12 Healthy Bowl Recipes You’ll Love

Healthy Cottage Cheese Pizza Bowl

A delicious plate of Cottage Cheese Pizza Bowl

Cottage Cheese Pizza Bowl

A delicious and healthy alternative to traditional pizza, packed with protein and fresh vegetables.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 240 g cottage cheese Low-fat or full-fat as per preference.
  • 240 ml marinara sauce Store-bought or homemade.
  • 75 g chopped bell peppers Any color.
  • 75 g sliced mushrooms
  • 75 g chopped spinach or kale.
  • 75 g shredded mozzarella cheese
  • to taste olive oil
  • to taste salt
  • to taste pepper
  • to taste sliced olives
  • to taste diced onions
  • to taste fresh basil

Equipment

  • Baking Dish

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a medium baking dish, spread the cottage cheese evenly across the bottom.
  3. Spoon the marinara sauce generously over the layer of cottage cheese.
  4. Scatter the chopped bell peppers, mushrooms, and spinach on top of the sauce.
  5. Top with shredded mozzarella cheese and any additional toppings you desire.
  6. Drizzle with olive oil, then season with salt and pepper.
  7. Transfer the dish to the oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly.
  8. Remove from the oven, let cool slightly, and serve hot. Optionally, garnish with fresh basil.

Notes

Feel free to customize the toppings based on your preferences or what you have on hand.

Best Chipotle Shrimp Burrito Bowls

A delicious plate of Chipotle Shrimp Burrito Bowls

Chipotle Shrimp Burrito Bowls

A delicious and customizable burrito bowl featuring seasoned shrimp, fresh veggies, and a zesty dressing.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main
Cuisine: Mexican
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 450 g large shrimp deveined and peeled
  • 30 ml olive oil divided
  • 45 ml fresh lime juice about 1 medium lime
  • 1 tsp chipotle peppers in adobo sauce finely minced
  • 5 ml adobo sauce liquid from can of peppers
  • 2 cloves garlic minced
  • 10 g honey
  • 2.25 g ground cumin
  • 3 g kosher salt
  • 1 g cayenne pepper
  • 720 g cooked rice white, brown or cauliflower
  • 425 g black beans rinsed, drained and warmed
  • 1 cup fresh tomatoes diced or halved cherry tomatoes
  • 2 large avocados thinly sliced
  • 2 cobs fresh sweet corn
  • 4 stalks green onions thinly sliced
  • 30 g fresh cilantro finely minced
  • 1 serving Lime wedges for serving
  • 1 serving Cilantro Lime Dressing (or sour cream/Greek yogurt)

Method
 

  1. Stir together 2 tablespoons of oil and all remaining ‘Shrimp’ ingredients in a freezer size plastic bag or an airtight container. Add shrimp, seal tightly and turn to coat. Let the shrimp rest on the counter for 15 minutes.
  2. Heat a large stainless steel pan over medium-high heat. Add the remaining 2 teaspoons of olive oil to the pan and swirl to coat.
  3. Add shrimp in a single layer and discard any remaining marinade. Let shrimp cook for 2 minutes then turn over and cook an additional 1 minute or until they’re pink. Increase the heat to high for 30-60 seconds to slightly reduce any liquids. Remove shrimp from the pan when they’re finished cooking.
  4. Divide rice between 4 bowls and top with shrimp and other desired Burrito Bowl ingredients. Drizzle with Cilantro Lime Dressing. Shrimp can also be served on top of a salad or in wraps.

Notes

Feel free to customize the toppings with your favorite vegetables or beans for a personal touch.

Quick Chicken Burrito Bowls

A delicious plate of Chicken Burrito Bowls

Chicken Burrito Bowls

Enjoy a delicious and customizable chicken burrito bowl that you can prepare in no time, perfect for lunch or dinner!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Chipotle Chicken
  • 600 g cooked rice seasoned with salt, pepper, lime
  • 170 g shredded cheese sharp Monterrey or pepper Jack
  • 150 g chopped Romaine or iceberg lettuce
  • 425 g black beans rinsed, drained and warmed
  • 150 g halved cherry tomatoes or 2 chopped Roma tomatoes
  • 200 g fresh sweet corn from 2 cobs
  • 15 g finely minced fresh cilantro
  • 1 medium avocado
  • 120 g sour cream or Greek yogurt
  • 30 g mayonnaise
  • 15 ml lime juice
  • 2 tsp salt
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 100 g chopped pineapple
  • 100 g mangos
  • 2 pieces lime wedges
  • 100 g tortilla chips
  • 100 g pico de gallo
  • 100 g salsa
  • 100 g sour cream
  • 100 g hot sauce

