Bok Choy + Cabbage + Rice Bowls

Calling everyone who likes simple, easy, filling meals! Lettuce set the scene: it’s a Friday night, a newly 23-year-old girl finds herself with nothing to do but go on a run, put a load of laundry in, and turn on Full House while concocting a dinner with the only ingredients in her fridge.


This recipe is packed with flavor and super fast to make! Let’s get to it, shall we?

*Keep in mind, I usually make recipes with enough for me and enough for me the next day. Adjust your quantities of the ingredients accordingly* 🙂

Bok Choy + Cabbage + Rice Bowls


  • 2 small bok choy, chopped small
  • 1 small red cabbage, chopped small
  • 1 C basmati rice
  • 2 C water
  • small veggie burger (or chicken, beef, turkey, etc.)
  • 1/4 avocado
  • 3-4 T Tamari
  • 2 T olive oil
  • 1 T garlic
  • salt & pepper
  • 1 T hemp seeds

Combine rice, water, and a pinch of salt in a small pot on high until water boils, then reduce to low for 12-14 minutes or until liquid is absorbed. Heat olive oil in a skillet with garlic. Add in cabbage.  Sauté until cabbage is half-way cooked. Add in bok choy.  Sauté for a few minutes. Add in tamari, salt & pepper. Cook until both cabbage and bok choy are wilted and cooked through.  Remove vegetables from heat and put in a bowl, cook veggie burger until cooked though (if you are cooking meat – obviously cook this way beforehand hah!). Combine rice, bok choy, cabbage, veggie burger, avocado and hemp seeds in a bowl.

Eat up!