What makes a perfect lunch? For me, the midday meal is a time to hit pause on my to-do list and treat myself to something delicious and satisfying. It’s a welcome break in the day where I can get restored for whatever comes next. It’s also an opportunity to pack in as many energy-boosting nutrients as possible—that 3pm slump is real, and in my experience it’s directly tied to what I ate for lunch that day. This Mediterranean Grain Bowl is my current lunchtime obsession. Not only is it easy to meal prep completely on the weekend, it also combines so many of the top longevity foods into a delicious meal that boosts heart and brain health.

The formula for any good grain bowl is typically a combination of fiber-rich whole grains with protein and veggies, making it a one-bowl nutrient-packed meal. To make it really delicious, think about adding contrast with flavor, texture, and color. I like to come up with a loose “theme” for my grain bowls—say, Mexican or Fall Flavors—to tie everything together.

For today’s grain bowl (admittedly my new favorite), I was inspired by the flavors in a traditional Greek salad. Then I added other heart-healthy Mediterranean ingredients to level it up and keep me feeling full and energized. Scroll on for exactly how this colorful, delicious, and super healthy Mediterranean Grain Bowl comes together in less than 30 minutes.

Why we love the Mediterranean diet

As someone who loves to eat delicious food and prioritizes optimum health, I’m always looking for a way of eating that both satisfies and nourishes my body. Despite all the conflicting dietary information out there, it’s hard to argue with the Mediterranean diet. Not only is it filled with the most flavor-packed and satisfying food (hello EVOO!), it’s also backed by science as the diet that’s most helpful in reducing the risk of chronic diseases and promoting overall well-being.

The Mediterranean diet’s healthy plant-based proteins, fats, fiber-rich grains, and veggies are all found in this bowl, hence the name.

How to make these Mediterranean Grain Bowls

One of the many reasons I love this grain bowl recipe is that you can prep all the ingredients on the weekend, toss it together, and keep it in the fridge to eat for lunch all week. My kinda meal prep. The ingredients are sturdy enough to hold up without becoming soggy—in fact, I think the flavors get even better after marinating overnight. Here’s the rundown:

First, you’re going to make your quinoa according to the package directions. My own secret to fluffy and non-soggy quinoa? During the “cooling” step, place a double-layered paper towel between the pot and the lid for about 10 minutes. The towel absorbs any excess water evaporating off the quinoa, leaving it the perfect consistency.

Next, you’re going to chop up your cucumber, tomatoes, and red onion. Halve the olives and grapes, and chop up all your herbs. I like to use lots of herbs in this to make it almost tabbouleh-like. Mint, parsley, and basil are my favorite, but any fresh herbs like chives or dill work beautifully too.

Next, rinse and drain your chickpeas. You can absolutely make chickpeas from dried and they’ll be even more delicious, but I usually take a welcome shortcut with good-quality canned chickpeas.

Then, make the simplest dressing by shaking up lemon juice, olive oil, plain greek yogurt, and a squeeze of agave or honey in a mason jar.

Finally, you simply toss the cooked quinoa with all your veggies and herbs, add some dressing and toss again, then top it with feta. It’s truly the best flavor combo—the grapes are a little outside-the-box, but their pop of sweetness is where it’s at.

Meal prep tips for success

If you’re going to prep this Mediterranean Grain Bowl in advance like I do, here are a few things to keep in mind:

• You can either prep all the ingredients and keep them separated in the fridge, or you can go ahead and toss it together and store the entire grain salad in an airtight container in the fridge. I do like to hold off on adding the dressing until just before serving.
• Cook your quinoa, and let it cool down all the way before tossing with other ingredients. You don’t want any excess steam adding water and making this dish soggy.
• Feel free to eat this cold right out of the fridge, or it’s also great served at room temp—making this the perfect dish to pack for a picnic.

Other Mediterranean-Inspired Recipes You’ll Love

Lemony Spring Pasta Salad with Olives, Artichokes, and Bacon

Pack this bright and zesty spring pasta salad for every picnic all season. Super easy to toss together, it’s bursting with vegetables and so much flavor.

Eggplant and Ricotta Flatbread Pizza

This healthy flatbread pizza recipe is topped with eggplant, tomatoes, and ricotta. It’s the perfect simple summer dinner.

Mediterranean Baked Salmon with Tomatoes, Olives, and Capers

This healthy one-dish wonder is perfect for a busy weeknight or a Saturday night with friends. Baking the salmon with the vegetables and lemon slices yields a perfectly tender and flavorful fish every time, since the veggies release their juices to create their own flavorful sauce.

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Mediterranean Grain Bowl

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★★★★★

5 from 1 reviews

• 
  Author: Camille Styles
• 
  Total Time: 20 minutes
• 
  Yield: 4 servings
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  Diet: Vegetarian

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Description

This healthy and delicious grain bowl is packed with heart-healthy, longevity-boosting ingredients. Make it on the weekend—enjoy for lunch all week.

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Ingredients

Units
USM

• 1/2 cup quinoa
• 1 seedless cucumber
• 1 large tomato (or a handful of cherry tomatoes)
• 1/2 cup black olives, pitted
• 1 can chickpeas
• 1 cup of seedless red or black grapes
• 1/4 red onion
• 1/2 cup mint
• 1/4 cup parsley
• 1/2 cup basil
• 1/2 cup feta, crumbled
• kosher salt and freshly ground black pepper, to taste

for the lemon-yogurt dressing:

• juice of 1 large lemon
• 1/4 cup olive oil
• 1 – 2 tablespoons plain greek yogurt
• 2 tablespoons agave
• kosher salt and freshly ground black pepper, to taste

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Instructions

1. Cook the quinoa according to the package directions. During the “cooling” step, place a paper towel between the pot and the lid to fully absorb all the water. Let cool completely.
2. Meanwhile, chop the cucumber, tomato, and red onion. Halve the black olives and halve the grapes.
3. Rinse and drain the chickpeas.
4. Finely chop all the herbs.
5. In a large serving bowl, toss the cooled quinoa with the cucumber, tomato, olives, chickpeas, grapes, onion, and herbs. 
6. Make the dressing by shaking up all the ingredients in a jar until combined, then drizzle a bit over the salad and taste. Add more or less as desired.
7. Crumble feta over the top, season with salt and pepper. Eat!

Notes

• Feel free to sub any fresh summer herbs. Chives, dill, and cilantro could all work beautifully.
• Prep this on the weekend and store in an airtight container in the fridge for up to 4 days. Add dressing just before serving to keep from getting soggy.

• Prep Time: 20
• Category: Lunch
• Cuisine: Mediterranean

Keywords: mediterranean diet, grain bowl, lunch, healthy, vegetarian, easy, meal prep

The post This Mediterranean Grain Bowl Boosts Energy and Longevity—It Really Is the Perfect Lunch appeared first on Camille Styles.

Just when you thought you couldn’t look at another avocado toast in your Instagram feed, we pop up with an entire post devoted to it. Yes, there are a lot of toast recipes out there—with some venturing into savory territory, like this Mushroom Toast with Arugula, or this Slow-Roasted Tomato and Ricotta variety—and even some that toe the line between believable and bizarre, like this yogurt toast trend. Despite these, avocado toast is undeniably the gold standard for toast, because the fact of the matter is, no matter how timeless-yet-trendy it may be, we still really love us some avocado toast recipes.

Avocado toast has just the right amount of good-for-you fats and energizing carbs, plus the fact that putting it together takes less than five minutes makes it pretty much the perfect breakfast. And as we’ve learned over the past couple of years, avocado toast recipes are here to stay, which is why we’ve taken time to reinvent the fruit (yes, it’s a fruit) and bread combo into something bold in flavor and rich in texture.

Within this list of avocado toast recipes, you’ll find all kinds of variations, from tried-and-true to non-bread options and everything in between. Basically, whether you’re looking for easy breakfast recipes, weekend brunch recipes, or a good ‘ole midday snack, you’ll find a new favorite or two (or three!) in these 15 avocado toast recipes. You can thank me later.

Featured image by Hannah Haston.

Sunday Night Avocado Toast with a Jammy Egg

Why We Love It: Blistered tomatoes, everything seasoning, and a perfect egg walk into a bar. Kidding, but they do make a killer toast! The puns are flowing, someone make it stop. Anyway, this recipe is basic avocado toast, kicked up a notch. With those juicy tomatoes, you’re getting incredible flavor throughout the toast that’s enhanced by that mouthwatering jammy egg and everything bagel seasoning. I mean, just look at it.

Hero Ingredient: Definitely going to have to go with that egg. By following the eight-minute method, you’re getting an egg that’s perfectly set with just the right amount of runny yolk. I’m into it.

