From busy weeknights to cozy weekends, nothing beats a nourishing bowl meal. We’ve gathered 33 delicious recipes that are as balanced as they are flavorful—think vibrant grain bowls, hearty soups, and protein-packed creations. Whether you’re craving comfort food or something fresh, these bowls make healthy eating simple and satisfying. Dive in and discover your new favorite meal!
Teriyaki Chicken and Rice Bowl
Hey, you know those nights when you want something delicious but don’t want to fuss? This teriyaki chicken and rice bowl is your answer—it’s quick, flavorful, and totally satisfying.
Ingredients
For the teriyaki sauce:
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 1 tbsp minced garlic
– 1 tsp grated ginger
For the chicken and rice:
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 cups cooked white rice
– 2 tbsp vegetable oil
– 1/4 cup sliced green onions
– 1 tbsp sesame seeds
Instructions
1. In a small bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp rice vinegar, 1 tbsp minced garlic, and 1 tsp grated ginger to make the teriyaki sauce.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces, to the skillet in a single layer to ensure even browning.
4. Cook the chicken for 5-7 minutes, stirring occasionally, until it is browned on all sides and reaches an internal temperature of 165°F.
5. Pour the teriyaki sauce over the chicken and bring it to a simmer, stirring to coat everything evenly.
6. Reduce the heat to low and let the sauce thicken for 3-5 minutes, stirring occasionally, until it coats the back of a spoon.
7. Divide 2 cups cooked white rice evenly between two bowls.
8. Top the rice with the teriyaki chicken and any remaining sauce from the skillet.
9. Garnish with 1/4 cup sliced green onions and 1 tbsp sesame seeds for freshness and crunch.
So, what you get is tender chicken glazed in that sweet-savory sauce over fluffy rice, with a nice crunch from the toppings. Serve it with extra veggies like steamed broccoli or snap peas to make it a complete meal—it’s a crowd-pleaser every time!
Quinoa and Black Bean Power Bowl
Busy days call for meals that fuel you without fuss. This quinoa and black bean power bowl comes together quickly and keeps you satisfied for hours. You’ll love how the fresh ingredients and zesty dressing brighten up your day.
Ingredients
For the bowl:
– 1 cup quinoa
– 2 cups water
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 red bell pepper, diced
– 1 avocado, sliced
– ¼ cup chopped fresh cilantro
For the dressing:
– 3 tbsp olive oil
– 2 tbsp lime juice
– 1 tsp ground cumin
– ½ tsp salt
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low and cover.
4. Simmer for 15 minutes until all water is absorbed.
5. Remove from heat and let stand covered for 5 minutes to fluff.
6. Fluff quinoa with a fork and transfer to a large bowl to cool slightly.
7. Tip: Spread quinoa on a baking sheet to cool faster if you’re in a hurry.
8. Whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tsp cumin, and ½ tsp salt in a small bowl.
9. Tip: Taste the dressing and adjust lime or salt if needed—it should be tangy and well-balanced.
10. Add 1 can rinsed black beans, 1 cup corn, and diced red bell pepper to the quinoa.
11. Pour dressing over the quinoa mixture and toss gently to combine.
12. Tip: For best flavor, let the bowl sit for 10 minutes so the ingredients absorb the dressing.
13. Top with sliced avocado and chopped cilantro just before serving.
Great texture contrast here—the fluffy quinoa, creamy beans, and crisp peppers make each bite interesting. The lime-cumin dressing adds a bright, zesty kick that balances the heartiness. Try serving it with tortilla chips for crunch or adding a fried egg on top for extra protein.
Miso-Glazed Salmon Bowl
Busy weeknights call for something delicious and easy. You’ll love this miso-glazed salmon bowl—it’s packed with flavor and comes together in no time. Let’s get cooking!
Ingredients
For the salmon:
– 4 (6-ounce) salmon fillets, skin-on
– 2 tablespoons white miso paste
– 1 tablespoon honey
– 1 tablespoon soy sauce
– 1 teaspoon grated fresh ginger
– 1 tablespoon olive oil
For the bowl:
– 2 cups cooked white rice
– 1 cup shredded carrots
– 1 cup sliced cucumber
– 2 tablespoons rice vinegar
– 1 tablespoon sesame seeds
– 2 sliced green onions
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon honey, 1 tablespoon soy sauce, and 1 teaspoon grated fresh ginger until smooth.
