Not-so-Basic Bowl Recipes

Not-so-Basic Bowl Recipes

Not-so-Basic Bowl Recipes

Bowls are all the rage these days! Whether they’re holding salads, soups, or fajitas (Thanks, Chipotle!), preparing ingredients in large batches allows customizable combinations that are not only convenient, but also saves time and money, too!

Check out these great recipes, or create other “Not-so-Basic” bowls using the same ingredients. The options are endless!


  1. Quinoa Avocado Bowl

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Serves: 2 people


Avocado-Lime Dressing

  • ½ cup greek yogurt
  • 1 avocado
  • 1 cup cilantro
  • 2 garlic cloves
  • 2 limes zested and juiced
  • 2 jalapeños
  • 2 tablespoons mint, roughly chopped
  • ½ teaspoon Kosher salt
  • freshly ground black pepper, to taste

Quinoa Bowl:

  • 1 cup quinoa
  • 1 lime zested and juiced
  • ½ cup cilantro, roughly chopped
  • Kosher salt and freshly ground pepper to taste
  • 1 romaine heart, chopped
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can whole kernel corn
  • ½ pint grape tomatoes, sliced lengthwise
  • ¼ cup red onion, diced
  • 1 avocado, diced


  1. In the bowl of a food processor, add the all of the ingredients for the avocado-lime dressing. Puree until smooth and creamy. Taste and more salt and pepper, if needed. Refrigerate until ready to use.
  2. Cook the quinoa according to the package directions. Drain and transfer to a large bowl. Add the lime juice, lime zest, cilantro, salt, and pepper. Toss well to combine.
  3. Divide the cilantro-lime quinoa into two bowls, add the lettuce, black beans, corn, grape tomatoes, red onion, and avocado. Drizzle with the avocado-lime dressing and enjoy!


  1. Chicken Enchilada Cauliflower Rice Bowl

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Cilantro Lime Cauliflower Rice

  • 1 medium head of cauliflower (about 4 cups), chopped into florets
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • Juice of a lime
  • 2 tablespoons cilantro, chopped

Slow-Cooker Enchilada Chicken (See recipe here)


  • Black beans, grilled corn, tomatoes, black olives, cilantro


Cilantro Lime Cauliflower Rice

  1. Rinse the cauliflower and pat it dry.
  2. Using a large knife, cut the cauliflower in half and cut out the core.
  3. Cut the cauliflower into large florets then place them in the bowl of a food processor.
  4. Pulse the cauliflower about 15 times until it is about the size of rice or couscous.
  5. If you don’t have a food processor grate the florets on the large holes of a box grater.
  6. Heat a large skillet over medium high heat and spray it generously with cooking spray.
  7. Pour the cauliflower into the hot skillet and add in the salt, chili powder, and garlic powder.
  8. Let the cauliflower rice saute in the pan for about 4 minutes stirring it occasionally.
  9. Squeeze in the lime juice and stir in the chopped cilantro cooking for another minute.


  1. Scoop some of the cauliflower rice into the bottom of a bowl.
  2. Top the rice with the shredded chicken, black beans, grilled corn, tomatoes, olives, cilantro, and any other toppings you like.


Chicken Fajita Bowl

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Chicken (see recipe here)


  • ¾ cup basmati rice (uncooked)
  • 2 bell peppers, sliced into strips
  • 2 tablespoons red onion, diced
  • 1 cup corn kernels


  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • 2 teaspoon sugar
  • 2 teaspoons lime juice
  • ¼ cup olive oil
  • 2 tablespoons white wine vinegar


Slow Cooker Enchilada Chicken (see recipe here)

Lunch Bowls:

  1. Cook the rice according to package directions. Allow to cool.
  2. In a large bowl, combine the rice, bell peppers, red onion and corn.
  3. Shake together the vinaigrette and add to the bowl. Toss to coat everything completely.
  4. Divide amongst 4 lunch containers, topping with the chicken.
  5. Refrigerate until you are ready to serve.


-Health & Wellness Coach
Michelle C.


Recipes and pictures inspired by:

Chicken Enchilada Cauliflower Rice Bowls