5 One-Bowl Wonders

Add 1/2 cup of uncooked rice to a saucepan with boiling water. Cook rice until tender (time may vary).

**Cooking the rice is the most time consuming part of this recipe. To speed up the process, cook the rice ahead of time or use microwaveable rice.

Make guacamole! Blend the avocado, salt, pepper, adobo, and cilantro together using a food processor. Once blended, place into a bowl. After chopping the onion and 2 tablespoons of tomatoes, add to the blended avocado. Mix everything together and set aside.

Chop a 1/2 cup of lettuce and 1/4 cup of tomatoes. Slice a lime into wedges. Set aside.

Rinse the 1/4 cup of black beans. Set aside.

Construct your bowl! First, add the cooked rice to the bottom of the bowl. Add the chopped tomatoes, lettuce, and beans. Next, top with 2 tablespoons of the guacamole, 2 tablespoons of greek yogurt, and 2 tablespoons of shredded cheese. Squeeze the lime wedge’s juice over the bowl. Finally, grab some corn tortilla chips, pour yourself a tall glass of ice cold lemonade, and let the foodie fiesta begin!

Add 1/2 cup of uncooked rice to a saucepan with boiling water. Cook rice until tender (time may vary).

**Cooking the rice is the most time consuming part of this recipe. To speed up the process, cook the rice ahead of time or use microwaveable rice.

Cut the kale leaves off of their stems and place into a microwaveable bowl with the edamame beans. Microwave until warm.

Slice 1/4 of an avocado.

Place the tahini, olive oil, and water into a blender or food processor and blend until the mixture reaches a liquid, sauce-like consistency.

Construct your bowl! Place the cooked rice at the bottom of the bowl and top with the warmed edamame and kale. Next, add the sliced avocado, shredded carrots, and chickpeas. Finally, sprinkle 1 tablespoon of sunflower seeds over the bowl as well as a drizzle of the tahini sauce. Enjoy!

Add 1/2 cup of dry whole grain pasta to a sauce pan with boiling water. Cook pasta until tender (time may vary).

***Cooking the pasta is the most time consuming part of this recipe. To speed up the process, cook the pasta ahead of time.

Slice 1oz of mozzarella into cubes and cut the cherry tomatoes in fourths. Chop the basil.

When the pasta has finished cooking, place into a microwaveable bowl. Add the cubed mozzarella to the pasta and warm in the microwave for 45 seconds. This melts the mozzarella.

Next, add the chopped basil and tomatoes to the bowl with the mozzarella and pasta. Add one teaspoon of olive oil, as well as salt and pepper to taste. Last but not least… feast!

First, prepare the cornflake crusted chicken. In a small bowl, whisk together the egg and milk.

In a large plastic bag, add the cornflakes, salt, and pepper. Tightly seal the bag shut and crush the cornflakes. Once crushed, pour the cornflakes onto a plate.

Dip the chicken breast in the egg mixture and then place onto the plate with the cornflakes. Coat each side of the chicken breast with cornflakes.

Heat the oven to 350°F. Put the chicken on a cookie sheet covered with tinfoil and a little oil. Place into the oven until the chicken is fully cooked (about 30min). You know the chicken is done when you cut into it and the middle is white, not pink.

While the chicken is in the oven, cook the potato. Take a fork and poke numerous holes in the potato. Then, place the potato in a microwaveable safe bowl and microwave for about 4 minutes. The potato is finished cooking when it is completely soft and you are able to easily cut it.

**Time may vary. If the potato is taking a while to cook/soften, poke more holes in it and place back in the microwave.

Place the kale in a skillet with a drizzle of olive oil and salt and pepper to taste. Sauté the kale until it begins to brown and softens.

Drain the can of corn and add 1/2 cup to a microwaveable safe bowl. Microwave for about 1 minute, or until hot.

When everything has finished cooking, assemble your bowl! First, cover the bottom of the bowl with the 1/2 cup of corn. Next, cut the potato in half and place both halves on top of the corn. Add the kale and top everything off with the cornflake crusted chicken. Now that’s some healthy Southern cookin’, y’all.

Add 1/2 cup of uncooked jasmine rice to a saucepan with boiling water. Cook rice until tender (time may vary).

**Cooking the rice is the most time consuming part of this recipe. To speed up the process, cook the rice ahead of time or use microwaveable rice.

Make the jerk rub that will coat the tofu. Add all spices into a small bowl with the brown sugar, salt, pepper, and oil. Mix together.

Cut the 3oz tofu into medium slices. Coat both sides of each slice of tofu in the jerk rub.

In a lightly oiled, heated skillet, cook the tofu. The tofu is done when it begins to brown on both sides.

Slice the pineapple and place onto a lightly oiled, heated skillet or grill. Cook both sides of the pineapple slices until they begin to soften and brown.

Chop the walnuts and cranberries.

Construct your bowl! First, add the cooked jasmine rice to the bottom of the bowl. Next, layer the jerk tofu and cooked pineapple on top. Finally, sprinkle with the chopped cranberries. One bite of this meal-made-easy and you’ll be transported to an island with sandy beaches and crystal blue seas!