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A filling plant-based meal using simple whole foods and some adobo seasoning makes for one delicious Southwest quinoa power bowl. Top with a healthy, homemade honey-lime dressing and this bowl will be on repeat! Packed with protein and fiber, plus it's gluten free and dairy free.
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Based on a local street vendor favorite. The tangy mojo Cubano (garlic sauce) makes all the difference in this tasty and filling recipe. Don't be intimidated by the number of separate preparations, as it all comes together while the brown rice cooks.
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Pan-seared salmon fillets and tahini-dressed chickpea kale salad come together in a colorful, nutrient-packed bowl with quinoa at its base.
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In this roasted veggie Buddha bowl recipe, roasted veggies and sautéed tempeh are piled on top of bulgur and drizzled with an orange-curry vinaigrette. This recipe is also delicious with chicken or shrimp instead of tempeh.
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A couscous bowl with loads of veggies, lemony chicken, and tzatziki sauce! Can be made ahead of time and re-heated for a healthy work-lunch option too!
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Often, you can save money by peeling your own shrimp. Look for "easy peel" on the package, which typically means the shrimp are headless and already deveined. Shrimp are sized by the number per pound. The smaller the number, the larger the shrimp.
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This dinner bowl recipe comes together in mere minutes and appeals to vegans and omnivores alike. To bring this meal together even faster, make the avocado-cilantro sauce earlier in the day. We like to keep the corn raw for extra crunch and a fresh flavor, but feel free to use cooked, frozen and thawed, or canned corn kernels, if that's what you prefer.
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Sorghum grains, roasted vegetables, black beans, and a tangy miso dressing make up a filling meal in a bowl.
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Looking for a quick and healthy way to use up some holiday leftovers? A Turkey and Spinach Rice Bowl may be just what you seek! This one-dish meal is perfect for a quick weeknight dinner, and will please most palates!
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