Were you watching Simply Nigella last week? She joined in the craze for rice bowls that is popping up all over the place at the moment. Well, if it’s good enough for Nigella, I’d say it’s good enough for me. Lately I’ve been falling into a lunch rut or leftovers or simple sandwiches and it’s become a little boring – so I thought I’d join the craze and make an avocado rice bowl with the leftovers from my fridge.

Stand aside, Nigella, my rice bowl with avocado is better than yours. #ricebowl #avocado #coriander #cumin #fennel #seeds #dinner

A photo posted by Craig Cockburn (@theusualsaucepans) on

It’s one of those dishes where you just chuck it all together, so don’t feel obliged to stick to the exact ingredients if you have something else you think might work. Other fun additions could include radishes (I think this what Nigella used), peppers, sun dried tomatoes, ham or chicken pieces, perhaps even some (freshly chopped) apple if you want a bit more bite.

The flavours are bold – fennel seeds, ginger, soy, cumin, cider vinegar, lime – but they come together well to form something that is rounded, exciting and a bit different from your typical cheese and ham sandwich.

You can have this as an easy weeknight wonder evening meal in the summer time (make it more substantial with some chicken or roasted vegetables), make as a lunch to take to work, or have when you’ve people over and you want something tasty you can have outside alongside a glass of wine or a beer.

Avocado Rice Bowl

Avocado Rice Bowl

Avocado Rice Bowl

  • Author: Craig
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 1
  • Category: Fast meals


There’s no denying that a large part of the drive for this recipe right now was Simply Nigella last Monday night, but my recipe isn’t overly similar to hers (mainly because I can’t remember what was in it).This was made to serve 1, but is easily scalable.


  • 70g brown rice
  • 1 avocado
  • 1 small handful of coriander
  • 2 spring onions
  • 1 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 1/2 tbsp rapeseed oil
  • 1/2 tbsp soy sauce
  • 1 tsp cider vinegar
  • 0.5cm ginger (or 1 tsp of ginger in a tube/jar)
  • Salt & pepper
  • 1/2 a lime


Put the rice on to cook, and leave it to its own devices.

Chop your spring onions up quite small and finely chop the corriander. Place it all in a medium sized mixing bowl and to it add the ginger, seeds, oil, soy sauce and cider vinegar. Zest the half lime into the bowl, then add the juice. Use a fork to mix all of this together until it’s fully covered in the liquids and there are no clumps of anything.

Use a knife to cut up the avocado into bite-sized pieces.

Once the rice is cooked, drain it off and add it to the mixing bowl. Fluff up the rice and mix all the ingredients together and the contents of your rice bowl will appear in front of you! Taste and season as required.

Transfer to a bowl, top with avocado and some more coriander, dive on in. Alternatively box up and take for lunch the next day.