29+ Delicious Gluten-Free Bowl Recipes You’ll Love

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Whether you’re living with a gluten intolerance or simply seeking a healthier, gluten-free lifestyle, bowl recipes are an excellent way to create satisfying, nutritious, and flavorful meals.

Gluten-free bowls are versatile, offering endless combinations of ingredients that can cater to every preference—whether you’re craving something light, hearty, savory, or even a little sweet.

In this blog post, we’ll explore 29+ mouthwatering gluten-free bowl recipes that will make meal prep fun and easy.

From vibrant vegetable bowls to protein-packed creations, each recipe is designed to be quick, healthy, and entirely free from gluten.

So, let’s dive into the world of gluten-free bowls and discover a new favorite recipe to add to your weekly rotation!

29+ Delicious Gluten-Free Bowl Recipes You’ll Love

There you have it—29+ delicious and nutritious gluten-free bowl recipes that will transform your meals and keep you satisfied throughout the day.

These bowls are not only full of fresh ingredients but also incredibly easy to make, making them perfect for busy weekdays or leisurely weekends.

With endless possibilities for customization, you can create a bowl that suits your tastes and dietary needs.

Whether you prefer plant-based, meat-based, or seafood-inspired dishes, there’s something here for everyone.

So, get creative, experiment with flavors, and enjoy the satisfying goodness of these gluten-free bowls.

Mexican Quinoa Power Bowl

A vibrant, protein-packed bowl that’s both hearty and refreshing.

This Mexican-inspired dish combines fluffy quinoa, black beans, fresh vegetables, and a zesty lime dressing for a delicious and nourishing meal. Perfect for meal prep or a quick lunch!

Ingredients:

1 cup cooked quinoa
½ cup black beans, rinsed and drained
½ cup cherry tomatoes, halved
½ cup corn kernels (fresh or frozen)
¼ red onion, finely diced
½ avocado, sliced
¼ cup fresh cilantro, chopped
1 tbsp olive oil
1 tbsp lime juice
½ tsp cumin
½ tsp chili powder
Salt and pepper to taste

Instructions:

In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, corn, and red onion.
In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper.
Pour the dressing over the quinoa mixture and toss until everything is evenly coated.
Top with avocado slices and fresh cilantro.
Serve immediately or store in an airtight container for meal prep.

This bowl is the perfect balance of flavors, offering freshness from the lime, richness from the avocado, and heartiness from the quinoa and beans.

It’s a satisfying gluten-free meal that doesn’t compromise on taste or nutrition!

Teriyaki Tofu & Rice Bowl

A delicious gluten-free alternative to traditional teriyaki bowls, this dish features crispy tofu, steamed vegetables, and a homemade gluten-free teriyaki sauce.

Served over brown rice, it’s a wholesome and filling meal that’s packed with flavor.

Ingredients:

1 cup cooked brown rice
½ block firm tofu, cubed
1 tbsp cornstarch
1 tbsp olive oil
½ cup broccoli florets
½ cup shredded carrots
¼ cup bell peppers, sliced
1 green onion, chopped
1 tbsp sesame seeds

Gluten-Free Teriyaki Sauce:

2 tbsp tamari (gluten-free soy sauce)
1 tbsp maple syrup
1 tsp rice vinegar
1 tsp sesame oil
½ tsp grated ginger
1 clove garlic, minced
1 tsp cornstarch mixed with 1 tbsp water

Instructions:

Toss the tofu cubes with cornstarch to coat evenly.
Heat olive oil in a pan over medium heat and cook the tofu until golden and crispy on all sides. Remove and set aside.
In the same pan, sauté broccoli, carrots, and bell peppers until slightly tender.
In a small saucepan, mix all teriyaki sauce ingredients (except cornstarch mixture) and bring to a simmer.
Stir in the cornstarch mixture and cook until the sauce thickens.
Return the tofu to the pan and coat with the teriyaki sauce.
Assemble the bowl by layering brown rice, tofu, and sautéed vegetables.
Garnish with green onions and sesame seeds before serving.

This Teriyaki Tofu & Rice Bowl delivers a delicious umami flavor without the gluten.

The homemade sauce is rich and flavorful, making this a satisfying and nutritious meal you’ll want to make again and again!

Mediterranean Chickpea Bowl

This Mediterranean-inspired bowl is a vibrant mix of fresh and wholesome ingredients, featuring protein-rich chickpeas, crunchy cucumbers, tangy olives, and a creamy tahini dressing. It’s a nutrient-dense meal that’s both light and filling.

