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Ginger Curry Rice Bowls
Print Recipe
5 from 1 vote

Ginger Curry Rice Bowls

Total Time35 mins
Servings: 4


  • 2 cups white rice
  • 1 lb. ground meat of choice
  • 1 orange bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 Tbsp avocado oil
  • 1 lime, squeezed
  • 1 Tbsp jarred, minced garlic
  • 2 tsp curry powder
  • 1/2 tsp ginger powder
  • 3/4 tsp salt
  • 1 Tbsp coconut aminos
  • 1/4 cup fresh cilantro, chopped
  • 1 large mango, chopped
  • 1 medium cucumber, deseeded and chopped (yields 1 1/4 cup chopped)

Optional Ingredients:

  • 8 butter lettuce leaves


  • Prepare the white rice with your method of choice*
  • While rice is cooking, deseed and chop the bell peppers, cucumber, cilantro, and mango if needed.**
  • In a large pan, cook the ground meat until it begins to brown.
  • Add in the avocado oil, chopped bell peppers, and garlic and continue to cook for 2-3 minutes. Then add the squeezed lime, curry powder, ginger powder, salt, and coconut aminos and cook for another 5 minutes or until bell peppers are tender.
  • After everything in the pan is done cooking, add the chopped cilantro and toss to evenly distribute.
  • Once the rice is done cooking, distribute it among four bowls, add the meat and pepper mixture, and then top with fresh mango and cucumber. Enjoy!


*I prefer to use the Instant Pot, which has a 12 minute cook time for rice.
**I recommend pre-chopped if possible.