bowl meals

These light and flavorful Roasted Cauliflower Taco Bowls have tons of color, flavor, and texture to keep you coming back for more! Great for meal prep!

Roasted Cauliflower Taco Bowls with Cilantro Lime Ranch

mayonnaise (0.13)

sour cream (0.11)

lime (0.50)

garlic powder (0.02)

onion powder (0.01)

Tbsp finely chopped cilantro (0.05)

green onion, chopped (0.11)

salt (0.02)

cauliflower (2.39)

olive oil (0.32)

Tbsp chili powder* (0.15)

tsp smoked paprika (0.05)

tsp ground cumin (0.05)

cayenne pepper (0.02)

tsp dried oregano (0.02)

pepper

long grain white rice (0.62)

water (0.00)

can black beans (0.89)

corn (0.20)

Tbsp cooking oil (0.08)

grape tomatoes (2.29)

cilantro and sliced green onion

Prepare the cilantro lime ranch first, so the flavors have time to blend. Zest the lime, then squeeze the juice from half, and cut the other half into wedges for serving. You&#x27;ll need about 1 Tbsp lime juice. Finely chop about 1 Tbsp cilantro and one green onion.

Combine the ingredients for the cilantro lime ranch in a bowl (mayonnaise, sour cream, 1 Tbsp lime juice, 1/2 tsp lime zest, garlic powder, onion powder, chopped cilantro, chopped green onion, salt). Refrigerate the cilantro lime ranch until you&#x27;re ready to eat.

Next, preheat the oven to 400ºF. Line a baking sheet with parchment paper. Cut the head of cauliflower into florets, then place them in a bowl. In a separate small bowl, combine the ingredients for the taco seasoning (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and some freshly cracked pepper). Drizzle the olive oil over the cauliflower, followed by the taco seasoning, then toss until the cauliflower is evenly coated in oil and spices.

Spread the seasoned cauliflower out over the prepared baking sheet. Roast the cauliflower in the preheated oven for 20-30 minutes, or until it&#x27;s brown and crispy on the edges.

While the cauliflower is roasting, begin cooking the rice. Add the rice and 1.5 cups water to a sauce pot. Place a lid on top, turn the heat up to high, and bring the water up to a boil. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes without lifting the lid. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without lifting the lid. Finally, fluff the rice with a fork and divide it between four bowls or containers.

Add the undrained can of black beans to a small sauce pot and heat over medium-low, stirring occasionally, until heated through (if making the bowls for meal prep, skip heating the beans).

Add 1 Tbsp cooking oil to a large skillet and heat over medium. Once the oil is hot and shimmering, add the frozen corn. Cook the corn, stirring only occasionally, until it is browned and blistered (about 7-8 minutes). Season with a pinch of salt and pepper.

Slice the grape tomatoes, roughly chop the cilantro, and slice a green onions for garnish.

To build the bowls, divide the roasted cauliflower, cooked rice, beans, corn, and tomatoes between four bowls or containers. Top with a pinch of cilantro, sliced green onion, and a wedge of lime. Drizzle the cilantro lime ranch over top just before eating.

Chili Garlic Tofu Bowls are a fiber and flavor filled healthy lunch that you can pre-pack for your week ahead

Chili Garlic Tofu Bowls

kale (1.50)

Tbsp cooking oil (0.02)

garlic (0.16)

Tbsp soy sauce (0.09)

tsp toasted sesame oil (0.11)

Tbsp sesame seeds (0.08)

oz block firm tofu  2.00 (2.00)

Tbsp chili garlic sauce* (0.42)

Tbsp brown sugar (0.04)

brown rice (0.64)

lime (0.33)

cilantro (optional) (0.25)

Remove the tofu from its package and wrap it in a clean, lint-free kitchen towel or a few layers of paper towel. Place the wrapped tofu between two plates and place something heavy on top (like a pot full of water). Let the tofu press for at least 30 minutes.

While the tofu is pressing, prepare the kale. Remove the stems from the kale, then cut the leaves into one-inch wide strips. Rinse the leaves well in a colander with cool water. Let drain.

Mince the garlic and add it to large pot with one tablespoon cooking oil. Sauté over medium heat for about one minute. Add the washed kale and continue to stir and cook until the kale is wilted (about five minutes). Stir in the soy sauce, sesame oil, and sesame seeds. Set the kale aside.

Prepare the sauce for the tofu. In a small bowl, stir together the chili garlic sauce, soy sauce, and brown sugar. Once the tofu is finished pressing, cut it into small cubes or rectangles.

