Get bowled over with nutritious meals!
Eating healthy in the spring doesn’t mean that things have to be flavorless! Get your fill from a single bowl packed with protein, veggies, and grains that’s easy to make, easy to eat, and easy to clean up. Each recipe makes two bowls.
Tips & Tricks
You can easily make these bowls ahead of time at the start of the week to make your lunches for the week! Each recipe makes two servings so they are perfect for lunches throughout the week.
Don’t do grains? You can swap out the cooked rice and quinoa with sweet potatoes! You can even use the sweet potato from the sweet potato bowl recipe!
Chicken Shawarma Quinoa Bowl
- 8 boneless, skinless chicken thighs
- 2 cups cooked quinoa
- Chopped tomatoes
- Roasted asparagus
- ½ red onion, thinly sliced
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- ½ tablespoon ground cumin
- ½ tablespoon ground turmeric
- ½ tablespoon ground coriander
- ½ tablespoon ground garlic powder
- ½ tablespoon ground paprika
- ¼ teaspoon cloves
- ½ teaspoon cayenne
In a small bowl, mix together all of the spices. Pat the thighs with the seasoning mixture and add the seasoned thighs to a large bowl. Add lemon juice, half of the sliced red onion, and olive oil to the chicken thighs, tossing to coat. Cover tightly with plastic wrap and marinate for 3 hours (or overnight).
When ready to cook, preheat oven to 425°F. Remove chicken from the marinade with a slotted spoon to a large lined, rimmed baking sheet in a single layer. Bake for 30 minutes. Then move the baking sheet to the top rack and broil on low until crispy, approximately 3 to 5 minutes (keep an eye on it!). Serve chicken over quinoa that’s been divided into two bowls. Top with chopped tomato and roasted asparagus.
Grilled Honey Garlic Shrimp Bowl
- 2 cups cooked brown rice
- 1 pound medium uncooked shrimp, peeled and deveined
- 2 cups broccoli florets
- 1/3 cup honey
- ¼ cup soy sauce
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- ½ teaspoon sesame oil
- 3 teaspoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon lemon juice
Preheat oven to 425°F. Lightly grease a baking sheet with cooking spray. Add broccoli florets to the greased baking sheet. Drizzle with 1 teaspoon olive oil, 1 teaspoon lemon juice, garlic powder, black pepper and salt. Roast for 10 minutes, until fork tender.
In a medium bowl, whisk together honey, soy sauce, garlic, ginger, and sesame oil for shrimp. Add half of the mixture to a zip-top bag. Add shrimp to the bag, massaging the marinade into the shrimp. Marinate in the refrigerator for at least 15 minutes.
Heat 2 teaspoons olive oil in a small skillet over medium low heat. Remove shrimp from the bag, reserving marinade, then cook shrimp until pink on both sides, approximately 1 minute per side. Pour in marinade halfway through, stirring to coat.
Serve shrimp over rice with roasted broccoli.
Turmeric Sweet Potato Bowl
- 2 cups sweet potatoes, peeled and cubed
- 2 cups cooked lentils
- 2 cups loosely packed fresh arugula
- 3 teaspoons olive oil
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon turmeric powder
- ½ teaspoon garlic powder
- For the dressing:
- ¼ cup lemon juice
- 1/3 cup olive oil
- ½ teaspoon garlic powder
- 2 teaspoons honey
- ¼ cup freshly chopped parsley
- ¼ teaspoon salt
Preheat oven to 425°F. Lightly grease baking sheet with cooking spray. Add chopped sweet potatoes to a medium bowl. Add olive oil, salt, black pepper, turmeric powder, and garlic powder. Toss to coat the sweet potatoes. Spread sweet potatoes in an even layer on the baking sheet. Roast for 15 to 20 minutes until fork tender.
In a small skillet, add arugula over medium heat. Wilt the arugula for 1 minute. Remove from heat to a cool bowl or plate. In a small bowl, whisk together ingredients for the dressing. Serve sweet potatoes over cooked lentils with wilted arugula. Drizzle over the dressing as desired.
Photos and recipes by Meghan Bassett
