When it comes to cooking on busy nights, having a go-to recipe that’s quick, easy, and delicious can be a lifesaver. That’s why we’ve rounded up 20 flavorful dinner bowl recipes that are perfect for when time is tight but taste buds need satisfying. From classic comfort food to international flavors, these bowls are packed with protein, fiber, and flavor.
From teriyaki chicken and rice to spicy shrimp and avocado, our collection features a variety of bowls that can be customized to suit your tastes. Whether you’re in the mood for something savory, sweet, or spicy, we’ve got you covered. So go ahead, get creative, and dig into these mouthwatering dinner bowl recipes that are sure to become new favorites.
Teriyaki Chicken and Rice Bowl
This classic Japanese-inspired dish is a flavorful and satisfying meal that combines tender chicken, savory teriyaki sauce, and fluffy rice. Perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 cup teriyaki sauce (homemade or store-bought)
– 1 cup cooked white or brown rice
– 1 tablespoon vegetable oil
– 1 green onion, thinly sliced
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
3. In a small bowl, whisk together the teriyaki sauce and 1 tablespoon water.
4. Add the teriyaki mixture to the skillet with the chicken and stir to coat.
5. Serve the chicken over cooked rice, garnished with green onion and sesame seeds if desired.
Cooking Time: 15-20 minutes
Beef and Broccoli Stir-Fry Bowl
This recipe brings together the bold flavors of beef and broccoli in a simple and satisfying stir-fry bowl that’s perfect for a weeknight dinner or lunch.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups broccoli florets
– 1 tablespoon vegetable oil
– 1 clove garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Cooked white rice or noodles for serving
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the beef and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. Add the garlic and broccoli to the pan and stir-fry for 2-3 minutes, or until tender.
4. Return the beef to the pan and add soy sauce. Stir-fry for an additional minute.
5. Serve hot over cooked rice or noodles.
Cooking Time: 12-15 minutes
Mediterranean Quinoa Bowl
This vibrant quinoa bowl is packed with the flavors of the Mediterranean, featuring tender chicken, crunchy vegetables, and creamy tzatziki sauce. Perfect for a quick and nutritious lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup cooked chicken breast, diced
– 1 cup mixed vegetables (bell peppers, zucchini, cherry tomatoes)
– 1/4 cup crumbled feta cheese
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 1/4 cup tzatziki sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked quinoa, chicken, and mixed vegetables.
3. Drizzle with olive oil, sprinkle garlic and oregano, and season with salt and pepper.
4. Top with crumbled feta cheese.
5. Serve with tzatziki sauce on the side or drizzled over the top.
Cooking Time: 20 minutes
Spicy Shrimp and Avocado Bowl
This vibrant bowl combines succulent shrimp with creamy avocado, crunchy vegetables, and a kick of heat from the spicy sauce. Perfect for a quick and flavorful meal or as a healthy snack.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe avocados, diced
– 1 red bell pepper, sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sriracha sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the shrimp according to package instructions or grill until pink and slightly charred.
2. In a pan, heat the soy sauce and sriracha sauce over medium heat. Add the garlic and cook for 1 minute.
3. Add the cooked shrimp to the pan and toss to coat with the spicy sauce.
4. Assemble the bowls by placing the cooked shrimp on top of the diced avocado, sliced bell pepper, and red onion.
5. Season with salt and pepper to taste, then garnish with cilantro leaves.
Cooking Time: 15-20 minutes
Korean Bibimbap Bowl
This classic Korean dish is a harmonious blend of flavors and textures, featuring a variety of vegetables, savory beef, and a fried egg on top. With this simple recipe, you can create a delicious and nutritious meal in no time.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup mixed vegetables (bean sprouts, zucchini, carrots, mushrooms)
– 1/4 cup beef (thinly sliced), marinated in 2 tablespoons soy sauce, 1 tablespoon sugar, and 1 teaspoon sesame oil
– 1 egg, beaten
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– Optional: gochujang (Korean chili paste) for added spice
Instructions:
1. Cook rice according to package instructions.
2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add beef and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add remaining 1 tablespoon of vegetable oil. Add mixed vegetables and cook until tender, about 5 minutes.
4. Create a well in the center of the vegetables and crack in the beaten egg. Cook until the whites are set and the yolks are still runny.
5. Assemble the bibimbap bowl by placing cooked rice at the bottom, followed by the beef, vegetables, and fried egg on top. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Vegetable Buddha Bowl with Tahini Dressing
A flavorful and nutritious bowl filled with roasted vegetables, quinoa, and creamy tahini dressing.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed roasted vegetables (such as broccoli, carrots, sweet potatoes, and Brussels sprouts)
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Chopped fresh herbs (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the mixed vegetables for 25-30 minutes or until tender.
