5 minutes, allowing the beans to heat through and absorb the spices.
2. In a separate pan, warm the leftover rice over low heat.
3. Once the rice is heated, divide it into bowls.
4. Add a scoop of seasoned black beans on top of each rice serving.
5. Layer with corn, avocado slices, and a dollop of salsa.
6. Garnish with chopped cilantro and a squeeze of fresh lime juice.
7. Serve immediately and enjoy!

This Rice and Bean Burrito Bowl is a nutritious and satisfying lunch option. The combination of leftover rice, seasoned beans, and fresh toppings creates a colorful and filling meal. The lime and salsa add a refreshing kick, making each bite burst with flavor. You can easily adjust the toppings to suit your tastes or dietary preferences, making it a versatile and delicious dish.

Rice Pudding with Cinnamon and Raisins

Transform your leftover rice into a creamy and comforting Rice Pudding with Cinnamon and Raisins. This sweet dish is a perfect treat for lunch, offering a rich, warm flavor that’s both satisfying and nostalgic. It’s quick to prepare and uses pantry staples to create a delightful dessert-like lunch.

Ingredients:

• 2 cups leftover rice
• 1 cup milk (or any plant-based milk)
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1/4 cup raisins
• Pinch of salt
• Ground cinnamon (for garnish)

Instructions:

1. In a medium saucepan, combine the leftover rice, milk, sugar, cinnamon, vanilla extract, and a pinch of salt.
2. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for 10-15 minutes, until the pudding thickens and becomes creamy.
3. Stir in the raisins and continue to cook for another 2-3 minutes until they are plumped up.
4. Remove from heat and let it sit for a few minutes to cool slightly.
5. Spoon into bowls and garnish with a sprinkle of ground cinnamon.
6. Serve warm or chilled, depending on your preference.

Rice Pudding with Cinnamon and Raisins is a comforting, sweet way to use up leftover rice. This recipe transforms simple ingredients into a luxurious, creamy treat that’s perfect for lunch or a light dessert. The combination of cinnamon, vanilla, and raisins adds warmth and depth to the dish, making it a delightful and easy-to-make option for busy days. Enjoy the simplicity and indulgence of this comforting meal!

Rice Stir-Fry with Tofu and Cashews

This Rice Stir-Fry with Tofu and Cashews is a healthy, flavorful lunch option that brings together crispy tofu, crunchy cashews, and savory stir-fried vegetables, all mixed with leftover rice. The combination of fresh veggies, protein-packed tofu, and the satisfying crunch of cashews makes this dish both nutritious and filling. It’s a quick and easy way to transform leftover rice into a vibrant, balanced meal.

Ingredients:

• 2 cups leftover rice
• 1 block firm tofu, cubed
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon hoisin sauce (optional)
• 1 cup bell peppers, sliced
• 1/2 cup broccoli florets
• 1/2 cup carrots, julienned
• 1/4 cup cashews, toasted
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons green onions, chopped
• Salt and pepper to taste

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes. Heat a non-stick skillet over medium-high heat and cook the tofu until golden and crispy on all sides. Remove from the pan and set aside.
2. In the same skillet, heat the sesame oil over medium heat. Add the garlic and ginger, and stir-fry for about 1 minute until fragrant.
3. Add the bell peppers, broccoli, and carrots. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
4. Add the leftover rice, soy sauce, hoisin sauce (if using), and stir to combine. Let the rice heat through for about 3-4 minutes.
5. Return the tofu to the pan and toss everything together. Stir in the toasted cashews and chopped green onions.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!

This Rice Stir-Fry with Tofu and Cashews is an incredibly satisfying and nutritious lunch. The tofu provides plant-based protein, while the cashews add a delightful crunch. Stir-frying the vegetables with garlic and ginger infuses them with bold flavors, and the leftover rice ties everything together into a complete, well-rounded dish. It’s a great option for a quick and filling meal that’s perfect for meal prep or a weeknight dinner.

Rice and Chicken Soup

A comforting and hearty Rice and Chicken Soup made with leftover rice is the perfect lunch for a chilly day. This soup is loaded with tender chicken, vegetables, and leftover rice in a flavorful broth. It’s simple, nourishing, and incredibly easy to make, making it the ideal dish for using up leftover rice while creating a satisfying, warming meal.

