Healthy Southwestern Rice Bowl Recipe

I am all about the lunch and dinner bowls this year. Many of my recipes are inspired by some of our favourite spots for a quick meal, like Freshii or The Chopped Leaf. Lunch and dinner bowls are great, because they’re simple and easy and can utilize whatever ingredients you have on hand.

Coming up with your own rice or noodle bowl on the fly is easy. Start with noodles, rice, or spaghetti squash. Then add protein (chicken, beef, beans for vegetarian), fresh vegetables, and sauce. Even as I type, I’m imagining new bowls: a Thai Chicken Noodle Bowl with fresh cucumbers, carrots, and green onions or a Greek Chicken Bowl with rice, chicken, purple onions, tomatoes, and feta. My Healthy Southwestern Rice Bowl came about last night when I was about to make my favourite Korean Beef Bowl for the fourth time this month. I decided I would try something new, so as not to get sick of my go-to recipe. My Southwestern Rice Bowl recipe I cultivated last night was inspired by Freshii’s Pangao Bowl. It’s all about combining fresh ingredients and sauces to make a healthy, simple, delicious meal.


1 cup uncooked rice (or more depending on your purposes and family size)

1/2 lb – 1 lb of beef stir fry meat or flank stank, cut into small bite-sized pieces

1/2 onion, chopped

1 cup-ish of corn, boiled

chickpeas or black beans, rinsed well, for added protein or to replace meat

grape or cherry tomatoes, halved

fresh avocado, cut into small pieces

mozzarella, grated

fresh cilantro

barbecue sauce, any kind will do

sriracha sauce


Cook rice on stove according to directions. Meanwhile, warm a drizzle of avocado oil over medium heat on stove and add your beef or chicken. Cook until no longer pink then add chopped onion, fresh garlic, and taco seasoning – either a seasoning packet or a combination of cumin, chili powder, onion powder, red pepper flakes, oregano, paprika, and salt and pepper. Add a bit of water and cook until onion is soft and meat is seasoned well. Set aside.

Meanwhile, boil water in a small saucepan and add frozen corn (non-gmo if possible) until cooked. Drain and set aside. Cook black beans and/or chickpeas on stove in frying pan with avocado oil. Add taco seasoning. Set aside.

Fix your bowl by combining rice, beef, corn, beans, tomatoes, avocado, cheese, and cilantro. Top with barbecue sauce and desired amount of sriracha. Mix and enjoy.

** Cold leftovers are a great option for tomorrow’s lunch. Easy to make and no reheating required. **

About Chelsey Borys

Former teacher. Wine lover. Health nut. Coffee fiend. Repurposer. Eco mama. Director of Mommy Connections Edmonton North & St. Albert. Momma to the craziest-haired girl and most charming boy around!

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