3. In a blender or food processor, combine tahini, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth.
4. Cook quinoa according to package instructions.
5. Assemble the Buddha bowls by placing cooked quinoa at the bottom, followed by roasted vegetables, and finishing with a drizzle of tahini dressing.
6. Garnish with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Thai Peanut Noodle Bowl
A flavorful and satisfying bowl of noodles, packed with spicy peanut sauce, crunchy vegetables, and tender chicken. Perfect for a quick and easy dinner!
Ingredients:
– 8 oz rice noodles
– 1 lb boneless, skinless chicken breast, sliced into strips
– 2 tbsp peanut butter
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– 1/4 cup chopped peanuts
– 1/4 cup diced bell peppers
– 1/4 cup diced carrots
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook noodles according to package instructions. Set aside.
2. In a large skillet or wok, cook chicken until browned and cooked through. Remove from heat.
3. In a small bowl, whisk together peanut butter, soy sauce, honey, and ginger. Pour into the skillet with the chicken and stir to combine.
4. Add peanuts, bell peppers, and carrots to the skillet. Cook for 2-3 minutes or until vegetables are tender-crisp.
5. Serve noodles in bowls, topped with the peanut sauce mixture, chicken, and chopped scallions (if using).
Cooking Time: 15-20 minutes
Mexican Burrito Bowl with Cilantro Lime Rice
This flavorful dish combines the best of Mexican cuisine with a fresh twist on traditional burritos. A bed of creamy cilantro lime rice is topped with tender chicken, roasted vegetables, and crunchy tortilla strips.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup freshly chopped cilantro
– Juice of 1 lime (about 2 tablespoons)
– 1 tablespoon olive oil
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 1 red bell pepper, diced
– 1 small onion, diced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 6-8 corn tortilla strips (store-bought or homemade)
– Optional toppings: diced tomatoes, shredded cheese, sour cream
Instructions:
1. Cook rice according to package instructions. Stir in chopped cilantro, lime juice, and olive oil.
2. Grill or cook chicken breast until cooked through. Set aside.
3. Roast bell pepper and onion in the oven at 400°F (200°C) for 20-25 minutes, or until tender.
4. Assemble burrito bowls by layering rice, chicken, roasted vegetables, and tortilla strips.
5. Add desired toppings and serve immediately.
Cooking Time: approximately 30-40 minutes
Honey Garlic Salmon and Veggie Bowl
A flavorful and nutritious bowl filled with sweet and savory salmon, roasted vegetables, and a hint of garlic. Perfect for a quick and satisfying meal!
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/4 cup honey
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp soy sauce
– 1 tsp lemon juice
– 1 cup mixed vegetables (such as broccoli, carrots, and bell peppers)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, garlic, olive oil, soy sauce, and lemon juice.
3. Place salmon fillets in a baking dish and brush the honey-garlic mixture evenly over each fillet.
4. Roast the vegetables in the oven for 15-20 minutes or until tender.
5. Bake the salmon for 12-15 minutes or until cooked through.
6. Serve the salmon on top of roasted vegetables, garnished with sesame seeds and chopped scallions if desired.
Cooking Time: 30-40 minutes
Greek Gyro Bowl with Tzatziki
Transform a classic street food into a nutritious and flavorful bowl that’s perfect for any meal. This recipe combines the familiar flavors of gyro meat, crispy pita, and creamy tzatziki sauce with fresh vegetables and quinoa.
Ingredients:
– 1 lb ground lamb or beef
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp paprika
– 1/2 tsp cumin
– Salt and pepper to taste
– 4-6 pita breads
– 1 cup cooked quinoa
– 1 cup mixed greens (lettuce, tomato, cucumber)
– 1 cup tzatziki sauce (see below for recipe)
– Optional toppings: red onion, crumbled feta, chopped parsley
Instructions:
1. Preheat oven to 375°F.
2. Mix lamb or beef with olive oil, garlic, paprika, cumin, salt, and pepper. Form into small patties.
3. Cook patties in the oven for 15-20 minutes or until cooked through.
4. Toast pita breads by wrapping them in foil and baking for 5 minutes.
5. Assemble bowls with quinoa, mixed greens, gyro meat, and tzatziki sauce.
6. Add optional toppings to taste.
Tzatziki Sauce Recipe:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 2 cloves garlic, minced
– 1 tbsp lemon juice
– Salt and pepper to taste
Mix all ingredients in a bowl until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 25-30 minutes
BBQ Pulled Pork and Coleslaw Bowl
A classic comfort food combo gets a delicious twist with this BBQ pulled pork and coleslaw bowl recipe. Tender, slow-cooked pork shoulder is smothered in a tangy BBQ sauce and served atop a refreshing pile of creamy coleslaw.
