The dinner bowl is simple and versatile. It can have grain, protein, and a medley of colorful, crunchy vegetables and still be a “balanced meal,” as my nutritionist insists.
My go-to ingredients are quinoa, roasted chicken, and kale mixed with red and yellow peppers. Quinoa, in particular, is an opportunity for invention in a way its cousin rice never was for me.
While both can serve as vehicles for flavor, one can bake, sauté, or otherwise prepare quinoa in ways that render it a dish alongside or beneath some of my favorite proteins.
The 19 Best Dinner Bowl Recipes And Ideas
1. Mexican Burrito Dinner Bowl
Bringing a twist to my mealtimes, the Mexican Burrito Dinner Bowl is a riot of color and flavor. It starts with a base of cooked rice.
The rice is then complemented by protein-packed black beans and amply seasoned, sautéed bell peppers. To top it all off and bring it all together, there’s some creamy smashed avocado and a sprinkle of chopped cilantro.
That’s a punch of flavor right there, no?
Ingredients
1 cup cooked white or brown rice
1 cup black beans, drained and rinsed
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 bell pepper (any color), diced
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup diced tomatoes (canned or fresh)
1 avocado, sliced
1 cup shredded cheese (cheddar or Mexican blend)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste
Optional toppings: sour cream, salsa, jalapeños
Instructions
1. In a large skillet, medium heat, warm the olive oil. Add the onion and the garlic. Sauté until the onion is translucent, about 3 minutes.
2. Place the bell pepper in the skillet and sauté for another 2-3 minutes until it is tender.
3. Combine the black beans, ground cumin, chili powder, and tomatoes in the skillet. Let them marinate for about 5-6 minutes, and then add salt and pepper to season.
4. In bowls, layer the cooked rice, beans, and vegetables; avocado slices; cheese; and cilantro.
5. For each bowl, squeeze fresh lime juice. If desired, add some of the following toppings: sour cream, salsa, and/or jalapeños.
6. Serve your Mexican Burrito Dinner Bowl warm, and enjoy!
2. Teriyaki Chicken Dinner Bowl
A Teriyaki Chicken Dinner Bowl is a meal that I find both savory and delightful. It features tender chicken marinated in a sauce made with soy sauce, honey, and garlic, not to mention the delicious dish served over a mountain of steaming rice.
Topped with green onions and sesame seeds, this dish approaches what I imagine to be the umami threshold. And let’s not forget the steamed veggies.
A Teriyaki Chicken Dinner Bowl has a lot going for it.
Ingredients
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup soy sauce
1/4 cup honey
1/4 cup mirin (or rice vinegar)
2 tablespoons vegetable oil
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon cornstarch mixed with 2 tablespoons water
Steamed rice, for serving
Sliced green onions, for garnish
Sesame seeds, for garnish
Steamed broccoli or other vegetables, for serving
Instructions
1. Combine the soy sauce, honey, mirin, minced garlic, and grated ginger in a bowl. Pour half of this mixture over the chicken and let it marinate for at least 15-20 minutes.
2. In a large skillet, over medium-high heat, warm the vegetable oil. Add the marinated chicken and sauté until it is browned and cooked all the way through, which should take about 5 to 7 minutes.
3. Take the chicken out of the skillet and set it aside. In the same skillet, pour in the leftover teriyaki sauce and bring it to a simmer. Add in the cornstarch slurry to thicken the sauce, stirring all the while until the sauce reaches a slightly thickened consistency.
4. Return the cooked chicken to the skillet, and coat the chicken in the thickened sauce. Allow the sauce to simmer for 1-2 minutes until the chicken is completely glazed in the sauce.
5. Put together your dinner bowls by putting a layer of steamed rice on the bottom, then adding the teriyaki chicken, and finally your choice of steamed veggies, such as broccoli.
6. Before serving, add some sliced green onions and sesame seeds on top for garnish. Then dig into your Teriyaki Chicken Dinner Bowl!