Method
 

  1. Add all of the Avocado Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 8 hours ahead of time, press plastic wrap against the surface of the crema in an airtight container and refrigerate.
  2. Prepare chicken according to directions. While the chicken is resting/marinating, you can make the rice and prepare all of the toppings.
  3. When rice is done, immediately divide it between 4 bowls and top with cheese (so cheese melts). Top cheese with chicken, other desired Burrito Bowl ingredients and finish with a big dollop of Avocado Crema.

Notes

Feel free to customize your burrito bowls with your favorite toppings or whatever you have on hand for a delicious meal.

Simple Chipotle Chicken Bowls

A delicious plate of Chipotle Chicken Bowls

Chipotle Chicken Bowls

Delicious and customizable Chipotle Chicken Bowls that you can make at home with your favorite toppings.
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Prep Time 10 minutes
Cook Time 25 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican
Calories: 576
Ingredients Method Notes

Ingredients
  

  • 198 g Chipotle peppers in adobo sauce about 3 peppers from a 7-ounce can
  • 2 cloves garlic or 1 teaspoon garlic powder
  • 1 tsp salt
  • 1 lime lime juiced
  • 680 g chicken breasts cut into 1-inch cubes
  • 200 g long-grain rice
  • 1 lime lime zested & juiced
  • 60 g chopped cilantro
  • 1 head romaine lettuce chopped into shreds
  • 425 g black beans rinsed & drained
  • 425 g corn rinsed and drained
  • to taste Pico de Gallo or salsa, guacamole, and sour cream, for topping

Method
 

  1. Marinate the chicken by blending half of the chipotle peppers, garlic, salt, and lime juice. Toss with chicken and refrigerate for 2 hours or overnight.
  2. Cook the rice according to the package directions, adding lime juice and zest, and fluff with cilantro when done.
  3. In a large pan, cook the marinated chicken in batches over medium-high heat for about 7 minutes each, until seared.
  4. Assemble the bowls with a base of cilantro lime rice, topped with chicken, lettuce, black beans, corn, and your choice of toppings.

Notes

Feel free to customize your bowls with any toppings you love – guacamole, cheese, or extra veggies work great!

Best CHIPOTLE STEAK BURRITO BOWL COPYCAT RECIPE

A delicious plate of CHIPOTLE STEAK BURRITO BOWL COPYCAT RECIPE

Chipotle Steak Burrito Bowl Copycat Recipe

Enjoy a vibrant and flavorful Chipotle-inspired steak burrito bowl, loaded with fresh ingredients and zesty flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Main
Cuisine: Mexican
Ingredients Notes

Ingredients
  

  • 680 g Flank or Skirt Steak
  • 4 cloves Garlic
  • 2 Chipotle Peppers in Adobo Sauce
  • 30 ml Adobo Sauce
  • 30 ml Olive Oil
  • 30 ml Fresh Lime Juice
  • 15 ml Soy Sauce
  • 15 g Brown Sugar
  • 5 g Smoked Paprika
  • 5 g Ground Cumin
  • 1 tsp Dried Oregano
  • 1 tsp Black Pepper
  • 60 g Pineapple
  • 300 g Long-Grain White Rice
  • 720 ml Water
  • 5 g Salt
  • 30 ml Fresh Lime Juice
  • 15 g Chopped Fresh Cilantro
  • 425 g Black Beans
  • 120 ml Vegetable Broth
  • 2.5 g Ground Cumin
  • 1 g Chili Powder
  • 1 g Salt
  • 1 g Pepper
  • 225 g Frozen or Canned Corn
  • 75 g Red Onion
  • 1 g Jalapeño
  • 15 g Chopped Fresh Cilantro
  • 30 ml Fresh Lime Juice
  • 1 g Salt
  • 450 g Ripe Tomatoes
  • 75 g Red Onion
  • 1 g Jalapeño
  • 15 g Chopped Fresh Cilantro
  • 30 ml Fresh Lime Juice
  • 1 g Salt

Notes

Feel free to customize your burrito bowl with additional toppings like avocado, cheese, or sour cream!

