Recipes for every craving.
Easy bowls for weeknight dinners and meal prep. Tap any recipe for full method and nutrition profile.
Lemon-Dill Salmon Rice Bowl
with Asparagus, Cucumber and Herbed Yogurt
Seared salmon and charred asparagus with cucumber ribbons and a lemon-dill yogurt.
- Total time
- 30 min
- Difficulty
- Easy
- Calories (est.)
- 489 kcal
Ingredients
For 2 servings
- ½ cup Cut Kitchen rice
- ½ cup boiling water
- 2 skinless Atlantic salmon fillets (150 g each)
- 320 g asparagus (about 20 medium spears), woody ends trimmed
- ½ English cucumber (about 150 g)
- ½ cup 0% Greek yogurt
- 1 tbsp chopped fresh dill, plus more to serve
- 1 lemon
- 1 tsp olive oil
- ½ tsp garlic powder
- ¼ tsp kosher salt
- Black pepper
Nutrition values
Per serving. Values are estimates.
| Protein | 42 g |
|---|---|
| Fat | 23 g |
| Carbs | 27 g |
| Calories | 489 kcal |
Instructions
- Combine the Cut Kitchen rice and boiling water in a heatproof bowl, cover and let sit for 15 to 20 minutes, then fluff.
- Stir the Greek yogurt with dill, half the lemon juice, a pinch of salt and black pepper.
- Shave the cucumber into ribbons and season with a squeeze of lemon.
- Toss the asparagus with half the olive oil, then sear in a hot skillet until tender and lightly charred.
- Season the salmon with garlic powder, salt and pepper. Add the remaining oil and cook the salmon until golden and just cooked through.
- Divide the rice between bowls and top with salmon, asparagus, cucumber and lemon-dill yogurt.
Lemon-Garlic Shrimp Rice Bowl
with Zucchini, Tomatoes and Parsley
Garlicky shrimp with zucchini and tomatoes in a lemony pan sauce. On the table in 20 minutes.
- Total time
- 20 min
- Difficulty
- Easy
- Calories (est.)
- 322 kcal
Ingredients
For 2 servings
- ½ cup Cut Kitchen rice
- ½ cup boiling water
- 400 g large shrimp, peeled and deveined
- 1 medium zucchini, cut into thick half-moons
- 1 cup cherry tomatoes
- 2 garlic cloves, finely grated
- 1 lemon
- 2 tsp olive oil
- ¼ cup low-sodium vegetable stock
- 2 tbsp chopped fresh parsley
- ½ tsp kosher salt
- Black pepper
Nutrition values
Per serving. Values are estimates.
| Protein | 43 g |
|---|---|
| Fat | 6 g |
| Carbs | 23 g |
| Calories | 322 kcal |
Instructions
- Combine the Cut Kitchen rice and boiling water in a heatproof bowl, cover and let sit for 15 to 20 minutes, then fluff.
- Pat the shrimp dry and season with half the salt and black pepper.
- Heat half the olive oil in a large skillet and sear the zucchini and tomatoes until lightly browned. Transfer them to a plate.
- Add the remaining oil and shrimp to the skillet and cook for 1 to 2 minutes per side until pink and firm.
- Stir in the garlic, vegetable stock, lemon zest and half the lemon juice, then simmer for 1 minute. Return the vegetables and toss with the parsley.
- Divide the rice between bowls and spoon the shrimp, vegetables and lemon-garlic pan juices over top. Serve with the remaining lemon.
Japanese Ginger-Soy Chicken Rice Bowl
with Edamame, Cucumber and Carrot
Chicken glazed in ginger and soy, with edamame and a quick cucumber and carrot salad.
- Total time
- 25 min
- Difficulty
- Easy
- Calories (est.)
- 441 kcal
Ingredients
For 2 servings
- ½ cup Cut Kitchen rice
- ½ cup boiling water
- 340 g boneless skinless chicken breasts
- ¾ cup shelled edamame (about 100 g)
- ⅔ English cucumber (about 200 g), cut into half-moons
- 2 medium carrots (about 150 g), shaved into ribbons
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 2 tsp honey
- 1 tsp toasted sesame oil
- 1 tbsp finely grated fresh ginger
- 2 garlic cloves, finely grated
- 2 scallions, thinly sliced
- 1 tsp sesame seeds
Nutrition values
Per serving. Values are estimates.
| Protein | 48 g |
|---|---|
| Fat | 10 g |
| Carbs | 36 g |
| Calories | 441 kcal |
Instructions
- Combine the Cut Kitchen rice and boiling water in a heatproof bowl, cover for 15 to 20 minutes, then fluff.
- Whisk the soy sauce, rice vinegar, honey, ginger and garlic together.