3. Greek Salad Dinner Bowl
The Greek Salad Dinner Bowl combines a medley of lively ingredients. Its base is a savory quinoa that unites the dinner bowl’s fabulous flavors and textures.
The “salad” part of this dish is made up of juicy cherry tomatoes, crisp cucumbers, briny Kalamata olives, and crumbled feta cheese, all of which infuse this dinner bowl with robust Mediterranean flavors. The entire ensemble is topped with a vibrant dressing, creating a dish that’s as delicious as it is nourishing.
Ingredients
1 cup cooked quinoa
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped, for garnish (optional)
Instructions
1. Cook the quinoa by following the directions on the package. Allow it to cool for a few minutes before proceeding.
2. In a big bowl, mix together the cherry tomatoes, cucumber, red onion, olives, and quinoa.
3. To prepare the dressing, combine the olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl and whisk them together.
4. Pour the dressing over the salad ingredients and gently toss to coat them well.
5. If you would like to, you can put fresh parsley on top of the salad after you have already put feta cheese on it—preferably, crumbled, not cubed.
6. Present it right away, or put it in the refrigerator for 15 to 30 minutes to let the flavors harmonize.
4. Vegan Buddha Dinner Bowl
One nourishing meal option that I enjoy is a bowl of quinoa, roasted chickpeas, and creamy avocado. Adding fresh mixed greens and cherry tomatoes to it really makes it pop.
Then I dress it with a tahini-lemon dressing and sometimes add sesame seeds as a finishing touch, and that is a beautiful bowl.
Ingredients
1 cup quinoa
2 cups water
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
2 cups mixed greens (e.g., spinach and kale)
1 cup cherry tomatoes, halved
1 avocado, sliced
1/4 cup hummus
2 tablespoons tahini
1 lemon, juiced
Optional toppings: sesame seeds, chopped fresh parsley
Instructions
1. Wash the quinoa in cold water and place it in a pot with 2 cups of water. Bring to a boil, and then lower the heat and cover the pot. Let it simmer for 15 minutes, or until the water has been absorbed and the quinoa has fluffed up. Take it off the burner and set it aside.
2. Set the oven temperature to 400°F (200°C). Mix the chickpeas with extra virgin olive oil, cumin, smoked paprika, salt, and pepper. Place the mixture on a sheet pan, spread it evenly, and roast for 20 minutes. Check for crispness; if they aren’t as crispy as you’d like them to be, let them roast for another 5-10 minutes, but watch to make sure they don’t burn.
3. In a small bowl, mix tahini with lemon juice to make the dressing. Add water as needed to reach your desired consistency.
4. Prepare the bowls by allocating the quinoa among four dishes. Layer on top of the quinoa mixed greens, halved cherry tomatoes, avocado slices, roasted chickpeas, and a dollop of hummus.
5. Tahini dressing can be drizzled over each bowl. If you’re feeling garnishing inclined, optional toppings can include sesame seeds and fresh parsley for a bit of color and extra crunch. Serve it immediately, because if you don’t, you will very much regret it.
5. Korean Bibimbap Dinner Bowl
Bibimbap is a wonderful expression of Korean cuisine. This dish is a mélange of so many wonderful elements that represent the core of Korean culinary culture.
At its most basic, bibimbap is short-grain white rice mixed with a medley of crisp, fresh vegetables – often spinach, zucchini, and carrots – but almost any Korean vegetable side dish (banchan) will do. Topped with a perfectly cooked sunny-side-up egg, bibimbap is then flavored with a hint of garlic, a drizzle of sesame oil, and a good spoonful of gochujang (red chili pepper paste).
Ingredients
1 cup short-grain white rice
1 cup water
4 ounces spinach
1 medium-sized zucchini
4 ounces bean sprouts
1 medium-sized carrot
4 ounces shiitake mushrooms
1 clove garlic, minced
Soy sauce
Sesame oil
2 eggs
Gochujang (Korean red pepper paste)
Sesame seeds
Salt
Vegetable oil#
Instructions
1. Wash the rice and prepare it in a rice cooker or on the stovetop with 1 cup of water until tender and fluffy.
2. Prepare the spinach by immersing it in rapidly boiling water for approximately half a minute. Drain and cool the blanched spinach under cold, running water. Squeeze the excess water out of the spinach and return it to the mixing bowl. Season the spinach with a pinch of salt, 1 teaspoon of soy sauce, and 1 teaspoon of sesame oil.