Ingredients:

1 cup cooked quinoa or cauliflower rice
½ cup canned chickpeas, rinsed and drained
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup kalamata olives, sliced
¼ cup feta cheese (optional)
¼ red onion, thinly sliced
2 tbsp fresh parsley, chopped

Lemon Tahini Dressing:

2 tbsp tahini
1 tbsp lemon juice
1 clove garlic, minced
1 tbsp olive oil
1-2 tbsp water (to thin out the dressing)
Salt and pepper to taste

Instructions:

In a large bowl, mix chickpeas, cherry tomatoes, cucumber, olives, red onion, and parsley.
In a small bowl, whisk together all dressing ingredients until smooth and creamy. Adjust the consistency with water if needed.
Place cooked quinoa or cauliflower rice in a serving bowl.
Top with the chickpea mixture and drizzle with the lemon tahini dressing.
Garnish with feta cheese if using and serve immediately.

This Mediterranean Chickpea Bowl is a refreshing and flavorful meal packed with plant-based protein and healthy fats. The lemon tahini dressing ties everything together, making every bite irresistibly delicious and satisfying!

Spicy Thai Peanut Chicken Bowl

This gluten-free bowl is packed with bold Thai flavors, featuring tender chicken, crisp vegetables, and a creamy, spicy peanut sauce. It’s a satisfying combination of sweet, spicy, and savory elements, perfect for a quick lunch or dinner.

Ingredients:

1 cup cooked jasmine or brown rice
1 chicken breast, grilled and sliced
½ cup shredded purple cabbage
½ cup julienned carrots
¼ cup red bell pepper, sliced
¼ cup cucumber, sliced
2 tbsp crushed peanuts
1 tbsp fresh cilantro, chopped

Spicy Peanut Sauce:

2 tbsp peanut butter (or almond butter for peanut-free)
1 tbsp gluten-free soy sauce (tamari)
1 tbsp lime juice
1 tsp maple syrup or honey
½ tsp sriracha (adjust to taste)
1 clove garlic, minced
1 tbsp water (to thin if needed)

Instructions:

Prepare the spicy peanut sauce by whisking all ingredients in a small bowl until smooth.
In a serving bowl, layer cooked rice, grilled chicken, cabbage, carrots, bell peppers, and cucumbers.
Drizzle the peanut sauce over the top.
Garnish with crushed peanuts and fresh cilantro.
Serve immediately and enjoy the rich Thai flavors!

This bowl delivers a fantastic combination of textures and flavors, from the crunchy vegetables to the creamy, spicy peanut sauce. It’s a wholesome, protein-rich meal that’s easy to prepare and full of bold taste.

Greek Lemon Chicken Quinoa Bowl

A refreshing and protein-packed meal, this Greek-inspired bowl combines juicy lemon chicken, fresh vegetables, and a tangy homemade dressing. It’s a light yet filling dish that’s bursting with Mediterranean flavors.

Ingredients:

1 cup cooked quinoa
1 grilled chicken breast, sliced
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup kalamata olives, sliced
¼ cup feta cheese, crumbled
¼ red onion, thinly sliced
1 tbsp fresh dill or parsley, chopped

Greek Dressing:

2 tbsp olive oil
1 tbsp lemon juice
1 tsp red wine vinegar
½ tsp dried oregano
1 clove garlic, minced
Salt and pepper to taste

Instructions:

In a small bowl, whisk together all dressing ingredients and set aside.
In a serving bowl, layer cooked quinoa, grilled chicken, cherry tomatoes, cucumber, olives, red onion, and feta cheese.
Drizzle with the Greek dressing and toss lightly.
Garnish with fresh dill or parsley and serve immediately.

This Greek Lemon Chicken Quinoa Bowl is packed with fresh and tangy flavors, making it a perfect light and satisfying meal.

The combination of protein, healthy fats, and fiber keeps you full while delivering a refreshing Mediterranean taste.

Sweet Potato & Black Bean Buddha Bowl

A colorful and nourishing gluten-free bowl loaded with roasted sweet potatoes, black beans, and a creamy avocado dressing.

This plant-based meal is rich in fiber, vitamins, and healthy fats, making it a perfect option for a balanced lunch or dinner.

