Introduction
This simple vegan rice bowl is fresh, satisfying, and ready in under 30 minutes. It features sautéed zucchini and cherry tomatoes served over warm brown rice, topped with a quick lemon-avocado mash. The combination hits all the right notes — creamy, zesty, warm, and lightly crisp. It’s 100% whole-food, gluten-free, legume-free, and designed to be easy enough for any night of the week.
Organic Ingredient List (Serves 2–3)
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1 cup organic brown rice (or precooked if short on time)
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1 tablespoon organic olive oil
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2 medium organic zucchinis, chopped into half moons
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1 cup organic cherry tomatoes, halved
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1 ripe organic avocado
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Juice of 1 organic lemon
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Sea salt and black pepper to taste
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Optional garnish: organic sunflower seeds, chopped herbs, or chili flakes
Instructions
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Cook brown rice according to package directions (about 2 ¼ cups water per cup rice). Set aside.
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In a large skillet over medium heat, warm the olive oil. Add chopped zucchini and sauté for 4–5 minutes until lightly browned. Add cherry tomatoes and cook for another 3–4 minutes until they soften slightly. Season with salt and pepper.
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In a bowl, mash the avocado with lemon juice and a pinch of salt. Mix until smooth and creamy.
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Assemble bowls by layering brown rice, sautéed veggies, and a generous scoop of lemon-avocado mash on top.
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Add optional garnishes if desired, like sunflower seeds for crunch or herbs for brightness.
Tips and Variations
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Add a handful of spinach or kale to the pan with the tomatoes for extra greens.
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Swap brown rice for quinoa, couscous, or farro if preferred.
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Serve cold as a lunch salad the next day — it keeps well in the fridge for up to 2 days.