3. Cut the carrot and zucchini into thin strips, and sauté them in a pan with a light coating of oil until they’re barely tender. Just before serving, sprinkle a little salt over each to bring out their flavors.
4. The bean sprouts and shiitake mushrooms should be cooked first. This is done by adding a little oil and minced garlic to a pan and cooking the two until soft. Serve seasoned—a touch of salt and some soy sauce will do nicely.
5. Prepare the eggs sunny-side up, using only a small amount of vegetable oil in the pan.
6. To prepare the dish, start by placing the warm rice in a serving bowl. Create a visual masterpiece by finely arranging the spinach, carrots, zucchini, and bean sprouts on top of the rice, followed by the mushrooms and the fried egg. Go ahead and sprinkle some sesame seeds on top. Serve the bowl with a little dish of gochujang. Mix everything together before diving in.
6. Thai Curry Dinner Bowl
The extraordinary blend of aromatic ingredients that make this dinner bowl truly special are Thai red curry paste, coconut milk, and fresh vegetables of all kinds. With the tender chunks of chicken or tofu (keep it vegetarian or vegan with these options and serve it with delight over fragrant jasmine rice) and the sprinkle of fresh basil, curry dinner bowls can serve as a hearty dish in many types of kitchens—Asian, fusion, or otherwise.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 cup chicken or vegetable broth
- 1 pound chicken breast or tofu, cubed
- 1 cup broccoli florets
- 1 cup snap peas
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
- Cooked jasmine rice
Instructions
1. In a large skillet or wok, pour in the vegetable oil and place it over medium heat. When the oil is shimmering, add the onion and red bell pepper. Cook, stirring occasionally, until the onion is translucent and has softened.
2. Add the garlic and ginger and sauté until they’re nice and fragrant, about 1 minute. Then add the Thai red curry paste and cook for another minute, stirring to coat the vegetables.
3. Add the coconut milk, fish sauce, sugar, and chicken or vegetable broth. Stir well to mix and bring to a gentle simmer.
4. Place the chicken or tofu cubes in the pan. Allow them to cook for 10–15 minutes, or until the chicken has reached the proper doneness and the sauce has thickened a bit.
5. After adding the broccoli florets and snap peas, continue to cook for an extra 3 to 5 minutes, until the vegetables reach the desired level of doneness—they should be tender yet crisp.
6. Mix in the lime juice and top with freshly torn basil leaves. Serve the dish on a generous bed of jasmine rice, and enjoy your Flavorful Thai Curry Dinner Bowl!
7. Mediterranean Quinoa Dinner Bowl
I take great joy in preparing a lively Mediterranean Quinoa Dinner Bowl. To my mind, it’s a delightful assembly of light and fluffy quinoa, sun-warmed cherry tomatoes, and cool cucumber—straight from the garden—that’s finished with a good handful of Kalamata olives and even more copious amounts of feta.
One of these bowls satisfies. And it’s plant-based, so it’s also good for the gut.
Ingredients
1 cup quinoa
2 cups water
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/4 cup Kalamata olives, pitted and sliced
1/4 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Optional: 1/4 teaspoon dried oregano
Instructions
1. Wash the quinoa in cold water, then place it in a medium-sized pot with 2 cups of water. Bring to a boil, then reduce the heat. Cover and let it simmer for about 15 minutes or until the water is completely absorbed and the quinoa is fluffy. Use a fork to separate the grains, and let it stand for 5 minutes or so while you prep the other ingredients.
2. In the spacious bowl, the cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese join together to become one. Parsley is added to the mixture. And the angle of the sunlight across the kitchen counter.
