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Forbidden Rice Power Bowl

Editor’s Note: Thank you to the FeedFeed and Annie’s for sponsoring the Instagram post and stories inspired by this recipe!

I’m forever looking for quick, veggie packed lunches that hold me over through the day! I’m reaching back to a lunch favorite from my post college days to get my fill of veggies while saving a little time and money!

Nothing makes it easier than this delish Asian – inspired Forbidden Rice Power Bowl topped with Annie’s Sesame Ginger Vinaigrette! I’m always tempted to order out when I’m on a time crunch, and having a baby hasn’t made it any easier.

As a fresh-out-of-college grad living on an entry level paycheck, I had to make lunch every day in order to save money. This was my favorite recipe to make during busy work days because I could make a quick run to Sprouts during my lunch break, buy all the ingredients for lunch, and keep everything in the office fridge! No excuses.

Now, even while working from home, I resist the urge to order lunch by prepping my power bowl the night before and enjoying it during my lunch hour. I love to layer the ingredients in a large jar and store in the fridge!

Lunch time now means more time for baby and puppy cuddles, with a belly full of good eats, and a little extra money in my pocket.

P.S. – want to get those gorgeous grill marks on tofu? Try my tips:

  1. Drain the tofu well, and remove as much water as possible. I place the tofu in a clean kitchen towel and put a plate or two on top to get the excess moisture out. Then, pat the tofu dry.
  2. Heat up the grill pan until it’s nice and hot.
  3. Oil the grill pan grates with a paper towel dipped in oil using a pair of tongs quickly before adding the tofu.
  4. Have a tester piece of tofu you can add to the grill along with the “good” pieces. Usually this is a piece that I’ve cut funny or has broken. Also doubles as a “treat for the chef”.
  5. No touchy! Once you put the tofu on the grill, leave it alone! Use the tester piece to figure out if the tofu is ready to flip.
  6. Baste regularly! The oil and soy sauce mixture will make the tofu taste oh-so good.

Forbidden Rice Power Bowl

  • Author: Anuja
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 4


  • 1 14 oz package extra firm tofu

  • 2 tbsps vegetable or olive oil

  • 2 tbsps soy sauce

  • 2 bunches baby bok choy

  • 1 cup “Forbidden” or black rice, cooked

  • 1 ½ cups brown rice, cooked

  • 3 cups spring mix

  • ¼ medium red cabbage, shredded

  • 3 medium carrots, sliced

  • 6 oz. snow peas

  • 1 bunch broccolini (aka broccolette or baby broccoli), cut into florets

  • 8 tbsps Annie’s Organic Sesame Ginger Vinaigrette

  • 3-4 stalks green onions, sliced



  1. Heat a grill pan or cast iron pan over medium high heat.

  2. Drain tofu and slice into ½ inch thick slices. Pat dry with a paper towel.

  3. Mix 2 tbsps soy sauce with 2 tbsps oil. Baste onto one side of the tofu slices and one side of the bok choy.

  4. Place tofu and bok choy basted sides down onto the grill pan.

  5. Grill until grill marks appear on the first side – 2-3 minutes for the tofu and 1-2 minutes for the bok choy.

  6. Baste the opposite side of the tofu and bok choy with the soy sauce and oil mixture. Flip over and repeat step 5. 

  7. Cut tofu into cubes or smaller slices if desired. Set aside.

  8. Assemble the power bowl by tossing the spring mix, red cabbage, forbidden rice, brown rice, carrots, and broccolini with the Annie’s Organic Sesame Ginger Dressing.

  9. Top with tofu, bok choy, snow peas, and green onions. Enjoy!

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