35+ Delicious Dairy-Free Brown Rice Recipes to Try Today

Brown rice is a versatile and nutritious whole grain that pairs well with virtually any dish.

Whether you’re looking for hearty salads, savory bowls, or flavorful stir-fries, brown rice offers the perfect base to build satisfying and wholesome meals.

For those following a dairy-free diet or simply wanting to reduce dairy intake, incorporating brown rice into your meals can be a game changer.

This blog post will share over 35 incredible dairy-free brown rice recipes that are easy to prepare and bursting with flavor.

From creamy risottos to protein-packed bowls, these recipes will keep your meals exciting while helping you maintain a healthy, dairy-free lifestyle.

35+ Delicious Dairy-Free Brown Rice Recipes to Try Today

Incorporating brown rice into your dairy-free meals not only boosts the nutritional value of your dishes but also adds an earthy, hearty flavor that everyone can enjoy.

Whether you’re cooking for yourself, your family, or a gathering, these 35+ dairy-free brown rice recipes will inspire new ideas for every meal of the day.

From comforting grain bowls to vibrant salads, these recipes prove that going dairy-free doesn’t mean sacrificing taste or variety.

Try them out, experiment with different ingredients, and elevate your meals with the wholesome goodness of brown rice!

Dairy-Free Brown Rice Stir-Fry

This dairy-free brown rice stir-fry is a vibrant and nutritious dish filled with colorful vegetables and hearty grains. Perfect for a quick weeknight dinner, this recipe is easy to customize based on the vegetables and proteins you have on hand. With a savory soy sauce base and the addition of garlic, ginger, and sesame oil, this dish brings out delicious flavors without any dairy. Packed with fiber and vitamins, it’s a wholesome meal to keep you energized throughout the day.

Ingredients

• 1 cup brown rice
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon chili flakes (optional)
• 1/4 cup green onions, chopped
• Sesame seeds for garnish (optional)

Instructions

1. Cook the brown rice according to package instructions. Set aside.
2. Heat olive oil in a large pan or wok over medium heat. Add the diced onion and sauté for 2-3 minutes, or until softened.
3. Add the bell pepper, carrot, and broccoli to the pan. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
4. Add the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
5. Stir in the soy sauce, sesame oil, and rice vinegar. Let the sauce simmer for a minute, then add the cooked brown rice to the pan.
6. Toss everything together, ensuring the rice is coated in the sauce. Add chili flakes if you prefer a bit of heat.
7. Remove from heat and garnish with chopped green onions and sesame seeds. Serve immediately.

This dairy-free brown rice stir-fry is a satisfying, one-pan meal that is both healthy and bursting with flavor. The combination of fresh vegetables, savory soy sauce, and the nutty flavor of sesame oil makes this dish irresistibly delicious. Whether served as a main or a side dish, it’s an easy, versatile, and nutritious option that’s quick enough to make any night of the week.

Dairy-Free Brown Rice Pudding

This creamy, dairy-free brown rice pudding offers the classic comforting taste of traditional rice pudding, but with a twist. The rich texture comes from coconut milk, and the brown rice adds a nutty flavor while retaining more nutrients than white rice. Sweetened with maple syrup and spiced with cinnamon and vanilla, this dessert is perfect for those with dietary restrictions or anyone seeking a healthier alternative to a beloved treat.

Ingredients

• 1 cup cooked brown rice
• 2 cups canned coconut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 1/4 cup raisins (optional)
• Fresh berries for garnish (optional)

Instructions

1. In a medium saucepan, combine the cooked brown rice, coconut milk, maple syrup, vanilla, cinnamon, nutmeg, and salt.
2. Bring the mixture to a simmer over medium heat, stirring occasionally.
3. Lower the heat and continue to cook for 15-20 minutes, allowing the rice to absorb the coconut milk and the pudding to thicken. Stir regularly to prevent it from sticking to the bottom of the pan.
4. If using, stir in the raisins and cook for an additional 2-3 minutes.
5. Once the pudding has reached your desired thickness, remove it from the heat and let it cool for a few minutes.
6. Serve warm or chilled, garnished with fresh berries if desired.

This dairy-free brown rice pudding is an indulgent yet healthy dessert option. The richness of coconut milk combined with the natural sweetness of maple syrup and spices creates a deeply satisfying treat. The brown rice lends a unique texture, making it far more substantial than traditional rice pudding. Whether you enjoy it as a comforting dessert or a wholesome breakfast, this recipe offers a deliciously dairy-free alternative to a classic favorite.

