Corn Rice Bowl (One Pot Corn & Grain Bowl)

Name: Corn Rice Bowl (One Pot Corn & Grain Bowl)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1½ cups basmati rice or quinoa, washed; 1½ cups corn (fresh or frozen); ½ medium onion, finely chopped; 3-4 garlic cloves, minced; 1 cup tempeh, chopped into small cubes; 2½-3 cups water or vegetable broth (adjust based on rice/quinoa used); 1 tbsp oil; to taste Salt; ½ tsp cumin powder; ½ tsp paprika or red chili powder; ½ tsp black pepper; 1 tsp Italian seasoning; 2-3 cups sautéed vegetables of choice (broccoli, zucchini, spinach, bell peppers, or carrot all work well); Cilantro mayo or any creamy dressing; as desired Hot sauce; Guacamole

Global Food & Fusion

Protein: Tempeh
Complete the plate: A full plate on its own
Serves: 4
Hands-on · total: 15 min · 40 min (est.)
Walk-away: No

Corn Rice Bowl (One Pot Corn & Grain Bowl)

From my
kitchen

Worth knowing

This bowl is a more prepared version of a black bean bowl - instead of adding plain grains and separate protein, the corn, aromatics, and optional tempeh cook together as the flavorful base.
Tempeh absorbs the flavors of the rice while cooking and makes this a convenient one-pot protein addition.
This is a great meal-prep recipe because the grain base reheats well throughout the week.
The toppings are what make the bowl customizable - creamy sauces, spicy sauces, fresh vegetables, and avocado all work beautifully together.
You can also use leftover roasted vegetables, beans, or any toppings you already have in the refrigerator.

Day 2 plan

Batch-cook the rice/components seperately, but assemble fresh. Keep crisp toppings, sauces, and greens separate so day-two portions stay fresh.

Tempehmedium effortweeknight-friendlyleftover-friendlybatch-cookprotein-forwardhigh-fiber

- Cook this meal

Ingredients & method

Prep

15 mins

Cook

25 mins

Total

40 mins

Serves

Ingredients

1½ cupsbasmati rice or quinoa, washed1½ cupscorn (fresh or frozen)½medium onion, finely chopped3-4garlic cloves, minced1 cuptempeh, chopped into small cubes(optional)2½-3 cupswater or vegetable broth (adjust based on rice/quinoa used)1 tbspoilto tasteSalt½ tspcumin powder½ tsppaprika or red chili powder½ tspblack pepper1 tspItalian seasoning

Bowl Additions

2-3 cupssautéed vegetables of choice (broccoli, zucchini, spinach, bell peppers, or carrot all work well)

Toppings

Cilantro mayo or any creamy dressing(optional)

as desiredHot sauce(optional)

Guacamole(optional)

Instructions

01
Heat oil in a pot or Instant Pot. Add chopped onions and sauté until they begin to soften.
02
Add garlic and sauté until fragrant.
03
Add corn and tempeh (if using) and cook for 1-2 minutes.
04
Add washed basmati rice or quinoa, salt, cumin powder, paprika/red chili powder, black pepper, and turmeric if using. Mix everything together.
05
Add water or vegetable broth and cook:
06
Instant Pot: Pressure cook according to your grain (basmati rice: 5 minutes high pressure, quinoa: 1 minute high pressure), then allow natural release.
07
Stovetop: Cook covered until the rice/quinoa is tender and the liquid is absorbed.
08
While the grain cooks, sauté your vegetables of choice with a little oil and salt until cooked but still slightly crisp.
09
Assemble the bowl with the corn rice/quinoa base, sautéed vegetables, and toppings of your choice.
10
Drizzle with cilantro mayo, hot sauce, and add guacamole before serving.

Worth knowing

This bowl is a more prepared version of a black bean bowl - instead of adding plain grains and separate protein, the corn, aromatics, and optional tempeh cook together as the flavorful base.
Tempeh absorbs the flavors of the rice while cooking and makes this a convenient one-pot protein addition.
This is a great meal-prep recipe because the grain base reheats well throughout the week.
The toppings are what make the bowl customizable - creamy sauces, spicy sauces, fresh vegetables, and avocado all work beautifully together.
You can also use leftover roasted vegetables, beans, or any toppings you already have in the refrigerator.

Day 2 plan

Batch-cook the rice/components seperately, but assemble fresh. Keep crisp toppings, sauces, and greens separate so day-two portions stay fresh.

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