Seared Sriracha-Bologna Power Bowls

Seared Sriracha-Bologna Power Bowls

Whip up a satisfying and protein-packed lunch that’s delicious day of, or meal prepped ahead of time. Our subtly seasoned bologna gets a sweet and spicy kick from a sriracha and honey glaze, drizzled in a homemade wasabi mayo. Make the most of your prep time by setting your rice cooker while you prepare the quick and easy toppings for this simple and delicious power bowl.




25 Mins

Cook Time

25 Mins



1 tbsp sesame oil

8 slices Schneiders Blue Ribbon Classic Bologna, Thick cut, coarsely chopped

2 cloves garlic, minced

1 tbsp honey

1 tbsp sriracha

2 tsp rice vinegar

4 cups hot cooked rice

1 cup diced cucumber

1 cup julienne carrots

1 cup thawed frozen shelled edamame beans (or any canned drained beans)

1 cup diced pineapple

1 avocado, pitted and sliced

½ cup chopped fresh cilantro or sliced green onions

2 tsp toasted black and white sesame seeds

Wasabi Mayo:

¼ cup mayonnaise

2 tsp prepared wasabi

2 tsp rice vinegar 1 tsp grated fresh ginger


In skillet, heat oil over medium-high heat. Stir-fry  bologna until browned, about 3 minutes. Add garlic to pan; stir-fry until fragrant, about 30 seconds. Add honey, sriracha and vinegar. Cook, stirring, until coated and glazed, about 2 minutes.

Wasabi Mayo: Meanwhile, whisk together mayonnaise, wasabi, vinegar and ginger until smooth.

Spoon rice into 4 bowls. Top with bologna mixture, cucumber carrot, edamame, pineapple and avocado. Drizzle with wasabi mayo and sprinkle with cilantro and sesame seeds.

Tips (not mandatory): Want an even more hearty and filling bowl? Top yours with a fried egg.

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