bowl recipe

This easy dinner idea comes together quick and has great nutrition from the quinoa and arugula. Serve this Quinoa Bowl with Sausage and Peppers on busy weeknight for your family meal.

Quinoa Bowl with Sausage and Peppers

Farmer John Polska Kielbasa, sliced

Red Bell Pepper, chopped

Orange Bell Pepper, chopped

Yellow Bell Pepper, chopped

Yellow Onion, chopped

garlic, crushed

quinoa,

arugula

olive oil

basil,

red pepper flakes, optional

Chop the onion and bell peppers.

Slice the sausage.

In a large non-stick skillet, add olive oil...

In a large non-stick skillet, add olive oil and saute onions until soft tender.

Add garlic and stir for about 30 seconds...

Add garlic and stir for about 30 seconds until nice and fragrant.

Add peppers and saute until soft but not...

Add peppers and saute until soft but not mushy.

Add sausage and heat through, mixing with peppers...

Add sausage and heat through, mixing with peppers and onions as it heats

In the meantime, make quinoa in microwave according...

In the meantime, make quinoa in microwave according to package directions.

To serve, add arugula in a bowl.

Top with quinoa.

Spoon a serving of sausage and peppers over...

Spoon a serving of sausage and peppers over the top of the quinoa.

Tear basil and add to the bowl.

Top with red paper flakes if desired.

Korean BBQ Yum Yum Rice Bowls: easy marinated steak, spicy kimchi, poached egg, rice, and yum yum sauce! SO good and so easy!

Korean BBQ Yum Yum Rice Bowls

lbs. top sirloin steak

garlic

ginger

bosc pears

soy sauce

brown sugar

sesame oil

rice

kimchi

greens

eggs

sesame seeds

scallions

Yum Yum Sauce

MEAT PREP

Cut the steak into very thin bite-sized pieces and place in a mixing bowl. Peel the garlic, ginger, and pears. Pulse in a food processor until a paste forms. Add the paste to the meat and stir to combine. Cover everything with soy sauce, brown sugar, and sesame oil &#8211; just enough to cover and marinate. Your ratio should be roughly 4 parts soy sauce, 4 parts brown sugar, 1 part sesame oil. Mix it all up and refrigerate for 30 minutes or so.

MEAT COOKING

Heat a large heavy-duty skillet over very high heat. Discard remaining marinade and add the steak to the pan. Sear for a few minutes, flipping it around once or twice, until your meat has a really nice golden brown exterior. Set aside.

BOWL ASSEMBLY

Arrange the rice, kimchi, greens, and steak in a bowl. Add the egg on top and sprinkle with sesame seeds, scallions, and Yum Yum Sauce. Mwah! You&#8217;re a boss.

Thank you so much Lindsay for the mouth watering recipe and kind words about humanity. I still have a super happy buzz from this weekends photography workshop! But today as I was driving into work, listening to the radio and watching the news, I just can't shake this unsettling feeling. You are so right, we belong to each other and hopefully  we can come together in these perplexing moments. Sending hugs! I can't wait to try this recipe :)

you have such a graceful loving approach to discussing these types of things &lt;3 I never know how to approach such topics on my blog, but you have such a genuine and kind writing style.  I know it&#039;s just you being you and I appreciate that.  I have several friends in Orlando and it&#039;s made this day heavy...so glad there is hope that goes beyond this world and sweet people that can still come together and provide community in times of heartbreak.  thank you for sharing what is in my heart as well but can&#039;t seem to make its way out. *hugs*

Such a beautiful tribute! Well said, Lindsay!

That garlic-ginger-pear paste sounds ahhmazing!

https://www.youtube.com/watch?v=c4DOpSDLHrM

Easy marinated steak, spicy kimchi, poached egg, rice, and yum yum sauce! SO good and so easy! 

Full recipe: https://pinchofyum.com/yum-yum-rice-bowls

PRODUCTS (Amazon affiliate links):
Soy sauce: https://amzn.to/2Hcizvj
Sesame oil: https://amzn.to/2HciPdL
Kimchi: https://amzn.to/2J9jzB2

Instagram: https://www.instagram.com/pinchofyum/
Facebook: https://www.facebook.com/pinchofyum/
Twitter: https://twitter.com/pinchofyum
Pinterest: https://www.pinterest.com/pinchofyum/

Spicy Fish Taco Bowls with cilantro lime slaw - crispy, fresh, and SO yummy! quinoa, slaw, avocado, and crispy fish!

