Greg Ehrlich is a chef and food enthusiast based in Seattle, WA. When not cooking, he enjoys the mountains, water skiing, making music with friends and napping.

Brown Rice Bowls

Brown Rice Bowls with Grapefruit and Avocado – Cheap, Healthy, Delicious

Eating healthy while touring can be challenging from a standpoint of availability. It seems that just about every menu has a healthy contingent of fried this and that on the menu. When healthy is available, it can get really expensive quick. $15 dollar meals can add up quick when you eat out 3 times a day for 2 months straight.

This recipe is a favorite of mine. It’s gluten free, healthy, (vegetarian if you omit the chicken) and costs about $5 a serving if you are smart where you buy your groceries.  The tang of the mint, the cool of the cilantro, the bite of the grapefruit, and the fattiness of the avocado all work really really well together., It takes some time to prep all the ingredients but it keeps well over a few days making it well worth it.

We were in Vegas playing the Bunkhouse Saloon. A newer venue in Old Vegas that is full of charm and is a pretty sweet spot. I hope they do well.  I found a Mexican grocery near the venue that had fantastic produce for next to nothing. Five full bags later, a quick cab ride back to the venue, and we were in business.

Nayanna, one of our new background singers, volunteered to help do prep and was an absolute beast. She’s got knife skills, she’s organized quick. I’m going to beg her to cook with me again.


Brown Rice Bowls (Serves 12)

12 chicken breasts

3 c brown rice, prepared by packaged instructions, cooled

8 large grapefruit, segmented

4 jicama, peeled and cubed

1 cucumber, thinly sliced

6 avocado, thinly sliced

2 red bell pepper, medium dice

2 green bell pepper, medium dice

2 c cilantro leaves, washed and roughly chopped

2 c mint leaves, washed and roughly chopped

1 c lime juice (about 12 limes)

1 T ginger, finely minced

2 T garlic, finely minced

2 T honey

1 c olive oil

¼ c coconut vinegar

1/8 c soy sauce

1 T ground cumin




Combine chicken breasts, ginger, garlic, ½ c lime juice, ½ c olive oil in large ziplock bag or baking dish. Let chill and marinade for at least 45 min, no longer than 6 hrs. Grill or broil chicken until cooked. Chill and slice.


Combine ½ c lime juice, ½ c olive oil, honey, cumin, coconut vinegar, and soy sauce. Blend well.


Combine rice with all veggies and grapefruit (except avocados) and dressing, mixing well. Season to taste with salt and pepper. Lay avocados and chicken over top. Serve cold.



Family dinner. Don't be fooled-Brent thinks it is delicious.

Family dinner. Don’t be fooled-Brent thinks it is delicious.

Nayanna cooking away!

Nayanna cooking away backstage.


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