One of our favorite travel meals in 2019 was gluten-free rice bowls—simple, nourishing, and perfect for life on the road.
This post may contain affiliate links. Please see my disclosure page for more information. Thanks!
About This Recipe
Easy to assemble, versatile, and loaded with vegetables, rice bowls make a healthy, budget-friendly travel meal. While backpacking around the world in 2019, we needed dishes that used widely available ingredients, cooked quickly on a stovetop, and were naturally gluten-free. Rice, ground meat, and vegetables fit the bill perfectly—so our gluten-free rice bowl became a travel staple and later a regular dinner in our gluten-free meal rotation.
Ingredients You Will Need
Rice: White or brown rice work well; cauliflower rice is a low-carb alternative.
Protein: Ground beef is what we often used, but ground turkey, tofu, or your preferred protein are all great options.
Vegetables: Load your bowl with roasted or sautéed vegetables—bell peppers, onions, carrots, zucchini, and tomatoes are tasty choices. Frozen vegetables are an easy shortcut.
Seasonings: Salt, pepper, garlic powder, and dried rosemary and thyme are simple and reliable, but use whatever herbs and spices you prefer.
Avocado: Sliced avocado adds creaminess. You can also top the bowl with hummus or your favorite sauce.
How To Make Rice Bowls
Start with a base of rice or cauliflower rice, add your cooked protein, pile on roasted or sautéed vegetables, and finish with sliced avocado. The result is a balanced, veggie-forward meal that reheats well for leftovers.
Tips For Making Rice Bowls
Rice bowls are highly customizable. I often cook a large batch of rice in a rice cooker and use it throughout the week. If you prefer cauliflower rice, buying frozen is a convenient time-saver. For vegetables, roasting brings out deeper flavor, while sautéing is faster when you’re short on time. Season to taste and store components separately for easy meal prep.
Looking for more gluten-free dinner recipes?
Try a homemade gluten-free pad thai we learned to make in Thailand, a creamy dairy-free potato leek soup, or a hearty veggie chili that requires minimal prep. For a fast, flavorful option, chicken piccata served over rice also makes a satisfying gluten-free dinner. Check the recipe index for 100+ gluten-free recipes on the blog.
Here’s how to make gluten-free rice bowls!
If you try this recipe, please leave a comment—thank you!
Gluten-Free Rice Bowls
6-8 servings
15 minutes
30 minutes
45 minutes
A great meal on the road or at home!
Ingredients
- 1–2 12-ounce bags frozen cauliflower rice or 2–3 cups cooked rice of your choice
- 1 pound ground beef or protein of choice
- 1 bell pepper, chopped
- ½ small onion, chopped
- 1 tablespoon olive oil
- 1–2 teaspoons garlic powder
- 1–2 teaspoons dried rosemary
- Butter or olive oil to coat the rice (about 1–2 TBSP)
- Salt & pepper to taste
- 1 avocado, sliced thin
Instructions
Heat the olive oil in a medium frying pan. Sauté the chopped bell pepper and onion until soft, then season with salt and pepper. Add the ground beef and cook until browned, seasoning with garlic powder and dried rosemary; drain any excess fat.
Prepare cauliflower rice or regular rice according to package directions. To assemble, place rice in a bowl, top with the cooked beef and vegetables, and finish with sliced avocado. Mix and enjoy.
Nutrition Information
Yield 6
Serving Size 1
Amount Per Serving
Calories 625Total Fat 26gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 15gCholesterol 73mgSodium 183mgCarbohydrates 66gFiber 6gSugar 3gProtein 33g
Nutrition information is provided as a courtesy and may vary based on ingredients and portions. Use your preferred calculator for precise values.
Have you made rice bowls before?
What are your go-to meals when traveling?
Leave a comment with your suggestions below!