Vegan Rice Bowl

This vegetable and rice bowl is hearty, healthy and nutritious. You can use it as a fun summer salad, or even bring it to a party as a side dish. Combining brown rice, vegetables and a vegan sour cream-based dressing, this recipe is a crowd pleaser! To make it even more of a fan favorite, this recipe is: gluten-free, dairy free, vegan and super TASTY!!


  • 1 cup brown rice (uncooked)
  • 2 cups vegetable broth (or water + salt)
  • 1 cup cucumber (diced)
  • 1 cup carrots (grated)
  • 3/4 cup cherry tomatoes (halved)
  • 1/2 bell pepper (diced)
  • 1-2 handful lettuce ( any lettuce it’s your preference)
  • 2 green onions (thinly sliced)
  • 1/4 cup green olives
  • 1/2 cup Cannellini beans (or chick peas or tofu for added protein)

dressing ingredients

  • 1/2 cup vegan sour cream (if you don’t have vegan sour cream you can use a vegan mayo or dairy free yogurt)
  • 2 tbsp lemon juice (or vinegar of choice)
  • 1 tbsp maple syrup (or sweetener of choice)
  • 2 tsp olive oil (skip if you prefer oil free)
  • 2 tsp dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp italinan herb seasoning
  • salt and pepper to taste
  • water to thin



  1. add brown rice to a bowl and cover with lukewarm water. Soak the rice for about 15 minutes, then drain.
  2. bring a pot with 2 cups of vegetable broth (or water + salt) to a boil, then add rice, cover with lid. Let simmer for about 30-35 minutes (without stirring), then turn off the heat. Let it sit covered for another 10 minutes.


  1. Add all dressing ingredients to a bowl and stir to combine. If you prefer a thinner dressing, add a little water.


  1. Combine all veggies and rice in a salad bowl. Pour the dressing over the salad and enjoy!

NOTES: This recipe will make about 4 servings. Prep time: 10 minutes Cook time: 30 minutes

Rating: 1 out of 5.

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