Healthy Chipotle Tofu Burrito Bowls

A delicious plate of Chipotle Tofu Burrito Bowls

Chipotle Tofu Burrito Bowls

A flavorful and hearty bowl filled with chipotle spiced tofu, creamy yogurt sauce, and fresh veggies.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Dish
Cuisine: Mexican
Calories: 569
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g extra firm tofu drained, pressed and cubed
  • 1 each chipotle pepper in adobo chopped
  • 15 ml adobo sauce from the can
  • 30 ml oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.5 each lime juiced
  • 30 ml water to thin
  • 50 g red onion roughly chopped
  • 1 each jalapeño roughly chopped
  • 2 cloves garlic peeled
  • 1 bunch cilantro
  • 3 each green onions white part only
  • 0.5 tsp cumin
  • 0.5 tsp pepper
  • 0.25 tsp salt
  • 60 g non-dairy yogurt unsweetened
  • 60 ml oil
  • 0.5 each lime juiced
  • 300 g cooked rice
  • 425 g black beans drained and rinsed
  • 2 each small avocados sliced
  • 50 g red onion thinly sliced
  • 1 each cilantro for serving
  • 1 each lime wedges for serving
  • 1 each tortilla chips for serving

Equipment

  • Baking Sheet
  • Food Processor

Method
 

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. Combine the tofu sauce ingredients (chipotles through lime juice) in a bowl and stir to combine – adding 1-2 tablespoons of water if needed.
  3. Cube the tofu and add it to the sauce. Toss to coat and spread out on the baking sheet.
  4. Place in the oven and bake for 20 minutes. Flip and cook for another 5-10 minutes, or until crispy.
  5. Add all of the cilantro yogurt sauce ingredients to a food processor. Blend until combined.
  6. Taste and adjust seasonings as needed. Set aside.
  7. To assemble, add rice to each bowl and top with tofu, beans, avocado, red onion and the remaining green onions (from the sauce).
  8. Top with yogurt sauce and serve with more cilantro, lime wedges and tortilla chips.

Notes

Feel free to customize your burrito bowl with any additional toppings you love or have on hand.

The Best Buddha Bowl Recipe

A delicious plate of The Best Buddha Bowl Recipe

The Best Buddha Bowl Recipe

A nourishing and vibrant Buddha bowl filled with roasted vegetables, quinoa, and a creamy tahini dressing.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Salad
Cuisine: Healthy
Calories: 276
Ingredients Method Notes

Ingredients
  

  • 1 medium Beet diced into 1/4″ pieces
  • 1 medium Sweet Potato peeled and diced into 1/4″ pieces
  • 30 ml Extra Virgin Olive Oil
  • 1/4 tsp Salt
  • 4 cups Kale massaged with olive oil until tender
  • 185 g Quinoa cooked
  • 1 cup Roasted Chickpeas
  • 2 medium Oranges (blood orange when in season) peeled and sliced
  • 1 cup Pomegranate Arils (or fresh berries)
  • 1 medium Avocado diced
  • 1 cup Bean Sprouts (or microgreens)
  • 50 g Walnuts coarsely chopped
  • 30 ml Sesame Tahini
  • 15 ml Lemon Juice
  • 15 ml Water
  • 1 pinch Lemon Zest
  • 1 pinch Salt (optional)

Method
 

  1. Heat oven to 400°F. Toss BEETS and SWEET POTATO in OLIVE OIL and SALT to lightly coat. Place on baking sheet; bake 15 minutes, or until tender; set aside to cool.
  2. Chop KALE, ORANGE, AVOCADO, and WALNUTS; portion out the POMEGRANATE, QUINOA, CHICKPEAS, and SPROUTS.
  3. In a small bowl, whisk together TAHINI, LEMON JUICE, WATER, LEMON ZEST, and (optional) SALT until combined; if needed, adjust the consistency by adding more tahini or water.
  4. Divide ALL ingredients across four bowls. If serving immediately, drizzle the lemon tahini sauce and enjoy! Otherwise, store the sauce separately to use for serving.

Notes

Feel free to customize with your favorite veggies or grains. This bowl can be meal-prepped for easy lunches throughout the week.