Ingredients:

1 medium sweet potato, peeled and diced
1 tbsp olive oil
½ tsp smoked paprika
½ tsp cumin
Salt and pepper to taste
1 cup cooked brown rice or quinoa
½ cup black beans, drained and rinsed
½ cup cherry tomatoes, halved
¼ cup red onion, diced
1 handful fresh spinach or arugula

Creamy Avocado Dressing:

½ avocado
2 tbsp olive oil
1 tbsp lime juice
1 clove garlic, minced
1 tbsp water (to thin if needed)
Salt and pepper to taste

Instructions:

Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 20-25 minutes until tender.
In a small blender, combine all avocado dressing ingredients and blend until smooth.
In a serving bowl, layer cooked rice or quinoa, roasted sweet potatoes, black beans, cherry tomatoes, red onion, and spinach.
Drizzle with the creamy avocado dressing and toss lightly.
Serve immediately and enjoy the hearty and nutritious flavors!

This Sweet Potato & Black Bean Buddha Bowl is packed with plant-based goodness.

The roasted sweet potatoes provide a natural sweetness, while the avocado dressing adds a rich and creamy texture, making every bite satisfying and delicious.

Crispy Chickpea & Spinach Bowl

This gluten-free bowl is a hearty and flavorful dish with crispy roasted chickpeas, fresh spinach, and a zesty lemon tahini dressing.

It’s a plant-based, protein-packed meal that’s both satisfying and nourishing.

Ingredients:

1 cup cooked quinoa or brown rice
1 can chickpeas, drained, rinsed, and patted dry
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
Salt and pepper to taste
2 cups fresh spinach
½ avocado, sliced
1 tbsp sesame seeds

Lemon Tahini Dressing:

2 tbsp tahini
1 tbsp lemon juice
1 tsp maple syrup
1 clove garlic, minced
1 tbsp water (to thin)
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread the chickpeas on a baking sheet in a single layer and bake for 25-30 minutes, shaking the pan halfway through, until they are golden and crispy.
In a serving bowl, layer quinoa or brown rice with fresh spinach and top with the crispy chickpeas and sliced avocado.
Whisk together the tahini, lemon juice, maple syrup, garlic, water, salt, and pepper for the dressing. Drizzle it over the bowl.
Garnish with sesame seeds and serve immediately.

This Crispy Chickpea & Spinach Bowl is a delightful combination of crunchy, creamy, and fresh.

The crispy chickpeas bring a satisfying texture, while the tahini dressing adds a rich, tangy flavor that makes this a healthy, fulfilling meal.

Lentil & Roasted Veggie Bowl

A nutrient-dense bowl full of earthy lentils, roasted vegetables, and a flavorful mustard vinaigrette. It’s a perfect plant-based dish that’s full of fiber, protein, and healthy fats to keep you satisfied all day long.

Ingredients:

1 cup cooked lentils (green or brown)
1 medium sweet potato, diced
1 cup cauliflower florets
1 tbsp olive oil
1 tsp ground turmeric
1 tsp cumin
Salt and pepper to taste
1 handful arugula or mixed greens
1 tbsp pumpkin seeds

Mustard Vinaigrette:

1 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp maple syrup
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Toss diced sweet potato and cauliflower florets with olive oil, turmeric, cumin, salt, and pepper. Roast for 25-30 minutes, or until tender and golden.
In a small bowl, whisk together Dijon mustard, apple cider vinegar, olive oil, maple syrup, salt, and pepper to make the vinaigrette.
In a serving bowl, combine cooked lentils, roasted sweet potatoes and cauliflower, and a handful of fresh greens.
Drizzle with the mustard vinaigrette and sprinkle with pumpkin seeds.
Serve immediately or store for a meal prep option.

The Lentil & Roasted Veggie Bowl is a wholesome and satisfying option, with the hearty lentils providing protein and fiber, while the roasted vegetables offer rich, savory flavors. The mustard vinaigrette brings a tangy, punchy element that complements the earthy veggies perfectly.

Balsamic Grilled Veggie & Quinoa Bowl

A vibrant gluten-free bowl with perfectly grilled vegetables, fresh quinoa, and a rich balsamic glaze. It’s a simple yet flavorful meal that’s perfect for a light dinner or meal prep for the week ahead.

