25+ Delicious Sunday Rice Bowl Recipes for Perfect Weekend Feast

There’s something special about Sunday meals. It’s the day when you slow down, savor the flavors, and enjoy a meal that feels like a treat.

Rice bowls are the ultimate comfort food for Sundays – they’re versatile, easy to assemble, and can be as nutritious or indulgent as you want.

Whether you’re craving something light and fresh or hearty and savory, rice bowls offer endless possibilities.

From protein-packed options like teriyaki chicken or shrimp to vibrant vegetarian choices loaded with vegetables and exotic flavors, the options are limitless.

In this article, we’ve curated 25+ Sunday rice bowl recipes that will make your weekends feel extra special.

So grab your favorite bowl and get ready to dive into these delicious creations!

25+ Delicious Sunday Rice Bowl Recipes for Perfect Weekend Feast

Sunday rice bowls are more than just a meal; they’re an experience.

They bring together the perfect balance of flavors, textures, and nutrients, making them the ideal choice for a leisurely weekend meal.

Whether you prefer a light, refreshing bowl or a hearty, comforting dish, these 25+ recipes are sure to inspire your Sunday cooking.

So, the next time you want to enjoy a special meal that’s easy to put together yet bursting with flavor, turn to these rice bowl recipes.

Take the time to make your Sunday memorable, one bowl at a time.

Sunday Shrimp and Avocado Rice Bowl

This shrimp and avocado rice bowl is a refreshing and nutrient-packed dish perfect for a Sunday meal. The combination of tender shrimp, creamy avocado, and fresh vegetables on a bed of rice makes it light, satisfying, and bursting with flavor. It’s topped off with a zesty lime dressing that brings everything together for a perfect balance of taste.

Ingredients

• 1 cup cooked jasmine or brown rice
• 1/2 lb large shrimp, peeled and deveined
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/2 cup shredded carrots
• 2 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tsp honey
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the shrimp: Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add shrimp and season with salt and pepper. Cook for 2-3 minutes on each side until pink and cooked through. Remove from heat and set aside.
2. Make the dressing: In a small bowl, whisk together the soy sauce, lime juice, honey, and remaining olive oil until well combined.
3. Assemble the bowl: Place the cooked rice at the base of a bowl. Arrange the shrimp, avocado slices, cherry tomatoes, cucumber, and shredded carrots on top.
4. Drizzle and serve: Pour the dressing over the top and garnish with fresh cilantro. Serve immediately for the best flavor.

This shrimp and avocado rice bowl is a vibrant dish that pairs well with a light side of mixed greens or a fruit salad. It’s perfect for a relaxing Sunday lunch or dinner, combining satisfying textures and refreshing flavors.

Sunday Teriyaki Chicken Rice Bowl

The teriyaki chicken rice bowl is a hearty and delicious meal that combines marinated chicken with a savory, homemade teriyaki sauce over a bed of rice. This dish is both comforting and flavorful, perfect for a laid-back Sunday feast with loved ones.

Ingredients

• 1 cup cooked white or brown rice
• 2 boneless, skinless chicken breasts, sliced thinly
• 1/4 cup soy sauce or tamari
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp sesame oil
• 1/2 cup broccoli florets, steamed
• 1/4 cup sliced bell peppers
• 1/4 cup chopped green onions
• 1 tbsp sesame seeds
• Salt and black pepper to taste

Instructions

1. Marinate the chicken: In a bowl, mix soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Add chicken slices and marinate for at least 20 minutes.
2. Cook the chicken: Heat sesame oil in a skillet over medium-high heat. Add marinated chicken and cook until fully cooked and slightly caramelized, about 5-7 minutes. Set aside.
3. Steam the vegetables: While the chicken is cooking, steam the broccoli and set aside.
4. Assemble the bowl: Place the rice in a bowl and arrange the cooked chicken, broccoli, sliced bell peppers, and green onions on top.
5. Garnish: Sprinkle sesame seeds over the chicken and vegetables. Serve with extra teriyaki sauce on the side if desired.