3. In a tiny dish, amalgamate the liquid gold with the juice of one small, sweet lemon. Salt this combination. Pepper it. Add oregano if you’re feeling frisky. And then—sorry, I meant to say and then whisk—which is a more common way to refer to the act of stirring in a small, vigorous fashion.
4. Incorporate the prepared quinoa into the vegetable medley and softly rotate to amalgamate.
5. The quinoa and veggies benefit from the generous coating of the dressing, but if you’re not into this for the side salad portion of your lunch, let me suggest another way to enjoy what could otherwise be a plain and boring salad.
6. The Mediterranean Quinoa Dinner Bowl can be served at room temperature or chilled. Enjoy!
8. Sushi Dinner Bowl
A Sushi Dinner Bowl in my kitchen is a delightful blend of sashimi-grade salmon or tuna, fresh avocado slices, and crisp cucumber, all artfully placed over sushi rice that is seasoned to perfection.
I love adding a sprinkling of sesame seeds, and serving this with soy sauce, wasabi, and pickled ginger for a personalized experience.
Ingredients
Sushi rice
Rice vinegar
Sugar
Salt
Sashimi-grade salmon or tuna, sliced
Avocado, sliced
Cucumber, julienned
Carrot, julienned
Seaweed snacks, sliced
Soy sauce
Wasabi
Pickled ginger
Sesame seeds
Instructions
1. Prepare the sushi rice following the package directions. When it is done, mix it gently with the vinegar, sugar, and salt, tasting and adjusting as needed. Allow the mixture to cool to room temperature.
2. Place a serving of the sushi rice at the bottom of every bowl.
3. Layer the rice with sashimi-grade salmon or tuna, avocado, cucumber, and carrots.
4. Cut seaweed snacks into pieces and sprinkle sesame seeds on top.
5. Accompany with soy sauce, wasabi, and pickled ginger, whose presence allows for the further personalization and flavoring of the dish, which is at base simple and healthful.
9. Falafel Dinner Bowl
A Falafel Dinner Bowl is one of my favorite dishes. It calls for chickpeas, fresh herbs like parsley and cilantro, and spices such as cumin and coriander.
Perfectly frying the falafel in olive oil (or other oil of choice) until golden brown allows the falafel to take center stage in this bowl. While falafel is the leading actor, this bowl is a fabulous ensemble, often accompanied by delightful sides that make the whole meal suit any gastronomic whim.
Ingredients
1 can of chickpeas, drained and rinsed
1 small onion, finely chopped
2 cloves of garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp baking powder
1/4 cup all-purpose flour
Salt and pepper to taste
Olive oil (for frying)
Instructions
1. In a food processor, mix the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Grind them together until you reach a coarse consistency.
2. Incorporate the baking powder and flour into the chickpea blend, pulsing until merely combined. The mixture should bind when pressed, ensconcing its contents securely.
3. Form the mixture into small balls or patties approximately 1.5 inches in diameter.
4. In a big frying pan, medium heat the olive oil. Working in batches, add the falafel balls and fry them until they are golden brown and crisp on all sides, about 3-4 minutes per side.
5. In a bowl, serve the falafel warm, with next to it some pita bread, a portion of hummus, some salad, and a drizzle of tahini dressing. Top it off with some chopped tomatoes, cucumber, and pickles for good measure, and you’ve got yourself a delicious and satisfying meal.
10. Spicy Shrimp Dinner Bowl
What I adore about this dinner bowl is that it takes shrimp to a whole new level of flavor. Not your average paprika dish, this one goes beyond, adding smoked paprika that somehow has more depth of flavor than just plain old smoked shrimp dishes you might find elsewhere.
Balanced with lovely amounts of ripe avocado, some super-juiced limes, and a bonus round of fresh, vigorous-smelling cilantro (you must have copious amounts of this—you don’t want to skimp or save), you can see why I was instantly hooked.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- Salt and pepper, to taste
- 1 cup cooked brown rice
- 1 cup black beans, rinsed and drained
- 1 bell pepper, diced
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped (for garnish)
Instructions
1. Take a big bowl and put the shrimp inside. Pour in a little olive oil to cover the shrimp, then add chopped fine garlic and a good heaping of smoked paprika. If you like heat, add cayenne pepper as well. Season with salt and pepper, and toss everything together until the shrimp are well-coated.
