5 Easy Veggie-Packed One-Bowl Meals to Make This Week

5 Easy Veggie-Packed One-Bowl Meals to Make This Week

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There’s one factor I’ll by no means, ever get bored with consuming for dinner (or lunch!): one-bowl meals full of veggies! Piling a bit little bit of all the things — grains, cooked veggies, uncooked veggies, crunchy issues, sauce — right into a single bowl feels completely comforting. The truth is, I like these one-bowl meals a lot that I wrote not one, however two cookbooks about them: one with plant-based bowls and one with bowls for every type of eater.

Along with being completely nourishing, the great thing about one-bowl meals is that they’re so, so versatile and endlessly adaptable. It’s a cinch to swap completely different grains, noodles, greens, and sauces between recipes to work with components you have already got readily available. This week I’m taking inspiration from stir-fry, burritos, and shawarma for a mixture of feel-good, plant-based bowls (together with three recipes from my new cookbook!). Right here’s what I’m making.

Monday: Kohlrabi Noodle Bowls

I merely can’t resist noodles with peanut sauce, so I’m kicking off the week with these high-protein veggie bowls. As a substitute of soba or rice noodles, these bowls begin with a pile of kohlrabi noodles (bonus factors for an additional serving to of veggies!). To avoid wasting time and prep, I’ll seize a pack of pre-cut kohlrabi noodles from the produce part, though you possibly can at all times spiralize a pair kohlrabi bulbs and even swap in uncooked zucchini noodles.

Get the recipe: Roasted Vegetable and Kohlrabi Noodle Bowls with Peanut Sauce

Tuesday: Roasted Eggplant and Brown Rice Bowl with Turmeric Tahini

I scored a few great-looking eggplants on the farmers market and knew straight away that I’d use them for these rice bowls. Whereas the eggplant cooks within the oven, I’ll have simply sufficient time to warmth a package deal of frozen brown rice, combine collectively the sauce, and chop the herbs.

Get the recipe: Roasted Eggplant and Brown Rice Bowl with Turmeric Tahini

Wednesday: Sofritas Burrito Bowls

I’ve had a Chipotle craving that simply gained’t give up, so I knew it was time to fit these burrito bowls into the meal plan. I’ll get a jump-start on dinner by making the sofritas throughout my weekend meal prep session, so the weeknight simply requires straightforward reheating and bowl meeting. We’ll use Tuesday evening’s leftover brown rice for the bottom of the bowls (which I plan to combine with some lime juice and chopped cilantro), and high them off with a beneficiant scoop of store-bought guac, extra chopped cilantro, and tortilla chips.

Get the recipe: Sofritas Burrito Bowls

Thursday: Tofu Chickpea Stir-Fry with Tahini Sauce

Stir-fries are my go-to resolution for utilizing up random fine details of veggies lingering within the fridge, and I notably love this plant-based model for the way filling it’s. The recipe requires simply 8 ounces of tofu, however I want to make use of the entire 14-ounce block, which I’ll press and stir-fry, earlier than cooking the veggies.

Get the recipe: Tofu Chickpea Stir-Fry with Tahini Sauce

Friday: Mushroom Shawarma Bowls

Hummus bowls have turn into certainly one of my favourite Friday evening dinners. I’ll use store-bought hummus to maintain issues easy (and reduce soiled dishes!), toss the lettuce with the leftover herbs from earlier within the week, and spherical out our bowls with loads of heat pita bread for dipping and scooping.

Get the recipe: Mushroom Shawarma Bowls

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