The teriyaki chicken rice bowl is packed with bold flavors and colorful vegetables, making it an enjoyable and fulfilling dish for your Sunday lunch or dinner.

Sunday Spicy Tofu and Veggie Rice Bowl

A plant-based twist for your Sunday meal, this spicy tofu and veggie rice bowl is full of protein and flavor. With crispy tofu, sautéed vegetables, and a kick of spice from the sauce, this bowl is satisfying and perfect for those who love a little heat.

Ingredients

• 1 cup cooked brown rice
• 1 block firm tofu, pressed and cut into cubes
• 1/2 cup snap peas
• 1/2 cup carrots, julienned
• 1/2 red bell pepper, sliced
• 2 tbsp soy sauce or tamari
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Green onions and sesame seeds for garnish

Instructions

1. Prepare the tofu: In a bowl, toss the tofu cubes with soy sauce, garlic powder, and paprika. Let sit for 5 minutes.
2. Cook the tofu: Heat sesame oil in a skillet over medium-high heat. Add tofu cubes and cook for 2-3 minutes per side until golden and crispy. Remove and set aside.
3. Sauté the vegetables: Add snap peas, carrots, and bell peppers to the same skillet. Cook for 3-4 minutes until just tender but still vibrant.
4. Make the sauce: In a small bowl, whisk together sriracha, maple syrup, and rice vinegar.
5. Assemble the bowl: Place the rice in a bowl and top with tofu, sautéed vegetables, and a drizzle of spicy sauce.
6. Garnish: Sprinkle with green onions and sesame seeds before serving.

The spicy tofu and veggie rice bowl offers a punch of flavor and a delightful mix of textures. Perfect for those seeking a meat-free option, it’s vibrant and healthy for a Sunday that energizes your taste buds.

Sunday BBQ Chicken Rice Bowl

This BBQ chicken rice bowl is a comforting, hearty meal that pairs sweet and smoky flavors with fresh ingredients. It’s perfect for a Sunday dinner that brings the taste of summer grilling to your table any time of the year. With tender chicken coated in a homemade BBQ sauce, this dish is sure to satisfy your cravings.

Ingredients

• 1 cup cooked white or brown rice
• 1 lb boneless, skinless chicken thighs or breasts
• 1/2 cup BBQ sauce (homemade or store-bought)
• 1/2 cup corn kernels, cooked
• 1/2 cup black beans, rinsed and drained
• 1/2 cup diced red onion
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1/4 cup crumbled feta or cotija cheese (optional)
• Salt and black pepper to taste

Instructions

1. Cook the chicken: Season the chicken with salt and black pepper. Grill or pan-sear the chicken over medium-high heat for about 6-7 minutes per side until fully cooked. Brush BBQ sauce over the chicken during the last 2 minutes of cooking.
2. Prepare the rice: While the chicken is cooking, prepare the rice according to package instructions.
3. Assemble the bowl: Slice the cooked chicken and place it over the rice. Add corn, black beans, red onion, and sliced avocado to the bowl.
4. Garnish and serve: Top with chopped cilantro and crumbled cheese, if using. Drizzle with additional BBQ sauce for more flavor.

This BBQ chicken rice bowl is full of bold, tangy, and sweet flavors. It’s a simple yet satisfying dish that captures the essence of comfort food, making it perfect for a relaxed Sunday meal with family or friends.

Sunday Mediterranean Chickpea Rice Bowl

This Mediterranean chickpea rice bowl is a vegetarian delight that packs a punch with its tangy and zesty flavors. It’s light yet filling, perfect for those who enjoy the taste of fresh herbs, spices, and a touch of Mediterranean flair. Ideal for a Sunday lunch that leaves you feeling nourished and refreshed.

