Rice bowls are perfect for weeknight dinners when you need a healthy meal on your table. These flavorful bowls come together in 10 minutes flat and are made deliciously vegan with Loma Linda Lemon Pepper TUNO. Simply assemble with pre-cooked rice and dress your bowls with a rainbow of vegetables for an instant meal.
To pickle vegetables, mix all ingredients except the vegetables together and soak vegetables for at least an hour to pickle.
To serve, place about 1 cup cooked rice at the bottom of each bowl, top with Loma Linda Lemon Pepper TUNO and spoon over the pickled vegetables on the side.
Within the bowl, add lettuce and avocado chunks. Garnish with fresh coriander, lemon juice, and sesame seeds. Serve immediately.
Tip – Create a Hawaiian inspired variation by adding chunks of fresh mango, pineapple and jalapeño/chili peppers.
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