Ingredients:

1 cup cooked quinoa
1 zucchini, sliced
1 red bell pepper, sliced
1 eggplant, sliced
1 tbsp olive oil
Salt and pepper to taste
2 tbsp balsamic vinegar
1 tsp honey or maple syrup
1 tbsp fresh basil, chopped

Instructions:

Preheat your grill or grill pan. Brush the zucchini, bell pepper, and eggplant slices with olive oil and season with salt and pepper.
Grill the vegetables for 3-4 minutes per side, until grill marks appear and the vegetables are tender.
In a small saucepan, heat balsamic vinegar and honey over medium heat, stirring occasionally. Let it simmer for 5-7 minutes until it reduces into a thick glaze.
In a serving bowl, layer cooked quinoa and top with the grilled vegetables.
Drizzle the balsamic glaze over the vegetables and garnish with fresh basil.
Serve immediately for a delightful and satisfying meal.

This Balsamic Grilled Veggie & Quinoa Bowl is a delightful, well-balanced dish with the smoky flavor of the grilled veggies complementing the tangy sweetness of the balsamic glaze.

The quinoa adds a nutty texture, making it a perfect gluten-free and plant-based meal option.

Poke-Inspired Salmon Bowl

A fresh, vibrant gluten-free bowl that brings the flavors of a poke bowl with a twist, featuring marinated salmon, avocado, and crisp vegetables served over a base of rice.

It’s a perfect dish for seafood lovers looking for a light yet filling meal.

Ingredients:

1 cup cooked sushi rice or brown rice
1/2 lb fresh salmon fillet, skin removed
1 tbsp tamari (gluten-free soy sauce)
1 tsp sesame oil
1 tsp rice vinegar
1/2 tsp honey or maple syrup
1/4 cucumber, thinly sliced
1/4 cup shredded carrots
1/2 avocado, sliced
1 tbsp sesame seeds
1 green onion, chopped
1 sheet nori, shredded (optional)

Instructions:

Cut the salmon into small cubes and place in a bowl. Add tamari, sesame oil, rice vinegar, and honey. Toss to coat and let marinate for 15-20 minutes in the fridge.
In a serving bowl, layer the cooked rice, marinated salmon, cucumber, shredded carrots, and avocado slices.
Sprinkle with sesame seeds and green onion. Optionally, add shredded nori for an extra layer of flavor.
Serve immediately, and enjoy the fresh, flavorful bowl!

This Poke-Inspired Salmon Bowl brings the perfect balance of fresh seafood, veggies, and rice.

The marinated salmon adds a rich umami flavor, while the avocado provides creaminess, making this a refreshing and satisfying gluten-free meal.

Thai Coconut Curry Tofu Bowl

A warm, comforting bowl with a flavorful Thai-inspired coconut curry, packed with tofu and vegetables.

This gluten-free dish is perfect for those craving a rich, spicy meal that is both nourishing and satisfying.

Ingredients:

1 block firm tofu, drained and cubed
1 tbsp olive oil
1/2 cup coconut milk
1 tbsp red curry paste
1 tbsp tamari (gluten-free soy sauce)
1 tbsp lime juice
1/2 cup broccoli florets
1/2 cup bell pepper, sliced
1/4 cup carrot, julienned
1 tbsp fresh cilantro, chopped
1 cup cooked rice (jasmine or brown)

Instructions:

Heat olive oil in a large pan over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes.
Remove the tofu and set aside. In the same pan, add the coconut milk, red curry paste, tamari, and lime juice. Stir to combine and bring to a simmer.
Add the broccoli, bell pepper, and carrots to the pan, and cook for 4-5 minutes until the vegetables are tender.
Return the tofu to the pan, stirring to coat in the curry sauce.
Serve the curry tofu and vegetables over cooked rice, and garnish with fresh cilantro.
Enjoy the creamy, comforting flavors of this Thai-inspired bowl!

The Thai Coconut Curry Tofu Bowl is a rich, creamy, and flavorful meal that combines the heat of curry with the sweetness of coconut milk.

The tofu adds a satisfying texture, while the veggies bring freshness and crunch, making this a balanced and filling gluten-free option.

BBQ Chicken & Roasted Veggie Bowl

A smoky, savory gluten-free bowl with tender BBQ chicken, roasted vegetables, and a zesty dressing.

This hearty and flavorful dish is perfect for meal prep or a satisfying dinner option.

