These rice bowls are just 438 calories (for 3 cups!) and super filling with rice, veggies, and healthy fats. You'll even find a healthy rice bowl sauce recipe! And you can made these healthy rice bowls as weekly meal prep... the low calorie vegan rice bowl recipe will hold in the fridge for up tp 5 days, and make wonderful "take to work" lunches!Special Tip: You can find 4 new protein add-ins so you can boost the nutrition and protein in the recipe. Be sure too see the rice swaps above in the "Ingredients" section to find ways to lower the carbs!
Add the orange juice, apple cider vinegar, dijon mustard, maple syrup, garlic clove, salt and pepper to a medium bowl. Whisk together until the maple syrup and mustard are dissolved.
While whisking, slowly pour the olive oil to the bowl.
Taste, add more salt or pepper as needed.
Make the Rice and Veggie Bowls:
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Add the butternut squash and carrots to the prepared baking sheet. Spray with olive oil and sprinkle with salt and pepper.
Bake for 25-30 minutes until fork tender.
Meanwhile, in a small pot, or rice cooker, add rice and water.
Bring to a boil on high heat. Lower heat to low, cover and cook until the water soaks into the rice, about 30 minutes. (Or follow rice cooker directions)
Remove the pot from the heat and fluff with a fork.
To serve, divide the rice between 2 bowls, top with kale, cooked butternut and carrots and dressing.
Lightly toss to distribute the dressing, then top the vegan bowls with avocado, hemp seeds, and any additional protein add-ins.
Serve hot, or store in the fridge as meal prep lunches or dinners.