These vegan bowls make mealtime fun! Try these concepts for deliciously healthy, vegetable-packed plant based meals.
Looking for meal inspiration? Go for the bowl with these Vegan Bowls! These concepts make eating plant based meals fun: they’re so delicious, you won’t notice you’re eating loads of vegetables. Each recipe is a tried and true family favorite, from loaded power bowls to taco salad and poke bowls. There’s inspiration for lunch, dinner and everything in between. Here’s how to make vegan eating delicious! Let’s go.
And now…10 great vegan bowls to make dinnertime fun!
Introducing this easy Veggie Power Bowl! The simple combination of whole grain, veggies, protein and a sauce makes dinnertime delicious. This one is irresistibly good, pairing quinoa with tender roasted broccoli and cauliflower, crunchy raw veg, and finished off with a creamy pop of tahini sauce. Serve it in a shallow bowl and well, it’s swoon-worthy.
Hello and welcome to the best quick lunch or healthy easy dinner around: the Hummus Bowl! At it’s base, this simple concept requires no cooking at all: layer a dollop of hummus with crunchy veggies and serve with pita wedges. It’s easily customizable and you can make it super basic or fancier with easy additions of ingredients. It takes just 5 minutes to make this Mediterranean-style meal that’s bursting with creamy, tangy, crunchy, fresh, and savory flavors.
Here’s a quick dinner idea that’s always satisfying and works for nearly every diet. That’s right, the good old Burrito Bowl! Throw rice, veggies, and burrito fillings in a bowl and call it meal! This one features a quick black bean and corn salad, quick rice and a zingy Chipotle sauce.
Here’s an irresistible vegan bowl concept: Falafel Salad! Make a batch of this easy baked falafel, then layer them with crunchy veggies and top with a creamy, zingy tahini dressing. Or, use purchased frozen falafel or even repurpose take-out leftovers! This one is a massive hit with our family: and works for weeknights or dinner parties.
Poke is a Hawaiian specialty, typically made with raw ahi tuna that’s marinated and then served with lots of veggies and tasty sauces. Here's a plant-based spin on it: Vegan Poke Bowls! These tasty bowls are bursting with flavor, and they’ve got an unusual ingredient that amazingly gives the same texture and flavor as poke. Beets.
On the lookout for vegan bowls? Vegan Taco Salad to the rescue! This genius recipe comes to you by the magic of Walnut Taco Meat: a tasty way to make a plant-based version of ground beef. Turns out, walnuts, mushrooms and spices do a spot on job of simulating the savory goodness of meat crumbles. Add to that fresh veggies and a zingy sauce, and you’ve got a hearty meal that everyone will enjoy: including meat lovers!
Roasted and fresh veggies combine in this roasted Vegan Buddha Bowl! It's packed with goodness: roasted sweet potatoes and cauliflower, rice, chickpeas, beets, red cabbage, sunflower seeds, and salad greens. The secret to this bowl? The zesty, creamy tahini dressing.
When we say explosion of flavor, we mean it! This noodle bowl recipe is everything that’s great about a spring roll, in bowl form. There’s the contrast of crisp veggies, tender noodles, and crunchy crushed peanuts, and an herbaceous punch from the trio of basil, cilantro and mint. A zingy garlic lime sauce infuses a gingery, citrusy goodness throughout, and it's mixed with our easy marinated tofu.
Last but not least...a vegan bowl you can eat for breakfast! This acai bowl is a perfect vegan breakfast, topped with nuts and fruit. Acai bowls are a popular dish in Brazil, and they’ve now become very popular here in the US as a healthy breakfast or snack. Load up your bowl with fresh fruit, coconut, and a drizzle of almond butter.
More vegan recipes and resources
Love eating plant based foods? These collections of vegan recipes offer loads of ideas and inspiration for making mealtime delicious. Here are a few ideas to get started:
Make the quinoa: Rinse the quinoa in cold water using a fine mesh strainer, then drain and shake out the remaining water. Place it in a saucepan with 1 ¾ cups water and ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 18 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork.
Meanwhile, prep the veggies: Drain and rinse the chickpeas, and mix them with the olive oil and kosher salt. Slice the radishes, peel and slice the kohlrabi, and shred the carrot.