5 recipes
Bowls
Composed plates that travel well
A great bowl is more than the sum of its parts. It needs a base with body (grain, greens, or both), a roasted or warm element for depth, something raw for brightness, a protein to anchor it, and a sauce that ties everything together. Get those five layers right and you have a meal you'll actually want to eat all week.
The recipes in this category lean plant-forward but never preachy. Each one is built to stand alone as a complete meal — no need for a side, no need to pad it out with bread. They also keep well, which is why bowls are the secret weapon of anyone who packs lunch.
All bowls recipes
Bowls
Avocado Quinoa Power Bowl: A Bright, Protein-Packed Lunch
A 20-minute lunch bowl that balances creamy avocado, fluffy quinoa, and a zippy lime-cilantro dressing — meal-prep friendly and naturally vegan.
7 min read
Bowls
Roasted Sweet Potato Buddha Bowl with Tahini Drizzle
Caramelized sweet potatoes, massaged kale, crispy chickpeas, and a creamy lemon-tahini sauce that ties everything together.
8 min read
Bowls
Warm Farro Bowl with Roasted Vegetables & Poached Egg
Nutty, chewy farro, sweet roasted vegetables, and a soft egg yolk that becomes the sauce. A grown-up grain bowl built for chilly evenings.
8 min read
Bowls
Crispy Tofu Rice Bowl with Peanut Sauce
Golden, pan-crisped tofu over brown rice with crunchy vegetables and a creamy peanut-lime sauce. The vegan bowl that converts skeptics.
8 min read
Bowls
Lemony Orzo & White Bean Bowl with Spinach
A 25-minute Mediterranean bowl built on toasted orzo, creamy white beans, wilted spinach, and a generous hit of lemon. Bright, filling, and pantry-friendly.
7 min read
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