Avocado Toast with Kale Pesto and Crunchy Veggies

Why We Love It: As the name denotes, this avo toast packs a lot of crunch. With radishes (or cucumber!) and fresh herbs, there’s no shortage of texture contrast here. Again, this recipe is avocado toast with an upgrade that’s welcome and appreciated. You can use any herbs you have on hand, but basil, mint, chives, and cilantro are some suggestions.

Hero Ingredient: Kale pesto tops this avocado toast with all kinds of nutty, garlicky flavor and even nutrients! It’s easy to prepare and even easier to enjoy.

Avocado Toast With Egg & frisée

Why We Love It: If you’re looking to change things up, try this recipe with frisée (also known as curly endive) and a great whole-grain mustard for some extra tang. It takes all the familiar avocado toast components and shakes them up with peppery frisée and spicy stone ground mustard. Plus, a classic fried egg laid over top gives this toast the perfect amount of ooze to warm your soul.

Hero Ingredient: I love the addition of mustard here. It brings a lot of flavor and even a little kick to the party.

Tuna and Avocado Toast with Oven-Roasted Tomatoes and Pesto

Why We Love It: Niçoise salad meets avocado toast? Sounds like a dream. Toasted sourdough gets smeared with kale pesto, mashed avocado, crisp cucumber, garlicky roasted tomatoes, oil-packed tuna, and a handful of fresh basil to create something truly magical. On top of all that flavor, this recipe is packed with healthy fat and protein, which will help keep you satisfied longer. This one is on my weekday lunch calendar and I highly encourage you to give it a try. You won’t regret it.

Hero Ingredient: Fresh basil definitely takes the cake here. Give it a smack before layering it on your toast to wake up each and every aromatic note.

Avocado Toast Bar

Why We Love It: When our favorite toast meets hosting, all is right in the world—which is the case with this DIY avocado toast bar. Make it a reality at your next brunch by choosing your favorite toppings, setting the stage, and having everyone dig in to craft their own creations. A few fun topping ideas are watermelon radishes, chickpeas, beets, sprouts, fresh lemon juice, and red pepper flakes. Only half of the fun lies in creating your own—that other half is reserved for finding out what your guests made.

Hero Ingredient: Since the toppings are so customizable, I’m going with a hero method. To make things easier on yourself, you can prep all of your toppings ahead of time so all that’s left to do when you’re ready to serve is slice those avocados and toast some bread!

Avocado Wasa Cracker Breakfast Toast

Why We Love It: “Wasa” happening is that this avocado cracker/toast hybrid is totally delicious. And unbelievably easy. All you have to do is lay out a few multigrain crackers of your choosing, top with eggs and radish, and finish each cracker off with olive oil, fresh dill, red pepper flakes, and s&p. Once you’ve done that, you’ve got a crunchy and sustainable meal or snack for any time of day. The best part? It only takes about ten minutes.

Hero Ingredient: I love a sprinkling of red pepper flakes on my avocado toast. It brings just the right amount of kick to each tasty bite.

Smashed Avocado Toast

Why We Love It: If you thought you knew upgraded avocado toast recipes, think again. This version from Two Hands NYC takes things to the next level. At its core, it’s just like any of the other avocado toast recipes you know and love, which start with a base of thick-sliced, crusty sourdough bread smeared with mashed avocado. But as we advance to the toppings, things get interesting. In addition to perfectly poached eggs, this toast houses pickled red onions, pickled or fresh Fresno chiles, salty pepitas, and a handful of mixed fresh herbs. It’s a combination you won’t want to miss.

Hero Ingredient: This recipe swaps red pepper flakes for thinly-sliced Fresno chiles, which bring even more heat to the table.

Crispy Roasted Sweet Potatoes with Yogurt, Herbs, and Everything Spice

Why We Love It: As promised, this is where the non-toast avocado toast recipes come to fruition. Crispy roasted sweet potatoes sub in for bread here, and I’m so glad they do. Not only are sweet potatoes loaded with good nutritional properties like high fiber levels, immune-strengthening abilities, and positive gut benefits, they’re absolutely delicious and I could eat them everyday (and sometimes do!). For this “toast” recipe, they get roasted until they’re caramelized and topped with, well, whatever you want! Fresh herbs, Greek yogurt, avocado, and sriracha make a winning team.

Hero Ingredient: I have to go with the sweet potatoes themselves. The secret is to sear the potatoes in a skillet after they finish roasting. That way, they become completely caramelized with just-burnt edges to usher in a hint of bitterness. Think: really toasty marshmallow.

Spicy Avocado Toast

Why We Love It: In the scheme of avocado toast recipes, this is one tried-and-true toast. This recipe takes you back to the basics with a simple, but lovable combination of toast, avocado, fried eggs, red pepper flakes, and fresh cilantro. It’s a formula you can never go wrong with. Like your favorite sweater or blanket, it’s comforting and constant, which is always appreciated.

Hero Ingredient: A healthy squeeze of lime over top brings a citrusy tang that complements the creamy avocado.

Sweet Potato Guacamole Toasts

Why We Love It: And we’re back with more sweet potatoes! In this recipe, they’re sliced, roasted, and topped with red onion, watermelon radish, microgreens, cilantro, lime juice, and—of course—avocado. They’re cut into the cutest handheld shapes that are so easy to grab and snack on. While this can definitely be breakfast or lunch, those little potato toasts make a pretty great snack, too. What’s not to love?

Hero Ingredient: The warm bit of heat that raw red onion brings to these toasts is unmatched—a welcome divergence from your OG avo toast.

Hummus Avocado Toast with Toasted Hemp Seeds from Eating Bird Food

Why We Love It: Hummus in avocado toast recipes is something you don’t see every day, which is what makes it so great. A good garlicky hummus to accompany that creamy avocado, red onion, cayenne pepper, and toasted hemp seeds makes all the difference. Because hummus and avocado have a similar texture, the hemp seeds bring a nice bite to the toast.

Hero Ingredient: Hemp seeds not only bring the crunch here, but they’re packed with nutritional value as well. One serving, or about three tablespoons, contains eight grams of protein, nine grams of fiber, and a whole ‘lotta omega-3 fatty acids. Sounds like a win-win.

Avocado Toast With Gorgonzola, Pears, & Toasted Walnuts from How Sweet Eats

Why We Love It: When it comes to the best loaded avocado toast recipes, this one is definitely high on the list. With smashed avocado laying the groundwork for blue cheese, thinly-sliced pear, toasted walnuts, and a honey drizzle, you’ll want to pour a glass of crisp white as you savor each and every flavor this toast celebrates. These are perfect to serve as an appetizer, enjoy as a lunch or dinner, or snack on as a midday indulgence. However you slice it, don’t miss out on this one.

Hero Ingredient: BTW, those walnuts are toasted with a hint of cinnamon, giving a warm and complex flavor to supplement the savory notes. And with a honey drizzle over top, you’ve created something with all kinds of depth.

Avocado Almondaise Tartines from Love & Lemons

Why We Love It: These little tartines get layered with avocado, watercress, chopped edamame, capers, chives, and more, which is all topped with a one-of-a-kind almondaise sauce. As Jeanine of Love & Lemons shares, almondaise is a “rich creamy vegan sauce made from almonds, almond milk, turmeric, garlic, and dijon mustard.” As the name suggests, it’s a great vegan substitute for traditional hollandaise sauce and keeps breakfast on the lighter side.

Hero Ingredient: There’s nothing like a salty caper bringing a bit of brine to each bite.

Simple Poached Egg And Avocado Toast from Pinch of Yum

Why We Love It: Back to the basics, this avo toast with a poached egg and parmesan is conventionally delicious. What’s more, is that this recipe includes a poached egg hack that really makes things so easy. Serve this with sliced heirloom tomatoes and fresh herbs for a classic you can’t go wrong with. Simple avocado toast recipes, we salute you.

Hero Ingredient: Shaved parmesan gives this toast a nutty, salty twist that enhances everything around it.

Mediterranean Inspired Avocado Toast with Pistachio Dukkah from Half baked harvest

Why We Love It: As promised, this is one of the more elevated avocado toast recipes on the list—meaning there are a ton of interesting flavors to unpack here. First, the toast gets topped with sun-dried tomatoes, kalamata olives, and avocado sprinkled with lemon juice. Then it’s dusted with toasty dukkah and topped with a runny egg, red pepper flakes, microgreens, and feta. Heaven.

Hero Ingredient: Dukkah is a mixture of toasted seeds, nuts and spices that’s heavily used in Middle Eastern cooking, but in this Mediterranean-inspired toast, it brings a ton of nutty flavor that can’t be beat. I recommend keeping some extra on hand. It’s easy to make and even easier to use to elevate yogurt, oatmeal, salads, eggs, roasted vegetables, fruit, and more and can even be used to give a nutty crust to things like soft cheeses, fish, and crusty bread. Pass the dukkah, please.

