23+ Flavorful Summer Power Bowl Recipes to Fuel Your Day

Summer is the season for fresh, vibrant meals that keep you feeling energized and nourished.

Power bowls are a fantastic way to pack in a variety of nutrient-dense ingredients in a single, delicious dish.

Whether you’re looking for something light and refreshing or hearty and filling, summer power bowls offer endless possibilities.

These versatile bowls are perfect for lunch, dinner, or a quick snack, providing the right balance of protein, healthy fats, and fiber.

In this blog, we’ve gathered over 23 mouthwatering summer power bowl recipes to fuel your body and satisfy your taste buds.

From tropical-inspired dishes to Mediterranean flavors, there’s a power bowl for every preference.

So grab your bowl, gather your favorite fresh ingredients, and let’s dive into these healthy, colorful meals that are as good for your body as they are for your soul.

23+ Flavorful Summer Power Bowl Recipes to Fuel Your Day

Whether you’re looking for a meal to enjoy on a hot summer day or a nutritious option to keep you going through the week, these 23+ summer power bowl recipes are sure to deliver.

They’re packed with fresh, whole ingredients that will keep you feeling nourished, refreshed, and ready to take on whatever the day has in store.

Plus, the combinations are endless, so you can mix and match ingredients to create your own unique bowls.

So why wait? It’s time to fill your summer with flavor and health—one power bowl at a time!

Grilled Chicken & Mango Quinoa Bowl

This bright, tropical-inspired bowl is a refreshing way to fuel your day. Grilled chicken provides lean protein, while sweet mango and crunchy veggies keep things light and summery.

It’s finished with a citrusy lime vinaigrette that pulls all the flavors together.

Ingredients:

• 1 cup cooked quinoa
• 1 grilled chicken breast, sliced
• 1/2 mango, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 1/4 avocado, sliced
• 2 tbsp chopped fresh cilantro
• 2 tbsp crumbled feta cheese (optional)

Lime Vinaigrette:

• Juice of 1 lime
• 1 tbsp olive oil
• 1 tsp honey
• Salt & pepper to taste

Instructions:

1. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
2. In a large serving bowl, layer quinoa as the base.
3. Arrange grilled chicken, mango, tomatoes, cucumber, and avocado on top.
4. Drizzle with lime vinaigrette and garnish with cilantro and feta if using.

This bowl is a perfect harmony of sweet, savory, and tangy. It’s energizing without being heavy, making it ideal for lunch after a workout or a casual summer dinner.

The mix of textures and colors also makes it just as visually appealing as it is satisfying.

Spicy Tofu & Watermelon Rice Bowl

This bold and unique bowl brings together sweet, spicy, and cooling elements for a deeply refreshing vegan dish.

Crisp watermelon cools down the heat from spicy tofu, while brown rice and edamame add substance and protein.

Ingredients:

• 1 cup cooked brown rice
• 1/2 block firm tofu, cubed
• 1/2 cup cubed seedless watermelon
• 1/4 cup shelled edamame
• 1/4 cup shredded red cabbage
• 1 tbsp sesame seeds
• 2 tbsp chopped fresh mint or basil

Spicy Marinade for Tofu:

• 1 tbsp soy sauce
• 1 tbsp sriracha
• 1 tsp sesame oil
• 1/2 tsp garlic powder

Instructions:

1. Toss tofu cubes in the spicy marinade and let sit for 15 minutes.
2. Sauté tofu in a pan over medium heat until golden and slightly crispy.
3. In a bowl, start with a bed of brown rice.
4. Add sautéed tofu, watermelon cubes, edamame, and red cabbage.
5. Sprinkle with sesame seeds and garnish with fresh herbs.

The watermelon may seem unconventional in a grain bowl, but its juiciness perfectly offsets the bold flavors of the tofu.

This bowl keeps you hydrated, fueled, and pleasantly surprised with every bite. It’s a standout option when you want something a little out of the ordinary.

Southwest Sweet Potato & Black Bean Bowl

This hearty and vibrant bowl is a celebration of bold southwestern flavors.

Roasted sweet potatoes and smoky black beans form a protein-rich, fiber-filled base, complemented by fresh corn, creamy avocado, and a zesty lime crema.