- Pat the chicken dry. Heat the sesame oil in a skillet and cook the chicken until golden and cooked through, adding half the sauce during the final 2 minutes. Rest, then slice.
- Warm the edamame. Toss the cucumber and carrot with the remaining sauce.
- Divide the rice between bowls and arrange the chicken, edamame, cucumber and carrot over top. Finish with scallions and sesame seeds.
Korean Gochujang Turkey Rice Bowl
with Zucchini, Spinach and Cucumber
Lean ground turkey in a gochujang glaze, with seared zucchini, spinach and quick-pickled cucumber.
- Total time
- 25 min
- Difficulty
- Easy
- Calories (est.)
- 389 kcal
Ingredients
For 2 servings
- ½ cup Cut Kitchen rice
- ½ cup boiling water
- 350 g 99% lean ground turkey
- 300 g zucchini, cut into half-moons
- 4 cups baby spinach (about 120 g)
- ⅔ English cucumber (about 200 g), shaved into ribbons
- 2 tbsp gochujang
- 1 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- ¼ tsp kosher salt
- 1 tsp toasted sesame oil
- 1 garlic clove, finely grated
- 1 tsp finely grated fresh ginger
- 2 scallions, thinly sliced
- 1 tsp sesame seeds
Nutrition values
Per serving. Values are estimates.
| Protein | 48 g |
|---|---|
| Fat | 7 g |
| Carbs | 35 g |
| Calories | 389 kcal |
Instructions
- Combine the Cut Kitchen rice and boiling water in a heatproof bowl, cover for 15 to 20 minutes, then fluff.
- Toss the cucumber with the rice vinegar and a pinch of salt and set aside to lightly pickle.
- Whisk the gochujang, soy sauce, honey, garlic, ginger and 2 tbsp water together.
- Heat half the sesame oil in a nonstick skillet and sear the zucchini, then add the spinach and cook until wilted. Transfer to a plate.
- Add the remaining oil and brown the turkey thoroughly. Pour in the gochujang sauce and toss until lightly glazed.
- Divide the rice between bowls and add the turkey, zucchini, spinach and cucumber. Finish with scallions and sesame seeds.
Turkish Chicken Shish Rice Bowl
with Peppers, Tomato Salad and Cacık
Paprika chicken and peppers roasted on one sheet pan, served with tomato salad and cacık.
- Total time
- 35 min
- Difficulty
- Easy
- Calories (est.)
- 463 kcal
Ingredients
For 2 servings
- ½ cup Cut Kitchen rice
- ½ cup boiling water
- 340 g boneless skinless chicken breasts, cut into cubes
- 250 g mixed red and green bell peppers, cut into chunks
- 1 medium red onion (about 150 g), cut into petals
- ⅔ English cucumber (about 200 g)
- 200 g tomatoes, diced
- 150 g 0% Greek yogurt
- 1 lemon
- 2 tsp olive oil
- 2 garlic cloves, finely grated
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
- ½ tsp kosher salt
- Sumac and black pepper
Nutrition values
Per serving. Values are estimates.
| Protein | 51 g |
|---|---|
| Fat | 10 g |
| Carbs | 40 g |
| Calories | 463 kcal |
Instructions
- Combine the Cut Kitchen rice and boiling water in a heatproof bowl, cover for 15 to 20 minutes, then fluff.
- Mix 50 g yogurt with half the lemon juice, half the garlic, paprika, oregano, salt and pepper. Coat the chicken and let stand while the oven heats to 450°F.
- Toss the chicken, peppers and onion with the olive oil. Spread on a sheet pan and roast for 14 to 16 minutes, until the chicken reaches 165°F, broiling briefly for charred edges.
- Grate half the cucumber and squeeze it dry. Mix with the remaining yogurt, garlic, dill and a squeeze of lemon to make cacık.
- Dice the remaining cucumber and toss with the tomatoes, parsley, sumac and remaining lemon.
- Divide the rice between bowls and add the chicken shish, roasted vegetables, salad and cacık.
Indian Tomato-Spinach Shrimp Rice Bowl
with Red Pepper and Light Yogurt Masala
Shrimp, spinach and red pepper in a tomato masala made creamy with Greek yogurt.
- Total time
- 25 min
- Difficulty
- Easy
- Calories (est.)
