This was one of those “use what you’ve got” meals that turned into a total favorite. I had leftover broccoli rice and a few random toppings — and suddenly I had this fresh, colorful bowl I didn’t want to stop eating. It’s simple, satisfying, and perfect for warm weather days when heavy meals just won’t do.

Ingredients:

• 2 cups broccoli rice (store-bought or homemade in food processor)

• 1/2 cup cooked quinoa or brown rice (optional for extra heartiness)

• 1/2 cup shredded carrots

• 1/2 avocado, sliced

• 1/4 cup edamame or chickpeas

• 1 tbsp sesame oil or olive oil

• 1 tbsp rice vinegar or lemon juice

• Salt and pepper, to taste

• Optional toppings: sesame seeds, green onion, sriracha or tahini drizzle

Instructions:

1. Heat oil in a skillet over medium heat. Add broccoli rice and sauté for 3–4 minutes until tender.

2. Stir in quinoa or brown rice if using. Season with salt and pepper, and drizzle with vinegar or lemon juice.

3. Transfer to bowls and top with carrots, avocado, edamame, and any optional toppings.

4. Serve warm or chilled — it’s delicious either way!

Nutrition (per serving, serves 2):

• Calories: 280

• Protein: 8g

• Carbs: 22g

• Fat: 18g

• Fiber: 6g