Ingredients:

• 1 cup leftover rice
• 2 cups cooked chicken (shredded or cubed)
• 4 cups chicken broth
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1 bay leaf
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery, and sauté for about 5 minutes until the vegetables soften.
2. Add the garlic and cook for another minute until fragrant.
3. Pour in the chicken broth, thyme, bay leaf, and bring to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
4. Add the shredded chicken and leftover rice to the pot. Stir to combine and let the soup simmer for another 5-7 minutes until heated through.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

Rice and Chicken Soup is a warm, comforting meal that’s perfect for lunch. The combination of tender chicken, vegetables, and leftover rice creates a filling soup with incredible depth of flavor. The broth is savory and soothing, making this dish perfect for both a cozy lunch and a meal that can easily be prepped in advance. It’s a great way to use up leftover rice and create a meal the whole family will enjoy.

Rice and Veggie Lettuce Wraps

Rice and Veggie Lettuce Wraps are a fresh, light, and healthy lunch idea that incorporates leftover rice, fresh vegetables, and a flavorful sauce all wrapped in crisp lettuce leaves. These wraps are quick to assemble, and they’re both fun and customizable, making them perfect for a nutritious, low-carb alternative to traditional sandwiches or wraps.

Ingredients:

• 1 cup leftover rice
• 1 cup shredded cabbage
• 1/2 cup carrots, julienned
• 1/4 cup cucumber, julienned
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup green onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 tablespoon peanut butter (optional)
• 1 teaspoon honey or maple syrup
• Fresh cilantro (for garnish)
• 8-10 large lettuce leaves (such as butter or Romaine lettuce)

Instructions:

1. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, peanut butter, and honey to create a dressing. Adjust the consistency by adding a little water if needed.
2. In a large mixing bowl, combine the leftover rice, shredded cabbage, carrots, cucumber, red bell pepper, and green onions. Toss to combine.
3. Drizzle the dressing over the rice and vegetable mixture and toss everything together until evenly coated.
4. Carefully spoon the rice mixture into the center of each lettuce leaf.
5. Garnish with fresh cilantro and serve immediately.

Rice and Veggie Lettuce Wraps offer a light yet satisfying lunch that’s full of texture and flavor. The crisp lettuce serves as a refreshing wrapper for the savory rice and crunchy veggies, while the peanut dressing adds a rich, nutty finish. These wraps are not only a great way to use leftover rice, but they are also highly adaptable – you can include your favorite veggies or add a protein source like chicken or tofu for extra nutrition. Perfect for a fresh, healthy lunch option!

Spicy Rice and Shrimp Stir-Fry

This Spicy Rice and Shrimp Stir-Fry is a bold, flavorful lunch that combines leftover rice, shrimp, and vegetables, all stir-fried in a spicy, savory sauce. With the heat from chili paste and the sweetness from bell peppers, this dish is a perfect balance of flavor and heat. Quick and satisfying, it’s a perfect way to turn your leftover rice into a vibrant, delicious meal.

Ingredients:

• 2 cups leftover rice
• 1/2 pound shrimp, peeled and deveined
• 1 tablespoon sesame oil
• 1 bell pepper, thinly sliced
• 1 small onion, chopped
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tablespoon chili paste (adjust to spice preference)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 tablespoon lime juice
• 1/4 cup cilantro, chopped (for garnish)
• 2 green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and cooked through. Remove from the pan and set aside.
2. In the same skillet, add the garlic, onion, bell pepper, and carrot. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
3. Add the leftover rice to the skillet and stir well to combine with the vegetables.
4. In a small bowl, mix the chili paste, soy sauce, rice vinegar, sugar, and lime juice to make the sauce.
5. Pour the sauce over the rice and vegetable mixture, and stir everything together. Let it cook for 2-3 minutes to heat through.
6. Return the cooked shrimp to the pan, tossing everything together.
7. Garnish with chopped cilantro and green onions, and serve immediately.

his Spicy Rice and Shrimp Stir-Fry is the perfect lunch for those who crave a little heat with their meal. The combination of shrimp, crisp vegetables, and zesty chili paste creates a satisfying and flavorful dish. It’s a great way to use up leftover rice and is easily customizable with other vegetables or proteins. Whether you love spicy food or want to add some variety to your lunch routine, this dish is sure to become a favorite.