3. Pat 4 salmon fillets dry with a paper towel to help the glaze stick better.
4. Brush the miso mixture evenly over the top of each salmon fillet.
5. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat for 2 minutes until shimmering.
6. Place the salmon fillets skin-side down in the skillet and sear for 3 minutes to crisp the skin.
7. Transfer the skillet to the preheated oven and bake for 8–10 minutes, until the salmon flakes easily with a fork.
8. While the salmon cooks, toss 1 cup shredded carrots and 1 cup sliced cucumber with 2 tablespoons rice vinegar in a bowl.
9. Divide 2 cups cooked white rice among four bowls.
10. Top the rice with the vegetable mixture and the cooked salmon fillets.
11. Sprinkle with 1 tablespoon sesame seeds and 2 sliced green onions before serving.
Wow, that miso glaze caramelizes into a sweet-savory crust while keeping the salmon moist inside. The crisp veggies and fluffy rice balance it all out—try adding a fried egg on top for extra richness!
Thai Peanut Chicken Noodle Bowl
Kick back and get ready for a flavor-packed meal that’s easier than you think! This Thai peanut chicken noodle bowl comes together in no time and delivers that perfect sweet-savory combo you crave. You’ll love how the creamy peanut sauce coats every bite.
Ingredients
For the sauce:
– 1/2 cup creamy peanut butter
– 3 tbsp soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 1 clove garlic, minced
– 1/4 cup warm water
For the bowl:
– 8 oz rice noodles
– 1 lb boneless, skinless chicken breasts, sliced into 1/2-inch strips
– 1 tbsp vegetable oil
– 1 red bell pepper, thinly sliced
– 1 carrot, julienned
– 2 green onions, sliced
– 1/4 cup chopped cilantro
– 1/4 cup chopped peanuts
Instructions
1. Whisk together peanut butter, soy sauce, honey, rice vinegar, ginger, and garlic in a medium bowl until smooth.
2. Gradually add warm water while whisking until the sauce reaches a pourable consistency.
3. Bring a large pot of water to a rolling boil over high heat.
4. Add rice noodles and cook for 4-5 minutes until tender but still slightly firm.
5. Drain noodles immediately and rinse with cold water to stop the cooking process.
6. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
7. Add chicken strips and cook for 5-6 minutes, turning occasionally, until internal temperature reaches 165°F.
8. Transfer cooked chicken to a plate and set aside.
9. Add bell pepper and carrot to the same skillet and cook for 3-4 minutes until slightly softened but still crisp.
10. Return chicken to the skillet with vegetables.
11. Pour peanut sauce over the chicken and vegetables, stirring to coat everything evenly.
12. Heat for 1-2 minutes until everything is warmed through.
13. Divide cooked rice noodles among four bowls.
14. Top noodles with the chicken and vegetable mixture.
15. Garnish with green onions, cilantro, and chopped peanuts.
Oh my, the contrast between the silky noodles and crunchy peanuts is pure magic! The peanut sauce clings perfectly to every component, making each forkful bursting with tangy, nutty goodness. Try serving it with extra lime wedges for a bright citrus kick that cuts through the richness.
Spicy Korean Beef Bibimbap Bowl
A spicy Korean beef bibimbap bowl is just what you need when you’re craving something flavorful and satisfying. It’s packed with savory marinated beef, fresh veggies, and a kick of heat that’ll wake up your taste buds. You’ll love how easy it is to throw together for a quick weeknight dinner or a fun weekend meal.
Ingredients
– For the beef marinade: 1 lb thinly sliced beef sirloin, 2 tbsp soy sauce, 1 tbsp gochujang (Korean chili paste), 1 tbsp sesame oil, 1 tsp sugar, 2 minced garlic cloves
– For the vegetables: 1 cup julienned carrots, 1 cup spinach, 1 cup sliced shiitake mushrooms, 1 tbsp vegetable oil
– For serving: 2 cups cooked white rice, 2 fried eggs, 1 tbsp toasted sesame seeds
Instructions
1. In a medium bowl, combine 1 lb thinly sliced beef sirloin, 2 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp sesame oil, 1 tsp sugar, and 2 minced garlic cloves.