Heat a large skillet over medium-high heat. Once hot, add one tablespoon of cooking oil. Tilt the skillet to make sure the surface is completely covered. Add the tofu pieces. Let them fry until golden brown on bottom, then flip and fry until golden brown on the other side. Continue until the pieces are golden brown on most sides. (The tofu will stick until it is browned, at which point it will loosen from the skillet, so don't try to move or flip the tofu pieces too early.)

Once the tofu is browned on most sides, turn off the heat, pour the prepared chili garlic sauce into the skillet, and stir to coat. The sauce will thicken slightly and absorb into the tofu.

To build the bowls, add one cup of cooked rice to each bowl along with 1/4 of the sesame kale and 1/4 of the chili garlic tofu pieces. Slice a lime into wedges and serve each bowl with one or two wedges and a few sprigs of fresh cilantro. Squeeze fresh lime juice over the bowl just before eating.

Creamy potatoes make the perfect base for a pile of colorful and flavorful toppings in these Loaded Mashed Potato Bowls. Perfect for meal prep!&nbsp;

Loaded Mashed Potato Bowls

potatoes

corn kernels* (1.49)

15 black beans (0.79)

tsp chili powder** (0.10)

cheddar, shredded (1.00)

BBQ sauce (0.68)

green onions, sliced (0.22)

jalapeño, thinly sliced (optional) (0.33)

Allow the corn kernels to thaw, or heat them through if you plan to eat the bowls immediately. Rinse and drain the black beans, then add them to a bowl along with the chili powder and stir until the beans are coated.

To build the bowls, place about 1.5 cups mashed potatoes in each bowl, then top with about 1/2 cup corn kernels, 1/3 cup black beans, about 1/4 cup shredded cheddar, 2 Tbsp BBQ sauce, and a sprinkle of sliced green onions and jalapeño.

Serve the bowls immediately, or refrigerate until ready to eat. To reheat, simply microwave until the mashed potatoes are hot and the cheese is melted.

This recipe is very light but also very filling at the same time. With mushrooms, quinoa and tofu, its packed full of fiber, vitamins and iron. Not to mention it contains more than 20 grams protein per serving! This protein bowl is my favorite post-work meal.

Kale, Tofu, Mushroom, and Quinoa Bowl

Button Mushroom

400 gram Firm Tofu

Vegetable Oil

Garlic

Vegetable Bouillon Cube

Jerk Seasoning

Salt

Kale

Quinoa

Lemon

Sesame Oil

Heat the Vegetable Oil (1 tablespoon) in a large, non-stick pan, add the Firm Tofu (400 gram) and fry for 4-5 minutes until it turns slightly golden in color.

Add in Button Mushroom (150 gram), Garlic (2 clove), Vegetable Bouillon Cube (1 teaspoon), Jerk Seasoning (1 1/2 teaspoon), and Salt (1/2 teaspoon), stir-fry them gently for another 5 minutes, set aside. And allow to cool for 5 minutes.

Cook the Kale (200 gram) for 3 minutes in a pot of boiling water.

Rinse the cooked kale with ice-cold water and drain well, set aside.

Mix the cooked kale, mushroom and tofu mixture, Quinoa (350 gram), juice of the Lemon (1/2), Sesame Oil (3 teaspoon), Jerk Seasoning (1/2 teaspoon), and Salt (1/2 teaspoon) in a mixing bowl. Serve warm in bowls.

These Mediterranean Turkey Bowls are the perfect filling and fresh meal prep lunch for Spring and Summer. Plus, they&#039;re super versatile!

Mediterranean Turkey Bowls

full-fat plain yogurt (1.12)

Tbsp lemon juice (0.06)

dill (0.03)

olive oil (0.12)

turkey (4.99)

garlic, minced (0.16)

tsp dried oregano (0.05)

tsp pepper

rice* (0.43)

grape tomatoes (1.89)

cucumber (0.79)

onion

parsley (0.20)

Make the garlic dill yogurt sauce first, so the flavors have time to blend. Stir together the yogurt, lemon juice, garlic powder, dill, salt, and pepper in a bowl. Refrigerate until ready to serve.

Next, begin cooking the rice using your preferred method (rice cooker or stove top). You can use any type of rice, just make sure to follow cooking instructions for the type of rice you&#39;re using.

While the rice is cooking, cook the ground turkey. Add the olive oil to a large skillet and heat over medium. Once hot, add the ground turkey and continue to cook over medium heat.

When the turkey is almost cooked through, add the minced garlic, dried oregano, salt, and pepper to the skillet. Stir to combine with the turkey and continue cooking for 2-3 minutes more or until the turkey is cooked through. Remove the turkey from the heat.