Rice and Spinach Frittata

A Rice and Spinach Frittata is a simple, nutritious lunch option that turns leftover rice into a hearty meal. Packed with eggs, fresh spinach, and cheese, this frittata is a great way to use up leftover rice while incorporating plenty of protein and veggies. It’s a versatile dish that can be enjoyed warm or at room temperature, making it ideal for meal prep or a quick lunch.

Ingredients:

• 2 cups leftover rice
• 6 large eggs
• 1 cup spinach, chopped
• 1/2 cup grated cheese (cheddar, mozzarella, or your choice)
• 1/4 cup milk
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh herbs (such as basil or parsley), for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Add the onion and garlic, and sauté for about 3 minutes until softened.
2. Add the spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the eggs, milk, cheese, salt, and pepper.
4. Stir in the leftover rice and the cooked spinach mixture.
5. Pour the egg mixture into an oven-safe skillet and spread evenly.
6. Bake for 20-25 minutes, or until the frittata is set and lightly golden on top.
7. Let the frittata cool for a few minutes before slicing and serving. Garnish with fresh herbs.

This Rice and Spinach Frittata is a delicious and filling lunch option that’s perfect for using up leftover rice. The eggs and cheese provide a rich, savory base, while the spinach adds a burst of nutrition. Whether enjoyed warm or at room temperature, this dish is satisfying, easy to prepare, and ideal for meal prepping. Plus, it’s customizable with other veggies or proteins, making it a versatile choice for any lunch.

Rice and Avocado Sushi Rolls

These Rice and Avocado Sushi Rolls are a creative and fun way to enjoy leftover rice while making a light, healthy lunch. Combining the creamy texture of avocado with seasoned rice, these simple sushi rolls can be made quickly at home. It’s an easy-to-make, refreshing meal that brings a little bit of Japanese flair to your lunch.

Ingredients:

• 2 cups leftover rice
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 avocado, sliced
• 1 cucumber, julienned
• 1/4 cup sesame seeds (optional)
• 4 sheets nori (seaweed)
• Soy sauce, for dipping
• Pickled ginger (optional)

Instructions:

1. In a small bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar dissolves, then mix the seasoning with the leftover rice.
2. Lay a sheet of nori onto a bamboo sushi mat or a clean, flat surface.
3. Spread a thin layer of seasoned rice over the nori, leaving about an inch of space at the top.
4. Place a few slices of avocado and julienned cucumber along the bottom edge of the rice.
5. Roll the sushi tightly from the bottom up, using the mat to help shape it. Seal the edge of the nori with a little water.
6. Slice the roll into 6-8 pieces and sprinkle with sesame seeds if desired.
7. Serve the sushi rolls with soy sauce and pickled ginger.

Rice and Avocado Sushi Rolls are a fresh and fun way to repurpose leftover rice into a light and flavorful lunch. The creamy avocado and crunchy cucumber pair perfectly with the seasoned rice, making each bite satisfying and refreshing. These sushi rolls are quick to make and can be customized with your favorite ingredients, making them an easy yet impressive lunch option. Whether you’re new to sushi-making or a seasoned pro, this recipe is a great way to enjoy a healthy, homemade meal.

Rice and Chickpea Curry

Rice and Chickpea Curry is a rich, flavorful dish that combines leftover rice with a hearty and spicy chickpea curry. This recipe is not only filling and delicious but also packed with plant-based protein, making it a great option for a healthy and satisfying lunch. The creamy coconut milk and aromatic spices bring depth to the dish, while the leftover rice soaks up the curry’s flavors beautifully.

Ingredients:

• 2 cups leftover rice
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk (14 oz)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet or saucepan over medium heat. Add the onion, garlic, and ginger, and sauté for 4-5 minutes until softened and fragrant.
2. Add the curry powder, cumin, turmeric, paprika, and cinnamon, and cook for 1-2 minutes, stirring to release the spices’ aroma.
3. Add the chickpeas and coconut milk to the pan. Stir well and bring to a simmer. Let the curry simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4. Season with salt and pepper to taste.
5. While the curry simmers, heat the leftover rice in the microwave or on the stovetop.
6. Serve the chickpea curry over the warmed rice and garnish with fresh cilantro.