2. Preheat a large skillet over medium-high heat and add the shrimp. Cook the shrimp for 4-5 minutes, or until they are pink and cooked all the way through. When done, remove from heat and set aside.
3. In a bowl designed for serving, layer the brown rice, black beans, and the diced bell pepper.
4. Place the cooked shrimp, sliced avocado, and a lime juice squeeze on top.
5. Add fresh cilantro as a garnish and serve right away, giving each diner lime wedges to squeeze over the dish just before eating.
11. BBQ Pulled Pork Dinner Bowl
I truly value the straightforwardness of a BBQ Pulled Pork Dinner Bowl. You take tender pulled pork, which you’ve cooked with BBQ sauce and brown sugar (among other things), and place it over a bowl of incredibly flavorful rice.
I garnish mine with a generous amount of fresh cilantro and a side of “grilled” corn. For a complete meal that rivals any of the other dinner bowl offerings, this one is the “pork” of the group.
Ingredients
2 pounds boneless pork shoulder
1 large onion, sliced
3 cloves garlic, minced
1 cup barbecue sauce
1/2 cup chicken broth
1 tablespoon brown sugar
1 tablespoon smoked paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
4 cups cooked white or brown rice
1 cup corn kernels, grilled or roasted
1 cup coleslaw
1/4 cup chopped fresh cilantro for garnish (optional)
Instructions
1. Put the sliced onion and minced garlic in the bottom of a slow cooker. Then, lay the pork shoulder on top of them.
2. Combine the barbecue sauce, chicken broth, brown sugar, smoked paprika, cumin, salt, and pepper in a bowl and mix well. Pore this sauce over the pork, ensuring that it is well coated, and place the pork in the slow cooker.
3. Place the lid on the slow cooker, and set it to low. Let it cook for 8 hours or longer until the pork is fork-tender and easy to shred.
4. After it is done cooking, take out the pork and tear it into pieces using two forks. Put the pieces of pork back in the slow cooker and combine them with the sauce.
5. To put together the dinner bowls, place a serving of rice at the bottom of each bowl. Layer on top shredded pork, grilled corn, and a portion of coleslaw. If you’d like, sprinkle on some chopped cilantro for garnish. And be sure to serve promptly!
12. Italian Pasta Dinner Bowl
This Italian Pasta Dinner Bowl lets me really delve into the true taste of Italy. The penne, the sautéed garlic, and the warmth of the diced tomatoes are a trio that forms a solid foundation.
The fresh basil adds a little sweet edge, and the gooey melted mozzarella and Parmesan add depth. You can’t go wrong with the penne as the vehicle for this flavor-packed dish.
Ingredients
12 ounces of pasta (such as penne or rigatoni)
2 tablespoons olive oil
3 cloves garlic, minced
1 can (14 ounces) diced tomatoes, drained
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
8 ounces mozzarella cheese, cubed or shredded
1/4 cup black olives, sliced (optional)
1/4 cup roasted red peppers, sliced (optional)
Instructions
1. In a large pot of boiling salted water, cook the pasta as directed on the package. Drain the pasta well and set it aside.
2. In a big frying pan, warm the olive oil over a medium flame. Add the chopped garlic and cook for about 1 minute, stirring constantly to prevent burning, until you can smell its delicious fragrance.
3. In the skillet, combine the diced tomatoes, Italian seasoning, and red pepper flakes. Stir it all together and allow it to simmer for approximately 5 to 7 minutes. Then, taste it. You can add salt and pepper to your liking.
4. The cooked pasta goes into the skillet, where it is coated with the sauce. The Parmesan cheese is stirred in next, until it is melted and the mixture is well combined.
5. Incorporate cubes of mozzarella cheese, slivers of basil, and optional black olives and roasted red peppers into the mixture. Stir gently until the mozzarella begins to melt.
