7 Easy Meals in a Bowl

The struggle to eat healthy on a busy schedule is real. These 7 meals will help! They're easy to prep in advance while still tasting delicious and keeping it interesting. 

Try them out and make them your own:

1. The Elvis Bowl

Ingredients:

  • 1 cup Plain Greek Yogurt
  • 2 tbsp Peanut Butter
  • 1 tbsp Honey
  • 2 tbsp Jam
  • ½ Banana
  • Dash Cinnamon

Directions:

In a small bowl, place the plain greek yogurt in an even layer on the bottom. Set aside. In two separate bowls in the microwave or in two separate pots on the stove, heat the peanut butter and jam until both are slightly runny. Remove from heat. Stir the honey into the peanut butter and drizzle the combination over the yogurt. Drizzle the jam over the yogurt in the same way. Slice half a banana into ¼” slices. Place along the edge of the bowl so that each slice overlaps the one prior. Finish with a dash of cinnamon and enjoy!

2. The Farro Yogurt Bowl

Ingredients:

  • ¾ cup Plain Greek Yogurt
  • 1 tbsp Honey
  • 1 cup Cooked Farro
  • ¼ cup Blueberries
  • ½ Banana
  • ⅓ Orange

Directions:

Cook farro according to package recommendations. Let cool to room temperature. In a small bowl, place the plain greek yogurt in an even layer on right half of the bowl. Stir the honey carefully into the yogurt. On the opposite side, place the cooked farro in an even layer. Top with blueberries, sliced banana, and peeled orange slices.

3. The Black Bean Burrito Bowl

Ingredients:

  • 1 cup Grape Tomatoes
  • 1 bunch Cilantro
  • ¼ Red Onion
  • 2 cloves Garlic
  • 1 Lime
  • 1 cup Rice
  • ½ cup Canned Black Beans
  • ½ Avocado
  • 2 tbsp Plain Greek Yogurt

Directions:

Roughly chop grape tomatoes and cilantro and place into a medium sized bowl. Finely chop garlic and onion and combine with grape tomatoes and cilantro. Squeeze ¼ of a lime into the bowl and stir ingredients together to form the Pico de Gallo. Set aside and cook the rice according to package recommendations. In a small bowl, place the rice on the bottom in an even layer. Measure the black beans including the liquid in the can and dice the avocado. Place the beans, pico de gallo, avocado, and plain greek yogurt neatly on top of the rice. Garnish with a slice of lime.

4. The Quinoa Chicken Power Bowl

Ingredients:

  • 1 cup Cooked Quinoa
  • ¼ cup Red Cabbage
  • ½ cup Grape Tomatoes
  • ½ cup Baked Sweet Potato
  • 4 oz Boneless Skinless Chicken Breast
  • ½ Avocado
  • 2 tbsp Olive Oil
  • Garlic Powder
  • Salt
  • Pepper
  • Cumin

Directions:

Cook the quinoa according to package recommendations. While quinoa cooks, pat dry one chicken breast and generously season each side with salt, pepper, garlic powder, and cumin.  Place two tablespoons of olive oil in a saute pan on medium high. Once hot, place chicken in the pan and cook for 4-6 minutes on each side or until no longer pink inside. While chicken cooks, bake sweet potato until soft inside and easily pierced with a fork. Once chicken is fully cooked, remove from heat and allow it to rest for 10 mins. Slice the chicken into ¼” slices. In small bowl, place quinoa on the bottom in an even layer. Set aside. Thinly slice red cabbage into ⅛” slices and place one handful on the quinoa. Neatly top with sliced chicken, grape tomatoes, diced avocado, and diced sweet potato.

5. The Vietnamese Chicken Bowl

Ingredients:

  • ¼ head Cabbage
  • 4 oz Shredded Chicken
  • ¼ cup Soy Sauce
  • 2 tbsp Sugar
  • ½ cup Reserved Rice Noodle Water
  • 1 cup Cooked Rice Noodles
  • 2 tbsp Olive Oil
  • Cilantro
  • Salt
  • Pepper

Directions:

Cut out the core of ¼ head of red cabbage. Thinly sliced cabbage into ¼” slices and set aside. Using the directions in The Quinoa Chicken Power Bowl recipe or utilizing a store bought rotisserie chicken, shred 4 ounces of chicken using two forks to pull apart. Set pulled chicken aside. Cook rice noodles according to package recommendations and reserve ½ cup of cooking water before straining noodles. In another pan, place soy sauce, sugar and noodle water. Heat on medium high until boiling and stir frequently until the liquid has reduced by half. Remove from heat and pour contents into a small bowl with the pulled chicken. Stir together until all chicken is even coated. Using the pan from the soy reduction without washing, heat two tablespoons of olive oil on medium high. Once hot, place the sliced cabbage in the pan and cook until the cabbage is wilted. In a small bowl, place the cooked rice noodles on the bottom in an even layer. Top with the cooked cabbage and chicken. Finish with a garnish of chopped cilantro.

6. The Cuban Shrimp Bowl

Ingredients:

  • 1 cup Steamed Rice
  • 4 Shelled and Deveined Shrimp
  • ¼ cup Canned Black Beans
  • ¼ cup Mango
  • 3 tbsp Red Bell Pepper
  • 1 Banana
  • 1 tbsp Honey
  • ¼ Lime
  • 2 tbsp Olive Oil
  • Salt
  • Pepper

Directions:

In a medium saute pan, heat two tablespoons of olive oil on medium high. While the pan heats, peel and dice mango. Then dice red bell pepper. Combine in a small bowl and set aside. Slice banana at a 45 degree angle. Cook rice according to package recommendations. Add honey to saute pan and stir until combined. Using a fork, place bananas in the saute pan and cook each side until browned. Remove from pan and place slices onto a paper towel lined plate leaving excess oil and honey in the pan. Place pan back onto the heat and add shrimp. Salt and pepper each shrimp generously. Cook on each side 1-2 minutes depending on size. Remove shrimp from pan onto paper towel lined plate immediately when done. In a small bowl, place the cooked rice on the bottom in an even layer. Measure the black beans including the liquid in the can. Place shrimp, black beans, fried bananas, and diced mango red bell pepper combination neatly on top the rice. Garnish with a slice of lime.

7. The Shrimp Taco Bowl

Ingredients:

  • 1 cup Shredded Red Cabbage
  • 5 Shelled and Deveined Shrimp
  • ½ cup Mango
  • ½ Avocado
  • 1 Lime
  • 1 Small Bunch of Cilantro
  • 2 tbsp Olive Oil
  • Salt
  • Pepper
  • Garlic Powder

Directions:

Cut out the core of the cabbage. Finely shred or slice cabbage and place into the bottom of the bowl. Peel and dice mango and avocado. Set aside. In a medium saute pan, heat two tablespoons of olive oil on medium high heat. When the pan is hot, place shrimp in the pan and season with salt, pepper, and garlic powder. Cook on each side for 1-2 minutes depending on size. Remove from pan when done and place on a paper towel lined plate. Place shrimp, mango, and avocado neatly on top of the shredded red cabbage. Squeeze half a lime onto the bowl and garnish with a slice of lime.

 

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