3 of Our Favorite Bowl Recipes

Food bowls — what’s not to love about them? Aside from being a hot trend right now, they’re an excellent way to use up your leftovers. Below, recipes for a few faves:


Recipe via Wonky Wonderful


Sushi Roll Bowl


  • 1/4 Cup Soy Sauce
  • 2 Tablespoons Sugar
  • 1 Tablespoon Rice Vinegar

Sushi Bowl

  • 2 Cups Cooked White Rice – cooled
  • 1/2 Cup Chopped Imitation Crab
  • 1/2 Cucumber – peeled, seeded and chopped
  • 1/4 Small Lemon – sliced extra thin then finely chopped (peel included)
  • 1 Tablespoon Pickled Sushi Ginger – chopped
  • 1/2 Avocado – sliced or cut into chunks
  • 1 Sheet Dried Seaweed – crumbled
  • Black and Tasted Sesame Seeds – to taste


1 – Combine all sauce ingredients in a small pot over medium heat. While whisking, bring to a boil and reduce to a slightly syrupy consistency. Remove from heat and allow to cool.

2 – Then combine all bowl ingredients and top with sauce!


Recipe via Pinch of Yum

Mediterranean Quinoa Bowl

Roasted Red Pepper Sauce:

  • 1 16 ounce jar roasted red peppers, drained (or roast your own!)
  • 1 clove garlic
  • ½ teaspoon salt (more to taste)
  • juice of one lemon
  • ½ cup olive oil
  • ½ cup almonds

For the Mediterranean Bowl (build your own bowls based on what you like):

  • cooked quinoa
  • spinach, kale, or cucumber
  • feta cheese
  • kalamata olives
  • pepperoncini
  • thinly sliced red onion
  • hummus
  • fresh basil or parsley
  • olive oil, lemon juice, salt, pepper


1 – Blend all sauce ingredients in a food processor until smooth.

2 – Cook the quinoa according to package directions. Then build your own bowl!


Recipe via Well and Full

Buddha Bowl


  • 1 Cup Quinoa, rinsed
  • 2 Cups Water


  • 1½ Cups Cooked Chickpeas

Drizzle Olive Oil (or other neutral oil)

  • ½ Tsp Salt
  • ½ Tsp Smoked Paprika
  • 1 Tsp Chili Powder
  • ⅛ Tsp Turmeric
  • ½ Tsp Oregano

Red Pepper Sauce

  • 1 Red Bell Pepper, ribs and seeds removed
  • 2 Tbs Olive Oil (or other neutral oil)
  • Juice from 1 Lemon
  • ½ Tsp Pepper
  • ½ Tsp Salt
  • ½ Tsp Paprika
  • ¼ Cup Fresh Cilantro

Everything Else

  • Mixed Greens
  • An Avocado
  • Sesame Seeds for Garnish


1 – Start by cooking the quinoa. When done, remove from heat and keep covered.

2 – Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15 minutes. When done, remove from oven and let cool.

3 – To make red pepper dressing, add all dressing ingredients to a blender and blend until smooth.

4 – Finally, assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas. Drizzle everything with red pepper sauce, and sprinkle with sesame seeds.

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