Slice the grape tomatoes in half, chop the cucumber into quarter-rounds, thinly slice the red onion, and finely chop the parsley.

When all of the ingredients are prepped, it&#39;s time to build your bowls. Divide the rice, ground turkey, tomatoes, cucumber, red onion, and parsley between four bowls or meal prep containers. Drizzle with the yogurt sauce just before serving and enjoy!

Eggs poached in seasoned black beans served over a bed of rice with fresh onion and cilantro make a fast, filling, and budget-friendly meal!

Black Beans with Eggs

jalapeño (0.25)

black beans (1.58)

tsp cumin (0.10)

eggs (0.42)

rice (0.32)

red onion, diced (0.12)

cilantro (0.20)

avocado, sliced (0.99)

cotija, crumbled (0.46)

Mince the garlic and dice the jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with the olive oil and sauté over medium heat for about one minute, or just until the garlic softens a bit and becomes fragrant.

Add the canned beans (without draining) to the skillet along with the water and cumin. Stir to combine, then allow the beans to come up to a simmer.

Let the beans simmer, stirring often, for about five minutes. After the beans have softened slightly from simmering, use the back of a large spoon to smash some of the beans to thicken.

Turn the heat down to medium-low. Crack the eggs onto the beans. Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until the eggs are cooked to your liking.

Top the skillet with your favorite ingredients (we used onion, cilantro, avocado, and cotija), and serve over a bed of warm rice. Enjoy!

This easy tasty salmon poke bowl recipe is packed with pickled veggies, avocado, and topped with a spicy ponzu sauce. It's a bright, healthy bowl for spring or summer inspired by the classic Hawaiian dish.

Salmon Poke Bowl with Pickled Radishes

Short Grain White Rice

Water

French Baby Carrots

Radish

Rice Vinegar

Sea Salt

Salmon

Fresh Cilantro

Avocado

to taste Black Sesame Gomasio

Serrano Chili

Gluten-Free Tamari Soy Sauce

Low-Fat

Peanut-Free

Tree Nut-Free

Main Dish

Dairy-Free

Bowl Meals

Stove

Sugar-Free

Weeknight Dinners

Beginner

Low Salt

Egg-Free

Nut-Free

Tomato-Free

Low-Sugar

Pescatarian

Gluten-Free

Comfort Food

Date Night

Healthy

Shellfish-Free

Quick & Easy

In a fine mesh sieve, rinse the Short Grain White Rice (1 cup) under warm water until it runs clear. Place in a small saucepan with Water (1 1/2 cup). Allow to sit in the water for 15 minutes.

Then bring to a boil, reduce heat to low, cover, and cook for 20 minutes. Remove from the heat and rest for 10 minutes. Then fluff with a fork and divide between 4 bowls.

Meanwhile, combine the French Baby Carrots (1 bunch), Radish (1 bunch), Garlic (1 clove), Rice Vinegar (3 tablespoon), and Sea Salt (1 teaspoon) in a medium mixing bowl. Let sit, occasionally stirring, until the vegetables have softened, about 15 minutes.

Mix the ingredients for the spicy ponzu sauce together in another small mixing bowl. Combine Serrano Chili (1), Gluten-Free Tamari Soy Sauce (1/4 cup), juice from Lemon (1 1/4), and Water (2 tablespoon) together.

Add the Salmon (0.75 pound) and Fresh Cilantro (1/4 cup); toss to combine.

Divide the salmon, pickled vegetables, and Avocado (1) in the bowls, arranging each in its own quadrant. Spoon the remaining ponzu sauce over the poke bowls or serve on the side, and garnish with Black Sesame Gomasio (to taste), if using.

These pork and cherry rice bowls are a quick and delicious rice bowl meal with a unique sweet and savory twist!

Pork and Cherry Rice Bowls

long grain white rice, rinsed (0.75)

yellow onion, diced (0.32)

pork sausage (2.99)

Italian parsley, chopped (0.42)

sweet cherries (1.25)

red wine (0.94)

red pepper (0.02)

lemon juice (0.01)

In a medium pot with a heavy lid or in a rice cooker, melt 2 tablespoons of butter and mix in the rice. Toast the rice in the butter, stirring until fragrant. Then add the boiling water and 1/8 teaspoon salt.

Once the rice comes to a boil and there are small steam vent holes across the surface, cover and cook for 15 minutes. When the fifteen minutes are up, remove the rice from the heat, but do not uncover the pan. Allow the rice to steam for an additional 10 minutes before removing the lid.