Ingredients

• 1 cup cooked basmati rice
• 1 can chickpeas, drained and rinsed
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp hummus
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp paprika
• Fresh parsley for garnish
• Salt and black pepper to taste

Instructions

1. Prepare the chickpeas: Toss the chickpeas with olive oil, paprika, salt, and black pepper. Warm them in a skillet over medium heat for 2-3 minutes.
2. Make the dressing: In a small bowl, mix tahini, lemon juice, and a bit of water until smooth and creamy. Add more water if necessary to reach the desired consistency.
3. Assemble the bowl: Start with a layer of rice at the base of the bowl. Add the chickpeas, cucumber, cherry tomatoes, olives, and red onion in sections on top.
4. Add the toppings: Place a dollop of hummus in the center of the bowl and drizzle with the tahini dressing.
5. Garnish and serve: Sprinkle with fresh parsley and enjoy immediately.

The Mediterranean chickpea rice bowl is a perfect combination of textures and flavors, providing a refreshing and satisfying meal. It’s perfect for a Sunday that celebrates healthy eating without compromising on taste.

Sunday Spicy Beef and Vegetable Rice Bowl

This spicy beef and vegetable rice bowl is full of bold flavors, combining marinated beef with a medley of colorful vegetables and a spicy sauce. It’s a delicious dish that brings a satisfying kick to your Sunday meal, perfect for those who love a bit of heat.

Ingredients

• 1 cup cooked jasmine or long-grain rice
• 1/2 lb flank steak or sirloin, thinly sliced
• 1/2 cup bell peppers, sliced
• 1/2 cup broccoli florets
• 1/4 cup carrots, thinly sliced
• 2 tbsp soy sauce or tamari
• 1 tbsp gochujang (Korean chili paste) or sriracha
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 clove garlic, minced
• Green onions and sesame seeds for garnish

Instructions

1. Marinate the beef: In a bowl, mix soy sauce, gochujang, honey, rice vinegar, and minced garlic. Add the beef slices and marinate for 15-20 minutes.
2. Cook the beef: Heat sesame oil in a skillet over medium-high heat. Add marinated beef and cook for 3-4 minutes until browned and cooked through. Remove and set aside.
3. Sauté the vegetables: Add bell peppers, broccoli, and carrots to the skillet and stir-fry for 2-3 minutes until tender-crisp.
4. Assemble the bowl: Place the cooked rice at the bottom of the bowl. Add the cooked beef and sautéed vegetables on top.
5. Garnish and serve: Sprinkle with green onions and sesame seeds for added flavor and texture.

The spicy beef and vegetable rice bowl is a bold and satisfying meal that pairs the savory richness of beef with vibrant vegetables and a kick of spice. It’s perfect for those looking to elevate their Sunday with a dish that’s both hearty and full of flavor.

Sunday Lemon Herb Chicken Rice Bowl

This lemon herb chicken rice bowl is a refreshing, light, and flavorful dish that’s perfect for a Sunday meal. The combination of tender chicken, seasoned rice, and fresh vegetables all tossed in a lemony herb dressing makes for a dish that’s bright, healthy, and satisfying.

Ingredients

• 1 cup cooked white or brown rice
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 lemon (juice and zest)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 cup chopped fresh parsley
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• Salt and black pepper to taste

Instructions

1. Marinate the chicken: In a bowl, mix the lemon juice, zest, minced garlic, oregano, thyme, salt, and black pepper. Add the chicken breasts and marinate for at least 15 minutes.
2. Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side or until fully cooked. Remove from heat and let rest for a few minutes before slicing.
3. Assemble the bowl: Place the rice at the base of the bowl. Arrange the sliced chicken, cherry tomatoes, cucumber, and red onion on top.
4. Garnish and serve: Drizzle with a bit of extra lemon juice and sprinkle with fresh parsley. Serve warm and enjoy.

This lemon herb chicken rice bowl offers a bright, zesty flavor that pairs perfectly with the tender chicken and fresh veggies, making it an excellent choice for a Sunday meal that feels both refreshing and hearty.

Sunday Mushroom and Spinach Rice Bowl

A delightful vegetarian option for your Sunday meal, this mushroom and spinach rice bowl is rich in umami flavors and packed with healthy greens. The sautéed mushrooms and spinach, combined with a touch of garlic and soy sauce, create a comforting and satisfying dish that’s both light and filling.

