One of our go-to meals traveling the world in 2019 were gluten-free rice bowls!
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About This Recipe
Easy to put together, versatile, and packed with veggies, rice bowls are an easy and healthy travel meal. While traveling the globe as backpackers in 2019, we needed a meal that would be cheap, had available ingredients, and wouldn’t be difficult to cook.
Thus our gluten-free rice bowl meal was formed!
Since rice, ground beef, and vegetables were usually easy to find in our travels, AND these ingredients are easy to make on the stovetop gluten-free, we began using this as a staple meal. Since then, it's also transformed into a dinner we both enjoy eating on a regular rotation of our gluten-free meal prep.
Ingredients You Will Need
Rice: You can use white or brown rice, or cauliflower rice.
Protein: You can use ground beef, turkey, tofu, or whatever protein you prefer!
Vegetables: Load it up with veggies! We like to do roasted vegetables or sauteed vegetables - bell peppers, onions, carrots, zucchini, tomatoes. See our favorite method for roasting vegetables here. You can also just do frozen vegetables.
Seasonings: Salt, pepper, garlic powder, and dried rosemary & thyme are the go-tos we use, but you can do whatever you prefer!
Avocado: This makes it super creamy and delicious! You could also top with hummus or your favorite dipping sauce.
How To Make Rice Bowls
With rice or cauliflower rice as a base, you add in a form of protein, roasted vegetables, and avocado. It makes for a veggie-filled and protein-packed dinner with awesome leftovers, too!
Tips For Making Rice Bowls
Rice bowls are easy to customize with regular rice, or cauliflower rice. I prefer to make a large batch of rice in my trusty rice cooker at home, and use it for meals during the week. If you'd rather get cauliflower rice, you can make your own at home (I’ve done it, it’s a process). I prefer to save yourself the time and buy it frozen. My favorites are from Trader Joe’s or just in the frozen section of the grocery store.
Looking for more gluten-free dinner recipes?
This is the pad thai I learned to make right in Thailand, with a homemade sauce too!
This gluten-free potato leek soup is super creamy without the dairy.
Veggie chili requires minimum prep work and is packed with vegetables.
Want something easy with tons of flavor? Try chicken piccata over pasta or rice.
Here's how to make gluten-free rice bowls!
If you love this recipe, please leave a comment! Thank you so much!
- 1-2 12 ounce bags of frozen cauliflower rice or 2-3 cups of cooked rice of your choice
- 1 pound ground beef or protein of choice
- 1 bell pepper, chopped
- ½ small onion, chopped
- 1 tablespoon olive oil
- 1-2 tablespoon garlic powder
- 1-2 tablespoon dried rosemary
- butter or olive oil, to coat the rice (about 1-2 TBSP)
- Salt & pepper to taste
- 1 avocado, sliced thin
In a medium-sized frying pan, saute the bell pepper and onion in the olive oil until soft. Add salt and pepper to taste.
Add the ground beef to the bell pepper and onion mixture, and brown completely. Add the garlic powder and dried rosemary, plus additional salt & pepper. Drain excess fat.
Cook cauliflower rice or regular rice according to package directions. Then, assemble!
In a bowl, place cauliflower rice or regular rice, followed by ground beef and veggie mixture. Top with sliced avocado. Mix it up and enjoy it!
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 625Total Fat 26gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 15gCholesterol 73mgSodium 183mgCarbohydrates 66gFiber 6gSugar 3gProtein 33g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Have you ever made rice bowls?
What are your go-to meals when traveling?
Leave me a comment with your suggestions below!