RICE BOWL Lunches

If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.

You will be able to pull together a rice bowl from components that you have in the house because all you need is rice (brown or white, depending on your mood), a sauce, some vegetables, and maybe some protein to have a delicious, nutritious lunch. You can get creative with rice bowls, but here are some sensational rice bowl recipes to make your lunch sing. Try our: roast vegetable Buddha bowl with turmeric cauliflower rice; brown rice falafel bowl; salmon & green rice bowl; or teriyaki chicken rice bowl.

Teriyaki Chicken Rice Bowl 
Recipe / Naomi Sherman 

This intensely flavoured rice bowl uses black rice which is rich in antioxidants, full of textures and colours and can be enjoyed either warm or cold, making it the perfect lunch.

Serves: 4 
Teriyaki Chicken 
8 skinless, boneless chicken thighs
1⁄3 cup soy sauce
¼ cup brown sugar
1 tsp olive oil
1 tsp Chinese black vinegar (or malt vinegar)
3 tsp minced garlic
½ tsp chilli flakes

500g cooked black rice
1 tbsp soy sauce
1 tsp sesame oil
1 cup shiso leaves or Thai basil (can be replaced with rocket)
1 cup mixed greens
2 spring onions, ribboned
120g kimchi
2 boiled eggs

1. Place the chicken thighs into a large zip-lock bag or sealed container and add all of the teriyaki marinade ingredients.

2. Mix well and marinate overnight.

3. Cook for 12-15 mins on a clean and hot barbecue.

4. Sit aside to cool.

5. Heat the black rice according to package instructions and then toss with the soy sauce and sesame oil until lightly coated.

6. Portion out into

4 bowls or containers.

7. Add a handful of the fresh greens to each bowl, along with the spring onion, 30g of kimchi and half a boiled egg.