Rice and Chickpea Curry is a comforting and flavorful lunch that’s both filling and nutritious. The rich coconut milk pairs wonderfully with the earthy chickpeas, creating a satisfying curry that’s perfect for pairing with leftover rice. This dish is easy to make and can be customized with additional vegetables or spices. Whether you’re craving something spicy or looking for a quick, vegan-friendly meal, this curry is a perfect choice.

Rice and Eggplant Parmesan

Rice and Eggplant Parmesan is a delicious and hearty twist on the classic Italian dish. By using leftover rice in place of breadcrumbs, this recipe offers a creative way to enjoy a comforting, vegetarian meal. Layered with tender eggplant, marinara sauce, and melted cheese, this dish is a great option for a satisfying lunch that can easily be made in one pan.

Ingredients:

• 2 cups leftover rice
• 1 medium eggplant, sliced into 1/4-inch rounds
• 1 cup marinara sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 egg, beaten
• 1/2 cup breadcrumbs (optional)
• 1 tablespoon olive oil
• Fresh basil (for garnish)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Dip the eggplant slices in the beaten egg, then coat them with breadcrumbs (if using) and a pinch of salt and pepper.
3. Heat olive oil in a large skillet over medium heat and fry the eggplant slices for 2-3 minutes on each side, until golden and crispy. Remove from the skillet and set aside.
4. In the prepared baking dish, spread a thin layer of marinara sauce, then layer the fried eggplant slices on top.
5. Spoon the leftover rice over the eggplant and top with more marinara sauce, followed by shredded mozzarella and Parmesan cheeses.
6. Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve hot.

Rice and Eggplant Parmesan is a hearty, comforting lunch that combines the classic flavors of eggplant Parmesan with the creative use of leftover rice. The crispy eggplant, rich marinara sauce, and gooey cheese create a satisfying meal that is both filling and delicious. This dish is perfect for meal prep and can be made ahead of time, making it an ideal choice for busy days when you want a comforting, homemade lunch.

Rice and Beef Cabbage Rolls

Rice and Beef Cabbage Rolls are a classic dish that combines seasoned beef, leftover rice, and tender cabbage in a savory tomato sauce. These rolls are hearty, satisfying, and full of flavor, making them an ideal lunch option for anyone looking for a comforting, home-cooked meal. They’re also easy to make ahead and reheat, perfect for meal prep or a family dinner.

Ingredients:

• 2 cups leftover rice
• 1 lb ground beef
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 8 large cabbage leaves (blanched)
• 2 cups tomato sauce
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 350°F (175°C). In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until softened, about 4 minutes.
2. Add the ground beef, paprika, oregano, thyme, salt, and pepper. Cook until the beef is browned, breaking it apart with a spoon.
3. Stir in the leftover rice and cook for another 2-3 minutes, allowing the flavors to combine. Remove from heat.
4. Carefully blanch the cabbage leaves in boiling water for 1-2 minutes until softened, then drain and pat dry.
5. Spoon the rice and beef mixture into the center of each cabbage leaf and roll it up tightly.
6. Place the cabbage rolls seam side down in a baking dish. Pour the tomato sauce over the rolls and cover with foil.
7. Bake for 30-40 minutes, or until the cabbage is tender and the rolls are heated through.

ice and Beef Cabbage Rolls are a hearty, satisfying lunch option that brings together comforting flavors and textures. The tender cabbage rolls are stuffed with a flavorful mix of ground beef and rice, making them filling and nourishing. Topped with tomato sauce, these rolls are a complete meal that is easy to prepare and perfect for leftovers. They can be made in advance and are ideal for both family gatherings and meal prep.

Rice and Black Bean Burrito Bowls

Rice and Black Bean Burrito Bowls are a flavorful, easy-to-make lunch that brings the vibrant taste of a burrito into a bowl. This dish combines seasoned black beans, leftover rice, and fresh toppings, making it a filling, balanced meal. It’s customizable to suit your preferences and can be topped with anything from guacamole to sour cream, creating a fun and hearty lunch.

