Photo of Brown rice-veggie bowls with ginger-lime dressing by WW

Brown rice-veggie bowls with ginger-lime dressing

2 - 8
PersonalPoints™ per serving
Total Time
20 min
20 min
0 min
We love the bright Asian-inspired flavors and mix of textures in these colorful bowls of garden goodness. Use a packet of precooked brown rice or prepared brown rice from a Chinese take-out restaurant for this recipe for convenience. This medley of vegetables and fruit, seasoned with sesame, ginger, honey, and lime juice combines into a truly vibrant grain bowl sing. Of course, feel free to improvise by using the vegetables you have on hand. Toss in some florets of broccoli or cauliflower, sliced green beans, or asparagus tips to get another serving of vegetables into the mix.


Fresh lime juice

2 Tbsp


2 Tbsp, leaves (plus extra for garnish)

Dark sesame oil

4 tsp


1 Tbsp


2 tsp

Ginger root

2 tsp, grated, peeled

Table salt

¼ tsp

Cooked long grain brown rice

1½ cup(s), at room temperature

Canned black beans

15 oz, rinsed and drained


½ medium, pitted, peeled, diced

Uncooked red onion(s)

1 small, finely chopped

Uncooked carrot(s)

1 medium, cut into matchstick strips

Uncooked bell pepper(s)

1 item(s), medium, red variety, chopped

Grape tomatoes

1 cup(s), quartered


1 cup(s), peeled, pitted, and diced


  1. Puree lime juice, 2 tablespoons cilantro leaves, sesame oil, water, honey, ginger, and salt in blender or mini–food processor.
  2. Combine rice, beans, avocado, onion, carrot, bell pepper, tomatoes, and mango in large bowl and toss to combine. Add lime juice mixture and toss to coat.
  3. Divide evenly among 4 bowls and sprinkle with cilantro.
  4. Serving size: 1 bowl