Ingredients:

• 1 cup roasted sweet potato cubes
• 1/2 cup cooked black beans
• 1/2 cup cooked corn (fresh or grilled)
• 1/2 avocado, diced
• 1/4 cup chopped cherry tomatoes
• 2 tbsp chopped red onion
• 1 cup shredded romaine or spinach
• Fresh cilantro to garnish

Lime Crema:

• 1/4 cup Greek yogurt or sour cream
• Juice of 1/2 lime
• 1/2 tsp cumin
• Pinch of salt

Instructions:

1. Roast sweet potato cubes at 400°F with olive oil, salt, and pepper for 20–25 minutes.
2. Mix lime crema ingredients in a small bowl until smooth.
3. In a large bowl, add greens as the base.
4. Top with roasted sweet potatoes, black beans, corn, avocado, tomatoes, and red onion.
5. Drizzle with lime crema and garnish with cilantro.

This bowl is warm, flavorful, and grounding, yet still perfectly suited for summer thanks to the fresh toppings and zesty crema.

It’s especially great for meal prep—everything holds up well and tastes even better the next day.

Mediterranean Falafel & Hummus Bowl

A colorful, plant-based bowl packed with protein, fiber, and healthy fats. The crispy falafel adds crunch, while the smooth hummus provides creaminess.

Fresh cucumbers, tomatoes, and olives give a burst of Mediterranean flavor in every bite.

Ingredients:

• 1 cup cooked quinoa
• 3–4 falafel balls (store-bought or homemade)
• 1/2 cup hummus
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 red onion, thinly sliced
• 2 tbsp chopped parsley

Lemon Tahini Dressing:

• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tsp honey
• Salt & pepper to taste

Instructions:

1. Warm the falafel balls in the oven according to package instructions.
2. In a large bowl, layer the quinoa as the base.
3. Arrange falafel, hummus, cucumber, tomatoes, olives, and red onion on top.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, honey, salt, and pepper to make the dressing.
5. Drizzle the lemon tahini dressing over the bowl and garnish with fresh parsley.

This bowl is not only delicious but also a great way to incorporate plant-based protein into your meals.

The creamy hummus and crunchy falafel work together in a satisfying contrast, while the fresh veggies add lightness and freshness to each bite.

Shrimp & Avocado Citrus Bowl

A light yet satisfying seafood bowl that’s perfect for summer.

The shrimp is marinated in a citrus dressing to bring out fresh flavors, while creamy avocado and crisp greens round out the bowl with healthy fats and crunch.

Ingredients:

• 1 cup mixed greens (spinach, arugula, or lettuce)
• 1/2 lb shrimp, peeled and deveined
• 1/2 avocado, sliced
• 1/2 orange, segmented
• 1/4 cup red bell pepper, thinly sliced
• 2 tbsp red onion, thinly sliced
• 1/4 cup corn kernels (fresh or frozen)
• 2 tbsp chopped cilantro

Citrus Marinade:

• Juice of 1 lime
• Juice of 1 orange
• 1 tbsp olive oil
• 1/2 tsp cumin
• Salt & pepper to taste

Instructions:

1. Marinate shrimp in citrus marinade for 15 minutes.
2. Sauté shrimp in a skillet over medium heat for 2–3 minutes per side until pink and cooked through.
3. In a large bowl, layer mixed greens as the base.
4. Add sautéed shrimp, avocado slices, orange segments, red bell pepper, red onion, and corn on top.
5. Garnish with chopped cilantro.

This bowl is bursting with fresh, zesty flavors, from the citrus-marinated shrimp to the sweet orange segments and creamy avocado.

It’s light, refreshing, and a perfect way to enjoy seafood on a warm summer day, full of essential nutrients.

BBQ Tempeh & Corn Slaw Bowl

For a satisfying plant-based option, this smoky BBQ tempeh bowl is paired with a tangy corn slaw that adds a crunch and brightness.

The combination of grilled tempeh and fresh veggies makes for a filling and flavorful meal.