Quick Thai Chicken Quinoa Buddha Bowls

A delicious plate of Thai Chicken Quinoa Buddha Bowls

Thai Chicken Quinoa Buddha Bowls

These Thai Chicken Quinoa Buddha Bowls are packed with flavor and nutrition, making them a perfect healthy meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Thai
Calories: 454
Ingredients Method Notes

Ingredients
  

  • 450 g Boneless Skinless Chicken Thighs cut into bite sized pieces
  • 8 g Arrowroot Starch or Tapioca Starch or Cornstarch
  • 60 ml Chicken Broth
  • 30 ml Sambal Oelek
  • 185 g Cooked Quinoa
  • 3 pieces Persian Cucumbers chopped
  • 150 g Red Cabbage shredded
  • 75 g Shredded Carrots
  • 100 g Bean Sprouts
  • 15 g Cilantro chopped
  • 50 g Roasted Peanuts
  • 60 g Creamy Peanut Butter
  • 60 ml Low Sodium Soy Sauce
  • 30 ml Sambal Oelek
  • 2 pieces Limes juiced
  • 30 g Coconut Sugar or brown sugar
  • 10 g Ground Ginger

Method
 

  1. Cook the quinoa according to your preferred method and set it aside.
  2. Cut the chicken thighs into bite-sized pieces and add them to a large bowl alongside the arrowroot starch. Toss to fully combine.
  3. In a small bowl, whisk together the chicken broth and the sambal oelek.
  4. Heat a large skillet over medium heat, and add in 1-2 tablespoons of avocado oil.
  5. Once the oil is hot, add in the chicken and cook until browned, about 6-7 minutes.
  6. Stir in the sambal mixture until it thickens, about one minute. Remove from heat and set aside.
  7. In a blender, add all ingredients for the creamy peanut sauce and blend until smooth and creamy. Adjust consistency with water if necessary.
  8. Assemble the bowls by adding quinoa, followed by cucumbers, cabbage, bean sprouts, carrots, cilantro, and roasted peanuts.
  9. Top with chicken and pour the peanut sauce on top. Garnish with more peanuts and cilantro if desired.

Notes

Feel free to customize the vegetables based on what you have on hand, and enjoy this healthy, colorful meal!

Easy Korean Beef Rice Bowls

A delicious plate of Easy Korean Beef Rice Bowls

Easy Korean Beef Rice Bowls

A quick and delicious meal featuring savory ground beef served over rice with a hint of Korean flavors.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Main Dish
Cuisine: Korean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 600 g cooked rice about 1 1/3 cups uncooked, or use minute or instant rice
  • 5 ml sesame oil
  • 450 g lean ground beef
  • 3 cloves garlic finely minced or pressed
  • 60 ml low sodium soy sauce
  • 15 g minced ginger
  • 45 g brown sugar
  • 1 tsp sriracha optional
  • 120 g carrots cut julienne style
  • 30 g chopped green onions for serving
  • 10 g toasted sesame seeds for serving
  • 5 g red pepper flakes optional for serving

Equipment

  • Non-stick Skillet
  • Rice Cooker

Method
 

  1. Prepare the rice according to package directions or cook in a pot or rice cooker using 1 1/3 cups rice and 2 1/2 cups water.
  2. Heat a large non-stick skillet over medium-high heat and add the sesame oil.
  3. Add the ground beef to the hot skillet and brown until almost cooked through, about 6-10 minutes.
  4. Add the garlic, soy sauce, ginger, brown sugar, and sriracha to the skillet and stir well until a small amount of sauce forms.
  5. Add the carrots and cook for about 2 more minutes until the carrots soften slightly.
  6. Serve the beef mixture over rice and garnish with chopped green onions, toasted sesame seeds, and a small sprinkling of red pepper flakes, if desired.

Notes

Feel free to customize your toppings and add any other vegetables you like for extra nutrition.

Best Homemade Taco Rice Bowl Recipe

A delicious plate of Taco Rice Bowl

Taco Rice Bowl

A delicious and hearty Taco Rice Bowl that combines flavorful ingredients for a satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican
Calories: 536
Ingredients Equipment Method Notes

Ingredients
  

  • 185 g white rice uncooked
  • 15 ml olive oil
  • 50 g onion chopped
  • 1 small jalapeño optional
  • 3 cloves garlic chopped
  • 450 g lean ground beef
  • 425 g black beans canned, drained
  • 15 g tomato paste
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp paprika
  • 0.5 tsp dried oregano
  • 1 tsp garlic powder
  • 60 g chipotle peppers in adobo sauce
  • 60 ml water
  • 15 g fresh cilantro for guac & garnish
  • 1 whole avocado
  • 80 g salsa for topping
  • 40 g shredded cheese