6. Serve steaming hot, and if you wish, top with extra Parmesan and fresh basil.
13. Asian Stir-Fry Dinner Bowl
The Asian Stir-Fry Dinner Bowl is a meal to delight the senses. Tender chicken mingles with not just one but several colorful, crunchy vegetables.
In addition to red bell pepper, there’s also broccoli. There’s also an intriguingly different sauce made with soy and oyster sauce served over jasmine rice.
Ingredients
- 1 cup jasmine rice
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 pound boneless chicken breast, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, sliced thinly
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions, sliced
- Sesame seeds for garnish
- Salt and pepper, to taste
Instructions
1. Prepare the jasmine rice according to the directions on the package and put it aside.
2. In a large frying pan or wok, set over medium-high heat, pour in the vegetable oil. Once it shimmers, add the minced garlic and ginger, and stir-fry them for about 30 seconds, or until they give off an irresistible aroma.
3. In the skillet, combine the sliced chicken and a couple of pinches of salt and pepper. Stir-fry until the chicken is browned and cooked through, about 5-7 minutes.
4. Incorporate the bell pepper, broccoli, and carrot into the saute pan, and give them a good stir. Let them mingle for another 3-4 minutes, until they’re tender-crisp (their natural juiciness and sweetness will have come out by now). The beauty of stir-frying is that you don’t need a lot of oil to get the job done.
5. In a tiny bowl, blend together the soy sauce, oyster sauce, and sesame oil. Pour this mixture into the skillet and combine well. Add the cornstarch slurry, and cook for another 1-2 minutes until the sauce thickens.
6. Place the cooked jasmine rice in bowls, and top with the stir-fry. Finish with a shower of sliced green onions and a sprinkle of sesame seeds.
14. Southwest Chicken Dinner Bowl
This colorful plate is something I genuinely enjoy cooking. There’s seasoned chicken, brown rice, and black beans in it, and every element is as good as it gets.
This is a mix of—I was about to say classic, but it’s actually not classic in any one cuisine; it’s just a delightful combination of spices—that brings the flavors to life. We’ve got cumin.
We’ve got chili powder.
Ingredients
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup cooked brown rice
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 red bell pepper, diced
1 avocado, diced
1 cup cherry tomatoes, halved
1 cup shredded cheese (cheddar or Mexican blend)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Optional toppings: sour cream, salsa, hot sauce
Instructions
1. In a spacious frying pan, warm the olive oil on a medium-high burner. Introduce the chicken to the pan and give it a good mix with the seasoning so it can absorb all the good flavors. The seasoning contains chili powder, cumin, garlic powder, onion powder, salt, and pepper. These spices lend a smoky flavor to the chicken as it cooks, and they work well together. Brown the chicken in the pan and cook it until thoroughly done—about 6 to 8 minutes.
2. As the chicken cooks, gather the other ingredients for your bowls. Warm the black beans, corn, and brown rice, and get ready to assemble a delicious dinner.
3. Take a sizable bowl and into it, empty the contents of the cooked rice. Then, add the black beans, followed by the corn. Cut the red bell pepper into small dice—about one-quarter-inch pieces—and add it to the bowl. Combine all the ingredients in the bowl thoroughly.
4. After cooking the chicken, combine it in a bowl with the rice and vegetables. Stir in the lime juice and toss everything together to achieve a uniform mixture.
5. Distribute the mixture among individual bowls, and crown each with diced avocado, halved cherry tomatoes, shredded cheese, and a sprig of fresh cilantro.
6. Include optional toppings like sour cream, salsa, or hot sauce based on your taste. Serve it right away to get the most enjoyment out of your Southwest Chicken Dinner Bowl!
15. Moroccan Couscous Dinner Bowl
I love a sunny couscous dish that is alive with the warm spices of cumin and cinnamon. It is a delicious and delightful dish with chickpeas, zucchini, and red bell pepper.
Mine is sweetened with dried apricots and topped with toasted almonds and cilantro. It is a delicious meal to eat any time of day.
Ingredients
1 cup couscous
1 1/4 cups vegetable broth
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 can (15 oz) chickpeas, drained and rinsed
1 zucchini, diced
1 red bell pepper, diced
1/2 cup dried apricots, chopped
Salt and pepper to taste
1/4 cup sliced almonds, toasted
2 tablespoons fresh cilantro, chopped
1 tablespoon lemon juice
Instructions
1. In a saucepan of medium size, bring the vegetable broth to a boil. Remove from heat. Add the couscous, stir, then cover and let it sit for 5 minutes. Fluff with a fork and set aside.
2. In a big frying pan, warm the olive oil over a medium flame. Toss in the onion and sauté until softened, about 3-4 minutes. Add the garlic, cumin, coriander, cinnamon, and cayenne pepper, and stir for another minute until aromatic.
3. Add the zucchini, red bell pepper, and chickpeas to the skillet. Sauté for 5 to 7 minutes or until the vegetables reach the perfect level of tenderness.
4. Add the dried apricots and season with salt and pepper to taste. Cook for 1-2 minutes more, or until the apricots are heated through.
5. Blend the vegetable and spice concoction with the cooked couscous. Add sliced almonds, fresh cilantro, and a healthy splash of lemon juice and stir until well combined.
6. The Moroccan Couscous Dinner Bowl is served warm and can be garnished, if desired, with additional cilantro and almonds.
16. Indian Tikka Masala Dinner Bowl
When I imagine this dish, I envision a beautiful mix of delicate pieces of chicken that have been marinated in tangy Greek yogurt and vibrant spices like garam masala and turmeric, then slowly cooked in a creamy tomato sauce. My favorite part of the meal is the perfectly rendered basmati rice, which is so complimentary to the dish that it seems an unthinkable breach of etiquette to consume the main course without a side of this rice.
To finish the meal, I could see a no-frills sprinkle of fresh cilantro as a delightful last step.
Ingredients
1 cup basmati rice
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup plain Greek yogurt
2 tablespoons lemon juice
4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon ground coriander
Salt, to taste
2 tablespoons vegetable oil
1 large onion, finely chopped
1 (14-ounce) can tomato puree
1 cup heavy cream
Fresh cilantro leaves, for garnish
Instructions
1. Prepare the basmati rice by following the package guidelines; then, set it aside.
2. Take a big bowl and put the chicken parts in. Then, add the yogurt, lemon juice, garlic, ginger, and the spices—garam masala, cumin, turmeric, chili powder, coriander, and salt. Mix everything well so that the chicken is nicely coated with the marinade. Let it sit for at least half an hour. For best results, let it marinate overnight.
3. In a large skillet, warm the vegetable oil over medium heat. Add the chicken that has been marinated and sauté until it is browned on the outside and no longer pink on the inside. Remove the chicken to a plate and set it aside.
4. In the identical frying pan, incorporate the chopped onion and sauté it until it reaches a golden brown hue. Add the tomato puree and allow it to simmer for around 10 minutes, during which time the sauce will reduce and thicken considerably.
5. Pour the heavy cream into the sauce and stir to combine. Then, return the chicken to the pan and allow it to simmer for another 5-10 minutes. You want the chicken to absorb the flavors of the sauce. At the same time, you want the sauce to reach a level of consistency you’re comfortable with.
6. Present the chicken tikka masala atop the steaming basmati rice, then crown it with delightfully fresh cilantro. Let the family serve themselves.
17. Beef and Broccoli Dinner Bowl
One of my favorite dinner bowls is Beef and Broccoli, featuring tender slices of flank steak and colorful broccoli florets. This delightful dish gets its deep flavor from a soy and oyster sauce blend, plus plenty of garlic and fresh ginger.
Finished with a drizzle of sesame oil and served over rice or noodles, this bowl delivers pure umami comfort in a vibrant dish.
