recipes
Make them for breakfast, lunch and dinner
By Erin McDowell
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Published Jan 19, 2016
What's better than a bowl of salad? Generally speaking, anything. More specifically, heartyone-bowl meals chock-full of healthy stuff like rice, grains, vegetables and lean protein. Here, five of our favorite one-dish mealsto get you through breakfast, lunch and dinner.
Egg And Veggie Breakfast Bowl
1.Cut 1 pound brussels sprouts in half. Dice 1 pound sweet potatoes.
2.Spread thebrussels sprouts and sweet potatoes on a parchment-lined baking sheet. Drizzle 1½ tablespoons olive oil evenly over the vegetables; season with salt and pepper.
3.Roast in a 400°F ovenuntil golden brown and tender, 17 to 20 minutes.
4.In a small bowl, whisk 2 tablespoons harissa with ¼ cup olive oil and 3 tablespoons apple cider vinegar.
5.Poach or fry 4 eggs.
6.To serve, divide thebrussels sprouts and sweet potatoes among four bowls; top each with ½ cup arugula and 1 egg. Drizzle each bowl with 2 teaspoons of the harissa vinaigrette.
Chicken And Brown Rice Burrito Bowl
1.In a small pot, bring 1 cup brown rice and 2¼ cups water to a boil. Cover the pot, reduce theheat to low and simmer until the rice is tender and has absorbed the water, 15 to 17 minutes. Set aside.
2.Quarter 3 cups of mushrooms and then toss with 1 tablespoon olive oil; season with salt and pepper.
3.Roast in a375°F ovenuntil tender, 10 to 12 minutes.
4.To serve, divide the rice among four bowls and top each with half of a sliced, cooked chicken breast and ½ cup cooked black beans.Garnish each bowl with 2 to 3 tablespoons salsa, 3 avocado slices and 1 tablespoon cilantro.
Broccoli And Lentil Quinoa Bowl
1.In a medium pot, bring 1 cup lentils and 4 cups water to a simmer. Simmer until the lentils are tender, 20 to 25 minutes. Drain the lentils; set aside.
2.In a medium pot, toast 1 cup quinoa over medium heat for 45 seconds. Add 2 cups water and bring to a simmer. Cover the pot and simmer until the quinoa has absorbed the liquid, 15 to 17 minutes; set aside.
3.Cut 1head broccoliinto bite-size florets. Heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add 1 clove minced garlic and the broccoli; sauté until tender, 10 minutes.
4. Remove the broccoli from the pan and add another 1 tablespoon olive oil to the pan. Add 4 cups (1 head) roughly torn escarole and saute until tender, 2 to 3 minutes.
5.To serve, divide the lentils, quinoa, broccoliand escarole evenly among four bowls.Drizzle1½ tablespoons vinaigrette over eachbowl and then garnish each bowl with 1 tablespoon pine nuts and 1 tablespoon dried currants.
Kale And Cauliflower Grain Bowl
1.Place 1 cup bulgur into amedium-size heat-safe bowl. Bring 3 cups water to a boil. Pour the boiling water over the bulgur and let the bulgur soak for 12 to 15 minutes. Drain the bulgur; set aside.
2.Thickly slice 2fennel bulbsand cut 1 head cauliflower into bite-size florets. Arrange the vegetables on aparchment-linedbaking sheet.
3.Drizzle 1½ tablespoons olive oil evenly over the vegetables; season with salt and pepper. Roastin a 400°F ovenuntil golden brown and tender, 15 to 17 minutes.
4.In a small bowl, zest and juice 1 lemon. Add⅓cup olive oil and whisk to combine.
5.In a medium bowl, toss 1 bunch roughly torn kale with 2 cups cooked chickpeas. Add the lemon dressing to the bowl and toss to combine.
6.To serve, evenly divide the bulgur, fennel and cauliflower among thebowls. Then top each with equal portions of thekale and chickpea mixture.
Bok Choy And Tofu Noodle Bowl
1.Cook 12 ounces soba noodles in salted boiling water according to package instructions. Drain andthentoss with 1½ teaspoons sesame oil. Set aside.
2.In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1sliced garlic cloveand1 bunch roughly chopped bok choy(or 3 bunches roughly choppedbaby bok choy). Saute until tender, 2 to 3 minutes.
3.Add 8 ounces sliced smoked tofu to the skillet. Cook for 2 to 3 minutes until heated through.
4.In a small bowl, stir together ½ bunch finely chopped cilantro, ¼ cup olive oil and ¼ cup rice vinegar; season with salt and pepper.
5.To serve, dividethe noodlesamongfour bowls. Top with a rounded¾cup ofthebokchoyand tofu mixture.Drizzle with 2 tablespoons of the cilantro sauce andgarnishwith 1 tablespoon sliced scallions and 1 teaspoon sesame seeds.
Erin McDowell
Freelance Food Editor
Erin Jeanne McDowell is a recipe developer, food stylist and author of multiple cookbooks, including The Fearless Baker, which was named one of the Best Baking Books of 2017 by...
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