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5 from 4 votes

Rainbow Brown Rice and Sesame Veggie Bowl

Simple and delicious, this Rainbow Brown Rice and Sesame Vegetable Bowl is easily adaptable to whatever you have on hand and is so so satisfying! This is a great way to use up leftover rice and makes for a great portable lunch option.
Prep Time10 mins
Total Time10 mins
Course: Main Dish
Cuisine: Asian
Servings: 4 serves
Calories: 344kcal
Author: Whole Food Bellies


  • 1 tablespoon toasted sesame oil
  • 1 tablespoon tamari
  • 1 tablespoon red wine vinegar
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic finely chopped
  • 2 teaspoon minced fresh ginger
  • 2 tablespoon water
  • 1 teaspoon Sriracha or Asian chili paste
  • 3 cups cooked brown rice
  • 1 large cucumber chopped
  • 2 roma tomatoes chopped
  • ½ small red onion thinly sliced
  • 2 large carrots grated
  • ½ romaine lettuce thinly sliced
  • 1 large avocado cut into slices
  • 3 green onions chopped
  • Toasted sesame seeds to taste


  • Mix the sauce ingredients together (sesame oil, tamari, red wine vinegar, apple cider vinegar, garlic, ginger, water and sriracha) and set aside
  • Place cooked brown rice into a bowl, add the sauce and mix well
  • Add the cucumber, tomatoes, onion, carrots and lettuce to the rice mixture and mix well
  • Serve up and top with sliced avocado, green onions and sesame seeds
  • Add salt and pepper to taste


I added some crispy baked tofu for a bit of texture as well.


Calories: 344kcal | Carbohydrates: 49.6g | Protein: 7g | Fat: 14.7g | Saturated Fat: 2.6g | Sodium: 224mg | Fiber: 6.6g | Sugar: 6.1g