Whether you’re eating fully plant-based, trying to sneak more veggies into your diet, or feeding a table full of people with very different opinions, these vibrant vegetarian bowls have got you covered.
If you’ve been around the blog for awhile, you already know I’m basically bowl-obsessed.
Burrito bowls, power bowls, taco bowls, rice bowls… if I can pile it high with a mountain of tasty toppings I am all about it!
They’re the ultimate weeknight dinner and the most genius meal prep situation, because everyone gets to customize their own bowl filled with their favorite ingredients. Just set out a little build-your-own station with all the toppings and fillings and let everyone go wild customizing their dream bowl.
The Vegetarian Bowls I Make on Repeat
Let’s get our bowl on!
I am LOVING these plant-based power bowls right now! They’re packed with a magical medley of black beans, roasted sweet potato, and fluffy quinoa with all the mix-ins your heart desires. Everything comes together while the sweet potatoes roast away in the oven, making this one seriously satisfying and low-effort meal.
It’s safe to say these black bean burrito bowls are a pretty regular part of my family’s meal rotation, and for good reason! They’ve got the most tasty mix of beans, veggies, and salsa served over a bed of warm yellow rice. Set out all your favorite taco style toppings and let everyone build their own ideal bowl.
★★★★★ “This is my go to quick dinner recipe for two! It’s easy to add your favorite toppings!” – Sheryl
Taco night will never be boring as long as these roasted chickpea quinoa taco bowls are in the rotation! They’re loaded with zesty cilantro lime quinoa and perfectly crispy taco-roasted chickpeas. It’s such a delicious combo. Pile them high with all your favorite toppings and dive right in!
I love a good Mexican-inspired bowl recipe, and this one totally rocks my socks! A base of cilantro lime rice gets topped with roasted sweet potato, black beans, and a medley of mix-ins and toppings galore. The flavor and texture combo here is just *chef’s kiss* so satisfying every single time.
What better way to pile on the veggies than with this baller cauliflower rice burrito bowl? Cauliflower rice is crazy versatile. It soaks up all that bold Mexican flavor like a champ. Add all your favorite toppings and get ready to faceplant!
Saucy seasoned lentils and black beans over crisp romaine and flavorful yellow rice, yes please! This one is downright delicious and crazy easy to pull off. It’s also super meal-prep friendly, so I always make extra to have lunch sorted for the next day. Taco toppings galore, obviously!
Loaded with fresh veggies and drizzled in a light homemade dressing, these Greek quinoa bowls make healthy eating a total breeze. They come together quickly and work beautifully as a light lunch, easy side, or a full-on vegetarian feast. Part salad, part power bowl, 100% delicious!
★★★★★ “I am OBSESSED with this recipe!! I add in lots of extra veggies and add more ACV than olive oil, plus some crushed red pepper and a splash of lemon juice. It’s a recipe I come back to over and over! Thank you!!” – Stacy
Roasted veggie rice bowls FTW! These rockin’ bowls are loaded with crispy chickpeas, tender fajita-seasoned peppers and onions, fluffy yellow rice, and all the extras your heart desires. It’s so flipping comforting and endlessly customizable. What’s not to love?!
These smoky, chipotle-kissed lentil burrito bowls are packed with flavor and come together so easily. The lentil filling freezes like a champ, making this a dream for meal prep. Load them up with guac, sour cream, and all the toppings your little heart desires.
These vegetarian taco bowls are filled with all your favorite taco toppings and ready to rock your Taco Tuesday. You can make everything from scratch or utilize your favorite store-bought shortcuts to have these on the table in record time.
Even better? They’re a breeze to prep in advance, making them a rockin’ meal prep item that’s also great for heat and eat lunches that can be enjoyed in just minutes.
★★★★★ “Made this for the first time tonight and it was easier and faster than I expected! My 8-year-old said it’s now in her top 3 favorites. Win win.” – Erica
A bit of roasting time in the oven and an easy peasy blend of shawarma-style spices transform an unsuspecting can of chickpeas into crunchy little flavor crispers perfect for topping everything in sight!
If you get a chance to try any of these delicious vegetarian bowls, let me know!
Leave me a comment or review using the form below. I’m always so excited to hear from you and can’t wait to hear all about your tasty creation!
