salad bowl

Brussels sprouts are the hero of this hearty and nutritious bowl. This recipe is an edited extract from Community: Salad Recipes From Arthur Street Kitchen by Hetty McKinnon (Plum/Pan Macmillan, $39.99).

Roasted spiced brussels sprout and chickpea bowl with fennel salad recipe

garlic clove, finely chopped

tsp coriander

tsp cumin

milliliters extra virgin olive oil

brussels sprouts, trimmed, halved

cooked chickpeas, drained

Greek yoghurt

mint leaves

fennel bulbs (about 1kg), trimmed, fronds reserved

green chilli,

tbs toasted sesame seeds

lemon

olive oil

This high protein healthy tuna salad recipe contains a healthy combination of protein, carbs, and fat - with a selection of delicious vegetables- for a delicious, quick lunch or dinner

Healthy Tuna Salad with Mixed Vegetables

tuna (ethically sourced canned in olive oil)

lettuce leaves (crispy lettuce leaves

cherry tomatoes

egg (hard boiled)

red bell pepper

celery

black olives

potato (boiled)

sweet corn (grilled - optional)

lemon (juiced)

salt

pepper

pomegranate molasses (totally optional)

Red onion

Boil the potato and the egg in separate pots for 10-12 minutes. *For the potato, in order to speed the cooking process, you can chop it into small cubes. Boil until it is fork/knife tender. 

If using corn on the cob you can lightly char this/ grill in the oven. Or, you could also use tinned if that's all you have available.

Drain the olive oil from the tuna can. You can even pat dry the tuna bits with a paper towel to remove any excess liquid

Chop the red bell pepper and celery, and depending on the green leaves you use, slice those too.

Make the salad dressing by mixing the lemon juice, salt and pepper, and pomegranate molasses. Whisk well.

Mix all the ingredients in a large bowl. Pour the dressing over the tuna salad. Stir well until combined. Sprinkle the omega seeds mix. Enjoy! 

https://content.jwplatform.com/videos/NsU5qIMj.mp4

This is a recipe for a healthy tuna salad for a delicious quick lunch or dinner. The tuna salad contains a healthy combination of protein, carbs and fat, and a selection of delicious vegetables.

Easy Tuna Salad with mixed vegetables

This Fish Taco Salad Bowl recipe is super easy, healthy, and filled with fresh ingredients and flavors! Make this fish salad whenever you are looking for a tasty, Mexican taco salad recipe made with fresh lime juice, avocado, taco seasoning, crispy, flaky fish fillets!

Fish Taco Salad Bowl

fish

taco seasoning

Salt

black beans

salsa

avocado (thinly sliced)

sour cream or low-fat Greek yogurt

romaine lettuce

cilantro leaves (lime wedges)

Heat the olive in a large pan over medium-high heat. Sprinkle the fish with taco seasoning and salt to taste.

Place the fish in the pan and cook for 3-4 minutes on each side or until just done. Break up the fish into 2-inch pieces.

Divide the lettuce among 4 bowls and top with the fish, 1/3 cup black beans, ¼ cup salsa, ¼ avocado, and 1 tablespoon sour cream. Serve, garnished with cilantro and lime wedges if desired.

Combine all the flavors of your favorite burrito in a quick to prepare (and meal-prep friendly) veggie burrito bowl. This Tex-Mex/Mexican rice bowl combines cilantro lime rice, beans, vegetables, and guacamole for the ultimate flavor-packed &#039;naked burrito.&#039; Plus, this recipe is super versatile and can be made gluten-free and vegan!

Veggie Burrito Bowl (Mexican Rice Bowl)

tortilla (optional, or tortilla/pita chips)

lime coriander rice (or your favorite rice/grain)

red kidney beans (pre-cooked)

sour cream (or vegan alternative)

chili (optional)

lettuce (or spinach, kale, other greens)

sweet corn

tomatoes

red onions

guacamole

If you haven&#039;t already prepared the cilantro-lime rice, then do so now. If you want to prepare the kidney beans from dry beans, they will need to have soaked overnight and then follow this method to cook them.

First, prep the rice and beans.

Finely chop or slice the red onion, thinly slice the lettuce, and dice the tomatoes.

Prepare the guacamole. If you want to keep things super simple, mash some avocado and mix it with a little lime juice to keep it fresh and green.

Then, prepare the vegetables.

Once all of the elements are ready, it&#039;s time to assemble your veggie burrito bowl! Add some rice as the base and top with some of each ingredient.

Add a dollop of sour cream (or vegan sour cream) - or another favorite sauce/dip. Optionally squeeze over a little lime juice and then serve and enjoy your healthy burrito bowl!

Finally, assemble the veggie burrito bowl.

Place your tortilla/s in oven-safe bowls or a round dish and bake for 12-15 minutes at 190ºC/375ºF. It may not seem super-crispy when you first take it out of the oven but should crisp up even further as it cools and become firm and crunchy and 'set' in its shape.

Optionally, serve in a tortilla bowl.

https://content.jwplatform.com/videos/fiGT8ZyY.mp4

A quick tutorial on how to combine all the flavors of your favorite burrito in a quick to prepare (and meal-prep friendly) veggie burrito bowl.