Dairy-Free Brown Rice and Bean Salad

This dairy-free brown rice and bean salad is a vibrant and protein-packed dish that works wonderfully as a main course or side dish. Loaded with fiber from brown rice and beans, it’s both filling and nutritious. The zesty lemon vinaigrette adds a tangy punch, while fresh herbs and vegetables keep the salad light and refreshing. Ideal for meal prep, this salad can be enjoyed cold or at room temperature, making it a convenient and healthy option for lunch or dinner.

Ingredients

• 1 cup cooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 teaspoon chili powder (optional)

Instructions

1. In a large mixing bowl, combine the cooked brown rice, black beans, cherry tomatoes, cucumber, red onion, and cilantro.
2. In a separate small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, cumin, salt, pepper, and chili powder (if using).
3. Pour the dressing over the rice and bean mixture, tossing everything together until evenly coated.
4. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to your liking.
5. Serve immediately or chill in the fridge for 30 minutes to let the flavors meld.

This dairy-free brown rice and bean salad is a refreshing and nutritious meal that is both satisfying and easy to prepare. The combination of brown rice, black beans, and fresh vegetables creates a colorful, fiber-rich dish that will keep you full for hours. With its bright and tangy lemon dressing, this salad is an ideal choice for a healthy lunch or as a side dish at your next gathering. Plus, it’s versatile enough to enjoy at room temperature or chilled, making it perfect for meal prepping.

Dairy-Free Brown Rice & Vegetable Soup

This dairy-free brown rice and vegetable soup is a wholesome, hearty dish that’s perfect for cozying up on chilly days. Packed with a variety of vegetables and nourishing brown rice, this soup is both filling and flavorful. The broth is seasoned with aromatic herbs and spices, creating a comforting base that enhances the natural sweetness of the vegetables. The addition of brown rice makes it a balanced, fiber-rich meal that’s easy to prepare and full of plant-based goodness.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, chopped
• 1 cup cooked brown rice
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables begin to soften.
2. Add the garlic and zucchini, cooking for another 2-3 minutes until fragrant.
3. Pour in the vegetable broth and diced tomatoes, then stir in the dried thyme, rosemary, salt, and pepper.
4. Bring the soup to a boil, then lower the heat and let it simmer for 20 minutes, allowing the flavors to meld together.
5. Add the cooked brown rice to the soup, stirring to combine. Continue to simmer for an additional 10 minutes.
6. Taste and adjust seasoning as necessary, adding more salt, pepper, or herbs.
7. Serve the soup hot, garnished with fresh parsley if desired.

This dairy-free brown rice and vegetable soup is a comforting and filling dish that’s perfect for any time of the year. The blend of vegetables, herbs, and brown rice creates a nourishing, well-rounded meal that’s high in fiber and low in fat. It’s the perfect solution for meal prep, as the flavors improve over time, making it great for leftovers. Whether you’re serving it as a main course or a light side, this soup will warm your soul and keep you satisfied.

Dairy-Free Brown Rice Tabbouleh Salad

This dairy-free brown rice tabbouleh salad is a fresh and vibrant twist on the traditional tabbouleh, which usually uses bulgur wheat. By swapping in brown rice, you’re adding more fiber and a chewy texture, making it more filling and hearty. Packed with fresh herbs, tomatoes, cucumber, and a tangy lemon dressing, this salad is light, refreshing, and perfect for warm weather. It makes an excellent side dish for barbecues, picnics, or as a nutritious addition to a meal.

Ingredients

• 1 cup cooked brown rice (cooled)
• 1 cup cherry tomatoes, chopped
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooled brown rice, chopped tomatoes, cucumber, red onion, parsley, and mint.
2. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, salt, and pepper.
3. Pour the dressing over the rice and vegetable mixture, tossing everything together until evenly coated.
4. Taste and adjust seasoning if needed, adding more lemon juice, salt, or pepper to your liking.
5. Let the salad sit for at least 15-20 minutes to allow the flavors to meld together. Serve chilled or at room temperature.