Ingredients:

• 2 cups leftover rice
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup corn kernels (fresh or frozen)
• 1 avocado, sliced
• 1/2 cup diced tomatoes
• 1/4 cup red onion, finely chopped
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Sour cream or Greek yogurt (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the black beans, cumin, chili powder, garlic powder, paprika, salt, and pepper. Stir and cook for 3-4 minutes, allowing the beans to heat through and absorb the spices.
2. In a separate pan, heat the leftover rice over medium heat, stirring occasionally.
3. In a small pan, sauté the corn for 2-3 minutes until slightly browned and heated through.
4. Assemble the burrito bowls by placing the heated rice at the bottom of each bowl. Top with seasoned black beans, sautéed corn, diced tomatoes, red onion, avocado slices, and a dollop of sour cream or Greek yogurt if desired.
5. Garnish with fresh cilantro and serve with lime wedges.

Rice and Black Bean Burrito Bowls are a fresh, vibrant lunch option that’s packed with flavor and easy to customize. The seasoned black beans pair perfectly with the leftover rice, while the fresh toppings add brightness and texture to the dish. This bowl can be enjoyed as a vegetarian meal, or you can add protein like grilled chicken or beef. With its quick prep and delicious ingredients, this is an ideal lunch for a busy day.

Rice and Pesto Chicken Salad

Rice and Pesto Chicken Salad is a refreshing, light lunch that combines leftover rice with juicy chicken and a tangy pesto dressing. The rice adds a hearty base while the pesto provides fresh, vibrant flavors. This salad is great for meal prepping, and it’s versatile enough to be enjoyed warm or cold, making it a fantastic option for a nutritious and satisfying lunch.

Ingredients:

• 2 cups leftover rice
• 1 cup cooked chicken breast, shredded or chopped
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. In a large bowl, combine the leftover rice, cooked chicken, cherry tomatoes, cucumber, and red onion.
2. Drizzle the pesto sauce over the rice and chicken mixture, and toss to coat everything evenly.
3. Season with salt and pepper to taste.
4. Top with grated Parmesan cheese and garnish with fresh basil leaves.
5. Serve immediately or refrigerate for later. This salad can be enjoyed warm or cold.

Rice and Pesto Chicken Salad is a light yet filling lunch option that combines the freshness of vegetables, the richness of pesto, and the heartiness of leftover rice. The pesto dressing adds a flavorful twist to the dish, while the chicken adds protein to keep you satisfied throughout the day. This salad is perfect for meal prepping, as it can be made ahead and stored in the fridge. It’s a healthy, easy-to-make lunch that’s both delicious and nutritious.

Rice and Sweet Potato Buddha Bowl

Rice and Sweet Potato Buddha Bowls are a wholesome, nutritious lunch option that combines leftover rice with roasted sweet potatoes, greens, and a creamy dressing. This bowl is packed with antioxidants, fiber, and healthy fats, making it a balanced meal that’s perfect for a mid-day refuel. It’s customizable, so feel free to add your favorite toppings to create a meal that suits your taste.

Ingredients:

• 2 cups leftover rice
• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup kale or spinach, chopped
• 1/2 cup hummus or tahini (for dressing)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for dressing)
• 1/4 cup pumpkin seeds or sunflower seeds (for topping)
• Fresh parsley or cilantro (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potato with olive oil, cinnamon, cumin, salt, and pepper. Spread it in a single layer on a baking sheet.
2. Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until tender and lightly browned.
3. While the sweet potatoes are roasting, prepare the rice and set it aside.
4. In a small bowl, whisk together the hummus or tahini, lemon juice, and olive oil to make the dressing. Add water as needed to reach a smooth, pourable consistency.
5. To assemble the bowls, divide the leftover rice into bowls and top with roasted sweet potatoes, chopped kale or spinach, and a drizzle of the dressing.
6. Sprinkle pumpkin seeds or sunflower seeds on top, and garnish with fresh parsley or cilantro.

Rice and Sweet Potato Buddha Bowls are a nourishing and flavorful lunch option that’s full of vibrant colors and textures. The roasted sweet potatoes add a warm, slightly sweet flavor that pairs perfectly with the hearty rice and greens. The creamy dressing ties everything together, while the seeds provide a nice crunch. This bowl is a great way to use up leftover rice while enjoying a healthy, plant-based meal that will leave you feeling satisfied.

Note: More recipes are coming soon!