Everything you love about egg rolls in a quick and easy one-pan meal! ♡

These egg roll bowls are a total weeknight lifesaver — made with savory ground chicken or pork, a bag of coleslaw mix for a no-chop veggie shortcut, and an irresistible hoisin-soy-sesame sauce that ties everything together. The whole dish comes together easily in just 20 minutes, making it perfect for busy nights when you’re craving something cozy, protein-packed, and full of flavor.

They’re endlessly customizable too — switch up the protein, toss in extra veggies, or finish with your favorite toppings (lots of ideas below!). Serve it over rice, noodles, tucked in lettuce wraps, or enjoy it straight from the skillet. However you make it, this quick stir-fry-style bowl is bound to be a hit!

Egg Roll Bowls Ingredients

Here are a few quick notes about the ingredients you’ll need to make this egg roll in a bowl recipe:

• Ground chicken (or pork): I love using ground chicken here as a lean protein that cooks quickly and and soaks up the savory seasonings. That said, you’re more than welcome to make this dish using ground pork or beef instead if you’d like!
• Cole slaw: A humble bag of pre-shredded cole slaw mix adds cabbage and carrots for crunch, color, and nutrition. It’s an easy shortcut that mimics the traditional egg roll filling with zero fuss.
• Eggs: Eggs are scrambled into the mix for extra protein and a soft, silky texture that rounds out the bowl.
• Scallions: Scallions offer a mild onion flavor and nice crunch that brightens the dish. We’ll saute the white parts with the cole slaw and add the green parts at the end for texture.
• Garlic and ginger: Fresh garlic and ginger create an irresistible aromatic base that infuses the dish with savory warmth and depth.
• Hoisin: Hoisin sauce is a powerhouse ingredient here, adding rich sweet and savory flavor with hints of garlic, soy, and spice. Feel free to drizzle extra on top of the bowls if you’d like.
• Soy sauce: Low-sodium soy sauce adds a salty, umami-rich depth that brings all the flavors in the bowl together.
• Sesame oil: Toasted sesame oil adds a nutty, aromatic finish here that you can’t miss!
• Furikake seasoning: I love topping each bowl with a sprinkle of furikake seasoning, which adds a fun, savory crunch with seaweed, sesame seeds, and a hint of salt. But if you don’t have a jar on hand, a simple sprinkle of toasted sesame seeds would be delicious too.

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When life gets busy and we need a quick feel-good dinner, a sheet pan of roasted cauliflower and chickpeas is one of our family’s go-to starting points. But this particular combo that we improvised recently ended up being such a winner that I had to share it with you. ♡

It was inspired by this roasted cauliflower and chickpeas recipe that caught my eye on Pinterest. We happened to be craving Mexican-inspired flavors that night, so I followed a similar formula but tossed the cauliflower and chickpeas with a zesty blend of chili powder, cumin, garlic and smoked paprika. Then we added some protein-packed pepitas, lots of cilantro and extra lime juice to the marinated red onion mixture and finished everything up with some slices of creamy avocado. And in about 45 minutes, this vibrant, flavor-packed, nourishing quinoa salad was ready to enjoy.

The lime juice adds a bright, tangy kick that really brings everything to life, while the warm, earthy, chili spices make the dish feel so rich and satisfying. We kept our bowls plant-based, but this recipe would also be fantastic with grilled chicken, shrimp, or a sprinkle of crumbled cheese. And if you happen to have other roast-friendly veggies hanging around, feel free to toss them on the sheet pan too.

However you make it, this is one of those easy, endlessly customizable recipes that you’ll want to keep on repeat. So the next time you’re craving a cozy bowl of veggies and quinoa, I hope you’ll give this one a try!