This dairy-free brown rice tabbouleh salad is a wonderfully refreshing dish that offers a healthy and satisfying alternative to traditional grain salads. The combination of fresh herbs, vegetables, and a zesty lemon dressing makes this dish incredibly flavorful while being naturally light and low in fat. It’s a perfect dish for anyone looking for a quick, nutritious meal that’s packed with fresh ingredients. Serve it on its own, or pair it with grilled meats or roasted vegetables for a complete meal.

Dairy-Free Brown Rice Burrito Bowl

This dairy-free brown rice burrito bowl is a customizable, protein-packed meal that is perfect for lunch or dinner. With a base of hearty brown rice, the bowl is filled with black beans, corn, fresh salsa, and a zesty lime dressing. Top it off with avocado and cilantro for a deliciously satisfying meal that’s completely dairy-free. The best part is that it’s highly customizable, allowing you to add or remove ingredients to suit your tastes.

Ingredients

• 1 cup cooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced tomatoes
• 1/4 cup red onion, chopped
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Lime wedges for serving

Instructions

1. In a small bowl, combine the olive oil, lime juice, cumin, salt, and pepper. Set aside.
2. In a large bowl, layer the cooked brown rice as the base.
3. Top the rice with black beans, corn, diced tomatoes, and red onion.
4. Drizzle the lime dressing over the ingredients, tossing gently to combine.
5. Top with sliced avocado and fresh cilantro.
6. Serve with lime wedges on the side for extra flavor.

This dairy-free brown rice burrito bowl is an easy-to-make, filling, and flavorful dish that can be enjoyed by all, whether you’re avoiding dairy or not. The combination of brown rice, beans, vegetables, and avocado makes this meal both hearty and nourishing. It’s an excellent choice for meal prep, as it can be stored and enjoyed over a few days. Plus, the flexibility of the recipe allows you to customize the bowl with your favorite toppings and sauces, making it a versatile go-to meal for any time of the day.

Dairy-Free Brown Rice and Chickpea Curry

This dairy-free brown rice and chickpea curry is a rich, aromatic, and flavorful dish that combines the wholesomeness of brown rice with the hearty texture of chickpeas. The curry is made with coconut milk, which gives it a creamy consistency without any dairy. With a medley of spices like turmeric, cumin, and garam masala, this dish has layers of flavor that will satisfy your taste buds. Perfect for a quick dinner or meal prep, this dish is a complete, plant-based meal packed with protein, fiber, and essential nutrients.

Ingredients

• 1 cup cooked brown rice
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro, chopped (optional)
• Lime wedges for serving

Instructions

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 3-5 minutes until softened.
2. Add the garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
3. Stir in the turmeric, cumin, garam masala, and cinnamon. Let the spices cook for another 1-2 minutes to release their flavors.
4. Add the chickpeas, coconut milk, and diced tomatoes to the pot, stirring to combine.
5. Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste.
7. Serve the curry over the cooked brown rice and garnish with fresh cilantro and a wedge of lime.

This dairy-free brown rice and chickpea curry is a nourishing and satisfying meal that brings warmth and comfort to your table. The creamy coconut milk and aromatic spices create a rich base that perfectly complements the tender chickpeas and hearty brown rice. This dish is not only vegan but also packed with protein and fiber, making it a great option for anyone looking for a wholesome, meatless meal. Enjoy it as a weeknight dinner or prepare it in advance for easy lunches throughout the week.

Dairy-Free Brown Rice and Sweet Potato Salad

This dairy-free brown rice and sweet potato salad is a nutritious and filling dish that combines the earthy flavors of roasted sweet potatoes with hearty brown rice. The addition of kale and a tangy lemon dressing brings brightness and freshness to this salad. It’s an ideal dish for meal prep, as it stores well and can be eaten warm or cold. Packed with vitamins, fiber, and healthy fats, this salad is not only satisfying but also incredibly nourishing.

Ingredients

• 1 cup cooked brown rice
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup kale, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and lightly browned.
3. While the sweet potatoes are roasting, prepare the salad dressing. In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, cumin, salt, and pepper.
4. In a large bowl, combine the cooked brown rice, roasted sweet potatoes, kale, red onion, cranberries, and pumpkin seeds.
5. Drizzle the dressing over the salad and toss to combine.
6. Serve the salad warm or chilled.

