4 Healthy Bowl Recipes for a Meatless Monday Supper

kale bowl

There’s a web-wide obsession with healthy bowl recipes, and we’re all for it. After all, what could be more satisfying for a quick weeknight dinner than an assembled bowl of tasty treats, all coming together to create a complete meal?

No more serving dishes to wash, just a bowl filled with goodies, and in this case, vegetarian goodies. Because if a bowl is tasty, a Meatless Monday bowl is something to celebrate — particularly if it can make Monday night just a little bit easier. That’s why we’ve united four of our favorite healthy bowl recipes from across the web.

The first recipe is a tasty kale bowl with broccoli and quinoa for added bulk. We love the added flavors in this bowl, like nutty raw almonds, sunflower and pumpkin seeds, not to mention the zing of a nice grainy mustard. This bowl is part salad, part warm quinoa bowl, which, in our book, makes it twice as delicious.

Rice bowl image via Shutterstock 

Korean cuisine is perhaps the master of bowl cuisine, with the emblematic dish of bibimbapOur version is a play on this classic dish featuring only vegetarian ingredients: a host of different blanched vegetables, fried egg and toasted sesame seeds. It’s absolutely delicious topped with sriracha or our own homemade chili oil.

tabbouleh bowl

Tabbouleh bowl image via Shutterstock: Anna Shepulova

As we move towards the summer months, a delicious tabbouleh salad bowl can’t be beat. This tabbouleh bowl unites a variety of summery flavors like tomatoes, cucumber and fresh herbs, which are paired with nutty bulgur wheat and a protein boost from chickpeas. A touch of lemon juice for freshness and a bit of flavor from some spring onions, and this bowl is ready to serve, at the dinner table or al fresco!

Images by Kimberley Stakal

Image: Kimberley Stakal

Our brown rice teriyaki bowl is one of our favorite easy vegan recipes. This bowl combines short-grain brown rice with edamame, pea shoots, parsley and almonds. The result is a tasty blend of 1 part veggie to 1 part rice, all generously seasoned with prepared teriyaki dressing, which adds flavor — and ease! — to this Meatless Monday supper. Because this salad is served cold, it’s just as nice to make double and take the leftovers into work for a Meatless Tuesday lunch!

Related on Organic Authority

Meatless Monday Roundup: 4 Brown Rice Recipes

Meatless Monday Roundup: 4 Seasonal Spring Pasta Recipes

Meatless Monday Roundup: 4 Spring Picnic Recipes

Top kale bowl image via Shutterstock: Joshua Rainey Photography

Emily Monaco is a food and culture writer based in Paris. Her work has been featured in the Wall... More about Emily Monaco