What are your favorite avocado toast recipes? Share the link with us below!

This post was originally published on August 7, 2015, and has since been updated.

The post 15 Avocado Toast Recipes That Look as Good as They Taste appeared first on Camille Styles.

One of my favorite lunch spots on the planet, Malibu Farm, has a Greek Salad on the menu that’s served on top of a thick wedge of juicy watermelon. It’s a surprising presentation that’s as beautiful as it is delicious—turns out that sweet watermelon is the perfect foil for the briny olives, salty feta, and summery tomatoes that make up a more traditional Greek salad recipe.

I recently hosted a Greek Isle-inspired bridal shower dinner for our producer Michelle, and I immediately started dreaming about Malibu Farm’s summery spin on the classic salad. Since I wanted to serve everything family style, I decided to turn those flavors into a watermelon chopped Greek salad. Instead of doing individually plated watermelon wedges requiring a knife and fork, I chopped everything into equal-sized pieces that would create the perfect flavor combination in every bite. Here’s how it came together…

My trick for making the best chopped Greek salad

The secret to the best chopped Greek salad is cutting everything into roughly the same size, so that each forkful is bursting with salty-sweet-crunchy-briny goodness. I love that this uses the classic Greek salad ingredients—tomatoes, cucumber, feta, and olives—and combines them with the surprising addition of watermelon to make this salad feel special and worthy of a summer dinner party.

What to serve with this Chopped Greek Salad

This salad is hearty enough to be the centerpiece of a light vegetarian dinner. Just pair with pita bread and hummus to make it a meal. Or, add a protein boost by adding chickpeas or serving alongside falafel, roast chicken, or sliced steak.

Since it holds up great on a buffet (see notes below), this is the perfect elevated summer salad to bring to a barbecue or potluck since it can hang out at room temp for awhile and only gets better.

Leftovers notes

Unlike salads that contain leafy greens, this Watermelon Chopped Greek Salad holds up beautifully in the fridge. I pack it in my Zwilling Fresh & Save and devour it for lunch (with some pita) all week long. I would say that it even gets a little better when it sits in the fridge for a bit. The lemon juice and oil, combined with the brined olives, give a slight “pickled” flavor to the watermelon that is actually addictive.

Hope you love this watermelon chopped Greek salad as much as we do! If you make it, be sure to leave a comment and tag us on Instagram so we can see your version.

The post This Watermelon Chopped Greek Salad Is the No-Cook Dinner You’ll Crave All Summer appeared first on Camille Styles.

When a pizza craving strikes, the need is immediate. I can practically smell the warm, yeasty dough as it lightly puffs in the oven and the comfort of cheese calls my name. But when I’m in need of a gluten-free option, Aran Goyoaga’s Farinata With Caramelized Onions and Pesto goes beyond.

On a recent trip to Seattle, Aran invited us to lunch at her historic craftsman home. We sat down at a table filled with vintage plates, linen textiles, and the most artful arrangement of flowers I’ve ever seen. While we knew any dish that emerged from her kitchen would be the most delicious thing we’d ever tasted, we had our fingers crossed a few of the dishes would be from the pages of her latest cookbook, Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free. Luckily enough, this Farinata With Caramelized Onions and Pesto was on the menu.

“It is simple to make and can be used as a base for pizzas,” Aran says. “In this recipe, we bake the farinata and then top it with pesto, caramelized onions, olives, feta and greens.” Plus, the batter can be stored in the fridge for up to 12 hours. Because at the intersection of ease and tasty elegance, after all, is happiness.

Keep scrolling for Aran Goyoaga’s delicious Farinata With Caramelized Onions and Pesto

The post Farinata With Caramelized Onions and Pesto is the Answer to Your Gluten-Free Pizza Cravings appeared first on Camille Styles.

One-bowl meals are having a moment on all of our favorite restaurant menus, and we’re here for it. Filled with grains or noodles, veggies, and protein, one-bowl meals are healthy and filling— a total winning combo in our book. Since we’re all about making healthy weeknight cooking as easy as possible (especially during the summer!), we’ve made and tested our fair share of healthy bowl recipes.

If you’re looking for your new favorite rice bowl recipe, we’ve got plenty to choose from. Going meatless? Consider yourself covered. Craving sushi? There’s a bowl for that, too. Start your week off right by whipping up one of our top 20 favorite one-bowl meals below. Each is bursting with flavor and nutrients that will fuel you and give you a well-rounded meal without the hassle. You just might be surprised at how creative, filling, and 100 percent satisfying these healthy bowl recipes are.

20 of our favorite healthy bowl recipes for lunch, dinner, and everything in between

Salmon Roll Sushi Bowl

Why we love it: This sushi roll salmon bowl is my favorite way to enjoy all the bright citrus-y flavors I crave throughout the summer. The nourishing combo of fish, rice, fresh veggies, and herbs comes together to create a quick and easy weeknight meal, without having to navigate the stress of a packed sushi restaurant!

Hero ingredient: Crunchy, salty roasted seaweed.

Get the recipe for Salmon Roll Sushi Bowl.

Rainbow Grain Bowl

Why we love it: I’ve been on a major grain bowl kick lately. They’re the perfect solution for those nights when we want to eat clean, but a salad just won’t cut it. Plus there’s no more delicious way to clear your fridge of those random leftover grains and roasted veggies.

Hero ingredient: Sesame seeds kick the whole thing up a notch and makes the bowl feel fancy and elevated.

Get the recipe for Rainbow Grain Bowl.

Farro Bowl With Roasted Cauliflower and Kale

Why we love it: We had the chance to cook up this fresh and delicious warm farro bowl with Gail Simmons on our last trip to NYC and I’ve been attempting to perfect it ever since. It’s packed with fresh ingredients that can be altered a bit, depending on what’s in season. The recipe comes with a side of Gail’s sage advice on cooking it for yourself at home.

Hero ingredient: Jammy eggs give this bowl a sumptuous, creamy, and delicious texture and flavor.

Get the recipe for Farro Bowl With Roasted Cauliflower and Kale.

Hummus, Greens, and Avocado Bowl

Why we love it: For me, the perfect bowl is one that incorporates three elements: fiber, protein, and fat (shout-out to my girl Kelly LeVeque for this!). This hummus, greens, and avocado bowl checks all the boxes with fiber-rich kale, broccolini, hummus, protein-packed eggs, and sunflower seeds. Of course, I’d be remiss not to highlight everyone’s favorite source of fat: avocados.

Hero ingredient: Hummus makes for an unexpected dressing, but it’s the perfect tangy addition to this healthy bowl recipe.

Get the recipe for Hummus, Greens, and Avocado Bowl.

Spicy Tofu Banh Mí Bowl

Why we love it: The onset of summer inspires me to escape my usual routine by trying out new dishes inspired by exotic destinations. And while I don’t have any epic plans to travel around Vietnam, (yet!) this bowl is my current go-to in recreating my favorite sandwich for a quick weeknight dinner that takes me across the world, flavor-wise.

Hero ingredient: Tofu does the heavy lifting here—it’s so much more flavorful than you could possibly imagine.

Get the recipe for Spicy Tofu Banh Mï Bowl.

Chicken Burrito Bowl

Why we love it:  For a weeknight, I like to turn my burrito filling into this yummy protein-packed bowl. If I’m feeling a little more carb-y, (say, on a Saturday night), I’ll scoop it up with all the toppings into a burrito-sized tortilla, and enjoy a full Chipotle-style indulgence. Actually, we have yet to make a Chipotle trip since coming up with this recipe—it’s just as quick and easy, and a whole lot more delicious.

Hero ingredient: Beans! Not only are they delicious, but they add a delightful burst of nutrition.

Get the recipe for Chicken Burrito Bowl.

Veggie Grain Bowl With Spring Garlic Cashew Pesto

Why we love it: This grain bowl has all the fresh veggies combined with farro and tossed in a chunky, delicious homemade spring garlic cashew pesto. It is a highlight of the Two Hands menu, (our favorite Aussie-cool lunch spot in NYC). The flavors are seasonal, fresh, and come together to make the perfect meal on a warm summer day.

Hero ingredient: The garlic cashew pesto is an absolute dream, plus it can be used for just about any salad.

Get the recipe for Veggie Grain Bowl With Spring Garlic Cashew Pesto.

Buckwheat Soba Noodle Bowl

Why we love it: The best part about this soba noodle bowl is that there’s no need to wait for a party to whip it up. Why not make a big pot of soba noodles on Sunday night and fill your fridge with bowls of prepped veggies for a week full of delicious lunches? When it comes to desk-side feasting, it doesn’t get much easier (or healthier) than that. Though be forewarned: serious coworker envy will ensue.

