Low-Fat Low-Carb Low-Sugar
Side Dishes
Soup + Salad
Vegan + Vegetarian

Scallion, Eggplant + Pepper Rice Bowl Salad

Prep: 20 mins
Cook: 45 mins
Servings: 6

We love one-bowl meals – and this one is packed full of colorful nutrition. The parsley, cucumbers, and lemon are raw, while the red pepper and eggplant are sauteéd – making for a perfect blend between the ingredients.


  • 1½ cups organic brown rice, uncooked
  • 3 cups water
  • 2 lemons, juiced
  • 3 scallions
  • 1 cucumber
  • 1 red pepper
  • 1 eggplant
  • ¼ cup parsley (minced)
  • ½ teaspoon sea salt
  • black pepper (to taste)
  • ¼ cup olive oil (or avocado oil)
  • 1½ cups mixed vegetables (of your favorite, cut into small pieces)

*Choose organic whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)1117%
Saturated Fat (g)28%
Carbohydrates (g)4916%
Protein (g)612%
Sugars (g)50%
Fiber (g)625%


  1. Wash rice and put into a 2-quart pot with water. Bring to boil, then lower heat to simmer, and cook uncovered until all the water is absorbed, approximately 45 minutes. Or use a rice cooker.
  2. Pour rice into medium sized bowl and allow to cool.
  3. Slice the eggplant into small pieces, and chop the red pepper into small strips, then sauté the red peppers and eggplant in 2 Tbsp of olive oil until both look a bit melted.
  4. Pour lemon juice over rice and stir. When rice is cooled to lukewarm, add vegetables, salt, pepper, and oil.
  5. Stir and chill at least 1 hour. This dish also can be served warm. Enjoy!


Great way to make delicious use of leftover rice!

Scallion, Eggplant + Pepper Rice Bowl Salad

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