2. Marinate the beef at room temperature for 15 minutes to allow the flavors to penetrate.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the marinated beef to the skillet and cook for 3-4 minutes, stirring occasionally, until browned and cooked through.
5. Tip: Don’t overcrowd the skillet to ensure the beef gets a good sear instead of steaming.
6. Remove the beef from the skillet and set aside on a plate.
7. In the same skillet, add 1 cup julienned carrots and sauté for 2 minutes until slightly softened.
8. Add 1 cup sliced shiitake mushrooms and cook for another 3 minutes until tender.
9. Wilt 1 cup spinach in the skillet for 1 minute until bright green and reduced in volume.
10. Tip: Sauté each vegetable separately to maintain their distinct textures and prevent sogginess.
11. Divide 2 cups cooked white rice between two bowls.
12. Arrange the cooked beef, carrots, mushrooms, and spinach over the rice in separate sections.
13. Top each bowl with 1 fried egg and sprinkle with 1 tbsp toasted sesame seeds.
14. Tip: Fry the eggs sunny-side up with runny yolks to create a rich sauce when mixed into the bowl.
15. Serve immediately and mix everything together before eating.
Oh my, the combination of tender beef, crisp veggies, and that runny egg yolk is pure magic. The gochujang adds a deep, spicy flavor that’s balanced by the savory soy and nutty sesame. For a fun twist, try serving it in a hot stone bowl to get a crispy rice crust at the bottom—it’s a game-changer!
Mediterranean Falafel Bowl
Unexpectedly craving something fresh and satisfying? You’ve come to the right place. This Mediterranean falafel bowl is packed with flavor and comes together in no time.
Ingredients
For the falafel:
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/4 cup fresh parsley
– 1/4 cup fresh cilantro
– 3 cloves garlic
– 1 tsp ground cumin
– 1/2 tsp salt
– 2 tbsp all-purpose flour
– 2 tbsp olive oil
For the bowl:
– 2 cups cooked quinoa
– 1 cup cherry tomatoes, halved
– 1/2 English cucumber, diced
– 1/4 cup red onion, thinly sliced
– 1/4 cup kalamata olives, pitted and halved
For the tahini sauce:
– 1/4 cup tahini
– 2 tbsp lemon juice
– 1/4 cup water
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, parsley, cilantro, garlic, cumin, and salt.
3. Pulse until the mixture is finely chopped but not pureed, about 10 pulses.
4. Transfer the mixture to a bowl and stir in the flour until well combined.
5. Shape the mixture into 12 small balls, about 1 tablespoon each, and place them on the prepared baking sheet.
6. Lightly brush the falafel with olive oil.
7. Bake for 20 minutes, flipping halfway through, until golden brown and crisp.
8. While the falafel bakes, whisk together the tahini, lemon juice, water, and salt in a small bowl until smooth.
9. Divide the cooked quinoa among two bowls.
10. Top each bowl with the cherry tomatoes, cucumber, red onion, and kalamata olives.
11. Place 6 baked falafel on top of each bowl.
12. Drizzle the tahini sauce over everything.
Great texture contrast here—crispy falafel against the creamy sauce and fresh veggies. Try adding a sprinkle of feta cheese or a squeeze of extra lemon for even more Mediterranean flair.
Taco Salad Bowl with Avocado
Brace yourself for a flavor explosion! This taco salad bowl with avocado is the perfect solution when you’re craving something fresh yet satisfying. You’ll love how easy it is to throw together for a quick lunch or dinner.
Ingredients
For the ground beef:
– 1 lb ground beef
– 1 tbsp olive oil
– 1 tbsp taco seasoning
– 1/4 tsp salt
For the salad base:
– 4 cups chopped romaine lettuce
– 1 cup cherry tomatoes, halved
– 1/2 cup canned black beans, rinsed and drained
– 1/2 cup canned corn, drained
– 1/4 cup red onion, finely diced
For the toppings:
– 1 large avocado, sliced
– 1/4 cup shredded cheddar cheese
– 1/4 cup tortilla strips
– 2 tbsp sour cream
For the dressing:
– 2 tbsp lime juice
– 1 tbsp olive oil
– 1/4 tsp cumin
– Pinch of salt
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat for 1 minute.