In the meantime, place a skillet over medium-high heat and melt 1 tablespoon of butter in it. Add the diced yellow onion and cook until soft and translucent, about 2 minutes. Add the minced garlic cloves and cook until fragrant, about 30 seconds.

Add the pork sausage to the pan and cook until browned, about 5 minutes. Mix the chopped Italian Parsley into the pork.

Remove the pork from the pan, leaving the juices in the pan. Add the red wine to the pan and deglaze it, using a wooden spoon to scrape up all the brown bits. This should take about 1 minute.

Chop the cherries into quaraters and add them to the deglazed pan, stirring occasionally until the liquid reduces into a thin syrup, about 5 minutes. Take the cherries off the heat. The rice should also be done cooking by now, so make sure to take it off the heat and allow it to steam for 10 minutes.

Add the remaining 1/8 teaspoon salt, red pepper flakes, black pepper, and lemon juice to the cherry sauce. Stir to incorporate. Add the final tablespoon of butter to the cherry sauce and stir until it melts.

Once the ten-minute resting time for the rice is up, uncover and fluff it. Taste for salt and adjust the seasoning if necessary.

Divide the rice between four bowls. Top the rice with the ground pork. Drizzle with cherry sauce. Garnish with Italian parsley and serve.

Just made this &amp; it was great! I doubled the sauce because I like super saucy food over rice, &amp; added some dijon to it to cut the sweetness of the cherries. Used kielbasa because it's what I had, added fennel seeds, smoked paprika, &amp; piles of sage. Really fast &amp; easy recipe, &amp; a great change of pace - thanks for sharing it!!

This was fun to try and tasted really good, but the recipe ratios are off in my opinion. I thought 2 cups dry rice was a ton for 4 servings, so I made 1.5 and it was still a lot. I’d also recommend doubling the cherry sauce, I had maybe 1.5 tbsp per bowl. 

Also, I keep forgetting to rinse my rice since I usually scroll down to the photos and follow the recipe there (I love that the ingredient amounts are listed so I don’t have to scroll back and forth— thank you!) Anyway, it would be nice to have the rice rinsing included in the first step there. Thanks!

First, I want to say THANK YOU for including the serving adjustment.  So helpful when I'm cooking for two so we don't eat the entire recipe!  This was good.  I used ground pork instead of sausage and added celery seed and sage.  I didn't get much "sauce" so I simply added to pork to the cherries.  So good!  We did end up adding a teaspoon or so of grainy mustard to amp up the flavor. Drank the wine I cooked with for a great meal!

Made this tonight and it was delicious! Thanks for the recipe!

This Cottage Cheese Crab Bowl is the perfect light, fresh, and filling lunch for summer. It also meal preps well, so pack a few to take to work for lunch! 

Cottage Cheese Crab Bowl

cottage cheese (0.27)

cucumber (0.32)

imitation crab (0.58)

tsp everything bagel seasoning (0.02)

tsp sriracha (0.02)

Add the cottage cheese, chopped cucumber, and crab meat to a bowl. Top with everything bagel seasoning and a light drizzle of sriracha.

Serve immediately, or refrigerate until ready to eat, up to four days.

Made as written, but added some matchstick carrot along with the cucumber. Perfect, quick, and easy no-reheat lunch during a busy workday in the summer! Scratches the itch for sushi without breaking the bank.

Why use Everything Bagel seasoning when you could give the krab an authentic taste with Old Bay seasoning?

Love this recipe, have been making it for a while now. I’m not huge on cucumber so I replace with peas!

Top 11 bowl meals recipes from across the web

The most viewed bowl meals recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Cauliflower Taco Bowls with...

Chili Garlic Tofu Bowls

Loaded Mashed Potato Bowls

Kale, Tofu, Mushroom, and Quinoa Bo...

Mediterranean Turkey Bowls

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Salmon Poke Bowl with Pickled Radis...

Pork and Cherry Rice Bowls

Cottage Cheese Crab Bowl

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Top 11 bowl meals recipes from across the web

The most viewed bowl meals recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Cauliflower Taco Bowls with...

Chili Garlic Tofu Bowls

Loaded Mashed Potato Bowls

Kale, Tofu, Mushroom, and Quinoa Bo...

Mediterranean Turkey Bowls

Black Beans with Eggs

Salmon Poke Bowl with Pickled Radis...

Pork and Cherry Rice Bowls

Cottage Cheese Crab Bowl

Poached Chicken with Ginger Scallio...

Miso Chicken Buddha Bowl

The most viewed bowl meals recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine