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6 Bowl Recipes That Will Change the Way You Think About Dinner

  • Sarah Anne Ward

    Roasted Sweet Potato, Quinoa and Fried Egg Bowl

    Makes: 4 servings
    Prep: 15 mins
    Start to Finish: 35 mins

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  • Sarah Anne Ward

    Steak, Polenta and Avocado Bowl

    Makes: 4 servings
    Prep: 30 mins
    Start to Finish: 50 mins

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  • Sarah Anne Ward

    Honey-Glazed Salmon, Rice and Kale Bowl

    Makes: 4 servings
    Prep: 15 mins
    Start to Finish: 1 hr

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  • Sarah Anne Ward

    Farro and Lentil Bowl With Arugula Pesto

    Makes: 4 servings
    Prep: 10 mins
    Start to Finish: 40 mins

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  • Sarah Anne Ward

    Chicken, Cauliflower Mash and Spinach Bowl

    Makes: 4 servings
    Prep: 15 mins
    Start to Finish: 15 mins

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  • Sarah Anne Ward

    Sriracha-Lime Shrimp and Soba Noodle Bowl

    Makes: 4 servings
    Prep: 20 mins
    Start to Finish: 30 mins

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  • Sarah Anne Ward

    Or Build Your Own Bowl

    It's simple: Just follow these four steps, mixing and matching the components. Make it even easier by prepping big batches of grains, proteins and vegetables at the start of the week and storing them in the fridge.

    Pick a base. 3/4 cup cooked quinoa, brown rice, farro, bulgur, polenta or barley or 4 ounces soba or whole-wheat noodles.

    Power it with protein. 3 ounces chicken, ground beef, turkey or seafood (salmon, cod, halibut, shrimp); 1 egg (fried, hard-boiled, poached); 3/4 cup beans or lentils; or 1/2 cup tofu.

    Fill it out with veggies. Aim for at least 1 cup. Raw: greens, avocado, tomato, cucumber or radish. Roasted: brussels sprouts, beets, carrots or broccoli. Sautéed: Swiss chard, onion, bell pepper or mushrooms.

    Flavor it with toppings. Fresh herbs, 1 tablespoon cheese, a sprinkling of toasted nuts or seeds, a few olives or a dollop of pesto, plain yogurt, tahini or hot sauce.

    For more inventive bowl recipes, check out food blogger Sara Forte's new cookbook, The Sprouted Kitchen Bowl + Spoon.