A Side of Sweet

Beautiful Food, Travel & Design

  • About
    • Contact
      • Collaborate
      • Photography for Your Business
    • In the Press
    • Subscribe
    • Pinky Promise (Disclosure & Privacy Policy)
  • Eat
    • Appetizers
    • Breakfast/Brunch
    • Desserts
      • Cakes & Cupcakes
      • Cookies
      • Ice Cream
      • Pies & Tarts
    • Main Dishes
    • Snacks
      • Healthy Snacks
    • Drinks
    • Soups
    • Salads
    • Side Dishes
    • Vegan Recipes
    • Gluten Free Recipes
    • Dog Treats
    • Holiday Recipes
    • Halloween Recipes
    • Party Recipe Ideas
    • Round Ups
    • Summer Treats
  • Make
    • Beauty DIYS
    • Gift Ideas
    • Home Decor
    • Paper Projects
    • Party Ideas
    • Photobooths
    • Things To Wear
    • Collections
  • Go
    • California
      • San Francisco
      • Bay Area
      • Los Angeles
    • USA
      • California
        • San Francisco
        • Bay Area
        • Los Angeles
      • Alaska
      • Oregon
        • Portland
      • Philadelphia
      • Washington
        • Seattle
      • Arizona
    • Africa
      • Egypt
      • Morocco
        • Asilah
        • Chefchaouen
        • Fez
        • Marrakech
      • South Africa
        • Cape Town
    • Asia + Middle East
      • Dubai
      • Egypt
      • Hong Kong
      • India
      • Japan
      • Qatar
      • Thailand
    • Central America
      • Honduras
      • Mexico
        • Cancun
        • Tulum
      • Guatemala
      • Belize
    • Europe
      • Greece
      • Iceland
      • Italy
      • London/UK
        • Manchester
      • Portugal
      • Spain
  • Style
    • Beauty
    • Fashion
    • Wed
  • Learn
    • Blogging
    • Photography
  • Shop
    • My Baking Essentials
    • My Photography Equipment
Home » Recipes » Gluten Free Recipes » Whole Grain Rice Bowls with Massaged Kale & Veggies

Whole Grain Rice Bowls with Massaged Kale & Veggies

Vegetarian
244 shares
  • Facebook7
  • Twitter13
Jump to Recipe·Print Recipe

The perfect recipe for healthy leftovers all week long - kale, egg and veggie rice bowlsI love hearing from everyone who reads A Side of Sweet. That’s why I respond to every comment (seriously!) and read every email. If someone who leaves a comment have a blog, I always click through and see what they’ve been up to.

It’s that sense of community and reciprocity that has helped me find my place in this crazy internet reality. I recently read that there are over 227 million blogs. Can you believe that!?

There are 227 million blogs and somehow you ended up here. Reading the silly things that I share.

Healthy lunch bowls great for leftovers - kale, radish, egg and rice

The fact is, I feel grateful every day that people read my posts, and some of you even come back for more – on purpose!

A few weeks ago, Heidi, a newly married lawyer in LA, sent me an email asking for ideas for healthy food to bring to work. Something that will keep her from eating at her work cafeteria or buying unhealthy takeout food.

For me, the ideal recipe for food workweek food can be made ahead, lasts for several days in the fridge, doesn’t need to be heated up, is packed with veggies and contains healthy protein.

There are a lot of things on the checklist, but these brown rice bowls certainly fit the bill. I use Planet Rice products whenever I’m cooking with rice or quinoa. They are a California family farm located just outside of Sacramento. I’ve been on a huge sprouted rice kick lately. It is richer and nutrients and has higher levels of Vitamines E and B, Magnesium, Iron and fiber compared to regular rice. The sprouted California Blonde rice in these bowls has the softer texture and taste of white rice, but all the nutritional benefits of brown rice.

I topped the sprouted rice with seasonal veggies, in this case radishes, kale and zucchini. It’s finished with a healthy goat cheese dressing and  hard boiled egg for protein.

The perfect recipe for healthy leftovers all week long - kale, egg and veggie rice bowls

The day I make them, I serve them with the beautifully sliced veggies artfully arranged. For leftovers, I toss the ingredients together with the dressing so that the meal is easy to grab from the fridge and eat. Depending on the batch size you make and your palate for repeating meals, it will easily last you all week. You can swap any veggies for what I used, but I chose kale, zucchini and radishes because they hold up well and don’t wilt.

What sort of tips do you have for eating healthy during a busy workweek?

Thanks so much for reading A Side of Sweet! For more Sweet in your life, you can find me on Instagram, Pinterest, Bloglovin’, Facebook, or Twitter, or subscribe to receive a weekly email with new posts (see sidebar).