2. Add 1 lb ground beef to the skillet, breaking it apart with a spatula.
3. Cook the beef for 6-8 minutes, stirring occasionally, until no pink remains.
4. Drain any excess grease from the skillet.
5. Sprinkle 1 tbsp taco seasoning and 1/4 tsp salt over the cooked beef.
6. Stir to combine and cook for 1 more minute, then remove from heat.
7. In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1/4 tsp cumin, and a pinch of salt to make the dressing.
8. Divide 4 cups chopped romaine lettuce among four serving bowls.
9. Top the lettuce with the seasoned ground beef.
10. Add 1 cup halved cherry tomatoes, 1/2 cup black beans, and 1/2 cup corn to each bowl.
11. Sprinkle 1/4 cup diced red onion over the salads.
12. Arrange sliced avocado from 1 large avocado on top of each salad.
13. Drizzle the prepared dressing evenly over all four bowls.
14. Finish with 1/4 cup shredded cheddar cheese and 1/4 cup tortilla strips per bowl.
15. Add a dollop of sour cream (about 2 tbsp total divided among bowls) to each serving.
Now you’ve got a meal that’s both crunchy and creamy! The fresh lime dressing really brightens up the rich beef and creamy avocado. Try serving it with extra tortilla chips on the side for dipping.
Vegan Buddha Bowl with Tahini Dressing
You know those days when you want something healthy but don’t want to spend hours in the kitchen? Yeah, this vegan Buddha bowl is your answer—packed with flavor and super easy to throw together. Your taste buds will thank you!
Ingredients
For the bowl:
– 1 cup quinoa, rinsed
– 2 cups water
– 1 sweet potato, peeled and diced into 1/2-inch cubes
– 1 tbsp olive oil
– 1/2 tsp salt
– 1 can (15 oz) chickpeas, drained and rinsed
– 1/2 tsp paprika
– 4 cups fresh spinach
– 1 avocado, sliced
For the tahini dressing:
– 1/4 cup tahini
– 2 tbsp lemon juice
– 2 tbsp water
– 1 clove garlic, minced
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups water, then bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes until all water is absorbed.
4. Tip: Fluff the quinoa with a fork after cooking to prevent clumping and let it cool slightly.
5. On a baking sheet, toss the diced sweet potato with 1 tbsp olive oil and 1/2 tsp salt.
6. Roast the sweet potato in the preheated oven for 20-25 minutes until tender and lightly browned.
7. In a small bowl, mix the drained chickpeas with 1/2 tsp paprika.
8. Tip: For extra crispiness, you can roast the chickpeas alongside the sweet potato for the last 10 minutes.
9. In another bowl, whisk together the tahini, lemon juice, water, minced garlic, and 1/4 tsp salt until smooth for the dressing.
10. Tip: If the dressing is too thick, add more water 1 tbsp at a time until it reaches your desired consistency.
11. Assemble the bowls by dividing the cooked quinoa, roasted sweet potato, spiced chickpeas, fresh spinach, and sliced avocado among serving dishes.
12. Drizzle the tahini dressing over the top of each bowl.
Fresh out of the oven, the sweet potato adds a warm, caramelized sweetness that contrasts beautifully with the creamy avocado and zesty dressing. Serve it immediately for the best texture, or pack it for a satisfying lunch—the flavors meld together even better after a few hours!
Sushi Grain Bowl with Wasabi Dressing
Diving into a sushi grain bowl is like enjoying your favorite sushi roll without all the rolling fuss—it’s fresh, customizable, and packed with flavor. You’ll love how quick it is to whip up for a healthy lunch or dinner. Let’s get started with the ingredients and steps!
Ingredients
For the rice:
– 1 cup sushi rice
– 1 1/4 cups water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1/2 tsp salt
For the bowl:
– 1/2 lb sushi-grade salmon, cut into 1/2-inch cubes
– 1 avocado, sliced
– 1/2 cucumber, thinly sliced
– 1/4 cup pickled ginger
– 2 sheets nori, cut into thin strips
– 1 tbsp sesame seeds
For the wasabi dressing:
– 2 tbsp mayonnaise
– 1 tbsp soy sauce
– 1 tsp wasabi paste
– 1 tsp honey
– 1 tbsp water
Instructions
1. Rinse 1 cup sushi rice under cold water until the water runs clear.
2. Combine the rinsed rice and 1 1/4 cups water in a saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 18 minutes until the water is absorbed.