This dairy-free brown rice and sweet potato salad is a deliciously vibrant and nourishing dish that makes a perfect lunch or dinner. The sweetness of the roasted sweet potatoes pairs beautifully with the tangy lemon dressing and the hearty brown rice. The addition of kale and pumpkin seeds adds texture and nutrition, making this salad a well-rounded meal. It’s also highly versatile, so feel free to swap in different greens or seeds depending on what you have on hand. Perfect for meal prepping, this dish will keep you satisfied and energized throughout the day.

Dairy-Free Brown Rice Sushi Rolls

These dairy-free brown rice sushi rolls are a fun and creative way to enjoy sushi without any dairy. Using cooked brown rice as a base, these rolls are filled with fresh vegetables like cucumber, avocado, and carrots, and can be customized with your favorite fillings. Wrapped in nori (seaweed), they are easy to assemble and make for a healthy, gluten-free snack or meal. Whether you’re a sushi enthusiast or a beginner, these rolls are a great introduction to homemade sushi.

Ingredients

• 1 cup cooked brown rice (cooled)
• 4 sheets nori (seaweed)
• 1/2 cucumber, julienned
• 1/2 avocado, sliced
• 1 small carrot, julienned
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• Soy sauce for dipping (optional)

Instructions

1. In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar dissolves.
2. Gently stir the rice vinegar mixture into the cooked brown rice, ensuring the rice is evenly coated.
3. Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of brown rice over the nori, leaving about 1 inch at the top edge of the sheet.
4. Arrange the cucumber, avocado, and carrot along the bottom edge of the rice.
5. Carefully roll up the sushi, using the bamboo mat to help keep the roll tight. Seal the edge with a little water.
6. Slice the roll into bite-sized pieces using a sharp knife. Repeat with the remaining ingredients.
7. Serve the sushi rolls with soy sauce, if desired.

These dairy-free brown rice sushi rolls are a fun, healthy, and customizable way to enjoy homemade sushi. The use of brown rice adds a nutty flavor and extra fiber to each roll, while the fresh vegetables provide a crisp texture and natural sweetness. These rolls are perfect for a light lunch or snack and are easy to pack for on-the-go meals. Experiment with different fillings, like pickled ginger or tofu, to make these sushi rolls your own. Whether you’re a sushi pro or just starting out, these rolls are a delightful dairy-free option for any occasion.

Dairy-Free Brown Rice Stir-Fry

This dairy-free brown rice stir-fry is a quick and healthy dish that’s full of vibrant veggies and savory flavors. The brown rice provides a hearty base, while a colorful mix of bell peppers, broccoli, and carrots adds crunch and nutrition. Tossed in a flavorful soy sauce and sesame oil blend, this stir-fry is both satisfying and easy to make, perfect for a busy weeknight meal. It’s customizable, so you can add your favorite vegetables or protein options like tofu or tempeh to make it your own.

Ingredients

• 1 cup cooked brown rice
• 1 tablespoon sesame oil
• 1 onion, diced
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds (optional)
• 2 green onions, sliced (for garnish)

Instructions

1. Heat sesame oil in a large skillet or wok over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
2. Add the bell pepper, broccoli, and carrot, and stir-fry for about 5-6 minutes, until the vegetables are tender but still crisp.
3. Stir in the garlic and grated ginger, and cook for an additional minute until fragrant.
4. Add the cooked brown rice to the skillet and mix everything together.
5. In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup, then pour the mixture over the rice and vegetables. Stir well to coat evenly.
6. Cook for another 2-3 minutes, allowing the flavors to combine and the rice to heat through.
7. Garnish with sesame seeds and sliced green onions before serving.

This dairy-free brown rice stir-fry is a simple yet flavorful dish that’s perfect for a quick dinner or a satisfying lunch. The combination of fresh vegetables and brown rice provides a balanced, nutrient-rich meal that’s both delicious and filling. The soy sauce and sesame oil blend adds a savory depth to the dish, while the sesame seeds and green onions provide extra texture and flavor. It’s an easy-to-make meal that’s versatile, so feel free to add your favorite protein or switch up the veggies for even more variety.

Dairy-Free Brown Rice Pudding

Dairy-free brown rice pudding is a comforting and creamy dessert made with brown rice, coconut milk, and a hint of vanilla. This healthier version of traditional rice pudding is naturally sweetened with maple syrup and infused with spices like cinnamon and nutmeg. The chewy texture of brown rice adds a unique twist to the classic pudding, while the coconut milk makes it decadently smooth and rich. Enjoy it as a satisfying dessert or a cozy breakfast treat.