Equipment

  • Skillet

Method
 

  1. Start to cook the rice according to the package instructions, typically about 20 minutes.
  2. Heat olive oil in a skillet on medium/high heat and add the ground beef. Brown the meat for 5-8 minutes.
  3. Add chopped garlic, onion, jalapeño, tomato paste, salt, pepper, cumin, chili powder, paprika, and oregano to the browned meat. Mix everything together.
  4. Blend chipotle peppers with water until smooth, then add to the meat mixture along with the drained black beans. Let it simmer for 2 minutes.
  5. In a small bowl, mash the avocado with 1 Tbsp of cilantro and a pinch of salt.
  6. Assemble your bowls by adding rice, the meat mixture, and topping with chopped cilantro, guacamole, salsa, cheese, and any other desired toppings.

Notes

You can customize your Taco Rice Bowl with different toppings like sour cream or additional vegetables to suit your taste.

Simple Loaded Potato Taco Bowl Recipe

A delicious plate of Loaded Potato Taco Bowl

Loaded Potato Taco Bowl

A delicious and hearty taco bowl featuring roasted potatoes, seasoned beef, and fresh toppings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 900 g russet potatoes diced
  • 30 ml olive oil for potatoes
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 450 g ground beef or ground turkey
  • 15 ml olive oil for cooking meat
  • 30 g taco seasoning
  • 120 ml tomato sauce
  • 60 ml water
  • 120 g shredded cheddar or Mexican blend cheese
  • 100 g shredded lettuce
  • 150 g diced tomatoes
  • 1 avocado sliced
  • 120 g sour cream
  • 15 g chopped cilantro
  • 15 g sliced green onions
  • to taste jalapeño slices
  • to taste corn kernels
  • to taste black beans
  • to taste hot sauce
  • to taste lime wedges

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Dice potatoes into bite-sized cubes. Place them in a large bowl and toss with olive oil, paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
  3. Bake for 25–30 minutes, flipping halfway through. They should be golden brown and crispy on the edges.
  4. Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if necessary.
  5. Stir in taco seasoning, tomato sauce, and water. Simmer for 5–7 minutes until the mixture thickens.
  6. Divide the roasted potatoes into serving bowls. Top with taco meat.
  7. Add shredded cheese, lettuce, tomatoes, avocado, and sour cream. Sprinkle with cilantro and green onions.
  8. Finish with lime juice or hot sauce if desired. Serve immediately while the potatoes are hot and crispy.

Notes

Feel free to customize your toppings based on your preferences or what you have available.

Hibachi Steak Bowls for Effortless Weeknight Bliss

A delicious plate of Savor Hibachi Steak Bowls for Effortless Weeknight Bliss

Savor Hibachi Steak Bowls for Effortless Weeknight Bliss

Delicious and effortless hibachi steak bowls that bring the flavors of your favorite restaurant right to your table.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 450 g Sirloin Steak
  • 60 ml Mirin Can be omitted
  • 3 cloves Garlic
  • 15 g Ginger Grated fresh or powdered
  • 30 ml Sesame Oil Vegetable oil can replace
  • 2 medium Carrots
  • 1 medium Zucchini
  • 227 g Mushrooms
  • 720 g Fried Rice Pre-cooked
  • 30 ml Soy Sauce Low-sodium recommended

Method
 

  1. In a mixing bowl, combine mirin, minced garlic, grated ginger, and sesame oil. Add cubed sirloin steak, ensuring it is evenly coated with the marinade. Cover and refrigerate for at least 30 minutes.
  2. While the steak marinates, wash and chop your vegetables. Slice the carrots and zucchini into thin rounds, and quarter the mushrooms. Set aside.
  3. Heat a large skillet over medium heat and add a drizzle of oil. Once shimmering, add the prepared vegetables. Sauté for 5 to 7 minutes until tender.
  4. Increase the heat to medium-high and add the marinated steak to the skillet. Sear for 4 to 5 minutes until cooked to your desired doneness.
  5. Mix the cooked steak with the sautéed vegetables in the skillet. Serve over fried rice and drizzle with soy sauce.

Notes

Feel free to customize the vegetables based on what you have available and serve with additional soy sauce for extra flavor.

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