Indulge in the Best Bowl Dishes

Meals that fit in one bowl are convenient, fun and on-trend, not to mention a timesaver when it comes to cleaning up.

These healthy one-bowl dishes take ordinary ingredients and recipes and combine them to fit into one bowl. The best part? You can make them for breakfast, lunch and dinner.

Take it one bowl at a time with these nutritious recipes that fit in the palm of your hand and into your daily meal schedule.

Like this article? Here are some other tasty recipes you should try:

Photo credit: Ella Olsson 

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tuna avocado bowls


• ½ small avocado, diced
• 4 oz. albacore tuna
• 1 heaping Tbsp. dried Montmorency tart cherries
• 1 Tbsp. sunflower seeds
• Pepper to taste
• 1 Tbsp. fresh lime juice
• ¼ cup fresh parsley, chopped

Tuna Avocado Bowl with Dried Cherries

1. Mix all ingredients in a small bowl until combined.
2. Serve tuna salad in avocado bowl.

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roasted vegetable buddha bowl


For the Roasted Veggies and Salmon

  • 1 small/medium butternut squash, peeled, seeded, and cubed
  • 1 large delicata squash, halved, seeded, and sliced (the skin is okay to eat)
  • 8 oz. crimini or button mushrooms, stems removed
  • 1 (~15 oz.) can of chickpeas, drained and rinsed
  • 4 (3 oz.) filets of salmon
  • Olive oil spray
  • Thyme, dried – several dashes
  • Rosemary, dried – several dashes
  • Salt and pepper to taste

For the Lemon Tahini Sauce

  • 1/2 cup tahini
  • 1/4 cup non-dairy milk of choice
  • 3 Tbsp. lemon juice
  • 2 Tbsp. maple syrup
  • 1/2 tsp. ground ginger
  • 1/4 tsp. garlic powder

For the Buddha Bowl

  • Cooked wild rice, brown rice or quinoa
  • Greens of choice
  • Avocado, diced
  • Roasted red peppers, diced

Roasted Winter Vegetable Buddha Bowl

1. Preheat the oven to 425 degrees F. Line four baking sheets with parchment paper. Spread the butternut squash and delicata squash out on one sheet, the chickpeas on another, the mushrooms on the third baking sheet and the salmon on the fourth one. Spray all four with olive oil spray. Add the thyme, rosemary, salt, and pepper to all the veggies, beans and salmon. Bake the salmon for 10-15 minutes depending on desired doneness. Roast the mushrooms for about 15 minutes. Roast the squashes for about 20 to 25 minutes or until the squash is tender, tossing once halfway through to ensure even cooking. Roast the chickpeas for 45-60 minutes depending on desired crunch. Time in oven accordingly, so that approximately all of them are complete at the same time.
2. While the veggies are roasting, you can prepare the tahini sauce. Combine all the sauce ingredients in a large cup or mug and use a fork or mini-whisk to stir until fully blended. Set aside.
3. To serve, fill your bowls with your greens and top with a bed of rice or quinoa. Add a serving of butternut squash, delicata squash, and mushrooms to each bowl. Add a serving of beans and salmon to each bowl. Top with roasted red peppers and avocado. Drizzle the tahini sauce over it all and serve immediately. Enjoy!

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Acai Berry Bowl


For the Acai Berry Puree

  • 1/2 small banana, very ripe
  • 3.5 oz frozen acai berry pulp
  • 1/2 cup frozen strawberries
  • 1/2 cup frozen blueberries
  • 1/2 cup unsweetened vanilla almond milk

For the Toppings (do not use frozen toppings)

  • Blueberries
  • Kiwi, peeled and sliced or chopped
  • Banana, chopped
  • Peeled and chopped pineapple or mango
  • Strawberries, sliced
  • 1/2 cup of your favorite nuts
  • Wheat germ
  • Granola
  • Drizzle of raw honey (optional)

Homemade Acai Berry Bowl Recipe

1. Prepare acai puree: In a blender, add banana, acai pulp, strawberries, blueberries and a splash of milk. (TIP: Add to blender in that order as adding softer ingredients first makes it easier on your blender blades.) Blend on low until larger chunks are broken down, then gradually increase speed. When ingredients have mostly come together and all of milk has been added, blend on high for 15 to 20 seconds more.
2. Add toppings: Pour acai puree into a bowl and arrange desired toppings. Enjoy!

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Dish arranged in a white bowl


  • 1 lb. 95% lean ground beef
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp. brown sugar
  • 2 tsp. sesame oil
  • 3 cloves garlic, minced
  • 1 tsp. ground ginger or 1 ½ inch piece of fresh ginger grated
  • 1/2 tsp. red pepper flakes
  • 3 green onions, thinly sliced
  • 1 cup red cabbage, shredded
  • 1 cucumber, sliced thin
  • 1 red pepper, sliced thin
  • 1 cup carrots, shredded
  • 1/4 cup cilantro to garnish
  • 2 cups prepared brown rice or white rice or quinoa
  • Mixed greens (to serve as a salad)
  • 1 egg (over easy or medium) – optional
  • Garnish with roasted seaweed (optional)

Korean Beef Bulgogi Rice Bowl

1. Cook the brown rice or quinoa accordingly.
2. Stir together the soy sauce, brown sugar, sesame oil, ginger, garlic, red pepper flakes and green onions.
3. Heat a skillet over medium high heat. Add the beef and brown for 4-6 minutes, breaking up as you go. Add the soy sauce mixture and simmer for 3-4 minutes.
4. Optional to cook fried egg to liking. I recommend over-easy.
5. Serve beef over rice with vegetables and egg. Enjoy!

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