Packed Lunch: Rice & Bean Bowl

Homemade rice and bean bowls for a healthy and affordable packed lunch

I’m one of those people at the office who brings in lunch every day. The same lunch every single day. The Huffington Post wrote an article about us.

Sure packing a lunch every day can get tiresome, but it’s cheaper and healthier to do it yourself. It’s hard to argue with that.

If you’re on board the lunch-packing train, even just a few days a week, this lunch will definitely keep you satisfied. It’s just as good as a Chipotle bowl but costs about $2 or less. It’s also perfect for packing on a Sunday night to have later in the week since you don’t have to worry about sogging bread or spoiling meat.

For a simple step-by-step photo guide, scroll below the recipe.

Rice & Bean Bowl

Prep time: 5 minutes

Cook time: 4 minutes

Ingredients(Makes 1 lunch):

  • 1 cup cooked brown rice
  • 3/4 cup(1/2 can) black beans
  • 3/4 cup fresh or frozen vegetables
  • 1/4 cup salsa
  • 1/4 cup shredded cheese

Method:

  1. In a microwavable bowl, layer the rice, beans, vegetables, salsa, and cheese in that order.
  2. Cover tight with a lid. Don’t keep at room temperature for more than 6 hours.
  3. When ready, microwave on full power for 3-4 minutes.

An easy, healthy and affordable meal you can pack for lunch every day

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6 Responses to Packed Lunch: Rice & Bean Bowl
  1. Carolyn in NC
    April 10, 2014 | 7:12 pm

    I pack my lunch each day and eat about the same thing but try to skip the cheese as I would like to think I’m going vegan. Pizza usually wins out on Sunday night though when I don’t want to cook.

    Think of how much money you’re saving for other fun stuff like beer or race entry fees.

  2. Yum Yucky
    April 16, 2014 | 1:52 pm

    Yasss!! Quick, easy & tasty. Sign me up, bro.
    This could even go well in a wrap.

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  5. Emma
    October 13, 2015 | 9:22 pm

    Hey! Just wondering how many days in advance you prep this lunch? And if you could freeze it and pull it out the night before?

    • Wannabe Chef
      December 9, 2015 | 11:49 pm

      I usually make it the night before. You could definitely do it 2 or 3 days earlier, though. I wouldn’t recommend freezing because it might change the texture of the rice and beans