DIY BITES

Fun, Healthy, Delicious Recipes

RICE SALAD WITH SWEET POTATOES

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Rice salad with sweet potatoes

I love adding rice or pasta to salads. Always did, always will 💛. Adding 100 grams/ 1/2 cup of brown rice (cooked) to your salad will make the meal more satisfying and will keep you full longer. #winwin

Quinoa, barley, or sometimes even pasta salads can be easily changed by turning them into rice salads instead. You know, in case you’re all out of quinoa, barley, or pasta, dunno 😅.

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VEGGIE RICE SALAD

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Veggie Rice Salad with Beans, Corn, and Cherry Tomatoes

Look at all these pretty colooorsss. I mean, cooome ooon.

So you’ll be getting here:

• An amazingly delicious, fast and easy salad recipe

• Tons of flavors

• Great nutrients

• 19 g Fiber

• 21 g Protein

• 118 mg vitamin C

• 122 mg Calcium

• 4697 IU vitamin A

• 206 mg Magnesium

• 3,4 mg Zinc

Full recipe & nutritional info ⤵️

VEGGIE RICE SALAD
 
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Recipe type: Salad, Easy
Cuisine: Light, Vegan, Vegetarian
Ingredients
  • 80 gr cooked brown rice
  • 100 gr red beans or other kinds of beans (kidney beans, roman beans, white beans)
  • 50 gr sweet corn
  • 5 cherry tomatoes, halved (or 1 medium/big tomato)
  • ½ bell pepper
  • 100 gr baby spinach
  • 1 spring onion
  • ½ tsp black cumin seeds
  • 1 tsp pumpkin seeds
  • 2 tbsp radish sprouts
  • 2 tbsp fresh parsley, optionally
  • lemon juice, to taste, optionally
  • salt
  • pepper
Instructions
  1. Cook brown rice following directions on package.
  2. Mix brown rice with radish sprouts, baby spinach, beans, sweet corn, peppers, tomatoes, spring onion, black cumin seeds, pumpkin seeds, and parsley.
  3. Season with salt and pepper.
  4. Optionally, add soy sauce, hoisin sauce, or BBQ sauce to taste.
Nutrition Information
Calories: 415 Fat: 5 g Saturated fat: 0.5 g Unsaturated fat: 4.5 g Carbohydrates: 77 g Sodium: 150 mg Fiber: 19 g Protein: 21 g Cholesterol: 0 g

 

SAUTEED SPINACH AND PEPPERS WITH BROWN RICE AND ROASTED CHERRY TOMATOES

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Sauteed spinach and peppers with brown rice and roasted cherry tomatoes_recipe_diybites (1)

What we have here is a healthy, delicious, colorful recipe ready in less than 30 minutes. You’ll need fresh spinach, red bell peppers or kapia peppers sesame seeds, some brown rice, and a few cherry tomatoes and an empty stomach 😀.

This recipe is rich in nutrients, provides a high level of satiety, and makes a delightful lunch or dinner. Among other nutrients, this recipe will offer (per portion): 168 mg vitamin C, 201 mg calcium, 7 mg iron, 270 µg folate, 190 mg magnesium, and 12628 IU vitamin A.

Full recipe and nutritional info ⤵️

Sauteed spinach and peppers with brown rice and roasted cherry tomatoes_recipe_diybites (2)