Ingredients:

1 cup cooked quinoa or brown rice
2 chicken breasts
1/4 cup gluten-free BBQ sauce
1 tbsp olive oil
1 small sweet potato, cubed
1 cup broccoli florets
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1 tbsp fresh parsley, chopped

Lemon Vinaigrette:

2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Toss sweet potato cubes and broccoli florets with olive oil and season with salt and pepper. Roast for 20-25 minutes until tender.
While the vegetables roast, grill or pan-cook the chicken breasts. Brush the chicken with BBQ sauce during the last few minutes of cooking, allowing the sauce to caramelize.
Once the chicken is cooked through, slice it into thin strips.
In a small bowl, whisk together the lemon vinaigrette ingredients.
In serving bowls, layer quinoa or brown rice, roasted sweet potatoes, broccoli, cherry tomatoes, red onion, and BBQ chicken.
Drizzle with the lemon vinaigrette and garnish with fresh parsley.
Serve immediately for a delicious, savory meal!

This BBQ Chicken & Roasted Veggie Bowl is a hearty and satisfying meal with smoky BBQ chicken and fresh roasted vegetables.

The tangy lemon vinaigrette complements the sweetness of the BBQ sauce, creating a perfect balance of flavors in every bite.

Cauliflower Rice & Chickpea Stir-Fry Bowl

A vibrant and nutrient-packed gluten-free bowl with cauliflower rice, crispy chickpeas, and stir-fried vegetables.

This bowl is a delicious and satisfying plant-based meal that’s perfect for a light lunch or dinner.

Ingredients:

1 cup cauliflower rice
1 can chickpeas, drained, rinsed, and patted dry
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 cup bell peppers, sliced
1/2 cup zucchini, sliced
1/4 cup red onion, sliced
2 tbsp tamari (gluten-free soy sauce)
1 tbsp sesame oil
1 tsp rice vinegar
1 tbsp sesame seeds
Fresh cilantro for garnish

Instructions:

Preheat the oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 25-30 minutes until crispy.
While the chickpeas roast, heat sesame oil in a pan over medium heat. Add the bell peppers, zucchini, and red onion, stir-frying for 5-7 minutes until tender.
In a separate pan, sauté cauliflower rice in a bit of olive oil for 5 minutes, stirring occasionally. Season with salt and pepper to taste.
Once the chickpeas are crispy, toss them with the stir-fried vegetables and cauliflower rice.
Drizzle with tamari and rice vinegar, tossing to combine.
Garnish with sesame seeds and fresh cilantro before serving.

This Cauliflower Rice & Chickpea Stir-Fry Bowl is the perfect mix of crunchy, savory, and tangy flavors.

It’s a satisfying plant-based meal that’s light yet filling, with the crispy chickpeas adding a nice texture contrast to the cauliflower rice.

Roasted Butternut Squash & Lentil Bowl

A warming, comforting gluten-free bowl with roasted butternut squash, hearty lentils, and a creamy tahini dressing.

This bowl is perfect for a fall-inspired meal, full of fiber, vitamins, and healthy fats.

Ingredients:

1 cup cooked green or brown lentils
1 small butternut squash, peeled, cubed
1 tbsp olive oil
1 tsp ground cinnamon
1/2 tsp cumin
Salt and pepper to taste
1/2 cup arugula or spinach
1/4 cup pomegranate seeds (optional)

Tahini Dressing:

2 tbsp tahini
1 tbsp lemon juice
1 tbsp olive oil
1 tsp maple syrup
1-2 tbsp water to thin
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Toss butternut squash cubes with olive oil, cinnamon, cumin, salt, and pepper. Roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
In a serving bowl, layer cooked lentils, roasted butternut squash, and fresh greens like arugula or spinach.
In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and water until smooth. Season with salt and pepper.
Drizzle the tahini dressing over the bowl and garnish with pomegranate seeds for a pop of color and sweetness.
Serve immediately, and enjoy the earthy and sweet flavors!

This Roasted Butternut Squash & Lentil Bowl is a nourishing, hearty meal that combines the natural sweetness of butternut squash with the richness of lentils.

The tahini dressing adds a creamy, zesty finish, making every bite satisfying and full of flavor.

Buffalo Cauliflower & Quinoa Bowl

A spicy, tangy, and satisfying gluten-free bowl featuring crispy buffalo cauliflower, quinoa, and fresh vegetables.

It’s a healthier take on buffalo wings and makes for an exciting, flavorful meal.

