If you’re looking to nourish your body with wholesome ingredients while juggling the demands of a busy life, this recipe is designed with you in mind! In this fast-paced world, finding time to prepare healthy meals can be a challenge, but fear not! The Teriyaki Chicken Bowl is a perfect solution for those seeking a quick and nourishing option. By swapping traditional rice for cauliflower rice, we’re reducing the carb content while boosting the vegetable intake. Plus, the homemade teriyaki sauce ensures we have full control over the ingredients, minimizing unnecessary additives and sugars commonly found in store-bought options. 

With its vibrant colors and incredible flavors, this bowl will not only satisfy your hunger but also keep you on track with your fitness goals. So, roll up your sleeves, gather your ingredients, and embark on a culinary journey that supports your well-being. Whether you’re a fitness enthusiast or a busy mom looking for nutritious meals for the whole family, this Teriyaki Chicken Bowl recipe is here to make your life easier and tastier. Let’s get cooking and fuel our bodies with deliciousness! 

NOTES: 

• You can use any vegetables you like for this bowl. We roasted one head of broccoli, one red bell pepper, one yellow bell pepper, and four carrots. Bok choy would be great for this as well.  
• We used cauliflower rice for this bowl and bought it frozen. You can also skip the rice entirely or use regular rice. 
• We love this homemade teriyaki sauce and sometimes double it to make teriyaki salmon or stir-fry some veggies and tofu with it later in the week. It keeps in the fridge for about a week.  

INSTRUCTIONS

1. Preheat the oven to 425. Prep your vegetables, toss in olive oil, season with salt and pepper and roast for 15-20 minutes. 
2. In a medium skillet, heat olive oil on medium-high heat. Add chicken to the skillet once hot and cook for 3-4 minutes on each side. Check to make sure the internal temperature reaches 160 and if not, cook for another 3 minutes or until done. 
3. Meanwhile, make your sauce by whisking together tamari, water, honey, brown sugar, rice vinegar, peanut oil, ginger, garlic, and cornstarch.  
4. Once the chicken has been cooked, pour the sauce into the pan with the chicken and thicken the sauce by cooking for about another minute or so. Stir throughout to avoid sticking. 
5. To assemble the bowls, place ⅓-½ cup of cauliflower rice (optional) into the bowl, and top with roasted vegetables and chicken. Spoon additional sauce over if desired and garnish with green onions, avocado, hot sauce, or anything else you’d like. 
6. Serve and enjoy! 

Makes 4-6 servings 

Whether you’re looking for a quick weeknight dinner or a fun new dish to impress your guests, this Chana Masala recipe is a surefire winner. So, grab your apron and get ready to indulge with this easy and approachable recipe. 

NOTES: 

• Garlic ginger paste is such a wonderful thing to have on hand and so incredibly easy to make by processing garlic, ginger, oil, and rice vinegar in a food processor. In this recipe, we take that one step further by processing your jalapenos too! 
• This recipe calls for tamarind paste which is not always easy to find! If you’re in a pinch, sub lemon juice. 

INSTRUCTIONS

1. Add garlic, ginger, jalapenos, sunflower oil, and rice vinegar to a food processor and blend until smooth to create a paste. 
2. Heat coconut oil in a large pot over medium heat. Sauté onions, cumin, and a pinch of salt for about one minute or until fragrant. 
3. Add the garlic paste to the pot and continue to sauté for another minute or two.  
4. Add coriander, chili powder, turmeric, garam masala and stir well. Add additional oil if needed.  
5. Add tomatoes – if using diced, simmer for about 5 minutes so tomatoes have extra time to soften. If using pureed, add the chickpeas with the tomatoes. Add the rest of the salt and simmer for 15-20 minutes uncovered, stirring occasionally. During cooking, you may need to add some water, We added about ¼ cup of water about halfway through when it started to look too thick. This will cook down to a thick stew.  
6. While the pot is simmering, add tamarind paste or lemon juice if substituting.  
7. Taste and adjust seasonings. If you prefer to keep it spicier, add just one teaspoon of sugar at a time and taste before adding more. To make it even spicier, add more garam masala or chili powder. Adding lemon juice can help balance the spice too, so play with it until you’re satisfied! 
8. Serve over rice or cauliflower rice and garnish with cilantro and enjoy! 

Makes 4-6 servings 

The star ingredient of this dish is undoubtedly kimchi, a traditional Korean side dish made from fermented vegetables like cabbage, radishes, and scallions. With its pungent, sour flavor and fiery kick, kimchi adds a unique depth of flavor to this fried rice dish, while the bacon adds a satisfying crunch and smoky flavor. 

Kimchi is rich in probiotics, which help to support a healthy gut microbiome and can help to improve digestion and boost overall immune function. 