Ingredients:

• 1 cup cooked brown rice
• 1/2 block tempeh, sliced
• 1/2 cup corn kernels (fresh or grilled)
• 1/4 cup shredded carrots
• 1/4 cup shredded cabbage
• 1 tbsp chopped green onions
• 2 tbsp chopped fresh cilantro

BBQ Sauce:

• 1/4 cup barbecue sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder

Instructions:

1. In a small bowl, mix together the BBQ sauce ingredients.
2. Coat tempeh slices in BBQ sauce and grill or pan-fry for 3–4 minutes per side until crispy and caramelized.
3. In a separate bowl, toss corn, shredded carrots, cabbage, and green onions to make the slaw.
4. In a large bowl, layer brown rice as the base.
5. Top with BBQ tempeh, corn slaw, and cilantro.

The smoky and savory tempeh, combined with the tangy and crunchy corn slaw, gives this bowl a wonderful balance of flavors and textures.

It’s a hearty, plant-based alternative to traditional BBQ fare, with all the freshness of summer veggies.

Baked Salmon & Avocado Poke Bowl

A light, fresh poke bowl with a twist. This one features baked salmon as the star ingredient, paired with creamy avocado and refreshing veggies.

It’s a perfect dish to enjoy on a warm day, offering a balance of healthy fats and protein.

Ingredients:

• 1 cup cooked jasmine rice
• 1 small salmon fillet, baked and flaked
• 1/2 avocado, sliced
• 1/2 cucumber, julienned
• 1/4 cup shredded carrots
• 1/4 cup edamame (cooked and shelled)
• 1 tbsp sesame seeds
• 2 tbsp sliced green onions

Soy Ginger Dressing:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tsp sesame oil
• 1 tsp honey

Instructions:

1. Preheat the oven and bake the salmon fillet at 375°F for 12–15 minutes, until fully cooked. Flake the salmon with a fork.
2. In a large bowl, layer cooked jasmine rice as the base.
3. Add the flaked salmon, avocado slices, cucumber, carrots, and edamame.
4. In a small bowl, whisk together soy sauce, rice vinegar, ginger, sesame oil, and honey to make the dressing.
5. Drizzle the dressing over the bowl and top with sesame seeds and green onions.

This poke bowl offers a delicious and healthy combination of protein-packed salmon and creamy avocado, balanced by the crunch of fresh vegetables and the zesty soy ginger dressing.

It’s light but satisfying and makes a great meal for a summer lunch or dinner.

Roasted Cauliflower & Chickpea Bowl with Tahini Sauce

This vegan-friendly power bowl is full of hearty, fiber-rich ingredients.

Roasted cauliflower and chickpeas provide a savory, crunchy base, while a rich tahini dressing adds creaminess and depth. It’s a warm, comforting meal that’s perfect for a cozy summer evening.

Ingredients:

• 1 cup cooked couscous or quinoa
• 1 cup roasted cauliflower florets
• 1/2 cup roasted chickpeas (or canned, drained and rinsed)
• 1/4 cup pomegranate seeds
• 1/4 cup sliced almonds, toasted
• 2 tbsp chopped fresh parsley

Tahini Dressing:

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

Instructions:

1. Preheat the oven and roast cauliflower florets at 400°F for 20–25 minutes with olive oil, salt, and pepper until golden.
2. If using canned chickpeas, toss them in olive oil and seasoning, then roast them alongside the cauliflower for about 15–20 minutes until crispy.
3. In a bowl, layer couscous or quinoa as the base.
4. Add roasted cauliflower, chickpeas, pomegranate seeds, and sliced almonds.
5. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper to make the dressing.
6. Drizzle the tahini dressing over the bowl and garnish with fresh parsley.

This bowl offers a satisfying, plant-based option with lots of textures—from crunchy chickpeas and cauliflower to creamy tahini.

The pomegranate seeds provide a burst of sweetness, making this dish a perfect balance of savory, sweet, and creamy.

Turkey & Sweet Potato Harvest Bowl

This autumn-inspired power bowl is perfect for those who want a hearty meal without sacrificing freshness.

Lean turkey and roasted sweet potatoes form the base, while kale, cranberries, and pumpkin seeds add texture and nutrition to this filling bowl.

Ingredients:

• 1 cup cooked farro or brown rice
• 1/2 lb ground turkey, cooked and seasoned
• 1/2 roasted sweet potato, cubed
• 1/2 cup fresh kale, chopped
• 1/4 cup dried cranberries
• 2 tbsp pumpkin seeds
• 2 tbsp feta cheese (optional)

Apple Cider Vinaigrette:

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

Instructions:

1. Roast sweet potato cubes at 400°F for 20 minutes, or until tender and lightly browned.
2. In a skillet, cook the ground turkey with your favorite seasoning (such as cumin, garlic powder, and a pinch of chili flakes).
3. In a large bowl, layer farro or brown rice as the base.
4. Add cooked turkey, roasted sweet potatoes, kale, cranberries, and pumpkin seeds on top.
5. In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper to make the vinaigrette.
6. Drizzle the vinaigrette over the bowl and sprinkle with feta if using.

This hearty bowl is a perfect mix of sweet and savory, featuring lean turkey, roasted sweet potatoes, and fresh kale.

The tangy apple cider vinaigrette ties everything together, while cranberries and pumpkin seeds add a satisfying crunch. It’s a well-rounded, comforting meal that’s still light and fresh enough for a summer evening.

Grilled Steak & Roasted Veggie Bowl

This hearty power bowl is packed with lean protein from grilled steak, balanced with roasted vegetables like zucchini, bell peppers, and onions.

The addition of creamy avocado and a light dressing brings everything together, creating a satisfying and flavorful meal.

Ingredients:

• 1 cup cooked farro or brown rice
• 1 small flank steak or sirloin, grilled and sliced
• 1/2 cup roasted zucchini, sliced
• 1/2 cup roasted bell peppers, sliced
• 1/4 cup red onion, thinly sliced
• 1/2 avocado, sliced
• 1 tbsp fresh parsley, chopped
• 1 tbsp crumbled goat cheese (optional)

Lemon Herb Dressing:

• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Grill the steak to your desired doneness, then slice thinly against the grain.
2. Roast zucchini, bell peppers, and onions at 400°F for 15–20 minutes with olive oil, salt, and pepper.
3. In a large bowl, layer farro or brown rice as the base.
4. Add the grilled steak, roasted veggies, avocado slices, and red onion.
5. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
6. Drizzle the dressing over the bowl and top with parsley and crumbled goat cheese if desired.

This bowl is the perfect balance of savory, fresh, and satisfying.

The grilled steak adds a rich, smoky flavor that pairs wonderfully with the roasted veggies and creamy avocado. It’s a great option for those who want a filling yet fresh meal.

Greek Chicken & Tzatziki Bowl

Inspired by the flavors of Greece, this refreshing power bowl features juicy grilled chicken, crisp vegetables, and a creamy tzatziki sauce.

It’s light, refreshing, and perfect for summer, with all the flavors of the Mediterranean packed into one bowl.

Ingredients:

• 1 cup cooked couscous or quinoa
• 1 grilled chicken breast, sliced
• 1/2 cucumber, diced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup mixed greens (such as arugula or spinach)
• 2 tbsp crumbled feta cheese

Tzatziki Sauce:

• 1/2 cup Greek yogurt
• 1/4 cucumber, grated
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped
• Juice of 1/2 lemon
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Grill the chicken breast until fully cooked, then slice it thinly.
2. In a large bowl, layer couscous or quinoa as the base.
3. Add the grilled chicken, cucumber, tomatoes, olives, red onion, and mixed greens.
4. In a small bowl, combine Greek yogurt, grated cucumber, olive oil, dill, lemon juice, garlic, salt, and pepper to make the tzatziki sauce.
5. Drizzle the tzatziki sauce over the bowl and top with feta cheese.

This bowl combines the fresh, tangy flavors of tzatziki with juicy grilled chicken and crunchy veggies.

It’s light yet filling, making it the perfect meal to enjoy during the summer heat while still feeling nourished and satisfied.

BBQ Jackfruit & Corn Salsa Bowl

For a unique, plant-based power bowl, BBQ jackfruit serves as a great meat alternative. Paired with a vibrant corn salsa, this bowl is full of smoky flavors and crunchy textures.

The addition of creamy avocado and a tangy lime dressing makes this a refreshing, yet filling, meal.

Ingredients:

• 1 cup cooked brown rice
• 1/2 cup BBQ jackfruit (canned young jackfruit in brine, cooked in BBQ sauce)
• 1/2 cup corn kernels (fresh or grilled)
• 1/4 cup red onion, finely diced
• 1/4 cup diced bell pepper
• 1/2 avocado, sliced
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Corn Salsa:

• 1/2 cup corn kernels
• 1/4 cup diced tomatoes
• 1/4 cup chopped red onion
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Cook the jackfruit in BBQ sauce on medium heat until it becomes tender and easily shreds (about 15–20 minutes).
2. In a bowl, combine corn, tomatoes, red onion, cilantro, lime juice, salt, and pepper to make the corn salsa.
3. In a large bowl, layer brown rice as the base.
4. Top with BBQ jackfruit, corn salsa, avocado slices, and chopped cilantro.
5. Squeeze a lime wedge over the bowl for extra tang.

This BBQ jackfruit bowl is a fun and satisfying alternative to pulled pork, offering a smoky and sweet flavor that pairs perfectly with the tangy corn salsa.

The creamy avocado adds richness, while the lime juice gives a refreshing zing, making this bowl a perfect option for those craving plant-based goodness.

Sweet Chili Shrimp & Mango Bowl

A refreshing, tropical-inspired power bowl featuring succulent shrimp coated in sweet chili sauce, paired with the sweetness of fresh mango and the crunch of veggies.

It’s a perfect light, yet filling meal for summer.

Ingredients:

• 1 cup cooked jasmine rice
• 1/2 lb shrimp, peeled and deveined
• 1/2 mango, diced
• 1/2 cucumber, julienned
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup avocado, sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp sesame seeds (optional)

Sweet Chili Sauce:

• 2 tbsp sweet chili sauce
• 1 tbsp lime juice
• 1 tsp soy sauce
• 1 tsp sesame oil

Instructions:

1. In a small bowl, whisk together sweet chili sauce, lime juice, soy sauce, and sesame oil.
2. Toss shrimp in the sweet chili sauce mixture and sauté in a pan over medium heat until pink and cooked through (about 3–4 minutes per side).
3. In a large bowl, layer jasmine rice as the base.
4. Add cooked shrimp, diced mango, cucumber, bell pepper, and avocado.
5. Drizzle any remaining sweet chili sauce over the top and sprinkle with sesame seeds and fresh cilantro.

The combination of sweet chili shrimp and the tropical flavors of mango and avocado makes this bowl both refreshing and savory.

The rice forms a hearty base, while the crunchy veggies and creamy avocado balance out the dish. This is a flavorful and satisfying summer meal.

Roasted Beet & Goat Cheese Bowl

This vibrant power bowl is a colorful mix of earthy roasted beets, creamy goat cheese, and a tangy balsamic dressing.

Perfect for those who crave a lighter, plant-based dish that’s still packed with nutrients.

Ingredients:

• 1 cup cooked farro or quinoa
• 1/2 cup roasted beets, peeled and diced
• 1/4 cup crumbled goat cheese
• 1/4 cup walnuts, toasted
• 1/4 cup arugula or spinach
• 2 tbsp dried cranberries
• 1 tbsp fresh parsley, chopped

Balsamic Vinaigrette:

• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F and roast beets wrapped in foil for 30–40 minutes, or until tender. Peel and dice.
2. In a large bowl, layer farro or quinoa as the base.
3. Add roasted beets, crumbled goat cheese, toasted walnuts, arugula or spinach, and cranberries.
4. In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper to make the vinaigrette.
5. Drizzle the balsamic vinaigrette over the bowl and garnish with fresh parsley.

This bowl is a perfect mix of savory, sweet, and tangy flavors. Roasted beets add an earthy richness, while the goat cheese provides creaminess and the walnuts offer a satisfying crunch.

It’s a nutrient-dense and visually stunning option for any summer meal.

Spicy Chickpea & Avocado Grain Bowl

This warm, hearty power bowl features spicy roasted chickpeas, creamy avocado, and a mix of hearty grains, providing a satisfying plant-based option.

It’s packed with protein, fiber, and healthy fats, making it perfect for a wholesome lunch or dinner.

Ingredients:

• 1 cup cooked brown rice or quinoa
• 1/2 cup roasted chickpeas (or canned chickpeas, roasted)
• 1/2 avocado, sliced
• 1/4 cup diced cucumber
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp tahini
• 1 tbsp lemon juice

Spicy Chickpea Seasoning:

• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F. Toss chickpeas with olive oil and the spicy seasoning (paprika, cayenne, garlic powder, salt, and pepper). Roast for 20–25 minutes, shaking halfway through until crispy.
2. In a large bowl, layer brown rice or quinoa as the base.
3. Add roasted chickpeas, avocado slices, cucumber, tomatoes, and red onion.
4. In a small bowl, mix tahini and lemon juice to create a creamy dressing.
5. Drizzle the tahini dressing over the top of the bowl.

This bowl is filled with delicious, spicy chickpeas and balanced by the creaminess of avocado and the crunch of fresh veggies.

The warm, savory flavors pair beautifully with the rich tahini dressing, making it a satisfying and flavorful meal that’s easy to whip up.

Grilled Veggie & Hummus Bowl

This vibrant, plant-based power bowl is filled with smoky grilled vegetables, creamy hummus, and fresh greens.

It’s a perfect option for those who enjoy the smoky flavor of grilled veggies combined with the richness of hummus for a satisfying meal.

Ingredients:

• 1 cup cooked quinoa
• 1/2 cup grilled zucchini, sliced
• 1/2 cup grilled bell peppers, sliced
• 1/4 cup grilled red onion, sliced
• 1/2 avocado, sliced
• 2 tbsp hummus
• 2 tbsp chopped fresh parsley
• 1 tbsp sesame seeds (optional)

Lemon Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Grill the zucchini, bell peppers, and red onion on medium heat for 5–7 minutes until lightly charred and tender.
2. In a large bowl, layer cooked quinoa as the base.
3. Add the grilled vegetables, avocado slices, and a generous dollop of hummus.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, honey, salt, and pepper to create the dressing.
5. Drizzle the lemon tahini dressing over the bowl and garnish with fresh parsley and sesame seeds.

This grilled veggie and hummus bowl is a delicious combination of smoky, creamy, and tangy flavors.

The grilled veggies add depth, while the hummus and lemon tahini dressing provide richness and balance. It’s a perfect, refreshing meal for a warm day.

Asian-Inspired Salmon & Rice Noodle Bowl

A bowl full of vibrant, Asian-inspired flavors!

This dish features marinated salmon, rice noodles, and crunchy vegetables, all brought together with a savory soy-ginger dressing. It’s light yet packed with bold, umami flavors.

Ingredients:

• 1 cup cooked rice noodles
• 1 small salmon fillet, grilled or baked
• 1/4 cup shredded carrots
• 1/4 cup cucumber, julienned
• 1/4 cup red cabbage, shredded
• 2 tbsp edamame (cooked and shelled)
• 1 tbsp sesame seeds
• 1 tbsp chopped green onions

Soy-Ginger Dressing:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp fresh grated ginger
• 1 tsp honey

Instructions:

1. Grill or bake the salmon fillet and flake into bite-sized pieces once cooked.
2. In a large bowl, layer the rice noodles as the base.
3. Top with the flaked salmon, shredded carrots, cucumber, red cabbage, and edamame.
4. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, and honey to create the dressing.
5. Drizzle the dressing over the bowl and top with sesame seeds and green onions.

This Asian-inspired salmon and rice noodle bowl is bursting with umami flavors from the soy-ginger dressing, complemented by the freshness of veggies and the richness of salmon.

It’s a light, yet hearty, dish perfect for a summer dinner.

Mediterranean Chickpea & Cucumber Bowl

A refreshing, Mediterranean-inspired power bowl filled with chickpeas, crunchy cucumbers, tomatoes, and a drizzle of tangy tzatziki sauce.

This dish is full of bright, fresh flavors, making it perfect for a warm summer meal.

Ingredients:

• 1 cup cooked couscous or quinoa
• 1/2 cup chickpeas, roasted or canned, drained and rinsed
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp feta cheese, crumbled
• 1 tbsp fresh oregano, chopped

Tzatziki Sauce:

• 1/2 cup Greek yogurt
• 1/4 cucumber, grated
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, layer couscous or quinoa as the base.
2. Add roasted chickpeas, cucumber, tomatoes, olives, and red onion on top.
3. In a small bowl, combine Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, salt, and pepper to make the tzatziki sauce.
4. Drizzle the tzatziki over the bowl and garnish with crumbled feta and fresh oregano.