Ingredients:

1 small cauliflower, cut into florets
2 tbsp olive oil
1/4 cup buffalo sauce (make sure it’s gluten-free)
1 cup cooked quinoa
1/2 cup celery, chopped
1/4 cup red onion, thinly sliced
1/4 cup blue cheese (optional)
Fresh parsley for garnish

Creamy Ranch Dressing (optional):

2 tbsp plain Greek yogurt
1 tbsp olive oil
1 tsp dried dill
1 tsp garlic powder
1 tbsp lemon juice
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes until crispy.
After roasting, drizzle the buffalo sauce over the cauliflower and toss to coat evenly. Roast for another 5-7 minutes to caramelize the sauce.
In a serving bowl, layer cooked quinoa, buffalo cauliflower, chopped celery, and red onion.
Optionally, drizzle with a creamy ranch dressing made by whisking together Greek yogurt, olive oil, dill, garlic powder, lemon juice, salt, and pepper.
Top with blue cheese (if desired) and garnish with fresh parsley.
Serve immediately and enjoy the spicy, tangy flavors!

This Buffalo Cauliflower & Quinoa Bowl is a fiery, flavorful dish that’s both satisfying and healthy.

The crispy cauliflower provides a nice crunch, while the creamy ranch dressing balances the heat of the buffalo sauce, making this a perfect gluten-free, plant-based meal.

Grilled Steak & Avocado Bowl

This gluten-free bowl features tender grilled steak, creamy avocado, and a mix of fresh vegetables, making it a hearty and flavorful meal that’s perfect for steak lovers.

Ingredients:

1 steak (sirloin or flank), grilled and sliced
1 cup cooked brown rice or quinoa
1/2 avocado, sliced
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, sliced
1/4 cup red onion, thinly sliced
1 tbsp fresh cilantro, chopped
1 tbsp olive oil
Salt and pepper to taste

Lime Dressing:

2 tbsp olive oil
1 tbsp lime juice
1 tsp honey or maple syrup
1 tsp cumin
Salt and pepper to taste

Instructions:

Grill the steak to your desired level of doneness, then let it rest for 5 minutes before slicing thinly.
In a serving bowl, layer the cooked rice or quinoa, grilled steak, cherry tomatoes, cucumber, red onion, and avocado.
Whisk together the olive oil, lime juice, honey, cumin, salt, and pepper to create the dressing. Drizzle over the bowl and toss gently.
Garnish with fresh cilantro and serve immediately.

This Grilled Steak & Avocado Bowl offers a delicious mix of protein, healthy fats, and fresh veggies.

The tangy lime dressing adds a burst of flavor, perfectly complementing the grilled steak and creamy avocado for a well-rounded meal.

Mango Chicken & Rice Bowl

A tropical and refreshing gluten-free bowl that combines juicy grilled chicken, sweet mango, and aromatic herbs.

It’s the perfect meal for warm weather or when you’re craving a burst of tropical flavors.

Ingredients:

1 chicken breast, grilled and sliced
1 cup cooked jasmine rice or brown rice
1 mango, diced
1/2 cucumber, sliced
1/4 cup red bell pepper, sliced
1 tbsp fresh mint, chopped
1 tbsp fresh cilantro, chopped

Citrus Dressing:

2 tbsp olive oil
1 tbsp lime juice
1 tbsp orange juice
1 tsp honey
Salt and pepper to taste

Instructions:

Grill the chicken breast until fully cooked, then slice thinly.
In a serving bowl, layer the cooked rice, grilled chicken, diced mango, cucumber, and bell pepper.
Whisk together the olive oil, lime juice, orange juice, honey, salt, and pepper for the citrus dressing.
Drizzle the dressing over the bowl and toss gently.
Garnish with fresh mint and cilantro.
Serve immediately for a refreshing and satisfying tropical-inspired meal.

This Mango Chicken & Rice Bowl is a perfect balance of sweet and savory flavors, with juicy mango adding a tropical touch to the grilled chicken and fresh vegetables.

The citrus dressing ties everything together, making this bowl both light and flavorful.

Zucchini Noodles & Pesto Bowl

A fresh and gluten-free take on pasta, featuring spiralized zucchini noodles topped with a vibrant homemade pesto sauce.

It’s a light and flavorful dish that’s perfect for those looking for a low-carb, plant-based meal.

Ingredients:

2 medium zucchinis, spiralized into noodles
1 cup cherry tomatoes, halved
1/4 cup pine nuts or walnuts, toasted
1/4 cup parmesan cheese (optional)

Pesto Sauce:

1 cup fresh basil leaves
2 tbsp pine nuts or walnuts
2 cloves garlic
1/4 cup olive oil
2 tbsp lemon juice
1/4 cup parmesan cheese (optional)
Salt and pepper to taste

Instructions:

To make the pesto, blend the basil, pine nuts, garlic, olive oil, lemon juice, parmesan, salt, and pepper in a food processor until smooth.
Sauté the spiralized zucchini noodles in a pan over medium heat for 2-3 minutes until tender.
In a bowl, toss the zucchini noodles with the homemade pesto sauce.
Add the halved cherry tomatoes and toasted pine nuts or walnuts, and toss gently.
Optionally, sprinkle with extra parmesan cheese before serving.
Serve immediately for a fresh and light meal.