Print

Healthy Leftovers :: Whole Grain Rice Bowls with Massaged Kale & Veggies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kelly Egan
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Main Dishes
  • Cuisine: Vegetarian

Ingredients

Scale
  • 10 ounces kale
  • 1.5 tablespoons olive oil or other oil of your choosing
  • 1 tablespoon lemon juice
  • 1/4 teaspoon kosher salt
  • 2 cups uncooked whole grain rice, like Planet Rice Sprouted California Blonde Rice
  • 1 zucchini, chopped
  • 16 ounces radishes, thinly sliced
  • 1 cup pepitas (shelled pumpkin seeds)
  • 6 hard boiled eggs
  • Salt and freshly ground pepper, to taste

[i]For the goat cheese dressing:[/i]

  • 4 oz goat cheese (chevre), at room temp
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1/2 tablespoon apple cider vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon water
  • Salt and freshly ground black pepper to taste

[i]Special supplies:[/i]

  • Glass food storage containers

Instructions

  1. Combine the kale, oil, lemon juice and salt in a large bowl and massage vigorously with clean hands. The kale will soften and become darker in color.
  2. Cook the rice according to package directions
  3. Place a scoop of rice in the bottom of each individual serving bowl. Top with chopped cucumbers, sliced radishes, hard boiled eggs, and pepitas.
  4. Make healthy goat cheese dressing: Combine goat cheese, honey, oil, vinegar, lemon and water in a food processor and process until smooth. Season with salt and pepper to taste.
  5. To make leftovers :: Toss ingredients with dressing, put in glass food safe containers (which are healthier than plastic tupperwear!). Leftovers should be good for the whole work week.

Did you make this recipe?

Tag @asideofsweet on Instagram and hashtag it #asideofsweet

Ideas for healthy leftovers - make ahead rice bowls with massaged kale, radish and hard boiled eggThanks to Planet Rice for sponsoring this post. As always, all opinions are my own!

Best Homemade Lemonade
Gorgonzola Cheese, Peach and Bacon Flatbread Pizzas

Related

244 shares
  • Facebook7
  • Twitter13

June 17, 2015  â€¢  Filed Under: Gluten Free Recipes, Main Dishes, Recipes 6 Comments

Comments

  1. Ashley @ A Lady Goes West says

    June 17, 2015 at 1:50 pm

    Hi Kelly! Wow, that’s a lot of blogs! This lunch sounds like something that would taste even better the next day, because all the flavors marinate together! Yummy stuff! 🙂 Oh and Go Warriors!

    Reply
  2. Alix says

    June 17, 2015 at 4:06 pm

    To eat healthy during the week, the best tip is probably to be prepared by having meals planned and healthy snacks on hand. It’s always when you run out of time that you settle for something on the less healthy side. I also try to drink lots of water and green tea, which helps keep my voracious appetite under control.

    I love rice bowls and this one looks so colourful and healthy. Aaaand it has a goat cheese dressing- how could I not try it! Plus I just discovered these giant radishes (seriously the size of my palm) at the local farmers’ market that would amazing in this.

    Alix

    Reply
  3. Lovely Letters says

    June 19, 2015 at 9:52 am

    This looks amazing!! The bowl concept is really my favorite for the work week. Simple, lots of variety, and a great way for me to disguise veggies 🙂

    Have fun in LA!!

    xx Katie
    lovely letters

    Reply
  4. Jessica says

    June 20, 2015 at 5:44 pm

    227 million?!?!? Say whaaaaaa. So amazing! As is this recipe — bowls with veggies + rice are my favorite kind of meals and I should definitely prep this kind of thing *today* for the week ahead. Definitely an easy to pack/finish off option for when the lunch cravings hit =)

    http://www.threadandbones.com

    Reply
  5. Christine Siracusa says

    June 22, 2015 at 10:31 am

    I love this and have been thinking about healthy easy lunches, too. WNYC is currently running a hack your lunch challenge because so many people share in this dilemma. I find lunch is one of the easiest meals to “get wrong.” Especailly if you’re trying not to eat too much bread.

    Reply
  6. Florian @ContentednessCooking says

    June 25, 2015 at 3:33 pm

    Oh man, Iove LA, have fun! 🙂 These bowls look amazing, love all the veggies!

    Reply

Share Your Thoughts Cancel reply

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Welcome!

San Francisco Food, Fashion, Travel Blogger

Hi! I’m Kelly. I live in San Francisco with my husband, Pat, and our puppy, Maddie. Here you’ll find recipes, DIYs, style, travel & a glimpse into our adventures. To learn a little more about me, Click Here.

Let’s Connect!

  • Instagram
  • YouTube
  • Pinterest

Search

Weekly Updates

Thanks a million!

Disclaimer: This blog uses affiliate links. When you make a purchase with one of these links, I’ll earn a small commission. I’m so grateful for your support (and the help with paying my grocery bill)!

Privacy Policy

Copyright © 2025 · Genesis Framework · WordPress · Log in

 

Loading Comments...