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+ servings

Gluten Free Rice Bowl

Servings 2
Calories 542 kcal


  • 1/4-1/2 cup wild rice
  • 1 egg + 1 TB coconut oil or butter
  • 1/2 cup spring mix
  • 1/2 cup cherry tomatoes halved
  • 1/2 avocado sliced
  • 1-2 oz. cojita cheese grated
  • 1/3 cup mayo see paleo mayo recipe
  • 1/4 TB sriracha
  • 1/2 TB avocado oil
  • 1/2 lemon squeezed
  • Salt and pepper


  • Follow directions to cook wild rice. My rice took 40-45 minutes after boiling water. Add salt and pepper to taste.
  • Next fry the egg in a small frying pan on med-high heat, for 2 minutes. I like to get my pan hot before I crack the egg into it. Top with a pinch of salt and pepper. Place egg on a plate.
  • In a small bowl, add mayo, sriracha, avocado oil, and lemon and mix with a spoon until oil is incorporated.
  • To assemble the bowl, place rice in the bottom. Top with spring mix. Top with egg, avocado, tomatoes, cojita, and sriracha mayo. ENJOY!


Be sure to check the label on wild rice to make sure it is gluten free.
I personally use a Paleo Mayo recipe because it is superior to all store bought mayo!
You can substitute the fried egg with a hard boiled egg if you are packing ahead.


Calories: 542kcalCarbohydrates: 24gProtein: 11gFat: 46gSaturated Fat: 10gCholesterol: 112mgSodium: 411mgPotassium: 478mgFiber: 6gSugar: 3gVitamin A: 630IUVitamin C: 31.4mgCalcium: 128mgIron: 1.6mg
Tried this recipe?Let us know how it was!