This Zucchini Noodles & Pesto Bowl is a flavorful, low-carb alternative to traditional pasta dishes.

The homemade pesto brings a rich, herbaceous flavor to the fresh zucchini noodles, making this dish both satisfying and packed with healthy fats and antioxidants.

Sweet Potato & Black Bean Bowl

A hearty and wholesome gluten-free bowl featuring roasted sweet potatoes, protein-packed black beans, and a zesty lime dressing.

This bowl is perfect for a fulfilling and nutritious vegetarian meal.

Ingredients:

1 medium sweet potato, peeled and cubed
1 tbsp olive oil
Salt and pepper to taste
1 can black beans, drained and rinsed
1/4 cup red onion, thinly sliced
1/4 cup cilantro, chopped
1/2 avocado, sliced

Lime Dressing:

2 tbsp olive oil
1 tbsp lime juice
1 tsp cumin
1 tsp honey or maple syrup
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and golden.
In a serving bowl, layer the roasted sweet potatoes, black beans, red onion, and avocado slices.
In a small bowl, whisk together the olive oil, lime juice, cumin, honey, salt, and pepper for the dressing.
Drizzle the lime dressing over the bowl and garnish with fresh cilantro.
Serve immediately for a flavorful and filling meal.

This Sweet Potato & Black Bean Bowl is a nourishing, plant-based option with a combination of creamy, savory, and slightly sweet flavors.

The lime dressing enhances the dish with a bright, zesty kick, making it the perfect balance of flavors for a satisfying gluten-free meal.

Asian-Inspired Chicken & Veggie Bowl

A vibrant gluten-free bowl filled with juicy grilled chicken, stir-fried vegetables, and a tangy soy-ginger dressing.

This bowl brings fresh and bold Asian flavors to your plate.

Ingredients:

2 chicken breasts, grilled and sliced
1/2 cup shredded carrots
1/2 cup bell pepper, thinly sliced
1/2 cup snap peas
1/4 cup green onions, chopped
1 tbsp sesame seeds
1 cup cooked rice (white or brown)

Soy-Ginger Dressing:

3 tbsp tamari (gluten-free soy sauce)
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp honey
1 clove garlic, minced
1 tsp fresh ginger, grated

Instructions:

Grill the chicken breasts until fully cooked and slice them thinly.
In a pan, stir-fry the shredded carrots, bell pepper, and snap peas over medium heat for 3-4 minutes until slightly tender but still crisp.
In a small bowl, whisk together the tamari, rice vinegar, sesame oil, honey, garlic, and ginger to create the dressing.
In a serving bowl, layer cooked rice, grilled chicken, and stir-fried vegetables.
Drizzle the soy-ginger dressing over the bowl and sprinkle with sesame seeds and chopped green onions.
Serve immediately for a light, flavorful, and satisfying meal.

This Asian-Inspired Chicken & Veggie Bowl is packed with vibrant flavors and textures.

The grilled chicken adds a savory component, while the stir-fried vegetables offer a light crunch.

The soy-ginger dressing ties everything together with its zesty, umami-packed kick.

Mediterranean Falafel & Hummus Bowl

A flavorful gluten-free bowl with crispy falafel, creamy hummus, and a mix of fresh Mediterranean ingredients. This bowl is perfect for a quick and satisfying plant-based meal.

Ingredients:

1 batch homemade or store-bought gluten-free falafel (about 4-6 pieces)
1/2 cup hummus
1/4 cup cucumber, diced
1/4 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1 tbsp fresh parsley, chopped
1 tbsp olive oil
1/2 cup mixed greens (optional)

Lemon-Tahini Dressing:

2 tbsp tahini
1 tbsp lemon juice
1 tbsp water (to thin)
1 tsp olive oil
Salt and pepper to taste

Instructions:

Prepare the falafel according to package instructions or make your own if desired.
In a serving bowl, layer the hummus, falafel, cucumber, tomatoes, and red onion.
Drizzle with olive oil and garnish with fresh parsley.
In a small bowl, whisk together tahini, lemon juice, water, olive oil, salt, and pepper to create the lemon-tahini dressing.
Drizzle the dressing over the bowl and serve with a side of mixed greens if desired.

This Mediterranean Falafel & Hummus Bowl is packed with bold flavors and satisfying textures.

The crispy falafel provides a savory crunch, while the creamy hummus and tangy lemon-tahini dressing offer rich, smooth flavors.

It’s a delicious and filling plant-based, gluten-free meal option.

Spicy Shrimp & Avocado Rice Bowl

A vibrant and flavorful gluten-free bowl featuring succulent shrimp, creamy avocado, and spicy seasonings.

This bowl is perfect for anyone who loves a little heat with their seafood and fresh ingredients.

Ingredients:

1 lb shrimp, peeled and deveined
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cayenne pepper
Salt and pepper to taste
1 cup cooked jasmine rice
1/2 avocado, sliced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1 tbsp fresh cilantro, chopped

Lime Dressing:

2 tbsp olive oil
1 tbsp lime juice
1 tsp honey
1/2 tsp cumin
Salt and pepper to taste

Instructions:

Heat olive oil in a pan over medium heat. Season the shrimp with smoked paprika, cayenne pepper, salt, and pepper, then sauté for 2-3 minutes per side until cooked through and pink.
In a serving bowl, layer the cooked jasmine rice, shrimp, avocado slices, cherry tomatoes, and red onion.
In a small bowl, whisk together the olive oil, lime juice, honey, cumin, salt, and pepper for the dressing.
Drizzle the lime dressing over the bowl and garnish with fresh cilantro.
Serve immediately for a spicy, refreshing, and satisfying meal.

This Spicy Shrimp & Avocado Rice Bowl is bursting with flavor and heat.

The shrimp are perfectly seasoned, while the avocado adds a creamy balance.

The lime dressing ties the dish together with a zesty finish that enhances the freshness of the ingredients.

Roasted Beet & Quinoa Bowl

A beautifully colorful and nutrient-rich gluten-free bowl with roasted beets, protein-packed quinoa, and a tangy balsamic glaze.

This bowl is perfect for a light yet satisfying meal full of antioxidants and fiber.

Ingredients:

2 medium beets, peeled and cubed
1 tbsp olive oil
Salt and pepper to taste
1 cup cooked quinoa
1/2 cup arugula or spinach
1/4 cup goat cheese or feta (optional)
1 tbsp walnuts, chopped

Balsamic Glaze:

2 tbsp balsamic vinegar
1 tsp honey

Instructions:

Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil, salt, and pepper, then roast for 25-30 minutes, or until tender.
In a serving bowl, layer the cooked quinoa, roasted beets, and greens like arugula or spinach.
Drizzle the balsamic glaze (made by simmering balsamic vinegar and honey for 2-3 minutes) over the bowl.
Garnish with goat cheese or feta (if desired) and chopped walnuts.
Serve immediately for a colorful, nutritious, and satisfying meal.

This Roasted Beet & Quinoa Bowl is rich in flavor and nutrients. The roasted beets bring earthiness, while the quinoa offers protein.

The balsamic glaze adds a sweet and tangy finish, making this bowl a perfect balance of flavors and textures.

Mediterranean Chickpea & Cucumber Bowl

A fresh and zesty gluten-free bowl featuring protein-rich chickpeas, refreshing cucumber, and a tangy lemon-oregano dressing.

It’s a light, vegetarian meal that’s both filling and full of vibrant Mediterranean flavors.

Ingredients:

1 can chickpeas, drained and rinsed
1 cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup cherry tomatoes, halved
1/4 cup kalamata olives, sliced
1/4 cup feta cheese, crumbled

Lemon-Oregano Dressing:

2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
1 tsp honey
Salt and pepper to taste

Instructions:

In a serving bowl, combine the chickpeas, diced cucumber, red onion, cherry tomatoes, olives, and feta cheese.
In a small bowl, whisk together the olive oil, lemon juice, oregano, honey, salt, and pepper for the dressing.
Drizzle the lemon-oregano dressing over the bowl and toss to combine.
Serve immediately for a refreshing and satisfying meal.

The Mediterranean Chickpea & Cucumber Bowl is a vibrant and refreshing dish. The chickpeas provide a hearty base, while the cucumber and tomatoes add a refreshing crunch.

The lemon-oregano dressing ties everything together with a burst of zesty Mediterranean flavor.