4. Remove the rice from heat and let it sit, covered, for 5 minutes to steam.
5. In a small bowl, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt until dissolved.
6. Tip: Gently fold the vinegar mixture into the cooked rice with a rice paddle to avoid mashing the grains.
7. Spread the rice on a baking sheet and let it cool to room temperature for 10 minutes.
8. In another bowl, whisk together 2 tbsp mayonnaise, 1 tbsp soy sauce, 1 tsp wasabi paste, 1 tsp honey, and 1 tbsp water until smooth.
9. Tip: Adjust the wasabi to your spice preference—start with 1 tsp and add more if you like it hotter.
10. Divide the cooled rice evenly between two bowls.
11. Top each bowl with 1/2 lb cubed salmon, 1 sliced avocado, 1/2 sliced cucumber, 2 tbsp pickled ginger, 1 sheet of nori strips, and 1/2 tbsp sesame seeds.
12. Drizzle the wasabi dressing over the top of each bowl.
13. Tip: For the best texture, serve immediately to keep the nori crispy and the salmon fresh.
But the combo of creamy avocado, tender salmon, and that zesty wasabi kick makes every bite a delight. Try adding a sprinkle of extra sesame seeds or a squeeze of lime for a fun twist—it’s totally customizable to your taste!
Ginger-Soy Shrimp and Broccoli Bowl
Oh my gosh, you have to try this ginger-soy shrimp and broccoli bowl—it’s the perfect quick dinner that feels fancy but comes together in no time. Packed with flavor and so satisfying, you’ll want to make it again and again!
Ingredients
For the sauce:
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tsp grated fresh ginger
– 2 cloves garlic, minced
For the bowl:
– 1 lb large shrimp, peeled and deveined
– 2 cups broccoli florets
– 1 tbsp olive oil
– 2 cups cooked white rice
– 1 tbsp sesame seeds (for garnish)
Instructions
1. In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp grated fresh ginger, and 2 cloves minced garlic until well combined. Tip: Fresh ginger adds the best zing, so avoid powdered if you can.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add 1 lb shrimp to the skillet in a single layer and cook for 2 minutes per side, until pink and opaque. Tip: Don’t overcrowd the shrimp to ensure they sear nicely instead of steaming.
4. Remove the shrimp from the skillet and set aside on a plate.
5. Add 2 cups broccoli florets to the same skillet and cook for 3-4 minutes, stirring occasionally, until bright green and slightly tender.
6. Pour the prepared sauce over the broccoli and bring to a simmer, cooking for 1-2 minutes until slightly thickened.
7. Return the cooked shrimp to the skillet and toss everything together to coat evenly in the sauce.
8. Divide 2 cups cooked white rice among serving bowls, then top with the shrimp and broccoli mixture.
9. Sprinkle 1 tbsp sesame seeds over the top for garnish. Tip: Toasting the sesame seeds in a dry pan for a minute beforehand enhances their nutty flavor.
Perfectly balanced with tender shrimp, crisp-tender broccoli, and a savory-sweet sauce that clings to every bite. Serve it with a squeeze of lime or a dash of sriracha if you like a little heat—it’s totally customizable to your taste!
Coconut Curry Tofu Bowl
Ready for a cozy bowl that’s packed with flavor and super easy to whip up? This coconut curry tofu bowl is your new go-to for a satisfying, plant-based meal that comes together in no time. You’ll love how the creamy sauce hugs the crispy tofu and veggies—it’s pure comfort in a bowl!
Ingredients
For the tofu:
– 1 block (14 oz) firm tofu, pressed and cubed
– 2 tbsp cornstarch
– 1/2 tsp salt
– 2 tbsp vegetable oil
For the sauce:
– 1 can (13.5 oz) coconut milk
– 2 tbsp red curry paste
– 1 tbsp soy sauce
– 1 tbsp brown sugar
– 1 tsp grated fresh ginger
– 2 cloves garlic, minced
For the bowl:
– 2 cups cooked jasmine rice
– 1 cup broccoli florets
– 1 red bell pepper, sliced
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Press the tofu for 15 minutes using a tofu press or by wrapping it in paper towels and placing a heavy pan on top to remove excess water.