Ingredients
- 1 pound flank steak, thinly sliced
- 2 cups broccoli florets
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup beef broth
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Cooked rice or noodles, for serving
- Sesame seeds, for garnish (optional)
- Sliced green onions, for garnish (optional)
Instructions
1. In a bowl, blend together the soy sauce, oyster sauce, cornstarch, and sugar; then add the flank steak, sliced, and let it sit for a minimum of 15 minutes to marinate.
2. In a large skillet, warm the vegetable oil over medium-high heat until shimmering. Add the ginger and garlic and sauté until they are very fragrant, about 30 seconds.
3. Put the marinated beef slices into the frying pan and stir them around until they are nicely browned and almost done, about 3-4 minutes.
4. Introduce the broccoli florets and beef stock to the pan, then cover it and allow the mix to steam for 3 to 4 minutes. When you remove the cover, you should see that the broccoli is now tender and crisp.
5. To finish off this dish, drizzle with the sesame oil and give it a good stir to incorporate all those lovely flavors. This would be fantastic over rice, noodles, or just plain, and my favorite way to serve it is garnished with sesame seeds and sliced green onions.
18. Lemon Herb Chicken Dinner Bowl
The Lemon Herb Chicken Dinner Bowl is a vibrant dish I appreciate for its simplicity and freshness. The dish centers around boneless chicken breasts that have been marinated in olive oil, lemon, and garlic.
They are served alongside either quinoa or rice. The cherry tomatoes and cucumber provide a delightful punctuation of flavor, and I love the way the chopped parsley tops them.
If you want to, you can finish it off with some feta cheese, which adds a great touch.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon (zested and juiced)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- Optional: feta cheese, for garnish
Instructions
1. Cut the chicken breasts in half, creating thinner cutlets.
2. Place olive oil, minced garlic, and lemon zest and juice into a bowl. Add oregano, thyme, salt, and pepper and mix very well. Allow the chicken to marinate in this mix for at least half an hour before cooking.
3. Preheat a skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes or until done on one side, then turn and repeat on the other side.
4. Distribute the prepared quinoa or rice into bowls and layer on top the protein of your choice, along with a medley of vegetables.
5. Before serving, you can optionally sprinkle some crumbled feta cheese on top and give it an extra squeeze of lemon juice for garnish.
19. Roasted Veggie Power Dinner Bowl
I adore the preparation of life-sustaining and invigorating meals, such as this Roasted Veggie Power Dinner Bowl. It is a medley of various vegetables, as well as cooked quinoa and hearty chickpeas.
The protein-rich quinoa is cooked in vegetable broth. The bowl also contains roasted sweet potatoes and fresh spinach, which are in perfect balance with the chickpeas and quinoa.
To bring all these delightful flavors and textures together, I topped the bowl off with a creamy avocado tahini dressing.
Ingredients
Mixed vegetables (such as broccoli, bell peppers, zucchini, and cherry tomatoes)
1 sweet potato
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 cup quinoa
2 cups vegetable broth
1 can chickpeas, drained and rinsed
2 cups fresh spinach
1 avocado
Tahini dressing or your favorite dressing
Instructions
1. Set the oven to 425°F (220°C). The first step in preparing this meal is to cut the vegetables and sweet potatoes into small pieces. You really want to get them to be roughly the same size, which makes a few of the cuts counterintuitive since they make some of the vegetables look like they’d be more at home in a stir-fry.
2. Place the vegetables and sweet potatoes on a baking sheet. Drizzle the olive oil over them. Season with salt, pepper, garlic powder, and smoked paprika. Bake in an oven preheated to 450 degrees Fahrenheit for 20 to 25 minutes, or until the vegetables are tender and starting to brown.
3. As the vegetables roast, wash the quinoa and prepare it in the vegetable broth in accordance with the instructions provided with the quinoa.
4. Take a big bowl. In it, mix the quinoa you have already prepared, the vegetables you have roasted, the chickpeas, and the spinach you have just picked.
5. Add the sliced avocado to the bowl. Before serving, drizzle with tahini dressing or your favorite dressing. Combine thoroughly and take delight in your Roasted Veggie Power Dinner Bowl!