Ingredients

• 1 cup cooked brown or white rice
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce or tamari
• 1 tsp balsamic vinegar
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Grated Parmesan or nutritional yeast for garnish (optional)

Instructions

1. Sauté the mushrooms: Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the sliced mushrooms and cook for 4-5 minutes until golden brown and softened. Add minced garlic and cook for an additional minute. Season with salt, pepper, and smoked paprika.
2. Add the spinach: Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the soy sauce and balsamic vinegar. Remove from heat.
3. Assemble the bowl: Place the rice in a bowl and top with the mushroom and spinach mixture.
4. Garnish and serve: Sprinkle with grated Parmesan or nutritional yeast for added flavor. Serve warm and enjoy the earthy goodness of this hearty bowl.

The mushroom and spinach rice bowl is perfect for those who enjoy vegetarian meals packed with flavor. It’s an excellent Sunday choice that’s simple, nutritious, and comforting.

Sunday Spicy Thai Beef Rice Bowl

This spicy Thai beef rice bowl is a vibrant, bold dish filled with aromatic flavors and a kick of heat. With thinly sliced beef, colorful veggies, and a spicy, tangy sauce, it’s a perfect Sunday meal that’s packed with bold and bright flavors.

Ingredients

• 1 cup cooked jasmine rice
• 1/2 lb thinly sliced flank steak or sirloin
• 1/2 cup bell peppers, sliced
• 1/2 cup snap peas
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped peanuts (optional)
• 2 tbsp fish sauce
• 1 tbsp soy sauce or tamari
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 tbsp red curry paste
• 1 tbsp vegetable oil
• 1 clove garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)
• Lime wedges for serving

Instructions

1. Marinate the beef: In a bowl, mix fish sauce, soy sauce, brown sugar, lime juice, red curry paste, and minced garlic. Add the beef slices and marinate for 15-20 minutes.
2. Cook the beef: Heat vegetable oil in a skillet over medium-high heat. Add the marinated beef and cook for 3-4 minutes until browned and cooked to your liking. Remove and set aside.
3. Sauté the vegetables: Add bell peppers and snap peas to the skillet and cook for 2-3 minutes until tender-crisp.
4. Assemble the bowl: Layer the jasmine rice in a bowl and top with the cooked beef and sautéed vegetables.
5. Garnish and serve: Sprinkle with chopped cilantro and peanuts (if using). Serve with a lime wedge on the side.

This spicy Thai beef rice bowl is perfect for anyone who loves bold, exotic flavors with a bit of heat. It’s an exciting and flavorful choice for a Sunday that will transport your taste buds straight to Thailand.

Sunday Teriyaki Salmon Rice Bowl

This teriyaki salmon rice bowl is a delightful dish that combines tender, flaky salmon with a flavorful teriyaki glaze, fresh vegetables, and a bed of fluffy rice. It’s perfect for a Sunday meal that’s both satisfying and full of healthy ingredients.

Ingredients

• 1 cup cooked white or brown rice
• 2 salmon fillets (about 4 oz each)
• 1/4 cup teriyaki sauce (store-bought or homemade)
• 1/2 cup steamed broccoli florets
• 1/2 cup julienned carrots
• 1/4 cup edamame, shelled
• 1 tbsp sesame seeds
• 1 tbsp chopped green onions
• 1 tbsp olive oil or vegetable oil
• Lemon wedges for serving

Instructions

1. Prepare the salmon: Preheat the oven to 400°F (200°C). Brush the salmon fillets with teriyaki sauce and let them marinate for 10 minutes.
2. Cook the salmon: Place the salmon on a lined baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.
3. Prepare the vegetables: While the salmon is cooking, steam the broccoli and prepare the carrots and edamame.
4. Assemble the bowl: Add the rice to the base of the bowl. Top with the cooked salmon, steamed broccoli, carrots, and edamame.
5. Garnish and serve: Sprinkle with sesame seeds and chopped green onions. Serve with lemon wedges on the side for a refreshing touch.