Hero ingredient: Soba noodles just make everything better, don’t you think? They’re irresistible!

Get the recipe for Buckwheat Soba Noodle Bowl.

Quinoa Power Bowl

Why we love it: If there’s one thing I hate, it’s a big lunch that makes the second half of your day drag. This quinoa bowl is filling but in all the right ways. Afternoon slump, bye.

Hero ingredient: If you’ve got salsa verde lying around, give it a drizzle—you won’t regret it.

Get the recipe for Quinoa Power Bowl.

Sheet Pan Spring Veggie Bowl

Why we love it: What could be seen as a totally random hodgepodge of roasted veggies is elevated to a hearty one-bowl meal thanks to this creamy yogurt dressing. Potatoes, chickpeas, and carrots are some of our favorite staples in this dish, but they’re easily interchanged with whatever is in season and your own beloved ingredients.

Hero ingredient: Don’t skimp on the yogurt and herb dressing!

Get the recipe for Sheet Pan Spring Veggie Bowl.

Plant-Based Grain Bowl

Why we love it: Let me introduce you to an easy meal-prep dish that can be subbed with whatever veggies you have on hand (or even last night’s leftovers). All you need is a handful of greens, grains, and a sprinkle of nuts or seeds for a gourmet meal.

Hero ingredient: Ah, the savory crunch of a pumpkin seed.

Get the recipe for Plant-Based Grain Bowl.

Vibrant Spring Broccoli Buddha Bowl from Half-Baked Harvest

Why we love it: As if the stunning colors in this bowl weren’t good enough on their own, it’s packed with flavor and nutrients that will leave you satisfied for hours to come. You are going to fall hard for this vinaigrette, so make some extra and enjoy it on leftovers and salads for days to come.

Hero ingredient: Blood oranges bring a burst of color and an undeniably citrusy bite.

Get the recipe for Vibrant Spring Broccoli Buddha Bowl.

Black Bean Buddha Bowl With Gingery Lemon Tahini Sauce from Minimalist Baker

Why we love it: If you’re like me, then you can’t resist a tahini sauce. This incredibly comforting bowl is a gluten-free delight that couldn’t be easier to make. It’s a versatile and flavorful one-bowl dinner that’s just as nutritious as it is tasty.

Hero ingredient: Tahini, of course!

Get the recipe for Black Bean Buddha Bowl With Gingery Lemon Tahini Sauce.

Blackened Salmon Bowls With Coconut Rice from Fed and Fit

Why we love it: These satisfying and tasty bowls are next-level delicious. It’s the best way to get your seafood fix. The blackened salmon is beautifully seasoned and seared, creating a flavor and texture that’s beyond words.

Hero ingredient: The coconut rice mellows out the salmon’s spices, though it can be interchanged with another grain like quinoa or even cauliflower rice if you prefer. I can practically smell it through the screen.

Get the recipe for Blackened Salmon Bowls With Coconut Rice.

Vietnamese Rice Noodle Salad Bowls With Berries from Foodie Crush

Why we love it: There’s simply no arguing with the fact that this bowl is unexpectedly eye-catching and unique. It just might become a staple not only in your weeknight rotation but for your next potluck as well. The combination of all these surprising ingredients lends itself to a robust, bright, and flavorful salad that no one will see coming.

Hero ingredient: Loads of fresh herbs that give this salad an aromatic and savory touch.

Get the recipe for Vietnamese Rice Noodle Salad Bowls With Berries.

Salsa Verde Shredded Beef Bowls from The Defined Dish

Why we love it: Cauliflower rice and shredded beef come together to make a delicious, hearty bowl that only gets better with the addition of salsa verde. Add some creamy avocado into the mix plus a squeeze of lime and you’ve got a weeknight superstar.

Hero ingredient: Cilantro is mandatory, of course.

Get the recipe for Salsa Verde Shredded Beef Bowls.

Greek Cauliflower Salad Bowls from Cotter Crunch

Why we love it: Cauliflower rice, grape leaves, olives, pumpkin seeds, tomatoes, and goat cheese? In one bowl? Sign me up. This deliciously healthy Greek bowl delivers on flavor, texture, and ease, plus it’s sure to earn a spot in your weekly rotation. Give it a try and see for yourself!

Hero ingredient: Load up on the basil and lemon—you won’t regret it.

Get the recipe for Greek Cauliflower Salad Bowls.

California Chicken, Veggie, Avocado and Rice Bowls from Half-Baked Harvest

Why we love it: This recipe is the perfect excuse to fire up the grill! Gather some friends and/or family and impress them with delicious charred chicken and veggies over basmati rice for a spring/summer dinner that’s guaranteed to please.

Hero ingredient: A touch of cheese brings a nice creaminess to the party.

Get the recipe for California Chicken, Veggie, Avocado and Rice Bowls.

Loaded Steak Salad Bowl With Yogurt Green Goddess from What’s Gaby Cooking

Why we love it: Another great grilling opportunity, this loaded steak salad bowl is ideal for enjoying all of the season’s flavors.

Hero ingredient: There’s something about sweet, grilled corn on the cob that screams summertime. I’m all about it.

Get the recipe for Loaded Steak Salad Bowl With Yogurt Green Goddess.

Coconut Rice Salmon Bowl from The Modern Proper

Why we love it: Salmon is such a good bowl component, especially in this poke-esque coconut rice bowl. There are a lot of complementary flavors here, including coconut (duh), mango, and cilantro—all tied together with creamy avocado. Squeeze some fresh lime over the top and you’ve got a real winner.

Hero Ingredient: Toasted coconut and sesame seeds are the toppings of all toppings here. So much flavor.

Get the recipe for Coconut Rice Salmon Bowl.

This post was originally published on June 17, 2020, and has since been updated.

The post These One-Bowl Dinners Make Healthy Weeknights a Snap appeared first on Camille Styles.

When you’ve just finished up a long day at work (whether that’s in an office or let’s be real, from your dining room table), most of us are too tired to think about making dinner. But we have to make something because your stomach (or that of your family) isn’t going to feed itself. In fact, it’s probably growling at you—subtle! But we have the answer: easy sheet pan recipes.

You don’t have to be a pro in the kitchen to whip up something delicious (and nutritious). In fact, the old adage rings true here—the simple things in life are often the best. And in the case of sheet pan recipes, it really is. So, if you’re tired and hungry, then keep reading for 15 easy sheet pan recipes that are guaranteed to become your new weeknight go-to.

Feature image by Michelle Nash.

Sheet Pan Veggie Bowl

Why We Love It: This spring veggie bowl is perfect for adding into your rotation. It’s totally plant-based and comes together quickly in just one sheet pan. A perfect lunch for one, or dinner for two, or side dish at any spring gathering.

Hero Ingredient: Celebrate with all of the in-season favorites like baby carrots, radishes, fingerling potatoes, and sweet shallots.

Get the recipe for Sheet Pan Veggie Bowl.

Easy Sheet Pan Tomato Herb Pizza from Half-Baked Harvest

Why We Love It: This Sicilian style sheet pan recipe features fresh pizza dough topped with roasted cherry tomato sauce, three kinds of cheese, pepperoni (you can remove or replace with a plant-based protein alternative), house style “pizza seasoning” and so much fresh garden basil. It requires a little more prep time to make the dough and the sauce but in a pinch, you can always use ready-made dough and sauce from the store! (We won’t tell.)

Hero Ingredient: More of a method than an ingredient, Teighan from HBH says the key to this pizza is baking it on a sheet pan at a high temp until the crust becomes just a little crisp and the cheese is melty. Mmmm….

Get the recipe for Easy Sheet Pan Tomato Herb Pizza.

Chorizo Sheet Pan Breakfast from Fed & Fit

Why We Love It: Who says all sheet pan recipes need to be for dinner? We love the idea of this chorizo sheet pan breakfast. The good news is it’s packed with healthy protein, starches, fats, and veggies. This makes enough to feed the whole family—and then some. It’s also a great meal to prep for a week’s worth of breakfast. Just grab it out of the freezer, reheat in the oven, and you have breakfast or brunch in a snap.

Hero Ingredient: Squeeze some fresh lime juice over the top of your tray for a zingy punch in each bite.

Get the recipe for Chorizo Sheet Pan Breakfast.

