Asian Rice Bowl

With leftover Bok Choy Stir-fry and rice from Wednesday, and some fresh green salad fixings in the crisper, you’ve got what’s needed for a rice bowl. You can also add some marinated tofu or chicken.

Start by preparing lettuce and fresh vegetables. Add a simple dressing and divide between two large flat bowls. Warm the rice and stir-fry and arrange it over the fresh vegetables for a lovely combination of textures and flavors.

Grocery List: Asian Rice Bowl

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Asian Rice Bowl

Produce

red or green leaf lettuce (if needed)

Napa cabbage (if needed)

cucumber (if needed)

2 Roma tomatoes or 8 cherry tomatoes (if needed)

Canned/Dried Foods

Low-sodium vegetable broth (if needed)

Tamari sauce (if needed)

rice-wine vinegar (if needed)

Frozen Foods

Gardein Chickenless tenders (if meatless)

Meat/Fish/Poultry

Chilled Foods/Dairy

leftover rice (from fridge at home)

leftover stir fry (from fridge at home)

1 cooked, boneless, skinless chicken breast (if eating meat – from fridge at home)

Nutritional Value: Asian Rice Bowl

Asian Rice Bowl (chicken)

Nutritional Analysis

Per Serving

Calories: 450

Protein: 29 g

Carbohydrates: 52

Total Fat: 13 g

(Saturated Fat:) 2 g

Dietary Fiber: 8 g

Cholesterol: 60 mg

Sodium: 180 mg

% calories from fat: 26.6 %

Serving Size:

2 + C. rice bowl with 1/2 of a chicken breast on top.

Asian Rice Bowl (meatless)

Nutritional Analysis

Per Serving

Calories: 450

Protein: 19 g

Carbohydrates: 53 g

Total Fat: 16 g

(Saturated Fat:) 1.5 g

Dietary Fiber: 9 g

Cholesterol: 0mg

Sodium: 400 mg

% calories from fat: 33.7 %

Serving Size:

2 + C. rice bowl with 1/2 of a the chickenless tenders on top.