Ingredients:
For the Pulled Pork:
– 2 lbs boneless pork shoulder
– 1/4 cup BBQ sauce
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper to taste
For the Coleslaw:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/4 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 275°F (135°C).
2. Season the pork shoulder with salt, pepper, brown sugar, and smoked paprika.
3. Slow cook the pork for 8 hours or until tender.
4. Shred the pork with two forks.
5. Mix BBQ sauce with shredded pork and toss to coat.
6. In a separate bowl, combine coleslaw ingredients.
7. Assemble bowls by placing pulled pork on top of coleslaw.
Cooking Time: 8 hours (slow cooker), 1 hour (oven)
Moroccan Chickpea and Couscous Bowl
Experience the bold flavors of Morocco with this hearty and nutritious bowl filled with tender chickpeas, fluffy couscous, and aromatic spices.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 cups water or vegetable broth
– 1 cup couscous
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, combine chickpeas and water or broth. Bring to a boil, then reduce heat and simmer for 45-50 minutes or until tender.
2. While the chickpeas cook, heat olive oil in a separate pan over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
3. Stir in cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
4. Prepare couscous according to package instructions. Fluff with a fork.
5. To assemble the bowl, place cooked chickpeas on top of couscous, followed by the spice mixture. Garnish with chopped parsley if desired.
Cooking Time: 50-60 minutes
Sesame Ginger Tofu Bowl
Elevate your meal with this flavorful and nutritious bowl featuring crispy sesame-ginger tofu, roasted vegetables, and savory brown rice. Perfect for a quick and healthy dinner!
Ingredients:
– 1 block of firm tofu, drained and cut into cubes
– 2 tbsp of sesame oil
– 1 tsp of grated fresh ginger
– 1/4 cup of toasted sesame seeds
– Salt and pepper to taste
– 1 cup of brown rice
– 2 cups of mixed vegetables (such as broccoli, carrots, bell peppers)
– 2 tbsp of soy sauce
– 1 tsp of honey
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together sesame oil, grated ginger, and salt.
3. Toss tofu cubes with the ginger mixture until coated.
4. Spread the tofu on a baking sheet and roast for 15-20 minutes or until crispy.
5. Cook brown rice according to package instructions.
6. Roast mixed vegetables in the oven for 20-25 minutes or until tender.
7. In a small bowl, whisk together soy sauce and honey.
8. Assemble the bowls by placing roasted tofu, brown rice, and mixed vegetables in a bowl. Drizzle with the soy-honey glaze and sprinkle with toasted sesame seeds.
Cooking Time: 30-40 minutes
Southwest Chicken and Black Bean Bowl
This flavorful and nutritious bowl combines the best of Southwestern cuisine with lean protein and fiber-rich beans. Perfect for a quick weeknight dinner or a healthy lunch, this recipe is sure to satisfy.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Optional: avocado, sour cream, shredded cheese, cilantro for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, cumin, chili powder, salt, and pepper.
3. Add chicken to the bowl and toss to coat.
4. Spread chicken on a baking sheet and bake for 15-20 minutes or until cooked through.
5. While chicken is cooking, heat black beans in a saucepan with a little water until warmed through.
6. Serve chicken over black beans, topped with diced red bell pepper and onion. Garnish with optional toppings if desired.
Cooking Time: 30-40 minutes
Pesto Pasta Bowl with Grilled Chicken
Elevate your pasta game with this flavorful and refreshing recipe that combines the richness of pesto sauce, the juiciness of grilled chicken, and the comfort of al dente noodles.
Ingredients:
– 8 oz. pasta of choice (e.g., penne or linguine)
– 1 lb. boneless, skinless chicken breast
– 1/4 cup pesto sauce
– 2 tbsp. olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt, pepper, and a pinch of garlic. Grill for 5-6 minutes per side, or until cooked through.
3. Cook pasta according to package instructions until al dente. Drain and set aside.
4. In a large skillet, combine olive oil, garlic, and pesto sauce. Heat over medium heat, stirring occasionally, until warmed through.