Healthy Veggie Burrito Bowl (Mexican Rice Bowl)

A delicious summer salad recipe that draws inspiration from East Asian cuisine.

Thai Noodle Salad

375 gram extra firm tofu (1 block, cubed)

noodles

purple cabbage (shredded)

carrot (grated)

cucumber (chopped)

cilantro (chopped)

avocado (sliced)

basil (chopped)

edamame (thawed)

lime (juiced)

peanut sauce

Cook and cool your noodles.

Bake your tofu at 400F on a lined baking sheet for 15-20 minutes until crispy.

Combine all ingredients in a bowl, and pour the peanut sauce over top. Toss and enjoy! 

Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free option.&nbsp;&nbsp;

Peanut Butter Roasted Cauliflower and Carrot Salad Bowl

peanut butter (, use sunbutter to make it nutfree)

lime juice

soy sauce (, use tamari to make gluten-free)

tbsp maple or sugar

tsp vinegar

hot sauce

ginger

garlic

water

tsp sesame oil

flour flour

cauliflower

garlic powder

carrots

Greens, lettuce, or kale

crunchy veggies like peppers, cabbage

Preheat oven to 425 degrees F. Line a large baking sheet with parchment.

Blend everything under peanut sauce. Taste and adjust flavor. Keep a quarter of the sauce for drizzling, transfer the rest to a large bowl. Add flour to the bowl to thicken the sauce so that it sticks to the veggies during baking.

Take cauliflower florets one at a time, dip in peanut sauce and place floret on the lined baking sheet. Tap to remove excess sauce before placing. Some sauce might be left in the bowl, use as dressing later.

Toss carrots with the ingredients under carrots and mix in. Spread on the sheet.

Bake for 15 minutes, then reduce temperature to 400 degrees F and bake for another 10 to 15 minutes or until cauliflower is tender

Prepare the bowls with lettuce or greens of choice. Add some bell pepper and apple or pear. Add the cauliflower and carrots, dress generously with the peanut butter sauce, some pepper flakes and scallions or basil. Serve with cooked grains like quinoa/rice, or spiced chickpeas for a hearty meal.&nbsp;

It’s so delicious!! And so easy to make. Will be eating this frequently

Finally made this after saving the recipe a while ago. It will be in regular rotation. So good!

I made this yesterday and everyone loved it.  It was easy to make and is super flavorful. I liked that I didn't have to make a trip to the store buy anything special to make the recipe - we already had everything we needed in the pantry or refrigerator.   Thank you for designing recipes that are easy to follow and that have reliable results.

This was delicious! Thanks for a great recipe

This is definitely a 10! Amazing flavor!!

This was so good! I’ve had it saved for a while and couldn’t get over how easy and delicious it was! Thank you😍

https://www.youtube.com/watch?v=I52U0BA-NeA

Peanut Butter Sauce Roasted Cauliflower Bowl. 
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You know what's better than a peanut sauce veggie stir fry or peanut sauce drizzled on a bowl? Peanut Sauce baked on Cauliflower! The PB sauce gets concentrated on baking and you get all the amazing flavor and then more. Add the cauliflower or other veggies to a bowl with greens and roasted carrots and some more peanut sauce to dress. Damn. So good.

This bowl comes together very quickly. Blend up the peanut butter sauce (use sunbutter for Nut-free), add a tbsp or so flour to thicken, dip cauliflower in the sauce and bake. Add to salad bowl, wraps, or serve with grains or spiced chickpeas. Easy, Delicious, Satisfying, and fun.


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PEANUT BUTTER ROASTED CAULIFLOWER BOWL | Vegan Richa Recipes

Loaded with fluffy quinoa, spicy roasted chickpeas, tons of fresh veggies and herbs and loads of greens, this bowl couldn’t get any more fun…or healthy! 

Spicy Roasted Chickpea Salad

chickpeas, rinsed and drained (from a can)

tsp each cumin powder, garlic powder, onion powder, and dried parsley

tsp kosher salt

cayenne pepper

tbsp tahini

lemon juice

tsp honey

¼ tsp kosher salt

garlic powder and cayenne pepper

arugula, roughly chopped

cherry tomatoes, quartered

persian cucumber, finely chopped

cilantro,

Start by preheating the oven to 450°F and lining a baking sheet with parchment paper. 

Add the chickpeas onto the baking pan, sprinkle over the spices and drizzle generously with olive oil. Using your hands, toss the chickpeas until they’re completely coated in the spices. Then evenly spread out the chickpeas on the pan and baked in the oven for 25 minutes until golden-brown and crispy.

Next, cook the quinoa according to package instructions. Linking my quinoa tutorial here with tips and tricks for making fluffy quinoa. 

While the chickpeas bake and the quinoa cooks, make the dressing. Simply whisk all the tahini dressing ingredients together in a small bowl until silky smooth. Add more water as needed to thin the dressing to a consistency you like. 

Once the quinoa and chickpeas are done cooking, add them to a large serving bowl, along with the arugula, cherry tomatoes, cucumber, and cilantro. Pour over the tahini dressing and toss to mix. Adjust salt as needed and enjoy!