5-Ingredient Sheet Pan Chicken Fajitas

Why We Love It: This easy sheet pan recipe is Camille’s go-to whenever she’s faced with the “what to cook for dinner tonight” conundrum. They’re so easy. The entire meal is made completely on one sheet pan. And you probably have most of the ingredients in your fridge or pantry already: boneless skinless chicken breast, bell peppers, and onions (doesn’t get more basic than that, people). Plus, of course, with a little taco seasoning on top. Line the sheet pan with foil or parchment paper. The dreaded after-dinner clean-up? Nonexistent.

Hero Ingredient: The simplicity of these fajitas gives you all the space to make them your own via the magic of toppings. Pile your fajitas high with jalapeños, pico de gallo, guacamole, and/or cilantro for a fresh twist, or make your Tex-Mex dreams come true with shredded cheese, sour cream, and rice and beans.

Get the recipe for 5-Ingredient Sheet Pan Chicken Fajitas.

Parmesan Roasted Cauliflower from Foodie Crush

Why We Love It: If you haven’t roasted your cauliflower with parmesan cheese on a sheet pan, have you even lived? Well, yes, of course, you have, but seriously if you haven’t, please buy cauliflower and make this easy sheet pan recipe this week. It’s a guaranteed crowd-pleaser. Cook these on Taco Tuesday and crumble them in with your beans and salsa. YUM!

Hero Ingredient: Parmesan, obviously. It gets to that crisp, roast-y state that’s basically perfect in every way.

Get the recipe for Parmesan Roasted Cauliflower.

Curried Sweet Potato & Chickpeas from Minimalist Baker

Why We Love It: I can almost guarantee you have these three ingredients in your pantry: sweet potatoes, chickpeas, and curry powder. This easy sheet pan recipe combines all three of them in one very flavor-packed meal. It’s made entirely on one baking sheet, too—our favorite kind of dinner.

Hero Ingredient: To dial up the flavor, use a blend of curry powder, garam masala, fresh ginger, onion, and garlic.

Get the recipe for Curried Sweet Potato & Chickpeas.

Sheet Pan Chipotle Chicken Nachos from Spoon, Fork, Bacon

Why We Love It: When are you ever not in the mood for nachos? Most likely never. Especially when you can throw all of your favorite ingredients onto one tray. You can also add whatever toppings you like, but this one has so many that it’s totally filling, and perfect for a movie-watching night. Count us in!

Hero Ingredient: It’s time to go the extra mile. Make your own queso sauce in the recipe above and drizzle it all over. You won’t regret it.

Get the recipe for Sheet Pan Chipotle Chicken Nachos.

Sheet Pan Aloo Gobi

Why We Love It: If you too have no desire to stand in front of a stove but still crave food that tastes delicious and makes you feel good (with the most minimal amount of effort possible) then you’ve come to the right place. This Aloo Gobi sheet pan recipe is to die for and is incredibly easy to make. Dinner shortcuts this way.

Hero Ingredient: Char the vegetables in the same way you would when they stick to the bottom of a stovetop pan. There’s nothing quite as delicious as a spiced potato edge that’s perfectly crisp and brimming with warm spices. It makes the recipe.

Get the recipe for Sheet Pan Aloo Gobi.

Sheet Pan Roasted Chili-Orange Salmon With Garlic & Green Veggies

Why We Love It: A lengthy ingredient list or complicated techniques are the last things any of us feel like facing at the end of a long day. #amiright? Usually, we just want to pour a glass of pinot (or a delicious mocktail), turn up the Spotify chill mix, and make something simple and delicious. Enter your newest favorite dinner that cooks entirely on one sheet pan. Yep, you’ll be as addicted as we are.

Hero Ingredient: Follow Camille’s lead and ask the fish guy at your local grocery store to remove the skin and bones from the salmon filets. From there, all you have to do is put them on a parchment-lined sheet pan with whatever veggies you feel like roasting them alongside. Kinda genius.

Get the recipe for Sheet Pan Roasted Chili-Orange Salmon With Garlic & Green Veggies.

Sheet Pan Coconut Vegetable Curry

Why We Love It: The rice cooks alongside everything on the sheet pan, which is a total game-changer in all aspects. This curry is perfect for lunch or dinner and is totally customizable for a crowd if that’s your jam. Or, if it’s dinner for a few, stick to the script and enjoy this easy vegetarian meal.

Hero Ingredient: A spoonful of peanut butter completely transforms those veggies into pure decadence.

Get the recipe for Sheet Pan Coconut Vegetable Curry.

Roasted Chicken & Vegetable Confit

Why We Love It: Ah, roasted chicken. It’s the humble kitchen staple that’s a must-have for weekdays and nights. In this recipe, it shares the spotlight with vegetable confit that’s to die for. Use this chicken throughout the week or enjoy it as-is out of the oven. You can’t go wrong either way.

Hero Ingredient: Stay with me on this one: The hero ingredient here is the olive oil. But, it’s the olive oil after it’s been in the oven with all the headliners. It basically collects all the flavors of caramelized, roasted chicken and juicy veggies. Think roast-y garlic, brine-y olives, and zesty lemon. Save that infused oil for crusty bread-dipping. It’d be a shame not to.

Get the recipe for Roasted Chicken & Vegetable Confit.

Sheet Pan Broccolini Pizza from What’s Gaby Cooking

Why We Love It: It doesn’t get much easier than sheet pan pizza, and this recipe proves my point exactly. You can use store-bought or homemade pizza dough to house the mozzarella, broccolini, and red onion. Whatever your speed, be sure to enjoy this simple lunch or dinner with a glass of your favorite chilled white wine or a tasty mocktail.

Hero Ingredient: I’ve said it before and I’ll say it again, roasting broccolini is the best way to enjoy the veggie. It gets those crispy edges that are just unbeatable.

Get the recipe for Sheet Pan Broccolini Pizza.

Sheet Pan Spring Chicken With Artichokes and Asparagus from The Defined Dish

Why We Love It: Another winner (dare I say, winner winner chicken dinner?), this recipe uses bone-in, skin-on thighs to get maximum crispy-skinned exterior and juicy meat interior. And with roasted artichokes and asparagus alongside it, you’ve got a recipe for success. Or, at least dinner.

Hero Ingredient: The recipe calls for frozen artichoke hearts, which is a total time and effort saver.

Get the recipe for Sheet Pan Spring Chicken With Artichokes and Asparagus.

Sweet Potato & Broccoli Rabe Sheet Pan Dinner With Peanut Sauce from The First Mess

Why We Love It: This easy veggie sheet pan dinner is perfect for weeknights or meal-prepping. With sweet potatoes and chickpeas, it’s substantial enough for any occasion.

Hero Ingredient: Ginger peanut sauce is the star of the tray here. It’s nutty from the peanut butter (obviously), sharp from ginger and lime, and full of umami from soy sauce. As always, consider doubling the batch to drizzle over roasted veggies, use as a dip for raw veggies, or serve alongside veggie spring rolls. Had enough veggies yet?

Get the recipe for Sweet Potato & Broccoli Rabe Sheet Pan Dinner With Peanut Sauce.

Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas from Half-Baked Harvest

Why We Love It: Try saying that three times fast. There’s so much goodness going on in this recipe with chipotle peppers, corn, poblano peppers, cheddar and pepper jack cheeses, and so much more all wrapped up in yummy corn tortillas. It’s simple and totally comforting and basically everything you could want in an enchilada.

Hero Ingredient: Juicy corn brings a dash of sweetness to balance the heat from those peppers. And it gets charred and delicious. I’m already eating it with my eyes.

Get the recipe for Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas.

What’s your favorite easy sheet pan recipe? Share the link below or just sound out with the ingredients!

This post was originally published on March 9, 2021 and has since been updated.

The post 15 Easy Sheet Pan Recipes to Make When You’re Too Tired to Cook appeared first on Camille Styles.

At my house, we grew up on toast. Whether it was sweet, cinnamon-dusted wheat, or avocado-laden sourdough, toast was a staple at breakfast every morning. And as one of four kids, I can see why— it’s quick, easy, and never disappoints even the pickiest eaters. But now that I’m gluten-free, I have struggled to find alternatives to toast that are just as convenient in the morning. Once I discovered whole roasted sweet potatoes, I was quickly hooked. Hear me out, it might sound like a stretch replacing bread with a vegetable, but I have found that sweet potatoes are the perfect base for a savory and veggie-packed breakfast that helps stabilize blood sugar, prevent cravings, and avoid that mid-day tired and sluggish feeling. 

Plus, sweet potatoes are super high in fiber, beta-carotene, and vitamin A. During these cold weather months, I’m always jumping at the chance to incorporate this nutrient-packed root vegetable into my meals. Whether you have intolerances or not, whole roasted sweet potatoes will make the perfect nutrient-dense and gluten-free alternative to switch up your weekly meals!

And by the way, this recipe is part of our Plant-Based RE:SET—a new 5-day meal plan coming to your inbox on January 21st! Packed with delicious breakfast, lunch, and dinner recipes, this is a week’s worth of meals that’ll leave you feeling lighter, brighter, and energized. Sign up here! 

Sweet Potato Is the Perfect Breakfast, Lunch, or Dinner

While I prefer sweet potato for breakfast, it’s a great go-to for lunch, dinner, or even a snack. These recipes are super easy to make and provide an abundance of flavor. After experimenting with different toppings, I’ve landed on my two favorite combinations. They are both sweet and savory and check all the boxes—creaminess with just the right amount of crunch. You can dress them up or down and add any additional flavors that you like.

How to Make the Best Whole Roasted Sweet Potatoes

The key to making the best whole roasted sweet potatoes lies in the roasting. You’ll know your sweet potatoes are ready when you remove them from the oven and they’re soft to the touch, plus the skin starts to get a little syrupy. (I like to pierce the top with a fork to make sure that it’s perfectly tender). Covering them in foil allows the potato to soften from the steam without getting too mushy. It is best to remove the foil and let them cool for a bit before slicing them down the center. When mashing the flesh I like to drizzle a little bit of olive oil and a sprinkle of sea salt. This adds some extra flavor while providing the ideal smooth base aka the perfect canvas for your toppings.

Topping 1: Whole Roasted Sweet Potatoes With Seeds and Herbs

This first combination is super filling and flavor-packed. I love the velvety texture of the sour cream mixed with the toasted nuts and seeds for an added crunch.

1. Once the sweet potato is prepared, take a dollop of sour cream and spread it across each half. (For a vegan option you can opt for plant-based sour cream or even coconut yogurt).
2. It is important to make sure the sweet potato is cooled, or the sour cream will start to melt.
3. Next, top with your nuts and seeds of choice. My favorite is a combination of toasted pecans, toasted pumpkin seeds, and toasted sesame seeds.
4. Once the nuts are evenly spread across the potato halves, finish with a sprinkle of whatever fresh herbs are on hand. I usually use chopped mint, dill, and chives, but any herb combo will be just as fresh and delicious.
5. Lastly, I always like to add another pinch of salt or a dash of red pepper flakes for an extra kick.

Topping 2: Whole Roasted Sweet Potato With Avocado and Onion

Here’s the healthified twist on your classic avocado toast. Avocado toast has been a go-to recipe of mine for years, but now I prefer this version as it’s an easy way to add more vegetables to my day. The key to the perfect avocado toast is mashing the avocado beforehand.

1. Slice the avocado, discard the peel, and add it to a bowl to mash with a fork. This makes it easier to spread and enables you to mix in whatever spices you want to amplify the avocado’s flavor.
2. Once you’ve spread the avocado across the sweet potato, add the sliced red onion, cilantro, and sprinkle of salt to taste! I also love to add everything seasoning for an extra boost of flavor. 

As you probably already know, a plant-heavy diet is packed with benefits but I sometimes struggle with finding creative plant-centered meals that actually fill me up. With the added protein and fat from the nuts, seeds, and avocado, I am never left unsatisfied with these sweet potato toasts. Plus, they take minimal time to prepare especially if you cook the sweet potatoes beforehand and store them in the fridge, making it easy to reheat them later. Both of these recipes are healthy, delicious, and never disappoint. Trust me, you will be hooked!

The post 2 Delicious Ways to Make a Whole Roasted Sweet Potato for Breakfast, Lunch, or Dinner! appeared first on Camille Styles.

I eat a lot of salads… which means that I also eat a lot of mediocre salads. This, however, is not one of those salads. When creating this recipe for our upcoming Plant-Based RE:SET, I wanted to take all the best parts of a salad and combine them into one recipe. More importantly, I wanted a salad recipe that would actually keep me full until dinner time. That’s always the issue with a salad right? While delicious, they sometimes don’t do the job of preventing a late afternoon forage for snacks in my pantry between meetings. So, I took some of my favorite ingredients and came up with this black lentil salad. Take some protein-packed lentils, sweet and hearty carrots and Brussels sprouts, tangy onions, and a bunch of fresh herbs, and you’ve got a lunchtime winner—trust me on this one!

I’ll be the first to admit that I’m not a fan of greens-based salads. I much prefer a chopped salad or pasta salad where the greens are supporting actors rather than the star. So when I thought about constructing this salad, I first wanted to focus on the ingredients that would really level this up. First, the roasted vegetables.

The best part about a salad with roasted veggies is that you can roast everything ahead of time, and store it in the fridge until you’re ready to assemble. Hot tip: Let your veggies come to room temperature or sear quickly on a skillet when you’re ready to serve your salad—it’ll make a huge difference in flavor and save a little prep time. For this salad, I used carrots and Brussels sprouts. I like the way carrots roast up, becoming all caramelized and really concentrating their flavor. Plus, when drizzled with a little honey, their sweetness works really well as a balance against all the other savory ingredients. The sprouts add a little heft to the salad and make it feel a bit more hearty in the best way. Plus, I feel like everyone is into Brussels sprouts these days. If you’re still not convinced, I brought my mom onto team Brussels during the holidays.

How to get really crispy Brussels sprouts:

To get really crispy Brussels sprouts, drizzle olive oil and spices over them, tossing to evenly coat. Place them cut side down onto a sheet tray with plenty of space between them. If you’re not giving them enough space, they begin to steam each other rather than crisping up. You want to use really high heat and flip halfway through baking. Be mindful, my brother has certainly burned a batch or two, so keep a close eye on your Brussels as they roast and you’ll be rewarded with goodness. They taste so good when they’re all charred.

You can absolutely swap the vegetables out for what you might have on hand. I think it would be delicious with roasted sweet potatoes or radishes, or even beets! Use what you have in the fridge or pantry and make this recipe your own!

To keep this salad really satisfying and appetite-filling, I leaned on lentils. I grew up with a whole rainbow of lentils—they were always in my mom’s pantry. From moong daal to urad daal to masoor daal, we had lentils almost every single night. My mom was actually an OG adopter of a black lentil salad. She would just use cooked lentils and top them with a little lemon juice and spices like chaat masala, eating it as a quick lunchtime dish. While I’m not quite there, I do love them as an ingredient in this salad. Not only are lentils delicious, but they’re also packed with protein that makes for a great meat alternative. I also love how lentils can be great vehicles for flavor. For this salad, not only did I cook a batch of green lentils ahead of time, but I marinated them to add extra flavor—low effort but highly delicious. Keep a container of marinated lentils in your fridge as part of your meal prep routine and serve as a side dish or a way to up the protein in any dish you might be making.

For added flavor (yes, I really wanted to take this salad over the top), I went with crisp and tangy red onions. You could leave them off if you don’t like raw onions, or sub with shallots or chopped green onion and a bunch of fresh herbs. While I scoff at greens-based salads, I love herb-based salads. Using mint and basil and cilantro as greens in their own right is highly underrated. I mean, they have built-in flavor! Pack them into this salad for extra deliciousness and freshness. And while this might be a plant-based recipe, I did top it with some goat cheese because I like a little creaminess in my salads. There are some great dairy-free and plant-based cheese options out there these days, too so feel free to substitute if you like.

This black lentil salad is a keeper, and I’m excited to have it as part of my lunchtime routine. Let me know if you make it and how you made it your own.

Scroll on for the recipe, which is part of our Plant-Based RE:SET—a new 5-day meal plan coming to your inbox on January 21st! Packed with delicious breakfast, lunch, and dinner recipes, this is a week’s worth of meals that’ll leave you feeling lighter, brighter, and energized. Sign up here! 

The post This Black Lentil Salad With Roasted Veggies Is the Protein-Packed Lunch That’ll Leave You Satisfied appeared first on Camille Styles.

Hannah Sunderani is the creator of the popular blog Two Spoons and the Two Spoons App. She is an editor at The feedfeed and a contributor to Best of Vegan, THRIVE, and One Green Planet. Her recipes have also been featured in numerous outlets including Better Homes & Gardens, Simply Gluten-Free, Well+Good, and BuzzFeed. While her debut vegan cookbook will launch in Spring 2022, today Sunderani shares her exclusive Cauliflower Nachos recipe that’s loaded with nutritious veggies without compromising taste! Read on to discover how you can make this delicious recipe.

These cauliflower nachos are vegan and loaded with veggies! As a delicious low-carb recipe, it allows you to enjoy all the comforts of fully-loaded nachos with a healthy spin. But most importantly, they are so freaking delish!

This recipe swaps traditional nacho chips for cauliflower, so you’re getting a wholesome vegetable-loaded dish that packs flavor.

The cauliflower “nachos” are baked until crispy and then topped with black beans, tomatoes, red onion, jalapeño, vegan cheese, and cilantro. It’s a delicious dish that you can feel good about indulging in. Serve this recipe as an appetizer, snack, side dish, or as your entree!

Now, who wants to dive into these cauliflower nachos with me!? Let me tell you exactly how to make the recipe, so that you can enjoy them pronto!

HOW TO MAKE CAULIFLOWER NACHOS

Cauliflower nachos are so easy to make! They require minimal ingredients, are fast to prepare, and requires only 1-baking sheet! (In our home, Mr. Two Spoons does the washing up, so recipes like these are always well received!).

First, we will start by roasting the cauliflower until perfectly crispy. To do this, we will cut the cauliflower florets into thin strips and season with ours spices.

Spread the cauliflower onto a baking sheet and roast in the oven at 425F until the edges are crispy and browned, 20 minutes.

Next, scooch the roasted cauliflower close together and season with the toppings: black beans, tomatoes, red onion, jalapenos, and vegan mozzarella (I used the brand Daiya).

Place back in the oven to melt the cheese, five minutes.

And there you have it–a simple, comforting, low-carb and vegan recipe for cauliflower nachos that is packed with flavor and oh-so-comforting. Trust me, you are going to love swapping out traditional nachos for this cauliflower version. It’s a healthy, wholesome and nutritious recipe that you can feel good about indulging in.

If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. And please visit my website, Two Spoons for more deliciously healthy vegan recipes like this.

The post These Cauliflower Nachos Are a Healthy (Low-Carb) Spin on the Classic Recipe appeared first on Camille Styles.

I love a go-to recipe that’s every bit as delicious (and satisfying) as the first time I made it, regardless of how many times it’s on repeat. Even better? When the said recipe is as easy as tossing everything into a bowl and dressing it up with whatever ingredients I have on hand. Enter: my chickpea salad sandwich.

This is a vegetarian play on the classic chicken or tuna salad sandwich that satisfies all craving for a quick lunch sandwich on a weekday. Simply whip up a big batch on Sunday night as part of meal prep and it’s ready for several sandwiches throughout the week. And I promise that it still tastes good days later thanks to the hearty ingredients. So, if you’ve been looking for more plant-based recipes to add to your day-to-day repertoire (but that still satisfy your craving for something hearty and healthy), then look no further.

Okay, if we’re being honest, this is a no-recipe recipe, because it’s basically impossible to mess this one up. All you need is a few simple ingredients that you probably already have on hand, one large bowl, and some bread.

The base of this salad is a mix of chickpea and cannellini beans. You could, of course, just use chickpeas, I have many times, but I like the creaminess that the cannellini beans add. Plus, they really help to bind everything together with the sauce. The sauce is just a blend of some vegan mayo (you can use regular mayo too, or even a bit of hummus to help bind everything), some dijon, lemon juice, salt, pepper, salt, pepper, and a little squeeze of honey. Again, if you’re going full vegan, you can swap in agave.

The sauce, the beans, a bunch of celery for crunch, cranberries for a tangy sweetness, and some onions for an added savory bite really bring all of this together into a delicious lunch time option—it’s packed with flavor and healthy protein.

The best part is you can totally customize this chickpea salad sandwich with whatever you have around. Use the below recipe as a guide, but again, it’s really hard to mess this recipe up. Add in different fresh herbs like basil or parsley, some extra greens, swap the cranberries for sliced grapes for sweetness, or even add some extra heat with chipotles and jalapeños.

While I usually eat this in sandwich form, it’s just as delicious served up with crackers, as a lettuce wrap, or over greens like arugula for a hearty salad.

There’s no more sad desk lunches over here, y’all. Happy lunching!

The post No More #SadDeskLunch: This Chickpea Salad Sandwich Will Save Your Workday appeared first on Camille Styles.

I’m currently sitting in my parents’ backyard—an oasis in the heart of Northern California—it’s my happy place. Circa 2001, their backyard was an overgrown, shadow-version of what it is today. The towering redwoods and oaks still stand, but everything else was planted by hand. Over the last 20 years, my dad has cultivated a lush sanctuary—an ode to patience, persistence, and loving care. I’m always inspired by this outdoor space. The breeze floats softly through the English laurels and the sunlight dapples across the sandstone walkway. It’s all intentionally curated, a celebration of coastal California’s beauty. My favorite corner, of course, is my mom’s garden. Every time I come back, it’s a true homecoming: what’s grown while I’ve been gone was planted when I left. This is what inspired my summer pasta salad recipe!

This time of year, the basil, chives, and arugula are thriving. Along with a few pantry staples and farmers market produce, this recipe came to be. It’s hearty and flavorful, the kind of pasta salad you always want on hand. It’s easy to make, highlights seasonal ingredients, and tastes deliciously wholesome. Double the recipe, and it feeds a substantial crowd. Add this veggie summer pasta recipe to your barbecue sides repertoire—it’s best alongside grilled chicken or veggie burgers. Perfect for your next dinner party.

When I dreamt up this recipe, the grill came to mind. Charred veggies, after all, taste so good. The natural sugars caramelize, providing an unparalleled taste. Those grill marks add a depth of flavor unlike anything else—they bring the whole dish together. If you love a scorched marshmallow (hello, me) or the crisp edge of the brownie pan (also, me), this pasta salad recipe is for you.

We all know that eating the rainbow is essential, but healthy doesn’t have to be synonymous with bland. A quick sauté, roast, or grill can uplevel any vegetable. To cover my bases, this pasta salad includes an array of colors. Greens (edamame, herbs, and zucchini), purples (shallot, olives, and eggplant), and reds (cherry tomatoes and red chili flakes). When in doubt, remember this—the more vibrant the produce, the more rich in vitamins, minerals, fiber, and antioxidants. When you cook with fresh produce, you can’t go wrong.

Along with fiber-rich vegetables, I threw in fresh mozzarella pearls for delicate creaminess. They also add a bit of protein. Speaking of protein, I also included edamame. One cup of edamame has approximately 17 grams of protein! This pasta salad has it all: complex carbohydrates (veggies and whole wheat pasta), healthy fats (olives, extra-virgin olive oil, and mozzarella), protein (whole wheat pasta, mozzarella, and edamame), and fiber (veggies, herbs, and whole wheat pasta).

Without any substitutions, this recipe is vegetarian. That said, you can easily make it vegan by omitting the mozzarella. And if you don’t eat soy, there’s no need for the edamame. To make this summer pasta recipe gluten-free, swap the whole wheat pasta for an alternative flour, like chickpea, lentil, quinoa, or brown rice pasta (here are some of our favorite gluten-free alternatives). But of course, nothing compares to fresh pasta. At any rate, don’t forget to salt your pasta water. Here’s a helpful salting ratio: 1:1:4—1 pound pasta, 1 tablespoon salt, 4 quarts water. 

Get creative with this recipe, as it’s very customizable. Depending on what veggies and herbs you have on hand, you can add charred asparagus, bell pepper, and chopped mint to the mix. This kind of pasta salad is best served at room temperature, and it comes together in no time. Whatever you do, don’t skimp on the black pepper. Pasta and a glass of rosé? The perfect pair.

The post No Lie, You’ll Be Making This Summer Pasta Salad All Season Long appeared first on Camille Styles.

This pea salad with mint and microgreens is bursting with bright, spring veggies. Adapted from Cannelle and Vanille, Kennesha made the most of the season’s produce by layering textures and and keeping it simple to let the freshness of the ingredients pop. Perfect for a dinner party side dish, this one also doubles as a light vegetarian lunch.

**This recipe is from our Tastemakers interview with Kennesha Buycks. Read the full story here!**

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I love a good workday lunch. It’s a much-needed pause between zoom calls and writing to savor something delish and get refreshed. Even when I eat lunch at my desk, I tend to pause the “real” work and spend my lunchtime doing something fun like catching up on digital magazines or browsing my fave shopping sites. However, lunch is also the time of day when I don’t have the time or inclination to spend more than five minutes prepping. So, 99% of the time, I go for a delicious and healthy grain bowl recipe featuring leftovers from last night’s dinner and whatever I meal-prepped on Sunday, plus a handful of greens and a sprinkle of nuts or seeds, and I’m never ever sad about it.

The beauty of the grain bowl is that once you’ve got the formula down, there are infinite possibilities for making each one feel fun and interesting—plus you can leverage whatever leftovers you have from the night before to make it all your own with zero waste.

The result? You can truly eat one of these babies every day of the week and never get bored.

So here’s my never-fail formula for a healthy grain bowl recipe.

Commit it to memory (or bookmark this page):

• A grain and/or a protein (quinoa, chickpeas, salmon, cauliflower rice—something hearty and substantial)
• Cooked veggies (sweet potatoes, brussels sprouts—something warming and a little sweet)
• Raw veggies (arugula, tomatoes, cucumbers—this is what gives the grain bowl its fresh, zingy vibes)
• Something creamy (goat cheese, avocado, a drizzle of pesto or greek yogurt)
• Crunch (slivered almonds, crumbled seedy crackers, pumpkin seeds)

Getting this mix right is the difference between that delicious grain bowl at your favorite trendy café and the one you make at home when it looks like you just threw a bunch of random things into a bowl. You’ve gotta have that warm, cool, creamy, crunchy balance—with a couple of flavor boosters at the end—and you’ll be left with a super satisfied, soul-nourished feeling when you log back into work (or whatever) for the afternoon.

Scroll on for the recipe… and get creative with your bowl! If you share it, tag @camillestyles so we can see this healthy grain bowl recipe in action.

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The post These Plant-Based Grain Bowls Are The Perfect Way to Use Up Your Leftovers appeared first on Camille Styles.

Spring is brunch season, amiright? There’s something about sunshine-y Sunday mornings that make me look for any excuse to throw a blanket down on the grass, pour a mimosa, and (especially during non-covid times) invite a few friends to join. Plus, I’ve already got menus on the brain for brunch-centric holidays, like Easter and Mother’s Day, that is just around the corner. As much as I love avocado toast and adore waffles when it comes to low-key brunch menus for a group, it’s hard to beat a classic salmon lox bagel board. The typical accouterments (capers, red onion, cream cheese, tomatoes) are classics for a reason—and the ease of setting out a build-your-own bagel board makes it stress-proof.

This might be controversial, but you know my least favorite part of the equation? The actual bagel. Maybe it’s because Austin isn’t exactly known for their bagel offerings, but I would take a good piece of toast with all the toppings in a heartbeat. This is what inspired today’s twist:

My Everything Bagel Smoked Salmon Flatbread With Lemony Cream Cheese takes all my favorite components of a salmon lox situation and serves it on a crispy yet chewy, perfect-for-sharing flatbread.

Let’s talk crust.

For this one, I used a store-bought ball of pizza dough to make it super easy. All that’s left to do is bake until golden and crispy on the bottom, then add your toppings. Of course, what really makes this over-the-top delish for a gathering is the everything bagel seasoning that coats the outside of the crust and makes every single bite packed with flavor.

Other options for your base? Naan bread works great, and even pita bread could be fun. Just brush a little olive oil around the edges, sprinkle with everything bagel seasoning, then pop it in the oven until golden brown.

Smoked salmon flatbread versus bagels and lox.

One thing I love about smoked salmon in the flatbread version is that it allows you to layer the perfect flavor combo in every single bite. Plus, if this is served a first course or one element of a larger brunch spread, you can cut it into smaller pieces that won’t be quite as filling as an entire bagel situation that’s kind of a meal in and of itself.

So, what is lox, and what is it usually served with?

Lox is salmon that’s been cured, smoked, or brined in salt and other spices. Basically, it’s “cooked,” or preserved, using methods other than traditional cooking. It’s a Yiddish term, though in Scandinavian countries it’s known as gravlax. 

The traditional accompaniments to lox include bagels with cream cheese, plus toppings like tomatoes, capers, sliced onions, and cucumbers. It’s a pretty perfect combination—like, I could eat this every weekend and never ever get bored.

This smoked salmon flatbread isn’t traditional lox, but it is the perfect brunch centerpiece for just about any spring gathering. A big green salad is a must on the side, and if you want a heartier spread, pair it with my go-to frittata or a bowl of scrambled eggs.

Scroll on for the recipe, and if you give this one a try, don’t forget to rate, leave a comment, and tag @camillestyles on Instagram!

The post Everything Bagel Smoked Salmon Flatbread With Lemony Cream Cheese Is What’s for Brunch appeared first on Camille Styles.

Although my dream workday includes an hour-long lunch break to soak up the midday sunshine, my reality is usually a quick lunch at my desk while I plow through emails. Or catch-up on my Instagram feed if I’m feeling really indulgent. But I still relish this little break each day to eat something delicious, and it’s usually a lunch salad recipes full of veggies, a little grilled chicken or boiled egg or avocado, something crunchy like nuts or seeds, and a homemade dressing that I made for dinner earlier in the week.

In my book, there are a few qualities that make a salad perfect for lunchtime. It should be portable and able to sit for a few hours without getting soggy or wilted. (This is where beans, chopped veggies, and sturdy greens like kale come in.) Also, it should be really simple and quick to throw together, because who wants to spend more than 10 minutes or so prepping lunch? And it needs to be substantial enough to give me enough energy to power through an afternoon.

Scroll ahead for 10 delicious lunch salads that’ll make your (virtual) co-workers green with envy.

Superfood Salmon Salad

Kale is perfect for a packed salad since its sturdy leaves will stay crunchy until lunchtime. With this salad, I like to pack the salmon separately, then top off my salad right before eating.

Farro, Tomato, & Herb Salad

I love packing grain-based salads with farro or quinoa. They add a good source of vegetarian protein and soak up the dressing for a flavor-packed meal.

Lemon-Soy Edamame Barley Bowl

There’s nothing worse than a brown avocado for lunch. For this one, pack up your avo in a small airtight container topped with some lemon juice and then slice when ready to eat.

Broccoli Chopped Salad

Who said salads must-have leafy greens? This one’s one of our team favorites and makes for a healthy and filling lunch that will get you through the afternoon slump.

Root Vegetable & Quinoa Salad With Tahini-Maple Vinaigrette

A great dressing takes salads to the next level. I carry mine to the office in a little mason jar, then drizzle just before eating.

Asian Sesame Chicken Salad

Speaking of dressing, I love making a big batch of my favorite vinaigrette that I can store for the week and use as needed on almost any salad that I bring to work.

Farro Salad With Kale Pesto

I love the hearty nuttiness of farro, and it’s especially delicious with the kale pesto in this salad. Toss this together in the morning, and by the time lunch rolls around, all the ingredients will be infused with great flavor.

Black Quinoa Chopped Salad

Quinoa creates the perfect blank canvas for almost any salad, and this chopped one can be totally customized based on what you’ve got hanging out in the fridge.

Roasted Veggie, Bean, & Herb Salad

A salad with lots of protein will help keep you away from the office vending machine at 3 pm. Butter beans add a great dose of protein and satisfying flavor to this hearty salad.

Green Bean & Avocado Quinoa Salad

Get inspired by the in-season veggies that you find at the market. A salad bursting with those fresh flavors will give you something to look forward to throughout the morning.

Green & Protein Power Bowl

Cubed and roasted sweet potatoes are probably my favorite salad ingredient, and they’re a great grain-free way to add some healthy and energizing carbs to lunchtime.

This post was originally published on May 12, 2016, and has since been updated. 

The post 11 Easy Salad Recipes to Power Through Your Workday appeared first on Camille Styles.

Why is it that some people have an almost magical ability to make the humblest ingredients—a handful of lettuce, some roasted mushrooms, a simple vinaigrette quickly combined in the blender—taste next-level amazing? I’ve spent enough time around chefs to know that the magic usually lies in the details. And What’s Gaby Cooking manages to do just that with this roasted vegetable salad.

Using freshly ground spices and lots of fresh herbs; knowing how to balance the acidity and richness of a dish; using peak of season produce… and usually more olive oil than the average home cook.

But I think it’s also an inherent gift possessed by the best home cooks, one that comes from combining years of practice in the kitchen with a deep love of good food.

When I visited Gaby Dalkin at home in LA , she and her husband, Thomas, whipped up a Southwestern roasted vegetable salad that could have been basic, but upon first bite, was anything but. I could not stop going back for just one more bite, and I’ve recreated it no less than four times since I’ve been back in Austin. Proof that Gaby’s genius extends to translating her incredible cooking skills for the rest of us with recipes that taste every bit as special when I make them at home for myself.

This salad is actually hearty enough to be the main course meal, with protein from the pinto beans and grains, yummy fat from the avocado, and lots of hearty roasted vegetables that are deeply satisfying even when the temps are chilly. But it’s the cilantro vinaigrette that really takes this salad over the top: I’ve been making a big jar of it to reuse throughout the week on grain bowls or drizzled on top of fish or roasted sweet potatoes, and it majorly elevates anything it touches.

Scroll on for the recipe below…

*Click here for our entire interview with Gaby and her husband Thomas on life, love, and the perfect burrito.

This post was originally published on February 13, 2020, and has since been updated.

The post Gaby’s Southwestern Roasted Vegetable Salad With Crispy Quinoa appeared first on Camille Styles.