When it comes to food, if there’s anything I’ve learned over the past year, it’s when in doubt, make a grain bowl and call it a day.
This Cobb salad-style rice bowl is my latest creation and it very well could also be referred to as breakfast in a bowl. You have crispy bacon, creamy avocado, juicy-ripe tomatoes and a hard boiled egg to dress up a bowl of simple brown rice. A balsamic-Dijon dressing is drizzled over top to finish it off.
The idea for this grain bowl came about on a whim as I was cleaning out the fridge before our trip to the mountains. We had a bowl of leftover rice and all the basic ingredients for a Cobb salad on hand so instead of piling everything on top of lettuce leaves I decided to use rice as my base. This creation further assured me that grain bowls are never, ever a bad idea.
Grain bowls make for a quick and easy weeknight dinner. This particular bowl has everything you know and love about the classic Cobb salad without having to settle for yet another night eating another salad. Not that salads are a bad thing but if your anything like me, they’re usually my go to dinners when I don’t feel like putting the time or effort into a meal. It’s healthy, nutritious and delicious with the perfect mix of carbohydrates, fats and protein.
Next time you find yourself wondering whats for dinner remember you can always add your favorite flavor combinations to the trusty old grain bowl for a tasty and satisfying meal.
- ¾ cup brown rice, cooked
- ½ cup spinach, chopped
- ¼ cup chopped and peeled avocado
- ½ cup cherry tomatoes, sliced in half
- 2 slices bacon, cooked and crumbled crumbled
- 1 hard boiled egg, sliced
- Balsamic-Dijon Dressing:
- ½ teaspoons olive oil
- 1 teaspoon balsamic vinegar
- ¼ teaspoon Dijon mustard
- ⅛ teaspoon salt
- Fill the bottom of your bowl with the rice.
- Add the spinach, avocado, cherry tomatoes, bacon crumbles and the sliced egg over top.
- In a separate bowl, whisk together the ingredients for the dressing. Pour over top
- Serve immediately