Mmmm...this vegan recipe is so delicious and guilt-free! Even if you're not vegan, I whole-heartedly believe in giving your body a break from eating meat once in a while with a perfectly light dish like this one.
This blackened shrimp salad bowl is big and bold in flavor and makes for a low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with ingredients you probably already have in your kitchen/pantry. If you prefer to serve burrito-style, just heat up some flour tortillas and wrap it all up. Either way, it's delish!
Make weekday lunch-prep a breeze with this sheet pan sausage and veggie meal while cooking up a pot of rice! This is so versatile; you can use different veggies, or use quinoa instead of rice. You can drizzle with Italian dressing or add some hot sauce. The possibilities are endless! Refrigerate for up to 5 days.
Many Vietnamese dishes are perfect for hot weather. This simple noodle salad combines fresh herbs, rice vermicelli, cucumber, bean sprouts, and more, topped with grilled shrimp. Tossed with a tangy sweet and sour sauce, it's a simple and satisfying dinner.
What we have here is equal parts tuna and rice by weight, which for me, gives this the perfect balance between protein and starch. While this may remind some people of a fried rice dish, this is significantly lighter, and actually very low on the fat content, but that doesn't mean it's not satisfying, and like most rice dishes, it's very comforting.
No matter what recipe they're used in, rice noodles are a proven crowd-pleaser. I think this spicy chicken noodles dish is perfect for using up leftover chicken, assuming it wasn't horribly overcooked in the first place. If you did want to use raw chicken, go ahead and chop it up, and stir-fry it for a minute or two before adding your vegetables.
Ramen noodle and broth dish inspired by the Japanese classic using ingredients commonly available in American supermarkets. Quite involved, but it has become one of my family's favorites, especially in cooler weather. Slurping is recommended.
This recipe uses quinoa which is gluten-free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute for either rice or noodles.
Take out the chicken and add extra edamame and you have a great vegetarian meal instead. Or add shrimp if you like. A seriously good, versatile recipe!
These Japanese noodles make the most satisfying noodle bowls you'll ever make. They have a delicious nutty flavor and are the perfect accompaniment to crunchy vegetables and grilled meat. Here are scrumptious soba noodle bowl recipes to try.
I love to eat at places like Qdoba® and Chipotle®, so I created my own chicken burrito at home, minus the tortilla! This is very easy for a weeknight meal and is very filling and healthy; the recipe can easily be increased for more people.
This delicious vegan dish is perfect for when you don't have much time.
For this dish, we've used a mix of carrots, onions, parsnips and Brussels sprouts with chickpeas and quinoa, but other veggies you could try are: cauliflower, olives, tomatoes, sweet potato, spinach, or kale.
I really like taco and burrito bowls and wanted to make something that was quick and easy at home. My husband and I really like how this turned out! Spoon into bowls and top with sour cream, crushed tortilla chips, lettuce, etc.
Very delicious. I always make a little extra of the orange juice and Asian toasted sesame dressing on the side, just in case anyone wants extra. Serve over rice. I also like to make brown rice instead of white rice.
This sizzling steak burrito bowl is not your average burrito bowl! Marinated grilled steak, savory Spanish rice, zesty beans and corn, smoky ranch, plus all the other fantastic fixings. Perfect for game day! Serve with lime wedges.