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Hands-down my favorite easy dinner recipe that I’ve made so far this year. ♡

The elements to build these bowls are quite simple — a big pan of roasted sweet potatoes and chickpeas tossed with zesty seasoning, a quick batch of garlicky sautéed spinach, creamy slices of avocado, a bed of brown rice and your choice of toppings. But when layered together and tossed with my favorite 4-ingredient chipotle tahini dressing (which some of you might remember from this salad recipe that I shared last year), I’m telling you, these bowls are beyond delicious!

They’re perfectly balanced with a mix of zesty, smoky, tangy, creamy and fresh flavors. They happen to be naturally gluten-free and vegan, and made with nutrient-rich ingredients that are filling without weighing you down. They are easy to customize with whatever extra veggies you might have on hand, or even serve for breakfast with an egg on top. And that dressing — oh, that magical dressing — is certain to win a spot on your regular recipe rotation if it’s not there already.

We’re already such big fans of this recipe here in our home, so I hope you’ll give it a try soon too!

Roasted Sweet Potato and Chickpea Bowls Recipe | 1-Minute Video

Recipe Ingredients

Here are a few quick notes about the roasted sweet potato and chickpea bowl ingredients that you will need to make this recipe:

• Chipotle tahini dressing: This dreamy dressing is made with a simple 4-ingredient mix — tahini (for nutty creaminess), lime juice (for tangy, bright flavor), maple syrup (to sweeten) and chipotle in adobo (for smoky heat), plus some water to thin things out. Feel free to adjust the amount of any of these ingredients to taste.
• Sweet potatoes: Nutrient-rich sweet potatoes serve as the hearty vegetable base for these bowls. No need to peel them, unless you would like. Simply dice into 1/2-inch cubes and toss with the chickpeas, oil and seasonings. Or to save time, you’re welcome to use frozen diced sweet potatoes too.
• Chickpeas: A can of chickpeas adds extra protein to these bowls and a delicious bit of crunch! In order to make the chickpeas as crispy as possible, it’s important to rub them with a clean kitchen towel (or a paper towel) after rinsing and drying them to try and remove any excess moisture. Then toss with the oil, sweet potatoes and chickpeas as directed.
• Seasonings: I recommend a zesty mix of chili powder, ground cumin, garlic powder, sea salt and black pepper to season the sweet potatoes and chickpeas. You’re welcome to add some cayenne in there too if you prefer more heat!
• Sautéed spinach: Fresh baby spinach is sautéed with olive oil, onion, and garlic. So simple yet just perfect!
• Avocado: Ripe avocado adds delicious flavor and creamy texture to these bowls, to balance out the other ingredients. Alternately, feel free to add in a scoop of guacamole if you happen to have a batch on hand.
• Rice or grains: I recommend either cooked brown rice, farro or quinoa to provide the hearty base for these bowls. If you’re in a hurry, feel free to use pre-cooked frozen or packaged rice available now in most stores.
• Toppings: Finally, have fun with the toppings here! I highly recommend a generous sprinkling of at least a few of the following – chopped fresh cilantro, hemp hearts, pepitas, and/or cotija cheese.

Recipe Tips

Full instructions for how to make these bowls are included in the recipe below, but here are a few extra tips to remember!

• Dry the chickpeas before roasting. In order to help the chickpeas have the crispiest texture possible, be sure to pat them dry with a clean kitchen towel or paper towel after they have been rinsed and drained.
• Roast the sweet potatoes and chickpeas in an even layer. This will help them to cook and crisp up evenly instead of steam. Feel free to use two different baking sheets if your batch does not fit on one.
• Don’t overcook the spinach. Once you add the spinach to the sautéed garlic and onions, it will cook quite quickly. So just toss it a few times with tongs until it has wilted, then remove from heat and it will be ready to go.
• Be generous with your toppings. The more the merrier, IMO, when it comes to these bowls. ♡

Recipe Variations

Here are a few other fun variations that you’re welcome to try with these chickpea bowls:

• Use different veggies. These bowls will work with nearly any roasting-friendly vegetables, so feel free to add in whatever you have on hand (adjusting the amount of seasonings, if needed). Some ideas could include asparagus, bell peppers, broccoli, Brussels sprouts, carrots, cauliflower, cherry tomatoes, red onions or zucchini.
• Use different greens. Use kale, collard greens or Swiss chard in place of the baby spinach.
• Add beans. Add a scoop of your favorite beans, such as black beans or pinto beans.
• Add eggs. Add scrambled or fried eggs for extra protein.