5. Toss cooked pasta with the pesto sauce mixture. Slice grilled chicken into strips and add on top of pasta.
6. Garnish with fresh basil leaves and serve immediately.
Cooking Time: 20-25 minutes
Japanese Donburi Bowl with Egg
This classic Japanese comfort food is a bowl of warm goodness, filled with savory beef and vegetables, topped with a perfectly cooked egg. With this recipe, you can easily create a delicious donburi bowl in no time!
Ingredients:
– 1 cup cooked white rice
– 1/2 cup beef strips (sirloin or ribeye)
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., bell peppers, carrots, mushrooms)
– 2 tablespoons soy sauce
– 1 egg
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Cook the rice according to package instructions.
2. Heat the oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove from heat and set aside.
3. In the same skillet, add the onion and garlic. Cook until the onion is translucent, about 2-3 minutes.
4. Add the mixed vegetables and soy sauce to the skillet. Stir-fry for about 2-3 minutes or until the vegetables are tender-crisp.
5. Create a well in the center of the rice bowl. Crack an egg into the well and cook over medium heat, stirring occasionally, until the whites are set and the yolks are cooked to your desired doneness.
Cooking Time: 20-25 minutes
Lemon Herb Quinoa and Roasted Veggie Bowl
A flavorful and nutritious bowl filled with roasted vegetables, quinoa, and a hint of lemon and herbs. Perfect for a quick weeknight dinner or a healthy lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large red bell pepper, seeded and chopped
– 1 large zucchini, sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions.
3. Toss bell pepper, zucchini, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
4. In a small bowl, whisk together lemon juice and parsley. Add cooked quinoa and toss to combine.
5. To assemble the bowls, divide roasted vegetables among four bowls. Top each bowl with lemon herb quinoa.
Cooking Time: 30-35 minutes
Cajun Shrimp and Grits Bowl
Savor the bold flavors of Louisiana with this hearty bowl featuring succulent shrimp, creamy grits, and a hint of Cajun spice. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons Cajun seasoning
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup stone-ground grits
– 4 cups water
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh scallions for garnish (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Whisk in grits and reduce heat to low. Simmer, covered, for 20-25 minutes or until creamy.
2. In a large skillet, heat oil over medium-high. Add shrimp and cook, stirring occasionally, until pink and cooked through, about 5-7 minutes.
3. Add Cajun seasoning, onion, and garlic to the skillet. Cook, stirring constantly, for 1 minute.
4. Stir in cheddar cheese until melted. Season with salt and pepper.
5. To assemble bowls, divide grits between two bowls. Top with shrimp mixture and garnish with scallions (if using).
Cooking Time: 30-35 minutes
Harissa Roasted Cauliflower and Farro Bowl
Elevate your weeknight dinner game with this flavorful and nutritious bowl featuring roasted cauliflower, nutty farro, and a kick of spicy harissa.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1/4 cup harissa paste
– 1 cup cooked farro
– 1/2 cup crumbled feta cheese (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cauliflower with olive oil, harissa paste, salt, and pepper until well coated.
3. Spread cauliflower on a baking sheet and roast for 20-25 minutes or until tender and caramelized.
4. Cook farro according to package instructions.
5. To assemble the bowls, place cooked farro at the bottom, followed by roasted cauliflower, crumbled feta cheese (if using), and a sprinkle of chopped parsley (if desired).
6. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Buffalo Chicken and Ranch Bowl
This creamy, spicy bowl combines the flavors of buffalo chicken, crunchy veggies, and tangy ranch dressing for a satisfying meal that’s easy to make. Perfect for a quick lunch or dinner!
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup Frank’s RedHot sauce
– 2 tbsp ranch dressing
– 1 head of lettuce, chopped
– 1 cup cherry tomatoes, halved
– 1/2 cup shredded cheddar cheese (optional)
– 1/4 cup crushed blue corn tortilla chips (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together chicken and buffalo sauce until coated.
3. Bake chicken for 15-20 minutes or until cooked through.
4. In a separate bowl, mix ranch dressing with chopped lettuce and cherry tomatoes.
5. Assemble the bowls by placing cooked chicken on top of the ranch mixture, followed by additional toppings (if using).
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your dinner routine with these 20 flavorful bowl recipes! From Teriyaki Chicken and Rice Bowl to Harissa Roasted Cauliflower and Farro Bowl, each dish is packed with flavor and can be whipped up in no time. Whether you’re in the mood for Asian-inspired dishes like Korean Bibimbap or Japanese Donburi, or something more Mediterranean like Greek Gyro or Moroccan Chickpea, there’s a bowl recipe here to suit every taste. Plus, many of these recipes are vegetarian, vegan, or gluten-free-friendly, making them perfect for meal prep or quick weeknight dinners.