Fantastic salad.  I just discovered your recipes and I've loved everyone I've made.  Do you  have nutritional information on your recipes?

This easy green cabbage salad bowl is packed with a base of crunchy green cabbage and iceberg, sweet cucumbers, toasted walnuts and chewy apricots. Tossed together with spicy and crisp white beans, farro and a parsley lemon tahini dressing. 

Crunchy Green Cabbage Salad

White beans,

tsp each Cumin, coriander, garlic, onion and cayenne pepper

Kosher salt

Olive oil

Farro, uncooked

Shredded green cabbage

Shredded iceberg lettuce

Persian cucumber ((use two if they're small))

walnuts,

medium Dried apricots, roughly chopped

Water ((use more as needed to thin))

tbsp Tahini

Lemon juice

tsp Honey ((use an extra tsp if you want the dressing sweeter))

¼ tsp each Cumin, coriander, garlic, onion and cayenne pepper

Parsley, packed ((I recommend starting with 1 cup

Preheat your oven to 450°F and line a sheet pan with parchment paper.

Drain and rinse the white beans and dump onto the prepared sheet pan. Sprinkle over the spices along with a generous drizzle of olive oil. Toss the beans to coat in the spices and oil (recommend using your hands, it&#39;s easier).

Pop the pan in the oven and let the beans bake for 25-30 minutes until they&#39;re cracked and crispy. Seriously, the beans will crack open in the middle (they make a popping noise) and that&#39;s when you&#39;ll know they&#39;re fully done.

While the beans bake, cook the farro according to package instructions.

Once the farro and beans are cooking, prep the rest of the salad bowl. Add the cabbage, iceberg lettuce, cucumber, apricots and walnuts into a large bowl or shallow dish. Set aside.

To make the dressing, add all the ingredients into a jar and blend together with an immersion blender. You can use a regular blender, but an immersion blender is easier for this dressing. Blend until the dressing is a vibrant green and silky smooth. A few parsley leaves is fine.

Depending on how much parsley flavor (and green color) you want, add more parsley as needed. Additionally, as you add more parsley, add more water to thin the dressing out, otherwise the blender won&#39;t be able to emulsify the dressing properly.

At this tpoint, the beans and farro should be done cooking. Dump the beans and farro into the bowl of cabbage and greens, and drizzle over a generous amount of the dressing overtop. Toss together until everything is throroughly coated with the tahini dressing. Adjust for salt and enjoy!

This was SO DELICIOUS! Made it twice back-to-back.

A tangy hot sauce coating protein-packed chicken, along plenty of fresh veggies and garnished with creamy avocado all over a bed of fluffy white rice. This Buffalo Chicken Rice Bowl is a hearty meal, perfect for meal prep, that you&#39;re going to want to make again and again.

Buffalo Chicken Rice Bowl

lb Chicken breast (cubed)

paprika

onion

½ tsp black pepper

franks buffalo sauce

jasmine rice

Mini bell peppers (sliced)

Carrots (shredded)

Celery (diced (~4 stalks))

tbsp honey

tbsp rice wine vinegar

tbsp Green onion

Ranch dressing

Creamy buffalo dressing

Avocado (ripe, cubed)

Cook the chicken. Heat a skillet to medium heat and add olive oil. Once warm, add the cubed chicken and allow to cook for 4-5 minutes before flipping.

Stir and add the seasonings (garlic powder, onion powder, paprika, and pepper). Continue to cook for a few minutes until the chicken reaches an internal temperature of 165F.

While the chicken cooks, make the rice according to box/bag instructions.

In a mixing bowl, do a quick-pickle on the veggies by adding shredded carrots, sliced mini bell peppers, diced celery with honey, rice wine vinegar, and olive oil. Set aside until ready to use.

Build the bowls: scoop cooked rice (~½ cup cooked), pickled vegetables (~ 1 ½ cups), buffalo chicken (¼ of total, and ½ avocado diced. Garnish with a healthy drizzle of ranch & creamy buffalo sauce! Mix all together to enjoy

Loved everything about this recipe - didn’t make any modifications and it turned out perfectly! Lasted me ~ 5 days for meal prep and was just as good cold as it was warm! Will definitely be making again soon.

This was SO GOOD!! Love that you can make it with almost any veg you have in the fridge too. We added a jalapeño-cilantro-lime-ranch dressing too and it was incredible — everyone in the family loved it, so happy to have found this!

Top 11 salad bowl recipes from across the web

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

Top Tags

Roasted spiced brussels sprout and ...

Healthy Tuna Salad with Mixed Veget...

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Top 11 salad bowl recipes from across the web

The most viewed salad 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 spiced brussels sprout and ...

Healthy Tuna Salad with Mixed Veget...

Fish Taco Salad Bowl

Veggie Burrito Bowl (Mexican Rice B...

Thai Noodle Salad

Peanut Butter Roasted Cauliflower a...

Spicy Roasted Chickpea Salad

Crunchy Green Cabbage Salad

Buffalo Chicken Rice Bowl

Burger Bowl Recipe

Nacho Taco Salad

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