More Healthy Bowls To Try!

Looking for more feel-good bowls and salad recipes to try this season? Here are a few of our faves:

• Winter Farro Salad Bowls
• Crumbled Falafel Bowls
• Tuna Avocado Brown Rice Bowls
• Greek Salmon Salad Bowls
• Korean Steak Bowls

Roasted Sweet Potato and Chickpea Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews

• Author: Ali
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 mins
• Yield: 3 to 4 servings 1x

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Description

These zesty roasted sweet potato and chickpea bowls are layered with sautéed spinach and brown rice and tossed with my favorite 4-ingredient chipotle tahini dressing. Naturally gluten-free and vegan too.

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Ingredients

Bowl Ingredients:

• 1 1/2 pounds sweet potato, diced into 1/2-inch cubes
• 1 (15-ounce) can chickpeas, rinsed, drained and patted dry
• 2 tablespoons olive oil, divided
• 2 teaspoons chili powder
• 1 teaspoon each: ground cumin, garlic powder
• fine sea salt and freshly-ground black pepper
• half of a small white onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 5 ounces baby spinach
• 4 cups cooked brown rice, farro or quinoa
• 1 ripe avocado, thinly sliced
• toppings: chopped fresh cilantro, hemp hearts, pepitas, and/or cotija cheese

Chipotle Tahini Dressing

• 1/2 cup water
• 1/4 cup tahini
• 2 tablespoons lime juice
• 1 to 2 teaspoons maple syrup
• 1 large chipotle in adobo sauce (plus 1 teaspoon adobo sauce)

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Instructions

1. Prep the oven and baking sheet. Heat oven to 425°F. Line a large baking sheet with parchment paper.
2. Roast the sweet potatoes and chickpeas. Add the sweet potatoes and chickpeas to a large mixing bowl. Drizzle evenly with 1 tablespoon of oil and sprinkle evenly with the spices. Toss until combined. Spread the mixture out on the prepared baking sheet in a single layer, then season generously with salt and pepper. Bake for 30 minutes or until the potatoes are tender and the chickpeas are lightly crispy, then transfer the baking sheet to a wire rack.
3. Make the dressing. Add all of the dressing ingredients to a blender and purée until smooth. Taste and season with salt and pepper or additional lime juice if needed.
4. Sauté the spinach. Heat the remaining 1 tablespoon of oil to a large sauté pan over medium-high heat. Add the onion and sauté for 4-5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1 minute, stirring occasionally. Add the spinach and a generous pinch of salt and pepper and cook, tossing frequently, until wilted. Remove from heat.
5. Serve. Portion the cooked rice, roasted sweet potatoes and chickpeas, sautéed spinach and a few avocado slices in each serving bowl. Drizzle with the dressing then add your desired toppings. Serve and enjoy!

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My new favorite thing…crumbled falafel bowls! ♡

A few months ago, I had a major falafel craving but couldn’t summon the energy to make the mix, form it into dozens of little patties, and fry each one until perfectly crispy. So I decided to test out a little shortcut instead, simply adding the crumbled falafel mix directly to a skillet with a bit of oil and giving it a slow toss until all of those crumbly bits turned golden and crispy. And not only did the method work well…the crumbled falafel was absolutely delicious.

We’ve made this recipe many times since, especially since our toddler has turned out to be a big fan of this recipe too, and it has quickly become a new family favorite. The key is, of course, to begin with a delicious falafel mix. I’m partial to loading mine up with lots of garlic, fresh herbs and seasonings, and a hint of lemon. If you have the time, dried chickpeas soaked overnight will also yield a better texture, but canned chickpeas can work too if needed in a pinch. Then the key is to let the falafel mix sauté in a few tablespoons of hot oil until the bottom layer is golden and crispy, then toss and wait for the new bottom layer to crisp up, toss and wait, toss and wait. It’s quite easy and comes together much quicker than a traditionally-shaped batch of falafel, yet you still get some of those crispy golden bits that we all love. A win-win!

I love piling this crumbled falafel into rice bowls with lemony-sumac veggies (so fast and yummy), crumbled feta, and a generous drizzle of tahini sauce. But there are about a million variations you could try with these bowls, so please don’t hesitate to get creative and add whatever greens, grains, veggies, toppings, or sauces sound good. Let’s make some!

Crumbled Falafel Bowl Recipe | 1-Minute Video

Crumbled Falafel Bowl Ingredients

Here are a few notes about the ingredients you will need to make this crumbled falafel bowl recipe:

• Chickpeas: Falafel is traditionally made with dried chickpeas that have been soaked overnight, which definitely gives them the best texture once cooked. I’ve tested out this recipe two ways — using the traditional overnight soak method, or a quick shortcut using canned and drained chickpeas — and both are delicious! I personally much prefer the texture that comes with the dried chickpeas that have been soaked overnight, which have less moisture and have more of a firm bite. But the canned chickpeas actually worked better in this recipe than I was expecting, because they tend to form yummy little clumps (in a good way) while cooking.
• Onion: Feel free to use white or red onion in the mix, whichever you prefer.
• Fresh herbs: I love using a mix of fresh parsley and cilantro, which brightens up the flavors and pairs well with the dried seasonings.
• Dried seasonings: I recommend a mix of dried cumin and coriander, plus plenty of sea salt to bring out the best of these flavors.
• Garlic: It’s helpful to roughly slice or chop the garlic before adding it to the food processor in order to avoid large chunks.
• Lemon: We will add the zest of one lemon to the falafel mix and use the juice for the sumac veggies.
• Olive oil: We use basic olive oil for frying the falafel mix, but feel free to use whatever oil you prefer.
• Sumac veggies: Just toss together some red onion and English cucumber (or any other veggies you love best) with lemon juice, ground sumac, sea salt and black pepper, and let the mix soak while you prepare the falafel mix. SO good!
• Rice/grains/greens: We’ve found that we enjoy using rice as a base for these bowls, since it’s easy to whip up a quick batch in the Instant Pot while we prepare the rest of the recipe. But any other grains or greens that you love best could work well as a base too.
• Tahini sauce: I absolutely love adding a generous drizzle of tahini sauce to each bowl, made with a simple mix of tahini, garlic, lemon, cumin and salt. But if you’re pressed for time, a drizzle of plain tahini would be delicious too!
• Toppings: The more the merrier! Anything from feta cheese to tomatoes (fresh or sun-dried), nuts or seeds, olives, pickles or spicy peppers would be delicious here. I recommend serving each bowl with an extra lemon wedges for squeezing, plus an extra sprinkle of fresh herbs and sumac too.

Crumbled Falafel Tips

Full instructions are included in the recipe box below, but here are a few additional tips to keep in mind when making these crumbled falafel bowls:

• Be sure to thoroughly dry the chickpeas. Whether you are using soaked dried chickpeas or canned chickpeas, it’s important to thoroughly dry them with a clean tea towel (or paper towels) before adding them to the recipe in order to eliminate excess moisture.
• Don’t over-purée the falafel mix. As you’ll see in the photo above, I found that a coarse crumbly texture was ideal for this recipe. If you over-purée it in the food processor, it can quickly turn to mush and won’t crisp up as easily while cooking.
• Use a nonstick sauté pan. The falafel mix can tend to stick to a pan, so if possible, it’s best to use a nonstick pan.
• Don’t over-stir. The key to getting those crispy browned bits is to let the falafel mix sauté undisturbed in the oil for a minute or two until the bottom layer caramelizes a bit. So resist the urge to stir constantly while it is cooking at let the bottom of the pan work its magic.
• Enjoy immediately. While the crumbled falafel will still taste great as leftovers, it will definitely lose some of its crispy texture the longer it sits. So I recommend serving and enjoying this one immediately.

Recipe Variations

Here are a few variations that you are welcome to try with this falafel recipe. As always, please note that you may need to adjust the seasonings if you add extra ingredients to the recipe.

• Make it spicy: Add a pinch or two of dried chili (such as crushed red chili flakes or cayenne), fresh chili slices (such as jalapeño or serrano peppers), or your favorite hot sauce to the falafel mix.
• Use different dried seasonings: Use different dried seasonings in the falafel mix to taste. For example, curry, garam masala, smoked paprika, or blackening seasoning would all be delicious in this recipe.
• Add extra herbs: Add fresh mint, chives or dill to the falafel mix.
• Add extra veggies: Add fresh carrots, bell peppers, mushrooms, or spinach to the falafel mix.
• Add nuts: Add nuts (such as walnuts, almonds or pine nuts) or seeds (such as sunflower or pepitas) to the falafel mix.
• Add cheese: Add crumbled feta or goat cheese to the falafel mix.
• Add an extra sauce or dip: Add a scoop of tzatziki, hummus, garlic sauce, harissa or plain yogurt.

Crumbled Falafel Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 6 reviews

• Author: Ali
• Prep Time: 25 mins
• Cook Time: 15 mins
• Total Time: 40 mins
• Yield: 4 to 6 servings 1x

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Description

These crumbled falafel bowls are easy to make with crispy “falafel” crumbles, your choice of rice or greens, and lots of fun toppings!

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Ingredients

Falafel Mix:

• 1 cup dried chickpeas, soaked in water for 12 to 24 hours*
• half of a large white onion, chopped (about 1 cup)
• 1/2 cup chopped fresh parsley
• 1/3 cup chopped fresh cilantro
• 2 teaspoons ground cumin
• 1 teaspoon fine sea salt
• 1 teaspoon ground coriander
• 4 cloves garlic, roughly chopped
• zest of 1 lemon (we’ll use the juice for the veggies below)
• 3 tablespoons olive oil

Sumac Veggies:

• 1 small red onion, very thinly sliced
• half of an English cucumber, diced
• 2 tablespoons lemon juice
• 1 tablespoon ground sumac
• pinch of fine sea salt and freshly-ground black pepper

For Serving:

• 4 cups cooked rice
• tahini sauce for drizzling
• toppings: feta cheese, sun-dried tomatoes, olives, lemon wedges, extra fresh parsley or cilantro

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Instructions

1. Prepare the rice and tahini sauce. Cook the rice according to package instructions and prepare the tahini sauce.
2. Prepare the sumac veggies. Toss all ingredients together in a mixing bowl until combined. Refrigerate until ready to serve.
3. Blend the falafel mix. Drain and thoroughly dry the chickpeas. Add the chickpeas, onion, parsley, cilantro, cumin, salt, coriander, garlic and lemon zest to a food processor. Pulse briefly 5-10 times until the mixture resembles coarse crumbs, pausing to scrape down the sides of the bowl as needed. (Don’t overdo it or the mixture will turn into a paste.)
4. Sauté the falafel mix. Heat the olive oil in a large nonstick sauté pan over medium-high heat. Add the falafel mix in an even layer. Cook for 1-2 minutes, or until the bottom of the mix reaches a golden brown color. Then give the mix a good stir, spread it out evenly in the pan, and cook again until the bottom of the mix reaches a golden brown color. Repeat this process 3 or 4 more times until the mix is toasted to your liking.
5. Serve. Layer up serving bowls with rice, falafel mix, sumac veggies, and any other toppings you would like. Drizzle with tahini sauce, add a few twists of black pepper or a sprinkle of sumac, serve and enjoy!

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Equipment

Ground Sumac

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Ground Cumin

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Ground Coriander

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Notes

Chickpeas: To soak the chickpeas, place them in a large mixing bowl with water, making sure the water covers the chickpeas by at least 2 to 3 inches. Soak for 12-24 hours. If you don’t have time to soak dried chickpeas, you can use 2 (15-ounce) cans of rinsed, drained and thoroughly dried chickpeas instead. The texture will be different, as canned chickpeas hold much more moisture, but they will still be delicious in this recipe.

Ideal lunch (or dinner!) situation, right here. ♡

This Mediterranean-inspired tuna salad comes together super-easily in the time it takes to cook a batch of brown rice, and always somehow tastes like so much more than the sum of its parts. It’s made with a simple mix of canned tuna, creamy avocado, crunchy cucumber, crisp red onions, a sprinkling of feta and herbs (I’m partial to fresh dill here, but you’ve got options). Then everything is tossed in a zippy lemon-sumac-cumin dressing and served over brown rice. And whether you then serve the salad up warm — or pack it away in the fridge for lunch the next day — every bite promises to be so flavorful and satisfying.

I love this recipe because it’s one of those salads that’s hearty without feeling too heavy. It’s naturally gluten-free and can also be dairy-free, if you nix the cheese. It’s easy to meal prep in advance. And it’s endlessly customizable in whatever ways you may need. Feel free, for example, to swap in another fish or protein if tuna isn’t your thing (although I have to say it is delicious here). And while we love serving this salad over chewy brown rice here in our home, you could easily swap in another type of rice, quinoa, farro, orzo, or any other base that may sound good. See below for even more fun add-ins that you’re welcome to toss in too.

Let’s make some tuna avocado salad bowls!

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Say hello to the Greek-inspired salmon salad bowls that my husband and I make on major repeat. ♡

Somehow this recipe worked its way into our regular lunch rotation a few years ago when my husband and I started working from home together. And years later, it still continues to be one of our absolute faves. We’ve learned that if we tag team it — I usually pan-sear the salmon and make the dressing while Barclay chops the veggies — this salmon salad can be ready to go in less than 15 minutes. And on busy days when we’re craving a fast, fresh, flavorful, feel-good meal, this salad always hits the spot.

The ingredients here are simple and endlessly flexible. You just need some fresh salad greens, a few crisp veggies, one ripe avocado, a sprinkling of tangy feta (or goat cheese), crunchy pepitas (or your choice of nuts or seeds), and a batch of my quick everyday dressing (made with either lemon juice or red wine vinegar). Then just pan-sear a few filets of salmon on the stove, flake them into the salad, and you’re good to go.

Let’s make some salmon salad!

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Meet the bowls that we have been making on major repeat lately. ♡

They were actually inspired by a Korean burger recipe that I made with some friends in the States a few months back. But since good burger buns are notoriously difficult to find here in Barcelona (lol, don’t get me started), I ended up adapting the recipe into these simple salad-y rice bowls once I arrived back home. And over the past few months, this recipe has turned into one of our all-time favorites for easy meal prep lunches and dinners for the week ahead.

The protein here is of course 100% up to you — I’m partial making these bowls with juicy soy-marinated steak bites, but you could just as easily swap in ground beef (or Beyond Beef), chicken, pork, shrimp, tofu, or tempeh. You also have the choice of rice, quinoa or other grains as your base for these bowls. But the slaw and dressing are non-negotiables here. ♡  I am absolutely in love with this sesame cucumber slaw recipe, which adds a burst of bright fresh flavors and cool crunch to these bowls, and also holds up well in the fridge for a few days if you are making these bowls for meal prep. And get ready, because once you meet this creamy dreamy spicy gochujang sauce, you’re going to want to be drizzling it on just about everything. Altogether, the ingredients combine to form the most irresistible balance of textures and flavors that we’re obsessed with here in our house. I’m certain you’re going to love them too!

Alright, let’s make these Korean steak bowls!

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Raise your hand if you’re obsessed with ordering big bowls of noodles when you go out for Vietnamese!

Meeee too. ♡♡♡

I always have major menu FOMO when trying to decide between between ordering a steaming hot bowl of phở (noodle soup) or a light and refreshing bowl of bún (noodle salad). But hey, I’ve got good news for us all this season — I’m happy to report that I’ve finally figured out how to make both of these faves at home! And I mean legit pho and bun recipes that taste just like the restaurant, not those close-but-not-quite homemade recipes that make you wish you had just gone out for the real deal. I’ll report back on the pho soon, both for you meat eaters and vegetarians.

But today, let’s talk about how to make bun! This Vietnamese noodle bowl recipe is made with all of the classics — thin rice vermicelli noodles, your choice of protein, fresh veggies piled high, lots of fresh herbs, and everyone’s favorite nước chấm (Vietnamese dipping sauce). But if you have an extra 30 minutes to marinate your protein, holy yum, you’ve gotta try using the lemongrass marinade that I shared on the blog yesterday. My favorite Vietnamese restaurant back in Kansas City always used to make their bun bowls with lemongrass chicken and the extra kick of fresh flavors made these bowls downright irresistible.

That said, though, the protein in these noodle bowls is completely up to you. I made this batch with chicken, because it’s always what you all request most. ♡  But beef, pork, shrimp or tofu would also all be delicious. The type of noodles and veggies you use can also be completely customized according to what you love best. And for all of you fellow natural sweetener lovers, I’m also happy to report that the nuoc cham can be easily made with honey or maple syrup when you make this sauce homemade (versus the loads of sugar that are often included in restaurant versions).

Oh, and the other bonus? These bowls taste fantastic served warm or cold. And I can vouch that they make for fantastic easy meal prep lunches (or dinners!) for the week ahead.

Alright, enough chatting. Let’s make some Vietnamese noodle bowls!

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Meet the yummy grain bowls that I’ve been living on these past few weeks. ♡

These initially came about as an impromptu clean-out-the-fridge sort of meal after vacation, when I decided to roast up a bunch of broccoli that was on its last leg and make use of the farro that I recently realized I have been hoarding in the pantry (ha, whoops and yum). But holy cow, once I added in some fresh avocado and arugula and toasted almonds, then tossed everything together with my favorite dreamy tahini dressing, both Barclay and I agreed that these farro bowls was a total home run.

Mostly, we love it because it’s full of nutritious ingredients that we love and that make us feel great. It just so happens to be naturally vegetarian and vegan, although you’re welcome to add in some crumbled feta or goat cheese (or even some chicken) if you’d like. It holds up really nicely in the fridge, making it a great meal-prep recipe for easy lunches or dinners for the week ahead. It can be served as either a main course or as a side dish. It’s super-easy to customize with whatever grains/rice/lentils, veggies, greens, beans, and nuts that you happen to have on hand. And did I mention that the dressing is one of my favorites in the world?! Yep, you should definitely make a double batch while you’re at it to drizzle on any other meals you’re cooking during the week ahead.

Bottom line — I think you’re going to love them. Let’s make a batch!

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You know a recipe’s good when you catch your husband red-(curry-sauce-)handed in the kitchen after lunch, scraping out the verrrry last spoonful of sauce from the blender before doing the dishes. ♡

Meet…my friend Lindsay’s recipe for Curried Satay Veggie Bowls.

This was one of the first recipes that I dog-eared in her new cookbook the day that it arrived on our doorstep here in Spain. And we have made it no less than three times in the following weeks ever since…entirely because of that gorgeous red curry sauce you see up there. We can’t get enough of it. It’s full of the best warm curry flavors, it only takes about 5 minutes to make in the blender, it’s naturally gluten-free and vegan, and it’s perfectly thick and creamy thanks to one secret ingredient.

I bet you already have it in your pantry right now…

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