We were out for lunch this past weekend when Hubby reminded me that this was my third rice bowl of the week.
I wasn’t mad about it. 😉
I think we all glance through menus for our own personal go-to food. Mine are salads and salmon. Rice bowls have also become a favorite.
The particular creation I was enjoying was a salmon bowl. Sesame seed-crusted salmon with a honey garlic sauce. My other restaurant bowl was coconut chicken with a peanut sauce. Both are just as delicious as they sound.
We had a Chipotle-style chicken bowl at home a few days prior. I made a quick version of green chili chicken by cooking chicken in a skillet with a little salsa verde. Then I mixed rice with cilantro and lime, adding the chicken, black beans, corn, and some sautéed onions and peppers. No fresh avo, unfortunately.
Chicken bowls are Hubby’s go-to at Chipotle. I love the sofritas.
Chicken tinga is also a solid choice as a base for a rice bowl.
I love poke bowls. This was a very simple version I made for myself at home. The poke place in town is one of my favorite spots for a quick lunch.
Whether you are dining out or eating at home, rice bowls are a delicious choice.