BB and Binks

Rice-ish Bowls by BB


I often make rice bowls and they are delicious! What’s even better is I can separate the food and my kids will eat it too. I do not like to cook meals that my kids won’t touch but I also don’t want to eat kid food all the time. So after a couple different rice bowls, I came up with this recipe. You can interchange whatever is in it. Sometimes we have steak, you could do ground pork and pineapple… Really the sky is the limit. The teriyaki recipe can be a marinade or just a drizzle. I keep a jar of it in my fridge.


First, pickle the veggies. It’s simple. Cut up veggies. I have red onions, cucumbers, and peppers in this one. Splash white, terragon, or rice vinegar on them. I used terragon vinegar this time. Then sprinkle with sugar. THAT’S IT! Just let it marinate a little while. This is something I often do earlier in the day just so I have one less thing to do at dinner time.

This is really my favorite part of the bowls.

After I prepare the pickled vegetables, I air fry brussel sprouts and riced cauliflower. I buy the pre-shaved brussel sprouts and riced cauliflower. I mean who has time to do that yourself? Not me! I air fry them with a little olive oil and my Penzey Spice Mixture found here. I also threw in some tofu because Leslie said it was good in the air fryer and she was right!!!

After getting the air fryer going, I begin to cook the protein. Today I made chicken breast. I season it with…you got it my Penzey’s Spice Mixture and cook in olive oil and finish it off with a little butter. My mom taught me to do that to add flavor and it get a beautiful golden color.

I usually have spicy aioli in my fridge because we make these so often. It’s super easy! Mayo, a little water, and sriracha. More sriracha…more spicy. It’s not very spicy in my house. It’s the perfect addition to these Rice Bowls.

Drizzle sauce on top of the rice bowl

There is also a sauce we make that can be a marinade or you can just drizzle it over the bowl. Just depends on what you want and how much time you have!

What I like the best is that it can always be different so we can make it at least once a week but it doesn’t get old because you just switch it up a little. I hope you enjoy!

Recipe for Rice (cauliflower rice) Bowls

  1. 1 lb of chicken breasts
  2. 1 16 oz bag of riced cauliflower (I used fresh but you could use frozen too)
  3. 1 9 oz bag of shredded brussel sprouts
  4. 1/2 red onion sliced thinly
  5. 1 cup cucumber slices
  6. 1 cup pepper slices
  7. 2 tsp terragon vinegar (white or rice vinegar can also be used)
  8. 1/2 tsp sugar
  9. Teriyaki sauce (recipe below) I keep these in my fridge
  10. Aioli sauce (recipe below) I keep these in my fridge


Start by slicing the red onion, cucumber, and red pepper and add 2 tsp of vinegar. Sprinkle 1/2 tsp of sugar over the vegetables and mix. Set aside. Can be made ahead of time.

Put riced cauliflower in a bowl and add 1 tsp of olive oil and Penzey Spice Mixture and toss together. Add Cauliflower to one half of Air Fryer. Then do the same with brussel sprouts and add to the other half of Air Fryer. Set at 400 degrees for about 10 minutes. Veggies reduce a lot!

Season your chicken with Penzey Spice Mixture and cook in 1 tsp of olive oil about 4 minutes on each side or until totally cooked. I like my chicken COOKED.

Put cooked cauliflower and brussel sprouts in the bottom of the bowl, then add chicken across the top. Add pickled veggies. Drizzle with teriyaki sauce and aioli. Enjoy!

Tofu I cooked in the air fryer 400 for 8 minutes

Teriyaki sauce recipe

  • 1 tsp dried ginger or 1 inch minced fresh ginger
  • 1 tsp dried garlic or 1 clove minced garlic
  • 1/3 cup low sodium soy sauce
  • 1/3 cup orange juice
  • 3 tbsp hoisin sauce
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp tarragon vinegar
  • 1 tsp or more of sriracha

Add all ingredients to a sauce pan and cook down on medium until it thickens.

Aioli Recipe

  • 4 tbsp of mayo
  • 1 tsp or more of sriracha
  • 1 tsp of water

Add all ingredients and stir together.

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