SAUTEED SPINACH AND PEPPERS WITH BROWN RICE AND ROASTED CHERRY TOMATOES
 
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Author:
Cuisine: Vegetarian, Vegan
Serves: 2
Ingredients
  • 200 g/ ⅞ cups fresh spinach
  • 1 red bell pepper or 2 kapia peppers, cut lengthwise
  • 6 garlic cloves, pressed
  • 1 spring onion, chopped
  • 3 tsp olive oil
  • 2 tbsp roasted sesame seeds
  • 100 g/ ½ cups brown rice
  • 20 cherry tomatoes
  • ½ tsp chili flakes, more if preferred
  • salt
  • pepper
Instructions
  1. Cook brown rice following directions on package.
  2. For the roasted cherry tomatoes, preheat the oven at 200 degrees C/400 degrees F.
  3. Mix 4 pressed garlic cloves with 2 tbsp olive oil. Lightly toss tomatoes with olive oil in a sheet pan and sprinkle with salt and pepper.
  4. Roast tomatoes for 15-20 minutes.
  5. Heat 1 tbsp of olive oil on medium heat and add 2 cloves of garlic, spring onion and chili flakes. Cook 1 minute and add spinach and peppers. Saute for another 3-4 minutes, stirring.
  6. In the same pan, add cooked rice, sesame seeds, and season with salt and pepper. Blend all ingredients.
  7. Serve sauteed rice spinach with roasted cherry tomatoes.
Notes
Optional: walnuts, shallots, fresh herbs
Nutrition Information
Calories: 445 Fat: 16 g Saturated fat: 2 g Unsaturated fat: 14 g Carbohydrates: 57 g Sugar: 7 g Sodium: 107 mg Fiber: 7.5 g Protein: 11 g Cholesterol: 0

 

VEGAN VANILLA RICE PUDDING WITH CARAMELIZED MANGO

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Vegan Vanilla Rice Pudding with Caramelized Mango Recipe DIYBITES

You probably noticed I’m into caramelizing stuff these days. Caramelized food it’s just so darn good 🙆.

This is some really freaking divine dessert, you guys! So you like your desserts cold? This is the one for you. You like your desserts sizzling hot? What do you know?! Just as delightful. There’s caramelized mango involved, vanilla flavored rice pudding, and some citruses joined the party as well.

If almond milk is not available, soy milk and rice milk are good vegan substitutes. Cow milk is also a good substitute as a non-vegan alternative. Peaches, apples, and forest fruits make good substitutes for mangoes. I advise on using a quality non-stick saucepan for the rice pudding to avoid burning the rice and avoid having an anxiety attack from walking away from the saucepan for more than 5 seconds. Rice pudding does that to you sometimes 😯 🏃 .

Full recipe and nutritional info below ⤵️

Vegan Vanilla Rice Pudding with Caramelized Mango Recipe DIYBITES. 2

VEGAN VANILLA RICE PUDDING WITH CARAMELIZED MANGO
 
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Author:
Recipe type: Dessert
Serves: 3
Ingredients
  • For the rice pudding
  • • 400 ml almond milk
  • • 150 ml water
  • • 120 g white round rice, rinsed
  • • 1 vanilla stick
  • • 2 tbsp sugar
  • • 1 tsp lemon zest
  • For the caramelized mango
  • • 1 large semi-ripe mango, cubed
  • • 3 tbsp Muscovado sugar, or other brown sugar
  • • 1 tbsp water
  • • 1 tbsp lemon juice
  • • ½ tsp orange zest
  • • ½ tsp vanilla extract
  • • ¼ tsp fine grain sea salt
  • • 1 tsp lime zest, optional
Instructions
  1. In a medium non-stick saucepan pour the milk, the water, then add vanilla seeds, sugar and lemon zest. Leave on small heat until bubbly, for 3-4 minutes.
  2. Add rice and stir. Leave on small-medium heat stirring occasionally. Cook for 20-25 minutes or until rice had fully softened and absorbed liquid. If necessary, add more milk or water.
  3. Chop mangoes in 2cm/0.8in squares.
  4. In a medium pan or skillet, add 3 tablespoons of muscovado sugar, 1 tablespoons water, 1 tablespoon lemon juice, orange zest, vanilla extract and salt. Place on small heat and stir until bubbly, for 1-2 minutes and add chopped mangoes. Toss mangoes and cook until liquid evaporated, for 2-3 minutes.
  5. Serve rice pudding and caramelized chilled for 1 hour or immediately.
Nutrition Information
Calories: 194 Fat: 1.3 g Saturated fat: 0.1 g Unsaturated fat: 0.93 g Carbohydrates: 45 g Sugar: 1.3 g Sodium: 58 mg Fiber: 1.6 g Protein: 1.93 g Cholesterol: 0.0 g