Ingredients

• 1 cup cooked brown rice
• 2 cups coconut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• Fresh fruit for topping (optional)

Instructions

1. In a medium saucepan, combine the cooked brown rice, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
2. Bring the mixture to a simmer over medium heat, stirring occasionally.
3. Once it starts to simmer, lower the heat and cook for 20-25 minutes, stirring frequently, until the mixture thickens and the rice becomes tender.
4. Remove the saucepan from the heat and let the pudding cool slightly.
5. Serve warm or chilled, topped with fresh fruit or additional spices if desired.

This dairy-free brown rice pudding is a deliciously comforting dessert that provides all the creamy goodness of traditional rice pudding without any dairy. The brown rice offers a chewy texture, while the coconut milk creates a rich, smooth consistency. The natural sweetness of maple syrup combined with warming spices like cinnamon and nutmeg makes this dish feel like a cozy indulgence. Perfect for any time of the day, this rice pudding is an ideal treat for those looking for a healthier alternative to traditional desserts.

Dairy-Free Brown Rice Veggie Soup

This dairy-free brown rice veggie soup is a wholesome and nourishing dish that’s packed with vegetables and grains. The earthy brown rice adds substance, while the fresh vegetables like tomatoes, zucchini, and spinach provide essential nutrients and vibrant flavors. Light yet hearty, this soup is perfect for a chilly day or when you’re craving something healthy and comforting. It’s naturally vegan and gluten-free, making it a versatile and inclusive option for anyone with dietary restrictions.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 2 carrots, peeled and diced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup cooked brown rice
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups fresh spinach, chopped
• 1 tablespoon fresh parsley, chopped (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the zucchini and carrots to the pot, and cook for another 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes, cooked brown rice, vegetable broth, oregano, basil, salt, and pepper. Bring the soup to a simmer.
4. Cover the pot and let the soup cook for 15-20 minutes, until the vegetables are tender and the flavors have melded together.
5. Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
6. Taste and adjust seasoning as necessary.
7. Serve the soup warm, garnished with fresh parsley if desired.

This dairy-free brown rice veggie soup is a hearty and satisfying meal that’s packed with nutrition and flavor. The combination of fresh vegetables and brown rice makes for a well-rounded dish that’s both comforting and nourishing. The vegetable broth and spices infuse the soup with savory depth, while the spinach adds a burst of freshness. This soup is perfect for meal prepping, as it keeps well and can be enjoyed throughout the week. Whether you’re looking for a light lunch or a cozy dinner, this soup is a delicious and healthy option for any occasion.

Dairy-Free Brown Rice and Black Bean Salad

This dairy-free brown rice and black bean salad is a refreshing, protein-packed meal that’s perfect for a light lunch or dinner. The combination of hearty brown rice and black beans offers a satisfying base, while the colorful bell peppers, corn, and fresh cilantro add vibrant flavors and texture. Tossed in a zesty lime dressing, this salad is both healthy and flavorful. It’s an excellent option for meal prep, as it keeps well in the fridge for several days.

Ingredients

• 1 cup cooked brown rice
• 1 cup cooked black beans (or one 15 oz can, drained and rinsed)
• 1/2 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the cooked brown rice, black beans, corn, bell pepper, red onion, and fresh cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, apple cider vinegar, cumin, salt, and pepper.
3. Pour the dressing over the rice and bean mixture, and toss gently to combine.
4. Taste and adjust the seasoning if needed, adding more lime juice or salt as desired.
5. Serve the salad chilled or at room temperature, garnished with additional cilantro if desired.

This dairy-free brown rice and black bean salad is a light yet filling meal that’s bursting with flavor. The combination of brown rice, black beans, and vegetables offers a satisfying balance of protein, fiber, and vitamins, making it a nutritious choice for any meal. The tangy lime dressing adds a refreshing twist that ties all the ingredients together. Whether enjoyed as a main dish or a side, this salad is perfect for a healthy lunch or dinner and can easily be stored in the fridge for a few days, making it an ideal make-ahead meal.

Dairy-Free Brown Rice and Tofu Buddha Bowl

This dairy-free brown rice and tofu Buddha bowl is a nourishing and customizable meal that brings together a variety of textures and flavors. The brown rice serves as a hearty base, while the crispy tofu adds plant-based protein and a savory crunch. Topped with colorful veggies like avocado, cucumber, and carrots, and drizzled with a creamy tahini dressing, this bowl is a complete and balanced meal that’s perfect for lunch or dinner.

Ingredients

• 1 cup cooked brown rice
• 1 block firm tofu, drained and pressed
• 1 tablespoon olive oil
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 1/2 avocado, sliced
• 1/2 cucumber, thinly sliced
• 1 carrot, julienned
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1 teaspoon maple syrup
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the pressed tofu into cubes and place it on a baking sheet lined with parchment paper. Drizzle with olive oil and soy sauce, and toss to coat the tofu evenly.
3. Bake the tofu for 25-30 minutes, flipping halfway through, until golden and crispy on all sides.
4. While the tofu bakes, prepare the vegetables and set them aside.
5. In a small bowl, whisk together the tahini, lemon juice, water, maple syrup, salt, and pepper until smooth. If needed, add more water to reach your desired consistency.
6. To assemble the Buddha bowl, divide the cooked brown rice into two bowls.
7. Top each bowl with the baked tofu, avocado slices, cucumber, and carrot.
8. Drizzle the tahini dressing over the top and garnish with sesame seeds if desired.

This dairy-free brown rice and tofu Buddha bowl is a complete and balanced meal that combines plant-based protein, healthy fats, and fresh veggies. The crispy tofu provides a savory crunch, while the creamy avocado and tahini dressing add richness to each bite. This bowl is easily customizable, allowing you to swap in different vegetables or grains, depending on what you have on hand. It’s a versatile, nourishing dish that’s perfect for meal prep or a quick and satisfying lunch or dinner.

Dairy-Free Brown Rice and Lentil Soup

This dairy-free brown rice and lentil soup is a hearty, filling, and nutrient-dense dish that’s packed with plant-based protein, fiber, and vitamins. The combination of brown rice and lentils creates a satisfying base, while tomatoes, carrots, and celery add a burst of flavor and texture. Perfect for a cold day, this soup is easy to make and keeps well in the fridge for several days, making it an excellent option for meal prep.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup cooked brown rice
• 1 cup dried lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 cups fresh spinach, chopped (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the carrots and celery to the pot and cook for another 5 minutes, stirring occasionally.
3. Stir in the cooked brown rice, lentils, diced tomatoes, vegetable broth, thyme, cumin, salt, and pepper.
4. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, until the lentils are tender and the soup has thickened.
5. If using, stir in the fresh spinach and cook for another 2-3 minutes until wilted.
6. Taste and adjust the seasoning if needed.
7. Serve the soup warm, garnished with additional herbs if desired.

This dairy-free brown rice and lentil soup is a hearty and nutritious meal that’s perfect for cozying up on a cold day. The combination of brown rice and lentils provides plenty of protein and fiber, making it filling and satisfying. The addition of vegetables and spices gives the soup a rich, savory flavor that will warm you up from the inside out. It’s an excellent make-ahead meal that keeps well in the fridge, making it a great option for meal prep or an easy dinner throughout the week.

Dairy-Free Brown Rice Stir-Fry

This dairy-free brown rice stir-fry is a quick and easy meal that’s perfect for busy weeknights. Packed with colorful vegetables like bell peppers, broccoli, and carrots, and made with a simple soy sauce-based dressing, this dish is as delicious as it is nutritious. The brown rice offers a hearty base, while the tofu or tempeh adds a savory protein boost, making this stir-fry a satisfying one-pan meal that can be customized to your tastes.

Ingredients

• 2 cups cooked brown rice
• 1 tablespoon sesame oil (or olive oil)
• 1 block firm tofu or 1 cup tempeh, cubed
• 1 red bell pepper, sliced
• 1/2 cup broccoli florets
• 1 carrot, julienned
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon ground ginger
• 2 garlic cloves, minced
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Instructions

1. In a large skillet or wok, heat the sesame oil over medium heat.
2. Add the tofu or tempeh cubes to the skillet and cook for 5-7 minutes, stirring occasionally, until golden and crispy on all sides.
3. Remove the tofu or tempeh from the skillet and set it aside. In the same skillet, add the bell pepper, broccoli, and carrot. Sauté for 4-5 minutes until the vegetables are tender-crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, ground ginger, and garlic.
5. Add the cooked brown rice and tofu or tempeh back into the skillet. Pour the sauce over the mixture and toss everything to combine. Cook for another 2-3 minutes, stirring occasionally.
6. Garnish with sliced green onions and sesame seeds before serving.

This dairy-free brown rice stir-fry is a perfect example of how simple ingredients can come together to create a vibrant, satisfying dish. The combination of brown rice, vegetables, and protein-packed tofu or tempeh makes for a balanced meal that’s full of flavor and nutrients. The soy-based sauce ties everything together with a savory umami kick, making this dish easy to love. Plus, it’s customizable, allowing you to swap in your favorite veggies or protein source, making it a versatile option for any occasion.

Dairy-Free Brown Rice and Vegetable Curry

This dairy-free brown rice and vegetable curry is a rich and flavorful dish that combines hearty brown rice with a variety of vegetables in a spiced coconut milk curry sauce. The creamy coconut milk adds a luxurious texture to the dish, while the spices like turmeric, cumin, and coriander bring warmth and depth of flavor. This comforting, one-pot meal is not only dairy-free but also vegan, making it a great option for anyone looking for a healthy, plant-based meal.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 carrot, diced
• 1 can (14 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 2 cups cooked brown rice
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add the diced onion, garlic, and ginger. Sauté for 4-5 minutes until softened.
2. Add the red bell pepper, zucchini, and carrot to the pot. Cook for another 5-6 minutes until the vegetables begin to soften.
3. Stir in the curry powder, turmeric, cumin, and coriander, and cook for 1-2 minutes until the spices are fragrant.
4. Pour in the coconut milk, diced tomatoes (with juices), and vegetable broth. Stir everything to combine and bring to a simmer.
5. Lower the heat and simmer for 15-20 minutes, until the vegetables are tender and the curry sauce has thickened.
6. Season with salt and pepper to taste.
7. To serve, spoon the curry over the cooked brown rice and garnish with fresh cilantro.

This dairy-free brown rice and vegetable curry is a comforting and satisfying dish that’s packed with vibrant flavors and nutritious ingredients. The creamy coconut milk sauce provides a rich base, while the mix of spices creates a warm, aromatic curry that complements the brown rice perfectly. It’s an easy, one-pot meal that can be made in under an hour, making it ideal for busy weeknights. The curry is also versatile, so feel free to swap in your favorite vegetables, ensuring a meal that’s both wholesome and delicious.

Dairy-Free Brown Rice and Chickpea Stew

This dairy-free brown rice and chickpea stew is a hearty, one-pot dish that’s both filling and packed with nutrients. With its blend of protein-rich chickpeas, hearty brown rice, and flavorful vegetables, this stew offers a balanced and nourishing meal. The combination of spices, including cumin, paprika, and cinnamon, creates a warm, aromatic broth that pairs perfectly with the earthiness of the rice and beans. This stew is an excellent option for meal prep, as it holds up well in the fridge and can be enjoyed throughout the week.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup cooked brown rice
• 2 cups kale or spinach, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened.
2. Stir in the ground cumin, smoked paprika, and cinnamon. Cook for another minute until the spices become fragrant.
3. Add the chickpeas, diced tomatoes, and vegetable broth. Stir everything to combine and bring to a boil.
4. Reduce the heat and simmer for 20-25 minutes, allowing the flavors to meld together.
5. Stir in the cooked brown rice and chopped kale or spinach. Continue to simmer for another 5 minutes until the greens have wilted.
6. Season with salt and pepper to taste, and serve warm.

This dairy-free brown rice and chickpea stew is a filling, comforting meal that’s rich in plant-based protein and fiber. The combination of chickpeas, brown rice, and vegetables provides a nutritious base, while the fragrant spices bring depth of flavor to the broth. This stew is not only perfect for a hearty lunch or dinner, but it also stores well for leftovers, making it an ideal meal prep option. Packed with wholesome ingredients, this stew is a nourishing and delicious way to enjoy a dairy-free meal.

Dairy-Free Brown Rice and Lentil Salad

This dairy-free brown rice and lentil salad is a vibrant, protein-packed dish that’s perfect as a main course or a side dish. The combination of nutty brown rice and hearty lentils offers a satisfying texture, while the fresh vegetables add crunch and color. A zesty lemon-tahini dressing brings everything together with a tangy, creamy flavor that complements the earthy ingredients. It’s a refreshing and filling meal that’s perfect for meal prepping or serving at a gathering.

