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Customizable lunch bowls!! Just in time for the school year. I’m showing two of our favorite lunch bowls: a cilantro lime rice with black beans and a buttery pasta with rotisserie chicken. So good! We hope you give these a try.
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5 from 2 votes

CUSTOMIZABLE LUNCH BOWLS

See swaps for the lunch bowls in the chart under the recipe card.
Note for cook: I use 1 tablespoon of Land O Lakes® Butter with Olive Oil & Sea Salt for every 1 cup of cooked rice
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Lunch
Cuisine: American
Keyword: easy pasta, lunch, lunch bowl
Servings: 4

Ingredients

CUSTOMIZED BOWL #1: CILANTRO LIME RICE:

  • 2 cups cooked basmati rice
  • 3 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
  • zest from 1 lime
  • 1/4 cup fresh cilantro chopped fine + more if desired
  • 1 tablespoon fresh lime juice
  • salt to taste

BLACK BEANS:

  • 1 tablespoon olive oil extra virgin
  • 1 medium onion chopped fine
  • 3 cloves garlic minced
  • 2 cans black beans drained and rinsed
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 3 to 4 cups water enough to cover the beans
  • fresh lime juice to taste
  • salt and pepper to taste

COOKED VEGETABLES:

  • Assorted red, yellow and orange bell peppers sliced into strips
  • 1/2 small onion sliced into strips
  • 2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
  • fresh cilantro chopped
  • lime wedges to serve

CUSTOMIZED BOWL #2: BUTTERY PASTA WITH ROTISSERIE CHICKEN:

  • 1/2 lb. cooked pasta any kind: elbow, penne, shell, rotini
  • 2 to 3 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
  • freshly cracked pepper
  • fresh parsley chopped
  • Rotisserie chicken
  • Serve with raw veggies: cucumbers and carrots
  • Your favorite dressing optional

Instructions

CUSTOMIZED BOWL #1: CILANTRO LIME RICE:

  • Using a pan or skillet over medium heat, add your cooked rice into the pan. Add two tablespoons of LandO Lakes® Butter with Olive Oil & Sea Salt and mix together until warmed through and combined. Add in the lime zest, fresh cilantro, 1 more tablespoon of Land O Lakes® Butter with Olive Oil & Sea Salt and mix together until combined.
  • Turn off the heat, add in the lime juice and salt to taste. Mix, taste and adjust any ingredients as needed.

BLACK BEANS:

  • In a Dutch oven or large pot, heat the oil until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic until fragrant, about 30 seconds. Add the beans, chili powder, cumin, oregano and bay leaves. Pour in the water and cover and bring to a boil. Once boiling, reduce heat and let simmer for about 15 to 20 minutes.
  • Remove from heat; discard the bay leaves. Add the lime juice and season with salt and pepper. Taste and adjust any ingredients as needed.

COOKED VEGETABLES:

  • Using a skillet or pan over medium heat, stir together the vegetables with the Land O Lakes® Butter with Olive Oil & Sea Salt until the vegetables are cooked through and softened, for about 5 to 8 minutes.
  • To serve: Serve each lunch bowl with some cilantro lime rice, black beans and sautéed vegetables. Add lime wedges and garnish with cilantro. Enjoy!

CUSTOMIZED BOWL #2: BUTTERY PASTA WITH ROTISSERIE CHICKEN

  • Using a skillet or pan over medium heat, stir together the cooked pasta with the Land O Lakes® Butter with Olive Oil & Sea Salt until the pasta is warmed through and mixed with the Land O Lakes® Butter with Olive Oil & Sea Salt. Season with black pepper if desired. Garnish with some fresh parsley.
  • To serve: Serve each lunch bowl with some buttery pasta, rotisserie chicken and the raw veggies with the dressing on the side. Enjoy!