The teriyaki salmon rice bowl is a wholesome, protein-packed meal that pairs the rich, savory flavor of salmon with the crunch of fresh veggies. It’s perfect for a Sunday meal that feels both indulgent and nourishing.

Sunday Sweet Potato and Black Bean Rice Bowl

This sweet potato and black bean rice bowl is a vegetarian option that’s full of hearty flavors and textures. It’s perfect for a balanced Sunday meal that’s rich in vitamins and fiber. The combination of spiced sweet potatoes and black beans over rice creates a comforting dish that’s as nutritious as it is tasty.

Ingredients

• 1 cup cooked brown rice
• 1 large sweet potato, peeled and diced
• 1 can black beans, drained and rinsed
• 1/2 avocado, sliced
• 1/2 cup corn kernels
• 1/4 cup chopped cilantro
• 1/4 cup crumbled feta or cotija cheese (optional)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and black pepper to taste
• Lime wedges for serving

Instructions

1. Prepare the sweet potatoes: Preheat the oven to 425°F (220°C). Toss the diced sweet potato with olive oil, chili powder, cumin, salt, and black pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2. Heat the black beans: While the sweet potatoes are roasting, warm the black beans in a small pot over low heat, adding a pinch of salt if desired.
3. Assemble the bowl: Place the cooked rice in a bowl and top with roasted sweet potatoes, black beans, corn, and sliced avocado.
4. Garnish and serve: Sprinkle with chopped cilantro and crumbled cheese (if using). Serve with a lime wedge for added flavor.

The sweet potato and black bean rice bowl is a hearty, filling option that’s perfect for a plant-based Sunday meal. The mix of sweet and savory flavors makes it a comforting choice that’s as flavorful as it is satisfying.

Sunday Mediterranean Shrimp Rice Bowl

This Mediterranean shrimp rice bowl is an elegant dish full of vibrant flavors and colorful ingredients. It’s a perfect Sunday meal for those who enjoy a light yet satisfying dish. The combination of shrimp with tangy tzatziki, olives, and veggies offers a refreshing and well-balanced meal.

Ingredients

• 1 cup cooked basmati rice
• 1 lb large shrimp, peeled and deveined
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh dill or parsley
• 1/2 cup tzatziki sauce
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp paprika
• Salt and black pepper to taste

Instructions

1. Prepare the shrimp: In a bowl, mix the shrimp with olive oil, lemon juice, paprika, salt, and black pepper. Let marinate for 10 minutes.
2. Cook the shrimp: Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat.
3. Assemble the bowl: Place the cooked basmati rice in a bowl and arrange the cooked shrimp, cherry tomatoes, cucumber, olives, and red onion on top.
4. Garnish and serve: Drizzle with tzatziki sauce and sprinkle with fresh dill or parsley. Serve with lemon wedges for a tangy kick.

The Mediterranean shrimp rice bowl is a vibrant dish with light, fresh flavors that perfectly complement the tender shrimp. It’s ideal for a Sunday meal that leaves you feeling satisfied but not overly full.

Sunday Coconut Curry Chicken Rice Bowl

This coconut curry chicken rice bowl is an exotic and comforting dish that brings bold flavors to your Sunday meal. With tender chicken simmered in a rich coconut curry sauce and served over rice, it’s perfect for those who love a bit of spice and a lot of flavor in their meals.