Spicy Fish Taco Bowls with Cilantro Lime Slaw

water

green onions

cilantro leaves

salt

limes

sour cream, Greek yogurt,

purple and green cabbage

quinoa

flour

EACH cumin and chili powder

cayenne pepper

EACH butter and olive oil

avocado, pepitas, cotija cheese, lime wedges,

SLAW

Pulse the slaw ingredients (in order, starting with oil and ending with lime juice) until chopped/chunky. Add the sour cream and pulse again until just combined (you don&#8217;t want it totally smooth green &#8211; just like an herb-loaded creamy sauce). Toss the sauce with the cabbage. Let it sit in the fridge while you prep the other ingredients.

QUINOA

Prepare the quinoa according to package directions.

FISH

Pat the cod dry with paper towels and cut into bite-sized pieces. Combine the flour, spices, and salt in a shallow dish. Heat the oil and butter in a large skillet over medium high heat. Dredge each piece of fish in the flour and add to the hot pan, frying for a few minutes on each side. When the fish is golden brown, remove from pan and sprinkle with the salt.

SERVING

Plate each dish with a scoop of quinoa, a few pieces of fish, a scoop of cilantro lime slaw, and avocado or any other extra toppings you like. Serve with lime wedges and additional salt as needed.

Omg!! This recipe is amazing. Made them using shrimp and it was easy to make and had so much flavor. My partner and I topped the tacos with the coleslaw, quinoa, avocado, cheese, and takis. Sooo good! Saved this recipe to have for life. No substitikns were needed, only on the change of protein.

Been looking forward to this recipe since the snap &lt;3 I need all that color in my life and if those are the plates you mentioned from that girl&#039;s Etsy shop then I need to get my hands on &#039;em!

Lindsay, I TOTALLY know what you mean when you said that sometimes cooking is hard. My goodness, I have those days... Or months, let's be honest. It gets tough, guuuuurl. Don't even get me started!  
P.S. I love that you updated this recipe from "800 years ago." LOLOL. Taco bowls + cilantro lime slaw = heaven. YUM. I mean, pinch of yum. ;)

I made this tonight for dinner and it was amazing! Thank you.

Lemongrass Meatballs Bowls! A quick and easy meal featuring quinoa or rice topped with quick pickled carrots, herbs, peanuts, and easy lemongrass pork meatballs, all covered with spicy mayo.

Lemongrass Meatball Bowls

rice vinegar

carrots,

pork

lemongrass paste

garlic,

chili paste (like Sriracha or Sambal Oelek)

fish sauce

cornstarch

cilantro

basil

mint

peanuts

spicy mayo (1/4 cup of mayo with a 1 tablespoon of sriracha)

Quick Pickled Carrots

Whisk the rice vinegar, palm sugar, sesame oil, and salt together. Soak the carrots in the mixture.

Quinoa

Cook your quinoa according to package directions.

Meatballs

Mix all ingredients. Roll into small meatballs with your hands (they might feel wet and heavy &#8211; pop them in the fridge or freezer for a few minutes to get them to hold their shape a bit better if needed). Heat a little bit of olive oil over medium-high heat. Add the meatballs and fry until golden brown on the outside and fully cooked (not pink) inside.

Bowls

Layer the carrots and meatballs over cooked quinoa. Top with herbs, peanuts, and/or spicy mayo.

Lol I bet to differ Deb- I love POY. And I can always trust whatever recipe (and often time I hope it’s a bowl because who doesn’t LOVE a big bowl of nourishing food) turns out flavorful and amazing. Lindsey’s recipes are always simple yet fun and spot on YUM.

We must be channeling each other today! i just posted a recipe for vegan meatball bahn mi sandwiches. loving the inspiration behind this recipe, Lindsay - can't wait to try it!

Ha-ha!  Can't believe I also knew this factoid!  I work with a Vietnamese lady and once I'd finished butchering the pronunciation (!) she laughed and said - I have Bahn mi for lunch and showed me.  Sure enough - it was a sub roll!!  OK I'm totally biting the bullet and buying a bottle of fish sauce after your recommendation.  Can't wait to make this - looks fabulous.  BTW I love your photos and look of the site!

Beautiful, healthy, delicious. Love the use of flavours. Great work as always (:

I 100% need this in my life now. Totally my jam. 