This Mediterranean chickpea and cucumber bowl is the perfect combination of savory, tangy, and fresh.

The creamy tzatziki sauce adds depth and richness to the vibrant, crunchy veggies and hearty chickpeas. It’s a perfect meal for when you want something light, flavorful, and refreshing.

Grilled Chicken & Pineapple Bowl

This tropical-inspired power bowl is filled with juicy grilled chicken, tangy pineapple, and a medley of fresh vegetables.

The sweetness of the pineapple pairs beautifully with the savory grilled chicken, making it a perfect summer dish.

Ingredients:

• 1 cup cooked brown rice
• 1 grilled chicken breast, sliced
• 1/2 cup fresh pineapple, diced
• 1/2 cup cucumber, thinly sliced
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp roasted pumpkin seeds

Citrus Dressing:

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

Instructions:

1. Grill the chicken breast until fully cooked and slice it thinly.
2. In a large bowl, layer cooked brown rice as the base.
3. Add grilled chicken, diced pineapple, cucumber, red bell pepper, and red onion.
4. In a small bowl, whisk together olive oil, lime juice, orange juice, honey, salt, and pepper to make the citrus dressing.
5. Drizzle the dressing over the bowl and top with fresh cilantro and roasted pumpkin seeds.

This Grilled Chicken & Pineapple Bowl is full of tropical flavors that are both refreshing and satisfying.

The sweet and tangy citrus dressing ties everything together, making it a great option for a light yet filling summer meal.

Teriyaki Tofu & Veggie Bowl

This plant-based bowl is packed with crispy teriyaki tofu, fresh vegetables, and a savory, sweet dressing.

It’s a healthy and flavorful alternative for those looking for a meatless summer meal with Asian-inspired flavors.

Ingredients:

• 1 cup cooked brown rice or quinoa
• 1/2 block firm tofu, cubed
• 1/2 cup broccoli florets, steamed
• 1/2 cup shredded carrots
• 1/4 cup red cabbage, shredded
• 1/4 cup edamame (cooked and shelled)
• 2 tbsp sesame seeds
• 1 tbsp chopped green onions

Teriyaki Sauce:

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 tsp fresh grated ginger

Instructions:

1. Press tofu to remove excess moisture, then cut into cubes. Pan-fry in a bit of sesame oil until crispy on all sides.
2. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, and ginger to make the teriyaki sauce.
3. In a large bowl, layer brown rice or quinoa as the base.
4. Add the crispy tofu, steamed broccoli, shredded carrots, red cabbage, and edamame.
5. Drizzle teriyaki sauce over the bowl and top with sesame seeds and green onions.

The teriyaki tofu in this bowl brings a savory-sweet flavor that’s complemented by the crunchy, fresh vegetables.

It’s a perfect plant-based meal for those who want a quick, tasty, and balanced dish.

Grilled Shrimp & Avocado Cucumber Bowl

This light, refreshing bowl combines succulent grilled shrimp, creamy avocado, and crisp cucumber.

The lemon dressing enhances the fresh flavors, making it an ideal meal for a hot summer day.

Ingredients:

• 1 cup cooked wild rice
• 1/2 lb shrimp, peeled and deveined
• 1/2 avocado, sliced
• 1/2 cucumber, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp fresh parsley, chopped
• 1 tbsp hemp seeds (optional)

Lemon Garlic Dressing:

• 2 tbsp olive oil
• Juice of 1 lemon
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Grill the shrimp for 2–3 minutes per side until pink and cooked through.
2. In a large bowl, layer cooked wild rice as the base.
3. Add the grilled shrimp, avocado slices, cucumber, cherry tomatoes, and fresh parsley.
4. In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper to make the dressing.
5. Drizzle the lemon garlic dressing over the bowl and top with hemp seeds for extra nutrition.

This Grilled Shrimp & Avocado Cucumber Bowl is a light, refreshing option for summer.

The combination of creamy avocado and juicy shrimp is enhanced by the bright, zesty lemon garlic dressing, creating a delicious balance of flavors and textures.