dinner bowl

An easy, healthy vegetarian dinner bowl - roasted vegetable quinoa with a fresh homemade pesto, and roasted feta cheese! Crispy around the edges, soft and salty in the middle. Just beautiful.

Roasted feta and quinoa bowls

bell pepper, (diced (I used yellow))

red onion, (sliced

~ 6 medium mushrooms, (diced)

tbsp oil

cherry

g (~ 3 1/2 oz) feta cheese, cut into two slabs

g (~ 1/2 cup) quinoa

garlic, (peeled)

pine nuts

basil

tbsp extra virgin olive oil

Salt

Black pepper

Toss the pepper, onion and mushrooms in a dash of oil, and lay in a single layer on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 15 minutes, until slightly softened. Stir the vegetables, then add the cherry tomatoes. Top with the slabs of feta cheese, and return to the oven for a further 20 minutes or so. The feta should be slightly browned around the edges.

While the vegetables are roasting, boil the quinoa in plenty of water until it is soft and the spiral-shaped germ has detached - around 15-20 minutes. Drain, and set aside.

To make the homemade pesto dressing, add the garlic, pine nuts, basil and extra virgin olive oil to a mini food processor, and blitz thoroughly. Season generously with salt and pepper.

Remove the roasted feta from on top of the veggies, and add the roasted veg to the cooked quinoa, along with the pesto. Mix thoroughly. Serve topped with the roasted feta.

Salmon Coconut Curry is an easy weeknight dinner bowl that&#x27;s on the table in less than 30 minutes. We&#x27;re talking big juicy chunks of salmon and fresh spinach in a light Thai inspired red curry sauce ~ popped with the holy trinity of lime, cilantro and fresh ginger.  

Salmon Coconut Curry

Tbsp vegetable oil

peeled,

garlic,

ginger

Tbsp Thai red curry paste

tsp turmeric

Serrano pepper,

can full fat coconut milk

lime juice,

sea salt

salmon

spinach leaves

cilantro

lime wedges

Heat the oil in a large pan and saute the onion, garlic, and ginger for about 5 minutes, until softened but not browned.

Add the curry paste, turmeric, and hot peppers to the pan and stir to combine.  Continue sauteeing for a few more minutes, stirring almost constantly.

Add the coconut milk and a tablespoon of lime juice (you can add more to taste.)  Bring the mixture up to a bubble.  Add salt to taste.

Add the chunks of salmon and let the pot gently simmer, covered, for 5 minutes, just until the salmon is cooked, it doesn&#x27;t take long.  Stir to cover the fish with the sauce.  Add the spinach and cook just until it wilts.

Check the seasoning again, and serve the curry over hot rice

Egg roll bowls provide all the yummy, comforting flavors of your favorite egg rolls in a low carb, protein rich, veggie packed bowl. This easy dinner bowl recipe is a universal people pleaser!

Egg Roll Bowls

soy sauce

hoisin sauce

Tbsp rice wine vinegar

tsp chili paste (or more to taste)

peanut oil oil

lb pork

tsp 5 spice powder

soy sauce (I love Tamari)

mirin (Japanese cooking wine)

salt

onion, peeled, halved, and finely sliced

Tbsp grated ginger (or more to taste)

Savoy or green cabbage

red cabbage

celery,

peas

bean sprouts

green onion

carrot,

egg roll

vegetable oil

Stir the sauce ingredients together and set aside.

Add a little oil to a wok or large skillet and heat until hot. Add the pork, and brown it, while breaking it apart into small crumbles as it cooks.

When there is no more pink left, add the 5 spice powder, hoisin and soy sauces, mirin, and a dash of salt. Continue to cook, stirring almost continuously, until the pork is nice and browned and cripsy, about 8 minutes. Remove to a plate. Note: if you&#39;re cooking for kids or you just like things less spicy, you can brown the pork without anything added.

Add a bit more oil to the pan and add the onions, garlic, and ginger. Stir fry until the onion has softened a bit.

Scrape up any browned bits from the bottom of the pan as you stir fry. Add a splash of water if necessary to deglaze the pan better.

Add the cabbages and celery to the pan and stir fry over medium high heat just until the cabbage has started to wilt and reduce. Just a minute or two.

Add the pea pods, sprouts, green onion and carrots and toss for a minute or so more until everything is hot and brightly colored.

Drizzle the sauce over the pan and toss to combine and heat through. Add the browned pork, and any accumulated juices, to the pan and toss. Heat everything through.

Serve in bowls, either alone, or on top of rice or bean thread noodles.

Garnish with fried wonton strips, if desired. Directions below.

Slice your egg roll or wonton wrappers into small strips, about 1/2 inch wide by 3 inches long.

Heat 1/2 inch of vegetable oil in a skillet to hot but not smoking (about 340F) and fry the wonton strips, in batches, just until golden. This will happen very quickly so watch carefully. Remove to paper towels to drain. Note: if the strips burn, lower the heat and try again.

fried wonton strips

Our family loves this recipe, and has been guilty of eating the wontons faster than I can make them.
I've started buying egg roll wrappers, cutting them diagonally into triangles and either spraying them with cooking spray or brushing them with olive oil before baking them. That way, they don't disappear before dinner is served. My husband dubbed them "crack chips".
Thanks for sharing!

I followed the recipe as is &amp; it was so good, my family really liked it! I used pre-shredded cabbage &amp; precut celery &amp; carrots, just chopped those finer. I'm Asian &amp; already had all the spices &amp; sauce ingredients in the pantry. My husband &amp; I eat a low carb diet typically. We left out the rice &amp; won ton strips, so this worked well for us. I'm new to following your fabulous blog. Thanks for a great recipe, looking forward to trying more!

Sue, I love this idea, but I'm changing it up a bit to make it easier for someone to prepare if they have trouble chopping, cutting, standing and stirring etc. I have attributed this to you, referenced your blog/site and will be following your posts for more ideas, and additional adaptations for prep by individuals with disabilities. I am a recent follower, and hope to share many more of your recipes for nutritious, easily put together main dishes, snacks, etc. I LOVED all your recent posts. Thank you for doing all the work necessary to provide the calories, etc. Cannot wait to see what you come up with next. I am a 72yoF partially polio-disabled, part-time employee of Spa Area Independent Living Services (SAILS) in Hot Springs, Arkansas. I share Life Hacks and Disability Life Hacks online via our fb page and monthly newsletter, even the local Next Door site. My secondary goal is to increase your followers!

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Roasted feta and quinoa bowls

Salmon Coconut Curry

Egg Roll Bowls

Top 3 dinner bowl recipes from across the web

The most viewed dinner bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted feta and quinoa bowls

Salmon Coconut Curry

Egg Roll Bowls

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