Easy vegetarian rice bowl recipes from around the world
There’s a reason rice bowls show up in nearly every food culture on the planet. They’re practical, endlessly customizable, and somehow manage to feel both comforting and exciting at the same time.
When I was backpacking through India years ago, I ate some version of rice and vegetables almost every single day. And I never got bored. The spices changed. The vegetables shifted with the seasons. The sauces ranged from creamy coconut to sharp tamarind. Same concept, infinite possibilities.
That’s the beauty of the rice bowl. You don’t need culinary school training or a stocked pantry to make something genuinely delicious. You need rice, some vegetables, a protein source, and a sauce that ties it all together. Here are some ideas from around the world to get you started.
1) Korean bibimbap bowl
Bibimbap translates to “mixed rice,” which tells you everything about the approach here. You’re building layers of flavor and texture, then stirring it all together right before eating.
The key is the gochujang sauce. It’s spicy, slightly sweet, and fermented in a way that gives it serious depth. Mix it with a little sesame oil and rice vinegar, and you’ve got something that makes plain vegetables taste incredible.
Top your rice with sautéed spinach, julienned carrots, bean sprouts, and some sliced shiitake mushrooms. Add a fried egg on top if you eat eggs. The runny yolk becomes part of the sauce when you mix everything together. Don’t skip the pickled radish if you can find it.
2) Japanese teriyaki tofu bowl
Teriyaki gets a bad reputation because of all the overly sweet bottled versions out there. But real teriyaki is balanced, savory, and comes together in about five minutes.
Press your tofu well, cut it into cubes, and pan-fry until crispy on the outside. For the sauce, combine soy sauce, mirin, and a touch of brown sugar. Let it reduce until it coats the back of a spoon. That’s it.
Serve over short-grain rice with steamed edamame, quick-pickled cucumber, and a sprinkle of sesame seeds. The contrast between the crispy tofu and the sticky-sweet sauce is what makes this work. Keep your rice slightly warm so it absorbs some of that teriyaki goodness.
3) Mexican burrito bowl
You already know this one, but it’s worth doing right. The secret is in the rice and the beans, not the toppings.
Cook your rice with a bay leaf and some garlic, then finish it with fresh lime juice and chopped cilantro. For the beans, simmer black beans with cumin, a little oregano, and a pinch of smoked paprika. These two elements should be flavorful enough to eat on their own.
From there, pile on whatever you want. Roasted corn, fresh pico de gallo, sliced avocado, pickled jalapeños. A dollop of sour cream or a drizzle of crema if you’re feeling indulgent. The lime rice is doing most of the heavy lifting here, so don’t rush that step.
4) Indian rajma chawal bowl
Rajma chawal is kidney beans in a spiced tomato gravy served over rice. It’s comfort food in northern India, and for good reason.
The gravy comes together by sautéing onions until deeply golden, then adding ginger, garlic, and a blend of spices: cumin, coriander, turmeric, garam masala, and a little chili powder. Crushed tomatoes go in next, followed by the beans and enough water to create a thick, saucy consistency.
Serve it over basmati rice with a side of quick-pickled onions and some fresh cilantro. The beans need time to absorb the spices, so let the whole thing simmer for at least twenty minutes. This is one of those dishes that tastes even better the next day.
5) Middle Eastern falafel bowl
Falafel bowls work because you’re combining so many different textures and temperatures. Crispy falafel, cool tahini, crunchy vegetables, fluffy rice.
If you’re making falafel from scratch, use dried chickpeas that have been soaked overnight. Canned chickpeas have too much moisture and will fall apart when you fry them. Blend with fresh parsley, cilantro, garlic, cumin, and coriander. Form into patties and pan-fry in a generous amount of oil.
Build your bowl with rice or bulgur wheat, Israeli salad (diced cucumber and tomato with lemon and olive oil), hummus, and a generous drizzle of tahini sauce. Pickled turnips add a nice pop of color and acidity if you can find them at a Middle Eastern grocery store.
6) Thai peanut Buddha bowl
The peanut sauce is everything here. Get it right, and you can put it on basically anything and call it dinner.
Whisk together peanut butter, soy sauce, lime juice, rice vinegar, a little maple syrup, and some sriracha. Thin it out with warm water until it’s drizzle-able. Taste and adjust. It should hit sweet, salty, sour, and spicy all at once.
For the bowl, use jasmine rice as your base. Top with roasted broccoli, shredded purple cabbage, edamame, shredded carrots, and cubed baked tofu. Drizzle generously with that peanut sauce and finish with chopped peanuts and fresh cilantro.
The vegetables can be raw or roasted depending on how much time you have.
The bottom line
Rice bowls are one of those formats that reward experimentation. Once you understand the basic structure, rice plus vegetables plus protein plus sauce, you can riff endlessly based on what’s in your fridge or what cuisine you’re craving.
Start with one of these ideas, then make it your own. Swap the protein, change up the vegetables, try a different grain altogether. The world’s food cultures have been doing this for centuries. You’re just joining the tradition.