Your dishes don't look the same, and I think you're rocking it out with all the awesome recipes you've been pushing this spring/summer. 

Keep up the great work Lindsay!

I'm so into a bowl lifestyle :D Lovely idea!

Do you have an estimate of how long they'd take to bake?

Just made / ate this and it was delicious. So many flavourtowns. I didn't know there was a thing as lemongrass paste until I was ordering groceries for this recipe. And it was on sale. You've changed my life!

Can't rate this highly enough! Made it with a rice noodle base andickled some shredded cabbage too. Dressed it with a mix of hoi sin, sweet chilli and crunchy peanut butter - totally amazing. Thank you so much for posting this

Wow! It’s a mind blowing recipe. Crispy and tasty. Everyone in my family love meatballs. Thanks for the recipe Lindsay :)

I've made a bunch of your recipes in the past, but this one was such a hit with my girlfriend that I felt inclined to offer my gratitude :) I obviously enjoyed it immensely as well.  The meatballs were superrrr super tasty, combined with the tangy carrots and the balance of the quinoa really made it a winner.  An FYI to anyone else out there making this bowl, I couldn't find Coconut Palm Sugar or Lemongrass paste...I used brown sugar and lemon zest instead...I think they filled in nicely.  Thanks again, Lindsay! Keep killin' it.

I love these meatballs! I used ground chicken breast and doubled the recipe because I have faith in your recipes. (Going to freeze some for a rainy day.) This lucky girl had some leftover coleslaw from your fish tacos, so threw that in the bowl as well. Thanks for another great recipe.

This was an AMAZING dinner! We served it over quinoa, although I'll be excited to try rice next time. The meatballs were so delicious, and pickled carrots are one of my favorite things ever. Just can't go wrong with this one! We will definitely be having it again. :)

https://content.jwplatform.com/videos/MFNdMCei.mp4

You're going to fall in LOVE with these Sticky Ginger Rice Bowls! It's a sweet-meets-spicy sauce situation, flavorful meatballs, pickled veg, and mango on top. The perfect (vegan) summery meal! 

Sticky Ginger Rice Bowls with Pickled Veg and Mango

Fusia Soy Sauce

Specially Selected Raw Honey

vinegar

sambal oelek or Fusia Sriracha (more or less

carrots, shredded

cucumber,

just a lil bit of rice vinegar, oil, salt, and sugar

Earth Grown Vegan Meatless Meatballs

mango,

Make the rice

Cook rice according to package directions.

Blend the sauce

Blend all sauce ingredients in a blender or food processor until smooth.

Make the pickled veg

Toss your veggies with enough vinegar and oil to just barely coat. Season with salt and sugar. Voila &#8211; it&#8217;s a very low-key pickled vegetable salad.

Cook the meatballs

Heat a large skillet over medium high heat. Add meatballs and most of the sauce. Sauté for 5-8 minutes, shaking the pan to move them around and coat them in sticky sauce until they are cooked through. (You can also cover the pan with a lid to speed up the cook time for the meatballs.)

Assemble

Serve meatballs over rice with a scoop of the pickled veggies, mango, and a handful of cilantro. Spoon a little bit of extra sauce over the top. SO GOOD.

So happy to see a recipe for these meatballs . I have been using them for ages now. So delicious. I just dump the whole bag in homemade or jarred pasta sauce. 

It will be fun to try this recipe! More please!

Enjoy your blog everyday.

Barbara

This was sooooo good! My favorite kind of dish and even better yet, it was vegetarian to start with.

Can't wait to try this!! Any advice for cooking brown rice in the instant pot? Do you use the same ratios as white rice? Love y'alls recipes!!

My whole family enjoys your recipes. I make a lot of them! My teen has gone vegan and I am gluten free. I love that you at least have options for these diets in some of your recipes. I hope to see even more plant based recipes in the future!

I love everything on this site! I literally went to Aldi for the first time ever today to get these meatballs and to make this. Easy fast and delicious. My kids love it.

