12 Healthy Lunch Bowls You’ll Love

Southwest Quinoa Salad Bowl

This vibrant Southwest Quinoa Salad Bowl is packed with protein, fiber, and a bold medley of flavors that will keep you satisfied throughout the day.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh or frozen)
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. In a medium saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
2. In a large bowl, combine cooked quinoa, black beans, bell pepper, cherry tomatoes, corn, avocado, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over salad and toss to combine.
4. Serve immediately or refrigerate for up to two days.

Mediterranean Chickpea Bowl

This Mediterranean Chickpea Bowl is a delightful mix of earthy flavors and refreshing herbs, perfect for a light lunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely sliced
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, olives, and feta.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the chickpea mixture and toss until well combined.
4. Serve immediately or chill for enhanced flavor.

Asian-Inspired Tofu Bowl

This Asian-Inspired Tofu Bowl offers a perfect balance of savory and sweet flavors, making it a delightful plant-based lunch option.

Ingredients:

• 1 block (14 oz) firm tofu, drained and pressed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon ginger, minced
• 2 cups cooked brown rice
• 1 cup steamed broccoli florets
• 1 carrot, julienned
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Cooking method:

1. Cut the tofu into cubes and marinate in a mixture of soy sauce, sesame oil, honey, and ginger for at least 15 minutes.
2. In a non-stick skillet, cook the tofu until golden and crispy on all sides.
3. In a bowl, arrange brown rice, steamed broccoli, carrot, and tofu.
4. Garnish with green onions and sesame seeds before serving.

Greek Yogurt and Berry Bowl

The Greek Yogurt and Berry Bowl is a refreshing and nutritious lunch option that satisfies sweet cravings with a healthy twist.

Ingredients:

• 1 cup Greek yogurt
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons granola
• 1 tablespoon honey
• 1 tablespoon chia seeds
• Fresh mint leaves for garnish

Cooking method:

1. In a bowl, layer Greek yogurt and mixed berries.
2. Sprinkle granola and chia seeds on top.
3. Drizzle with honey and garnish with mint leaves.
4. Serve immediately for a refreshing treat.

Spicy Lentil and Sweet Potato Bowl

This Spicy Lentil and Sweet Potato Bowl combines hearty lentils with roasted sweet potatoes for a filling and flavorful meal.

Ingredients:

• 1 cup lentils, rinsed
• 2 cups vegetable broth
• 2 sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 cups baby spinach
• 1/4 cup tahini

Cooking method:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, smoked paprika, cayenne pepper, salt, and pepper. Roast for 25-30 minutes.
2. In a saucepan, cook lentils in vegetable broth until tender, about 20 minutes.
3. In a bowl, arrange lentils, roasted sweet potatoes, and baby spinach.
4. Drizzle with tahini before serving.

Teriyaki Chicken Bowl

Enjoy the sweet and savory flavors in this Teriyaki Chicken Bowl made with tender chicken and fresh vegetables.

Ingredients:

• 2 chicken breasts, sliced
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon garlic, minced
• 2 cups cooked jasmine rice
• 1 cup steamed edamame
• 1 red bell pepper, sliced
• 2 tablespoons sesame seeds

Cooking method:

1. Marinate the chicken in soy sauce, honey, rice vinegar, and garlic for at least 15 minutes.
2. In a skillet, cook the chicken until golden and cooked through.
3. In a bowl, arrange jasmine rice, edamame, bell pepper, and chicken.
4. Sprinkle with sesame seeds before serving.

Buddha Bowl with Roasted Vegetables

This Buddha Bowl with Roasted Vegetables is a delightful blend of textures and flavors that will keep you energized throughout the day.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup hummus
• 2 tablespoons sunflower seeds

Cooking method:

1. Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes.
2. Cook quinoa in water until liquid is absorbed, about 15 minutes.
3. In a bowl, arrange quinoa, roasted vegetables, and hummus.
4. Sprinkle with sunflower seeds before serving.

Mexican Cauliflower Rice Bowl

This low-carb Mexican Cauliflower Rice Bowl is bursting with flavors and makes a great alternative to traditional rice dishes.

Ingredients:

• 1 head cauliflower, grated or riced
• 1 tablespoon olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup salsa
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped

Cooking method:

1. In a skillet, heat olive oil and sauté cauliflower rice for 5-7 minutes.
2. Add black beans and corn, cooking until heated through.
3. Stir in salsa and cook for an additional 2 minutes.
4. Serve in a bowl topped with avocado and cilantro.

BBQ Jackfruit and Coleslaw Bowl

This BBQ Jackfruit and Coleslaw Bowl delivers a satisfying and flavorful plant-based twist on the classic barbecue experience.

Ingredients:

• 1 can (20 oz) young green jackfruit, drained and shredded
• 1/2 cup BBQ sauce
• 2 cups coleslaw mix
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste
• 1 cup cooked brown rice

Cooking method:

1. In a skillet, simmer jackfruit with BBQ sauce until heated and tender, about 10 minutes.
2. In a bowl, toss coleslaw mix with apple cider vinegar, honey, salt, and pepper.
3. Serve jackfruit over brown rice with a side of coleslaw.

Pesto Pasta Bowl

This Pesto Pasta Bowl is a vibrant, fresh dish that combines the rich flavors of basil pesto with your choice of pasta.

Ingredients:

• 8 oz whole wheat pasta
• 1/4 cup pesto sauce
• 1 cup cherry tomatoes, halved
• 1/4 cup parmesan cheese, grated
• 1/4 cup pine nuts, toasted
• Salt and pepper to taste

Cooking method:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large bowl, combine pasta, pesto sauce, cherry tomatoes, and parmesan cheese.
3. Toss until well coated and season with salt and pepper.
4. Top with toasted pine nuts before serving.