Perfect Weekday Lunch: Veggie Rice Bowl

Written by Wendy Garnier

The veggie whole bowl is topped with natural, organic, whole foods. It's vegan and gluten-free! A dish that fits in perfectly with any time of the year. Fresh lettuce, crunchy carrots, raw cabbage, creamy avocado, juicy tomatoes, organic brown rice and a big dollop of hummus make this dish healthy, simple and delicious!

A Veggie Rice Bowl That's Perfect For Anytime

Serves 2


  • Organic brown rice (2/3cup/ 5.2oz/ 150g)
  • 1/4 purple cabbage, shredded
  • 1 large carrot, peeled and julienned
  • Handful of cherry tomatoes, sliced
  • Lettuce for the base of bowls
  • 1 avocado, sliced
  • Hummus (or any dressing of your liking)
  • Sesame seeds (optional)


Bring water to the boil in a large saucepan or pot. Add the rice, reduce the water to a simmer and cook for 8 to 15 minutes, or until the rice is tender but firm. Drain the rice.

Shred the red cabbage. Peel and julienne the carrot. Slice the cherry tomatoes in halve. Halve the avocados, remove the pit, scoop out the centers using a spoon and cut the avocado into slices.

Assemble the bowl (see recipe photo): 1/5 cabbage, 1/5 carrot with some sesame seeds, 1/5 tomatoes, 1/5 rice, 1/5 lettuce and avocado. Top with a big dot of hummus or dressing of your liking.


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