My Favorite Rice and Avocado Bowl
I almost didn’t put this on the blog because it felt too simple. But this is one of those recipes I make on repeat — like, weekly for 20 years kind of repeat. It’s what I throw together when:
- I don’t feel like cooking
- I need a quick lunch
- I want something filling but still light
And somehow… it’s always exactly what I want.
Looking for another rice bowl? Try our Ground Beef Rice Bowl recipe!
Quick Look: Avocado Rice Bowl
- Best for: quick lunch or easy dinner
- Time: 5 minutes (if rice is prepped – I actually use microwave rice when I am really in a pinch)
- Key ingredients: rice, avocado, soy sauce
- Diet: dairy-free, gluten-free option
- Customizable: add protein, veggies, sauces (this creamy spicy mayo would also be good!)
- Kid-friendly: YES
Share and summarize this recipe:
Why I Keep Making This Recipe
- It’s ridiculously easy – barely a recipe, just assembly
- Always satisfying – creamy avocado + warm rice = comfort. It is reminiscent of sushi, but if that is what you want try our Baked Salmon Sushi Bowl!
- Customizable every time – never gets boring
- Perfect for leftovers – great way to use extra rice
- My kids actually eat it – which says everything
What You Will Need
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Rice: the recipe card calls for cooking long brown grain rice on the stovetop, BUT I honestly use the microwave kind when I am really in a rush! Of course, use any kind you prefer – whatever works best for you (brown rice, white rice, etc).
- Avocado: I love avocados and this recipe really showcases them so make sure you use a good one!
- Soy Sauce: use Tamari or coconut aminos if gluten free and, of course, use a reduced sodium option if you prefer.
- Black Pepper: this is a small touch, but I love how it rounds out the flavors. Use fresh cracked if you have it!
How to Make an Avocado Rice Bowl
Step 1: Cook your rice of choice – I love using long grain brown rice, but really use whatever you prefer or have on hand.
Step 2: Cut up your avocado into cubes and add to your bowl of rice.
Step 3: Top with some soy sauce and a little ground black pepper – eat as-is OR add in some protein or veggies to round out your meal (but for lunch I usually just eat it as-is).
How to Customize: Add-Ins
Here are some easy add-on suggestions:
- Protein:
- Veggies:
- Roasted Broccolini
- Cucumber
- Green Onions
- Sauces:
- Spicy Mayo
- Gochujang Mayo
- Chili Crisp
Avocado Tip: How to Make them Last Longer
I go through a lot of avocados! I usually buy them under-ripe and set them on the counter. When they are JUST starting to feel a tiny bit soft (like you can barely make any sort of imprint with your finger) I move them to the crisper in the fridge and store them there. They stay perfectly ripe for nearly a week!
Best Rice to Use
You can use any rice, but here’s how they compare:
- Brown rice – nutty, hearty, more fiber
- White/jasmine rice – softer, more comforting
- Leftover rice – actually works best for quick meals
- Cauliflower rice – low-carb option
Other Rice Bowl Recipes You Might Like
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Ingredients
- 1 cups cooked long grain brown rice, more if desired
- 1 avocado, cubed
- 2 tablespoons soy sauce or coconut aminos, use reduced sodium soy sauce if desired
- 1/4 teaspoon ground black pepper
Instructions
- Prep Rice: Cook brown rice according to package instructions (click here for Instant Pot Brown Jasmine Rice Recipe!). Place your desired amount of brown rice in a bowl (I generally use 1 cup or so).
- Prep Avocado: Cube an entire avocado and place on top of the brown rice.
- Sauce + Pepper: Sprinkle with ground black pepper and drizzle with your desired amount of soy sauce or coconut aminos. Enjoy!
- Protein Add-In: See Notes for additional protein options.
Notes
- Brown rice: I generally use this brown rice, but of course any type of rice will work!
- Avocado storage tip: I go through a lot of avocados! I usually buy them under-ripe and set them on the counter. When they are JUST starting to feel a tiny bit soft (like you can barely make any sort of imprint with your finger) I move them to the crisper in the fridge and store them there. They stay perfectly ripe for nearly a week!
- Other topping ideas: red pepper flakes, Siracha, Frank’s Red Hot, other hot sauces or some veggies like roasted broccolini
- Protein Additions: fried egg, poached egg, pan fried shrimp, grilled chicken cutlets, edamame
Gray says
I used cold, pre-soaked, uncooked, brown rice; and added chopped Chinese lettuce to the avocado.
Caitlin says
Delish! I was trying to find something healthy and easy to do with my avocado for lunch. Avo toast with everything seasoning is my go-to, but I wanted to switch it up. This was perfect! Thank you!
Danielle says
I love this and make it all the time now! So quick and easy, make the rice ahead of time!
Erin says
Yay!! That is so awesome to hear, Danielle! And yes, making the rice ahead of time is such a good tip! Thanks for leaving your feedback, I really appreciate it!
Carol says
This is amazing! I was looking for it last weekend because you mentioned it in stories. I used white rice, eyeballed the soy sauce, and topped with scrambled eggs. Delicious! Next time, I’m doing fried eggs with a runny yolk.
Erin says
Yay! So glad to hear that, Carol! And yes! The fried egg is amazing! Thanks for taking the time to leave your feedback, I really appreciate it!
Jaclynn says
I tried this and it is sooooooo good! I had never heard of it and now we use it as a side every Sunday with grilled salmon and grilled veggies… reminds me of a poke bowl, just cooked! Thanks for sharing!
Erin says
Yay!! I am so glad you like it, Jaclynn! Been a favorite of mine for years!! Thank you for taking the time to leave your feedback!