Ingredients

• 1 cup cooked jasmine or basmati rice
• 2 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp soy sauce or tamari
• 1 tbsp brown sugar
• 1 cup baby spinach, chopped
• 1/2 cup bell pepper, sliced
• 1/4 cup chopped cilantro
• 1 tbsp vegetable oil
• 1 lime, cut into wedges
• Salt and black pepper to taste

Instructions

1. Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-6 minutes or until browned and nearly cooked through. Remove from the skillet and set aside.
2. Prepare the curry sauce: In the same skillet, add red curry paste and cook for 1-2 minutes until fragrant. Pour in the coconut milk, soy sauce, and brown sugar. Stir to combine and let it simmer for 3-4 minutes.
3. Add the vegetables: Add the bell pepper and baby spinach to the skillet and cook until just wilted, about 2 minutes.
4. Finish the chicken: Return the cooked chicken to the skillet and simmer for another 3-4 minutes until the chicken is fully cooked and the sauce thickens slightly. Season with salt and black pepper to taste.
5. Assemble the bowl: Place the rice at the base of the bowl. Pour the coconut curry chicken and vegetables over the rice.
6. Garnish and serve: Sprinkle with chopped cilantro and serve with lime wedges on the side.

The coconut curry chicken rice bowl is a rich and hearty dish that combines the creaminess of coconut milk with the warmth of red curry. It’s perfect for a Sunday meal that’s flavorful and comforting.

Sunday Mediterranean Chickpea Rice Bowl

This Mediterranean chickpea rice bowl is a nutrient-dense dish that’s full of vibrant flavors, ideal for a balanced and satisfying Sunday meal. With tender chickpeas, fresh vegetables, and a zesty dressing, it’s light, fresh, and perfect for those seeking a vegetarian option.

Ingredients

• 1 cup cooked brown or white rice
• 1 can chickpeas, drained and rinsed
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 1/4 cup chopped fresh parsley
• 1/4 cup tahini dressing (or tzatziki)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp paprika
• Salt and black pepper to taste

Instructions

1. Prepare the chickpeas: In a skillet, heat olive oil over medium heat. Add the chickpeas, paprika, salt, and black pepper. Cook for 3-4 minutes until lightly golden and warmed through.
2. Assemble the bowl: Add the rice to the bowl as a base. Arrange the warm chickpeas, cucumber, cherry tomatoes, red onion, and Kalamata olives on top.
3. Garnish and serve: Sprinkle crumbled feta cheese and chopped parsley over the bowl. Drizzle tahini dressing or tzatziki on top for added flavor. Serve with lemon wedges on the side for a burst of freshness.

The Mediterranean chickpea rice bowl is a vibrant, protein-packed dish that’s full of flavors and textures. It’s perfect for a Sunday meal that feels fresh and satisfying, with a touch of indulgence from the feta and tahini.

Sunday Spicy Kimchi Pork Rice Bowl

This spicy kimchi pork rice bowl is a bold and flavorful choice for your Sunday dinner. It combines the umami of marinated pork with the tangy spice of kimchi, served over rice and topped with fresh greens for a meal that’s hearty and satisfying.

Ingredients

• 1 cup cooked white or brown rice
• 1/2 lb pork shoulder or tenderloin, thinly sliced
• 1/2 cup kimchi, chopped
• 1/2 cup bok choy or napa cabbage, chopped
• 1/4 cup green onions, chopped
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 tsp ginger, minced
• 1 tbsp sesame seeds
• Soft-boiled eggs (optional)

Instructions

1. Marinate the pork: In a bowl, mix gochujang, soy sauce, sesame oil, and minced ginger. Add the sliced pork and marinate for at least 15 minutes.
2. Cook the pork: Heat vegetable oil in a skillet over medium-high heat. Add the marinated pork and cook for 4-5 minutes or until browned and cooked through. Remove from heat.
3. Prepare the vegetables: In a separate pan, sauté the chopped bok choy or napa cabbage for 2-3 minutes until just tender.
4. Assemble the bowl: Add the cooked rice to the base of the bowl. Arrange the cooked pork, sautéed bok choy, and chopped kimchi on top.
5. Garnish and serve: Sprinkle with green onions and sesame seeds. Serve with a soft-boiled egg on top for an added layer of richness.

The spicy kimchi pork rice bowl is an explosion of flavor with a perfect balance of spice, tang, and savory goodness. It’s ideal for those who love bold flavors and want a hearty, satisfying meal for a Sunday.

Note: More recipes​ are coming soon!