2. Cut the pressed tofu into 1-inch cubes and toss them in a bowl with 2 tbsp cornstarch and 1/2 tsp salt until evenly coated.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
4. Add the coated tofu cubes to the skillet in a single layer, avoiding overcrowding to ensure crispiness.
5. Cook the tofu for 4-5 minutes per side until golden brown and crispy, then transfer to a plate lined with paper towels.
6. In the same skillet, reduce the heat to medium and add 2 tbsp red curry paste, cooking for 1 minute until fragrant.
7. Pour in 1 can coconut milk, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp grated ginger, and 2 minced garlic cloves, stirring to combine.
8. Simmer the sauce for 3-4 minutes until slightly thickened, stirring occasionally.
9. Add 1 cup broccoli florets and 1 sliced red bell pepper to the sauce, cooking for 5-6 minutes until tender-crisp.
10. Return the crispy tofu to the skillet, gently stirring to coat it in the sauce and heat through for 2 minutes.
11. Divide 2 cups cooked jasmine rice among bowls, top with the tofu and vegetable mixture, and garnish with 1/4 cup chopped cilantro and lime wedges.
What a delightful combo! The tofu stays wonderfully crispy against the velvety coconut curry, while the fresh veggies add a nice crunch. Serve it with extra lime wedges for a zesty kick, or toss in some roasted peanuts for added texture—it’s a bowl you’ll crave again and again.
Grilled Veggie and Quinoa Bowl
Now that summer’s winding down, you’ve probably got some gorgeous veggies begging to be used up. This grilled veggie and quinoa bowl is the perfect way to enjoy those last bits of sunshine flavor while keeping things healthy and satisfying. It’s super customizable, so feel free to swap in whatever you have on hand!
Ingredients
For the quinoa:
– 1 cup quinoa
– 2 cups water
– 1/2 tsp salt
For the grilled veggies:
– 2 medium zucchinis, sliced into 1/2-inch rounds
– 1 red bell pepper, cut into 1-inch strips
– 1 yellow onion, sliced into 1/2-inch rings
– 2 tbsp olive oil
– 1/2 tsp garlic powder
– 1/2 tsp black pepper
For assembly:
– 1/4 cup crumbled feta cheese
– 2 tbsp chopped fresh parsley
– 1 lemon, cut into wedges
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa, 2 cups water, and 1/2 tsp salt in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed.
4. Remove quinoa from heat and let stand covered for 5 minutes, then fluff with a fork—this resting time makes it extra fluffy.
5. Preheat grill to medium-high heat (400°F).
6. In a large bowl, toss 2 sliced zucchinis, 1 sliced red bell pepper, and 1 sliced yellow onion with 2 tbsp olive oil, 1/2 tsp garlic powder, and 1/2 tsp black pepper until evenly coated.
7. Place vegetables directly on grill grates and cook for 4-5 minutes per side until tender with visible grill marks—don’t move them too much to get those perfect char lines.
8. Remove grilled vegetables from heat and let cool slightly.
9. Divide cooked quinoa evenly between two bowls.
10. Top quinoa with grilled vegetables, arranging them neatly for presentation.
11. Sprinkle 1/4 cup crumbled feta cheese and 2 tbsp chopped fresh parsley over each bowl.
12. Serve immediately with lemon wedges on the side for squeezing over—the acid brightens all the flavors beautifully.
That satisfying crunch from the grilled veggies against the fluffy quinoa creates such a great texture contrast. The smoky char from the grill pairs perfectly with the tangy feta and fresh parsley, making this bowl feel both light and hearty at once. Try serving it with a drizzle of balsamic glaze or some toasted pine nuts for extra depth!
Conclusion
Let these 33 delicious bowl recipes inspire your next balanced meal! We hope you find new favorites to enjoy. Try a recipe, leave a comment sharing which one you loved, and don’t forget to pin this article on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