Ingredients

• 1 cup cooked brown rice
• 1 cup cooked green or brown lentils
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked brown rice, lentils, cucumber, bell pepper, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, tahini, Dijon mustard, garlic powder, salt, and pepper.
3. Pour the dressing over the salad and toss everything to combine.
4. Adjust seasoning to taste with more salt, pepper, or lemon juice if needed.
5. Serve immediately, or chill in the fridge for 30 minutes to allow the flavors to meld together.

This dairy-free brown rice and lentil salad is a light yet satisfying dish that’s packed with nutrients. The hearty brown rice and lentils provide plant-based protein, while the fresh vegetables add a crunchy, refreshing element. The creamy, tangy dressing ties everything together, making each bite flavorful and satisfying. This salad is versatile enough to be enjoyed as a main meal or served as a side at barbecues or potlucks. It’s also perfect for meal prepping, as it holds up well in the fridge for several days.

Dairy-Free Brown Rice and Mushroom Risotto

This dairy-free brown rice and mushroom risotto is a creamy and comforting dish that’s perfect for any occasion. The brown rice provides a nutty flavor and chewy texture, while the earthy mushrooms create a rich umami taste. A combination of vegetable broth and coconut milk gives the risotto its signature creamy consistency without the need for dairy. This dish is both satisfying and nutritious, making it a great dinner option for those looking for a dairy-free alternative to traditional risotto.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced (such as cremini or button mushrooms)
• 1 cup cooked brown rice
• 3 cups vegetable broth
• 1/2 cup canned coconut milk
• 1/4 cup white wine (optional)
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
3. Stir in the cooked brown rice and cook for 1-2 minutes, allowing the rice to absorb the flavors.
4. Pour in the vegetable broth and white wine (if using), stirring to combine. Bring the mixture to a simmer, then reduce the heat and cook for 15-20 minutes, stirring occasionally, until most of the liquid is absorbed and the rice is tender.
5. Stir in the coconut milk, and cook for an additional 3-5 minutes until the risotto reaches a creamy consistency.
6. Season with salt and pepper to taste, and garnish with fresh thyme or parsley before serving.

This dairy-free brown rice and mushroom risotto is a rich, savory dish that delivers all the creamy satisfaction of traditional risotto, without the dairy. The brown rice provides a hearty, nutty base, while the mushrooms offer a deep umami flavor that pairs beautifully with the coconut milk’s richness. Whether served as a main course or as a side dish, this risotto is a comforting and elegant option for any meal. It’s an ideal choice for those following a dairy-free diet and is sure to please even the most discerning palates.

Dairy-Free Brown Rice and Sweet Potato Bowl

This dairy-free brown rice and sweet potato bowl is a vibrant, nourishing meal that’s both hearty and nutritious. The roasted sweet potatoes add a touch of sweetness, while the brown rice provides a chewy, filling base. The dish is topped with a tangy avocado-lime dressing that ties all the flavors together, making each bite satisfying and full of flavor. This bowl is easily customizable, allowing you to add your favorite veggies, protein, or seeds to make it your own.

Ingredients

• 2 cups cooked brown rice
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup spinach or kale
• 1 avocado, sliced
• 2 tablespoons pumpkin seeds or sunflower seeds
• 1 tablespoon olive oil (for dressing)
• Juice of 1 lime
• 1 tablespoon tahini
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes in olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
3. In a small bowl, whisk together the olive oil, lime juice, tahini, garlic powder, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooked brown rice, roasted sweet potatoes, spinach or kale, and avocado slices.
5. Drizzle the dressing over the bowl and top with pumpkin or sunflower seeds for extra crunch.
6. Serve immediately, and enjoy!

This dairy-free brown rice and sweet potato bowl is a perfect balance of flavors and textures. The roasted sweet potatoes bring sweetness and warmth, while the brown rice provides a hearty, wholesome base. The avocado-lime dressing adds a creamy and zesty element that complements the natural flavors of the ingredients. This bowl is easily customizable to suit your preferences, and it makes for a nutrient-packed, satisfying meal that’s perfect for lunch, dinner, or meal prep.

Note: More recipes are coming soon!