Kimchi is also low in calories and fat, but high in fiber, vitamins, and minerals. It is particularly rich in vitamins A and C, which are important for immune function and skin health, as well as calcium, iron, and magnesium. Additionally, some studies have suggested that kimchi may have anti-inflammatory properties, although more research is needed in this area. Adding kimchi to your diet can be a delicious and nutritious way to support your overall health and well-being. 

 So, if you’re looking for a quick and easy way to add some excitement to your dinner routine, give this easy Kimchi Fried Rice a try! 

NOTES: 

• If you’re vegetarian, skip the bacon and add mushrooms instead! Or opt for vegetarian bacon. 
• We love green onions so we used two but you can add more or less depending on your preference. 
• Feel free to add in some additional vegetables like mushrooms or Bok choy. Add them after you’ve cooked your bacon or sauté in a separate pan and add in when you add the kimchi.  

INSTRUCTIONS

1. Heat olive oil in a large pan over medium heat.  
2. Add garlic to the pan and sauté for 10-15 seconds. 
3. Add bacon and cook for about 5 minutes or until almost done. 
4. Add kimchi and sauté an additional minute or two or until soft. 
5. Add rice, peanut oil, and kimchi liquid or rice vinegar. Stir thoroughly and sauté an additional minute. 
6. Garnish with green onions. 
7. Serve and enjoy! 

Makes 4-6 servings 

Did we mention it’s all made in one pan? Easy to make and easy to clean up!

NOTES:

• We used a 6.5-ounce jar of pesto for this recipe. If you have time to make homemade pesto, homemade pesto is always amazing. However, this recipe has so much flavor that even the store-bought version tastes amazing.
• We used chicken thighs, but if you prefer breast use that, but be sure to adjust your cooking time and check that your internal temp is 165.

Serves 8

INSTRUCTIONS

1. Cut chicken into bite-sized pieces and place in a bowl, then mix in lemon juice and ½ cup pesto. Let marinate at room temperature for 20-30 minutes.
2. Heat olive oil in a large skillet. Add chicken, onion, red bell pepper, and garlic to the skillet. Cook for 10-15 minutes at medium heat or until almost thoroughly cooked.
3. In a separate small pan, toast pine nuts over medium heat for about 5 minutes or until fragrant. Then set aside.
4. Add wine and allow to reduce until mostly evaporated.
5. Then add white beans, sun-dried tomatoes, and cherry tomatoes. Cook until white beans and tomatoes have softened, or about 20 minutes. Add additional broth as needed.
6. Top with pine nuts. Serve with additional pesto.
7. Serve and enjoy!

Shakshuka is a North African dish popular in the Middle East. It’s said to have originated in Tunisia. While it’s great for breakfast, you can enjoy it any time of day! There are many variations of this dish with some including cheese or even ground meat such as lamb or beef. It can be fun to experiment with different variations of Shakshuka, but this one is simple and comes together in 30 minutes!

NOTES:

• We used a can of whole peeled tomatoes, but some recipes call for a combination of tomato sauce and fresh tomatoes. If you prefer to go the fresh route, use six fresh tomatoes and ½ cup of tomato sauce.
• Fresh herbs are a must for this recipe! We used parsley and cilantro, but feel free to use whatever herbs you like best. We’ve seen it with mint and I’m sure basil would work great as well.
• Feel free to add cheese as desired!
• If you’re working on getting more protein in your diet, you could also add some ground beef to the sauce, or serve this alongside some chicken sausage.
• Bread is often served with shakshuka.

INSTRUCTIONS

1. Heat olive oil in a large skillet, then sauté onions and bell peppers until the onions are translucent.
2. Add garlic, paprika, cumin, chili powder, and red pepper flakes and cook for one minute.
3. Next, add the can of tomatoes, including the juice, and a pinch of salt and pepper. Use your spatula or a wooden spoon to break up the tomatoes. Bring the sauce to a simmer, cover, and let simmer for 15 minutes.
4. Uncover and cook a little longer to let the sauce thicken if needed. Taste and adjust seasoning as needed.
5. Make six holes or wells in the sauce using a wooden spoon. Crack the eggs into the wells. Reduce the heat to low, cover, and cook for 5-8 minutes or until the egg whites have set.
6. Uncover and remove from heat. Top with chopped parsley and cilantro.
7. Serve & enjoy!

NOTES: 

• You can use either chicken breast or thighs. Use a thermometer to check for chicken doneness, especially if you use thighs. It should read 165 when the chicken is fully cooked. Dice the chicken before marinating. 
• If you’re marinating the chicken for a few hours, leave it in the refrigerator until about 30 minutes before you’ll be cooking it so it can come to room temperature. This helps it cook more evenly.  
• We believe garlic should be measured with your heart so feel free to add more if you’d like! 
• For the tzatziki, if you don’t want a watery dip, squeeze the excess juice out of your cucumber. We peeled the cucumber, put it through the shredder attachment on the food processor, and then squeezed out the juice with a cheesecloth.  
• If avoiding dairy, opt for an unsweetened vegan Greek yogurt.  
• We used vegetable broth instead of water when making the rice so it would be more flavorful, but the rest of the bowl is flavorful enough that you can skip this if you don’t have broth on hand.  
• This bowl is also great served cold! 

INSTRUCTIONS

1. Combine the chicken marinade ingredients (olive oil, garlic, lemon juice, red wine vinegar, oregano, Greek yogurt, and salt and pepper) in a large freezer bag. Add the chicken into the bag and massage the marinade into it until evenly coated and let it marinate for at least 30 minutes.  
2. Meanwhile, make the cucumber salad by mixing the lemon juice, vinegar, olive oil, garlic, and oregano. Toss in the cucumber and cherry tomatoes and season with salt and pepper. Refrigerate.  
3. To make the tzatziki, combine the cucumber, Greek yogurt, garlic, dill, lemon juice, salt, and pepper. Stir to combine. Taste and adjust seasoning as needed. Refrigerate.  
4. Cook your rice as directed on the package.  
5. Heat a large skillet over medium-high heat and add olive oil. Drain the excess liquid from the chicken marinade, then add chicken to the skillet. Chicken breasts will likely take about 6-8 minutes to cook, while thighs may take 12-18 minutes. Flip halfway through and use a meat thermometer to check for temperature.  
6. To assemble the bowls, divide up the rice, top it with chicken, and place the cucumber salad and tzatziki right on top. If meal prepping, leave the salad and sauce on the side so you can heat the chicken and rice before serving. 
7. Garnish with some thinly sliced red onion if desired.  
8. Serve, & enjoy! 

The miso-glazed salmon is the star of this bowl. The miso glaze is sweet and savory and the salmon is perfectly seared and tender. The marinated cabbage is slightly tangy and crunchy, while the shiitake mushrooms are earthy, rich, and buttery. Add buttery avocado and bright, citrusy cilantro and you have yourself a dynamic, well-balanced meal. 

NOTES: 

• We used peanut oil for this recipe. If you’re allergic to peanuts, swap for sesame oil, walnut oil, or coconut oil.  
• We used white rice but feel free to sub cauliflower rice, brown rice, quinoa, or any grain you’d like.  
• Although the salmon was quickly marinated, it was still very flavorful. If you have time to prep the salmon and cabbage ahead of time, marinate those both for longer for an even more flavorful dish.  
• If shiitake mushrooms aren’t your favorite, feel free to substitute any mushroom you prefer, or try adding edamame instead! 
• We used pre-shredded to save time on chopping. You could also use kimchi – however, the fresh, crunchy cabbage gave this bowl a little more complexity and texture. 

INSTRUCTIONS

1. In a medium bowl, mix together all the ingredients for the Miso Glaze. Marinate salmon in the glaze while you work on the next steps.  
2. To make the marinated cabbage, whisk together the juice of one lime, peanut oil, honey, and salt in a large bowl. Then add shredded cabbage and toss to coat. 
3. Heat 1 tablespoon of peanut oil and olive oil in a medium skillet over medium-high heat. Sauté shiitake mushrooms with a pinch of salt for about 3 minutes or until soft. Remove from the pan and place in a separate bowl. 
4. Add another 1 tablespoon each of peanut oil and olive oil to the same pan on medium-low heat. Place salmon skin side down and cook for 2-3 minutes. Flip and cook for another 2-3 minutes or until thoroughly cooked. Remove from heat once cooked.  
5. To assemble the bowls, add rice, top with salmon, then add cabbage, avocado, and cilantro.  
6. Serve & enjoy! 

NOTES: 

• We used Beyond Meat Hot Italian Sausage for this recipe, but you can substitute any spicy Italian sausage. If using Beyond Meat, thaw and slice in half lengthwise, then peel off the casing.  
• We used a vegetable peeler to make the zucchini ribbons but recommend using a mandolin. We also used zucchini and yellow squash but you can use just one if you prefer. This dish is traditionally made with eggplant so feel free to swap zucchini for eggplant if you’d like! 
• If you’re vegan, substitute vegan pesto, vegan ricotta, vegan mozzarella shreds, and vegan parmesan instead of fontina).  

INSTRUCTIONS

1. Preheat the oven to 425. 
2. In a large pot, heat olive oil and add sausage. Cook sausage for about 5-7 minutes, until browned on all sides.  
3. Add bell pepper, tomatoes or tomato sauce, oregano, thyme, red pepper flakes, and salt and pepper. Reduce heat and simmer for about ten minutes. The sauce should begin to thicken. 
4. Using a mandolin or vegetable peeler, slice zucchini into thin ribbons and lay them flat on a clean dish towel or a paper towel.  
5. Combine ricotta, fontina cheese, and ½ cup of the pesto in a medium bowl. 
6. Lightly grease a 9×13 baking dish and pour in about ¾ of the sauce. Then assemble the zucchini by laying two ribbons side by side and spooning a rounded tablespoon of the cheese and pesto mixture onto the center. Roll zucchini up and place the seam side down into the baking dish.  
7. Then pour the remaining sauce over the zucchini rolls, and the rest of the pesto, tear up the mozzarella, and spread evenly on top.  
8. Bake for 15-20 minutes or until the mozzarella is melted and slightly browned. Allow to cool for 5 minutes. Garnish with fresh basil, and parsley (optional).  
9. Serve & enjoy! 

These Cauliflower Stuffed Peppers are a lighter version of traditional stuffed bell peppers using cauliflower rice instead of rice, and ground turkey instead of ground beef. Although they’re lighter, they pack plenty of flavor and are surprisingly filling. This recipe technically serves four (one full pepper per person) but if you added a side dish this would be plenty of food for eight people.  

NOTES: 

• We used red bell peppers, but yellow or orange would work great as well.  
• If you’re making your own cauliflower rice, use about ½ head of cauliflower. Either grate it or break it up into smaller florets and pulse it in the food processor until it’s the right consistency. You may need to pulse in batches so your pieces come out even. Don’t over pulse or you’ll end up with a cauliflower puree.  
• If you’re vegan or vegetarian, you can easily sub ground Beyond Meat or black beans for protein instead of ground turkey.  
• These are best right out of the oven, but they do keep for two to three days in the refrigerator. Bake or air fry to reheat. 

INSTRUCTIONS

1. Preheat oven to 375. Lightly grease a 9×13 baking dish with olive or avocado oil. 
2. Heat 2 tablespoons of olive oil in a large skillet. Add ground turkey or meat subsitute and cook until it just starts to brown, stirring to break it up. Add garlic and continue to cook until turkey is browned.  
3. Stir in onions and cook for about one minute. Next add oregano, chili powder, cumin, paprika, cayenne, ground mustard, salt, and pepper. Cook for an additional minute, stirring frequently. Then stir in the riced cauliflower and put the lid on the pan to steam the “rice” for another minute. Remove from heat. Leave the cauliflower slightly underdone as it will keep cooking in the oven.  
4. Stir the salsa into the mixture. 
5. Lightly brush the halved peppers with olive oil or avocado oil, and lightly salt the insides of the peppers to taste (optional). Then spoon about ½ cup of the cauliflower mixture into each pepper.  
6. Arrange peppers on a baking sheet and cover them with foil. Bake for 30 minutes covered, then remove the foil and bake for an additional 15 minutes.  
7. Top with salsa, cilantro, sliced avocado, hot sauce, or any other toppings you like. Serve with lime wedges & enjoy! 

Tofu is an excellent source of protein, but the way it’s prepared truly makes all the difference. We love this air fryer method!  

NOTES:

• Pressing your tofu will make all the difference. First, wrap the entire block of tofu in clean dishcloths or paper towels. Then place a heavy pot on top of it for about 20 minutes. After ten minutes, switch the wet towels for dry ones, flip, and then continue pressing.
• Slice the tofu into triangles, cubes, or any shape you like.  
• We love the air fryer for tofu that is crispy on the outside and soft in the middle but if you don’t have an air fryer, you can bake or pan fry your tofu instead.  
• This recipe is not 100% from scratch – it’s the busy person’s version! We used a jar of Pad Thai sauce rather than making our own. Using jarred sauce allows you to put this together in literally thirty minutes. 
• Once your noodles are boiled, they need to go straight into the pan so they don’t get hard. 
• If you’re vegan, skip the egg. 

INSTRUCTIONS:

1. Press your tofu for at least 20 minutes to get out as much of the water as possible. Then marinate in fish sauce, rice vinegar, and tamari. Preheat your air fryer to 400. Fry tofu for about 10 minutes, flipping halfway through.  
2. While your tofu is being pressed, boil the noodles for about 5-7 min. 
3. Meanwhile, stir fry Bok choy in a large pan or wok using olive, sesame or avocado oil.  
4. Once the noodles are done, drain them and add them to the pan with the Bok choy. Add green onions. Stir fry for about one minute. Then add the pad thai sauce and stir fry for an additional minute. 
5. Move everything to the side of the pan. Crack the egg into the pan and scramble. Mix everything together.  
6. Once the tofu is finished, you can either mix the tofu in or plate the tofu on top of the noodles.  
7. Garnish with more green onion, red chili sauce, lime wedges, crushed peanuts, or any additional garnishes you like. 
8. Serve & enjoy!