Have we ever mentioned that we are absolutely obsessed with vegetables? As we come up on the peak of the vegetable season, we can’t help but get excited about all of the beautiful produce that will soon be lining the supermarket shelves, farmers market stalls, and most importantly, our kitchen counters. There’s just one question that remains: how are you going to cook all these veggies?
From succotash to a stir-fry, there’s really no wrong answer but lately, we have been fixated on bowls – we think they’re the cat’s pajamas. You may be wondering, “What’s so special about veggie bowls?” To start, vegetable bowls are great because you can cover all your nutritional bases in one epic dish. Typically, they consist of grains, green, vegetables, protein, and whatever yummy sauce you choose to pour over it. You can get creative when making them and customize any bowl to your exact specifications. Plus, eating out of a blow is so much better and using a plate!
So get your spoons, forks, and chopsticks ready, because it’s June 17th, National Eat Your Veggies Day, and we are celebrating with 15 of our favorite, outrageously delicious, wholesome, and hearty vegetable bowls from around the world. Here we go!
This Soba Noodle Bowl is the perfect meal for a sunny day because it’s light, hearty, and healthy. The soba noodles are cooked to perfection and then tossed with mushrooms, carrots, green onions, and sesames seeds and then it’s all coated in a tangy fishless fish sauce that you can make in just a few minutes.
Everybody loves cauliflower ‘wings’ but this Spicy Cauliflower Power Bowl takes the concept to a whole new level of deliciousness. The hearty quinoa base is topped with fiery cauliflower, sautéd kale, and cream avocado to make a meal that’s got all the flavors you crave and the nutrients you need.
These Spicy Sofritas Black Bean Bowls are healthy, simple and super delicious. Perfect for meal prepping or busy weeknights! A combination of chipotle peppers in adobo, salsa, onion, and garlic are blended up to make this yummy sauce. It is then mixed in with crumbled tofu and black beans. Serve it up with some rice (or quinoa) and fresh avocado and you have the perfect meal.
It’s time to step up your grain bowl game and this Roasted Veggie and BBQ Jackfruit Macro Bowl is here to help. Jackfruit is marinated in a homemade barbecue sauce and then baked into crisp and slightly caramelized around the edges. Serve it with roasted and sautéed veggies and a big helping of brown rice. If you’re not into jackfruit or aren’t able to find anywhere you live, then you can simply try the marinade on some tempeh or tofu!
Traditionally, poke bowl, a dish from Hawaiian cuisine, are made with raw fish and severed on some rice with an assortment of toppings such as edamame, fresh vegetables, and mangos. This recipe for Ginger Tempeh Poke Bowl is a great fish-free take on the traditional dish. It’s loaded with marinated tempeh, grilled pineapple, and served on a bed of sprouted brown rice. Not only is this dish healthy, it’s also light enough to enjoy in summer!
This recipe for Garam Masala Eggplant is super tasty and incredibly photogenic. The quinoa provides a hearty base of starch that is complemented by the tender roasted eggplant and then finished with the creamy masala sauce. This dish is great for a quick lunch or a fancy dinner.
Who said that delicious food has to be complicated? While this Burmese Chickpea Bowl may not be something you can find in a Burmese restaurant, it is packed with Burmese condiments like fried red chili flakes, shallots, garlic, onions, and crushed peanuts. You can also make this with pre-cooked chickpeas, however, the joy of tasting a freshly boiled, hot, steamy, creamy chickpea is unparalleled!
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These Roasted Ratatouille Bowls are comforting, hearty, and a great dish for any time of year. This tasty combination of roasted vegetables and herbs makes for a versatile dish that you can serve over any starch you like.
Let’s be real, Korean food is one of the best foods on the planet. This Bangin’ Korean Bibimbap, in particular, is the rockstar the genre. Bibimbap (meaning “mixed rice”) is basically a dish of steamed rice, served with sautéed seasonal vegetables and meat and served with an addictive gochujang chili sauce. It’s one of the easiest Korean dishes to make completely plant-based because the meat isn’t mandatory! You can keep it traditional with the veggies specified here, or go nuts with whatever you like and is available to you.
Who’s ready to try a BIG bite of this teriyaki tofu goodness? Hand raised up real high! This 20-Minute Teriyaki Tofu Cauliflower Rice Bowl recipe combines protein, vegetables, and a delectable savory sauce for a healthier low-carb dinner. Each piece of lightly crisp and tender tofu glazed with savory sauce is super satisfying. Feel free to toss in your favorite veggies, too!
11. Breakfast Bowl With Tofu Scramble and Baked Hash Browns
This filling Breakfast Bowl With Tofu Scramble and Baked Hash Browns, and quinoa to fuel you up for the day! Or you can enjoy it for lunch and dinner, too. Breakfast food is appropriate any time of day. The great thing about this breakfast bowl is that you can substitute all the vegetables for what you have available and in season at your local farmers market! So, no worries if you can’t find bell peppers and spinach — maybe kale and squash is your thing.
This Baked Sweet Potato With Pesto Pasta, Tomatoes, and Pumpkin Seeds Bowl is packed with vegetables and all the ingredients are superb for your skin so it’s gonna make you glow from the inside out (sweet potatoes, greens, pumpkin seeds, and whole grain pasta). But that awesome aspect aside, this recipe is so darn delicious.
Combine the crispy tofu and Oyster mushrooms, then lay them on a bed of coconut rice and you have a tasty meal. This Crispy Peanut Tofu and Oyster Mushrooms With Coconut Rice is cozy enough to curl up with on a chilly fall day fall but brightly flavored enough to feel invigorated in the warm summer weather. The recipe is comfort food that won’t weigh you down.
This easy-to-prepare Indonesian Macro Bowl has a base of spiced tempeh, umami quinoa, and tender steamed kale and is topped with sauerkraut for gut health, pea shoots, and a creamy avocado dressing. This dish keeps well, so you can prepare a big batch at the start of the week for your lunches.
This ayurvedic Summer Kitchari Bowl is amazing. Made from mung beans and rice that are lightly seasoned, kitchari is promoted as being a balancing dish, as well as being easy to digest. All that’s needed is one pot, and while the kitchari does take it’s time simmering, it doesn’t require much attention. So, while your kitchari is cooking, you can divide your attention among other things and still have a meal that’s delicious and filling.
That was one big bowl of awsome – and now we’ve got all the inspiration we need to go and make the bowl of our dreams!
Image Source: Roasted Veggie and BBQ Jackfruit Macro Bowl
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