- 415 kcal
Ingredients
For 2 servings
- ½ cup Cut Kitchen rice
- ½ cup boiling water
- 400 g large shrimp, peeled and deveined
- 5 cups baby spinach (about 150 g)
- 300 g tomatoes, diced
- 1 large red bell pepper (about 200 g), cut into strips
- 1 medium yellow onion (about 150 g), thinly sliced
- ½ cup 0% Greek yogurt
- 2 tbsp tomato paste
- 1 tsp olive oil
- 1 tbsp lemon juice
- 1 garlic clove, finely grated
- 1 tsp finely grated fresh ginger
- 1 tsp garam masala
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp turmeric
- 2 tbsp chopped fresh cilantro
- ½ tsp kosher salt
Nutrition values
Per serving. Values are estimates.
| Protein | 53 g |
|---|---|
| Fat | 5 g |
| Carbs | 42 g |
| Calories | 415 kcal |
Instructions
- Combine the Cut Kitchen rice and boiling water in a heatproof bowl, cover for 15 to 20 minutes, then fluff.
- Pat the shrimp dry and season with half the salt. Heat the olive oil in a nonstick skillet and sear the shrimp until nearly cooked, then transfer to a plate.
- Add the onion and bell pepper with a splash of water and cook until softened. Stir in the garlic, ginger, garam masala, cumin, coriander and turmeric for 30 seconds.
- Add the tomato paste and tomatoes and simmer until thickened. Fold in the spinach until wilted.
- Remove from the heat and stir in the yogurt and lemon juice. Return the shrimp and warm gently without boiling.
- Divide the rice between bowls and spoon the shrimp masala over top. Finish with cilantro.
Creamy Vegan Palak Tofu Rice Bowl
with Spinach, Tomato and Garam Masala
A dairy-free take on palak paneer: seared tofu in a spiced spinach and tomato sauce.
- Total time
- 30 min
- Difficulty
- Medium
- Calories (est.)
- 432 kcal
Ingredients
For 2 servings
- ½ cup Cut Kitchen rice
- ½ cup boiling water
- 350 g extra-firm tofu, pressed and cubed
- 300 g spinach
- 200 g tomatoes, diced
- 1 medium yellow onion (about 150 g), diced
- ½ cup unsweetened almond milk
- 1 tsp olive oil
- 2 garlic cloves, finely grated
- 1 tbsp finely grated fresh ginger
- 2 tsp garam masala
- ½ tsp ground cumin
- ½ tsp kosher salt
- Fresh cilantro
Nutrition values
Per serving. Values are estimates.
| Protein | 38 g |
|---|---|
| Fat | 19 g |
| Carbs | 35 g |
| Calories | 432 kcal |
Instructions
- Combine the Cut Kitchen rice and boiling water in a heatproof bowl, cover for 15 to 20 minutes, then fluff.
- Heat the olive oil in a large nonstick skillet. Sear the tofu on several sides until golden, then transfer to a plate.
- Add the onion with a splash of water and cook until soft. Stir in the garlic, ginger, garam masala and cumin for 30 seconds, then add the tomatoes.
- Add the spinach in batches and cook until wilted. Pour in the almond milk and simmer briefly. Blend with an immersion blender until mostly smooth. If your skillet is nonstick, move the sauce to a heatproof jug first.
- Return the tofu and season with salt. Divide the rice between bowls, spoon over the palak tofu and finish with cilantro.
Ginger-Miso Chicken Rice Soup
with Bok Choy, Mushrooms and Sesame
Poached chicken, bok choy and shiitake in a ginger-miso broth, made in one pot.
- Total time
- 25 min
- Difficulty
- Easy
- Calories (est.)
- 377 kcal
Ingredients
For 2 servings
- ½ cup Cut Kitchen rice
- ½ cup boiling water
- 300 g boneless skinless chicken breasts
- 340 g baby bok choy, halved
- 200 g shiitake mushrooms, sliced
- 30 g white miso paste
- 1 L low-sodium chicken stock
- 1 tbsp reduced-sodium soy sauce
- 1 tsp sesame oil
- 1 tbsp finely grated fresh ginger
- 2 garlic cloves, finely grated
- 1 tsp sesame seeds
- 3 scallions, thinly sliced
Nutrition values
Per serving. Values are estimates.
| Protein | 46 g |
|---|---|
| Fat | 9 g |
| Carbs | 27 g |
| Calories | 377 kcal |
Instructions
- Combine the Cut Kitchen rice and boiling water in a heatproof bowl, cover for 15 to 20 minutes, then fluff.
- Bring the stock, ginger, garlic and soy sauce to a gentle simmer. Add the chicken and poach for 10 to 12 minutes until it reaches 165°F.
- Transfer the chicken to a board. Add the mushrooms and bok choy to the stock and simmer until just tender.
- Whisk the miso with a ladleful of warm broth, then stir it back into the pot off the heat. Slice the chicken.
- Divide the rice and chicken between bowls and ladle over the broth and vegetables. Finish each bowl with sesame oil, sesame seeds and scallions.
Miso Mushroom and Edamame Rice Bowl
with Leeks, Bok Choy and Togarashi
Mushrooms, leeks and bok choy tossed in a red miso glaze, topped with edamame and cashews.
- Total time
- 20 min
- Difficulty
- Easy
- Calories (est.)
- 417 kcal
Ingredients
For 2 servings
- ½ cup Cut Kitchen rice
- ½ cup boiling water
- 300 g cremini mushrooms, thickly sliced
- 1 large leek (about 150 g), sliced
- 300 g baby bok choy, halved
- 150 g green cabbage, shredded
- 200 g shelled edamame
- 30 g red miso paste
- 20 g cashews, roughly chopped
- 1 tsp sesame oil
- 2 tsp reduced-sodium tamari
- Togarashi, to taste
Nutrition values
Per serving. Values are estimates.
| Protein | 26 g |
|---|---|
| Fat | 14 g |
| Carbs | 53 g |
| Calories | 417 kcal |
Instructions
- Combine the Cut Kitchen rice and boiling water in a heatproof bowl, cover for 15 to 20 minutes, then fluff.
- Whisk the miso, tamari and ¼ cup warm water until smooth.
- Heat half the sesame oil in a large nonstick skillet. Brown the mushrooms deeply, then transfer to a plate.
- Add the remaining sesame oil, leek, bok choy and cabbage and stir-fry until crisp-tender. Add the edamame and warm through.
- Return the mushrooms, add the miso mixture and toss briefly until lightly glazed.
- Divide the rice between bowls and add the vegetables. Finish with cashews and togarashi.
Chinese Ginger Fish Rice Soup
with Choy Sum and Scallions
White fish and choy sum gently poached in a clear ginger and Shaoxing wine broth.
- Total time
- 20 min
- Difficulty
- Easy
- Calories (est.)
- 232 kcal
Ingredients
For 2 servings
- ½ cup Cut Kitchen rice
- ½ cup boiling water
- 250 g skinless white fish fillets, cut into large pieces
- 200 g choy sum, cut into lengths
- 1 L low-sodium chicken or vegetable stock
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- ¼ tsp sesame oil
- 2 tbsp fresh ginger cut into fine matchsticks
- 2 garlic cloves, finely grated
- 3 scallions, thinly sliced
- White pepper, to taste
Nutrition values
Per serving. Values are estimates.
| Protein | 28 g |
|---|---|
| Fat | 2 g |
| Carbs | 20 g |
| Calories | 232 kcal |
Instructions
- Combine the Cut Kitchen rice and boiling water in a heatproof bowl, cover for 15 to 20 minutes, then fluff.
- Bring the stock, ginger, garlic, soy sauce and Shaoxing wine to a gentle simmer for 5 minutes.
- Add the choy sum stems and fish and poach gently for 3 to 5 minutes, adding the leaves for the final minute. The fish should turn opaque and flake easily.
- Remove from the heat and stir in the sesame oil and white pepper.
- Divide the rice between bowls, ladle over the fish, greens and broth and finish with scallions.
One-Pan Five-Spice Pork Rice Bowl
with Snap Peas and Red Pepper
Pork tenderloin, snap peas and red pepper in a five-spice glaze, all cooked in one pan.
- Total time
- 20 min
- Difficulty
- Easy
- Calories (est.)
- 421 kcal
Ingredients
For 2 servings
- ½ cup Cut Kitchen rice
- ½ cup boiling water
- 340 g pork tenderloin, thinly sliced
- 300 g sugar snap peas
- 1 large red bell pepper (about 200 g), sliced
- 2 tbsp reduced-sodium soy sauce
- 1 tsp honey
- 1 tsp olive oil
- 1 tsp Chinese five-spice powder
- 1 garlic clove, finely grated
- 1 tsp finely grated fresh ginger
- 3 scallions, thinly sliced
Nutrition values
Per serving. Values are estimates.
| Protein | 44 g |
|---|---|
| Fat | 8 g |
| Carbs | 37 g |
| Calories | 421 kcal |
Instructions
- Combine the Cut Kitchen rice and boiling water in a heatproof bowl, cover for 15 minutes, then fluff.
- Whisk the soy sauce, honey, five-spice, garlic, ginger and 2 tbsp water.
- Heat half the olive oil in a large nonstick skillet. Stir-fry the snap peas and red pepper until crisp-tender, then transfer to a plate.
- Add the remaining oil and pork and sear until it reaches 145°F. Return the vegetables, pour in the sauce and toss for 1 minute, then remove from the heat and rest for 3 minutes before serving.
- Divide the rice between bowls and add the pork and vegetables. Finish with scallions.