Recipe: Basic Lunch Bowls


Chopped veggies (~2 cups) + cooked whole grains (~2/3 cup) + Protein (~1/2 cup) + Topping or sauce (~2 tbsp)

  1. Mediterranean Hummus Bowl: Cucumber & tomatoes, quinoa, garbanzo beans, feta & hummus
  2. Asian Edamame Peanut Bowl: cabbage slaw, brown rice, edamame, peanut sauce
  3. Mexican Bean Burrito Bowl: Romaine & peppers, brown rice, black beans, salsa and guacamole
  4. Italian Parm-Marinara Bowl: Spinach, quinoa, chicken, marinara, parmesan

Tips to make your bowl:

1.) Put the ingredients in a 4-cup container with a lid. Store in the fridge.

2.) You can make-ahead bowls for the week.

3.) When you are ready to eat, you can shake & serve @ room-temperature.

4.) Like a warm lunch? Heat the whole grain and protein.

Serving size 1 bowl: 2 starch, 2 meat/meat alternative, 2 vegetables, 1-2 fat

adapted from