Just made this tonight! So yummy! 
I sub’d cauli rice for lower carb 
(Omitted cuke and mango Bc I didn’t have 
:(

Changes I would make:
1/2 the amount of ginger 
Double the sauce 

So quick and easy! 
Thanks Lindsey

I was very intrigued by meatless  meatballs but when I looked up the ingredients I got disappointed. Ingredients consist of water, textured soy protein, canola oil, soy flour, breadcrumbs, bleached wheat flour, soybean oil, turmeric, and paprika extractives, sea salt, pepper, garlic powder, parsley, wheat gluten, methylcellulose, and caramel coloring.. could this be made vegan with natural ingredients? Don't feel like eating methylcellulose:) whatever that is. The recipe sounds delicious though!

sounds so delicious. Meatless, vegan is my kinda recipe :)

This was 110% perfect. I used a 90 second microwave rice because I’m lazy and let the veggies pickle for a while before cooking the meatballs. We scarfed this down!

I made this last night and it was amazing! I added thinly sliced red onions to the cucumbers and cut the meatballs in fourths after cooking to get the delicious sticky sauce all over. Next time I'm doubling the sticky sauce. Sooooo yum! Loved the "meatballs"- my meat loving husband didn't even know. 
You did it again!

I made this with the chicken meatballs linked in the recipe. So delicious! Will double the sauce next time because I needed more for drizzling. Even my particular kids loved the meal.

I can't wait to try this with some plant-based meatballs from IKEA! We don't have the ALDI ones here in the UK, but the IKEA ones should do. Looks absolutely amazing!

This was very delicious. I mean the meatballs, were xcrumptious!  The sauce has just the right bite, acidity and sweetness. My son usually doesn't like ginger, but he like these!  Thank you,

I don't normally eat vegan but this looked so good I had to try it, and I was not disappointed! (Even my solidly meat-and-potatoes husband commented on how good it was, and I just didn't get around to letting him know the meatballs were vegan.) This meal was simple and fast enough for a weeknight, or a plain old hot summer night when I wanted to put about 17% effort into dinner. The combination of the umami sauce with the rice and pickled veggies was spot on. (I almost skipped the veggies. Please don't.) Cilantro puts it over the top. I'm doubling this next time so I can have leftovers to eat at work.

Just made this with gluten-free meatballs, so good!

This was an easy and delicious dinner, even a hit with our 2.5year old! Made with the chicken meatballs suggested, otherwise exactly as written. Next time will be making extra sauce :)

This was the perfect dinner! The right amount of veggies, spice, sweetness, protein, everything I was craving!  
Made the full recipe so we enjoyed left overs for lunch the next day. Quick easy pickled veg was delish.

We love Aldi but tend to buy the same things there - thank you for this recipe and a good reason to try these meatballs! They were wonderful. My daughter and I didn’t tell my teenage sons or my husband they were meatless - and everyone loved them! (Wed did double the recipe AND then doubled the sauce for our family of 5, which was perfect - just enough leftovers.) Thanks again.

Made this tonight and it turned out wonderfully! I couldn’t find this brand of veg meatballs so we used regular frozen homestyle meatballs. The sauce is amaaaazing and my kids gobbled up these pickled veggies.

A hearty and nutritious rice bowl recipe that packs a fair bit of heat. A good one for a lazy weeknight when you don't want to compromise on taste.

Crispy Chilli Greens Rice Bowl

White Onion

Hispi Cabbage

Mangetout

Cucumber

Crispy Chilli Oil

Salted Roasted Peanut

Thai Basil

Pickled Ginger

Rice

Salt

Thinly slice the onion and cabbage. Chunk-up the mangetout. Cut the cucumber into slices and then matchsticks – set aside for later.

Set a wok or large frying pan over a high heat. Add a splash of olive oil and chuck in the veggies. Cook for 3-4 mins over a very high heat until the greens are blistered, charred and tender. Tip in the chilli oil, half the peanuts, half the Thai basil and the ginger brine. Remove from the heat.

Heat the rice pouches according to pack instructions. Divide the rice between serving bowls and top with the stir-fried veggies. Tear over the remaining basil and top with the cucumber matchsticks. Return the pan to the heat and fry the eggs over a high heat until they’re super crispy. Serve on top of the veggies with extra crispy chilli oil and pickled ginger. 

Top 6 bowl recipe recipes from across the web

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Sticky Ginger Rice Bowls with Pickl...

Crispy Chilli Greens Rice Bowl

Top 6 bowl recipe recipes from across the web

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Top Tags

Quinoa Bowl with Sausage and Pepper...

Korean BBQ Yum Yum Rice Bowls

Spicy Fish Taco Bowls with Cilantro...

Lemongrass Meatball Bowls

Sticky Ginger Rice Bowls with Pickl...

Crispy Chilli Greens Rice Bowl

The most viewed bowl recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine