Recipes

Bell pepper bowl

This bell pepper bowl is a colorful and nourishing dish that combines lean protein, whole grains, and fresh vegetables in one satisfying meal. It is perfect for a quick lunch or a balanced dinner. The combination of quinoa, chicken, and vibrant peppers creates a dish that is both hearty and refreshing. As a result, it offers a great balance between texture, flavor, and nutrition.

First, the quinoa forms the base of this bowl. It is light, fluffy, and packed with nutrients. At the same time, it absorbs the flavors of the dish beautifully. The chicken adds protein and makes the meal more filling. Because of this, the bowl becomes a complete and satisfying option for any time of day.

If you enjoy balanced meals like this, you might also like this Grilled Chicken Sandwich. It offers a simple and flavorful alternative with grilled chicken. For food safety and proper preparation, always follow the recommendations from the FDA.

Bell pepper bowl with chicken and quinoa

Next, the vegetables bring both color and flavor to the dish. The mix of red, yellow, and orange peppers adds natural sweetness and a slight crunch. Meanwhile, tomatoes provide freshness and a light acidity. The shallots and garlic create a savory base, which enhances the overall taste. As a result, every bite feels balanced and vibrant.

In addition, the spices play an important role. The paprika and Ras el-Hanout add warmth and depth. The slight caramelization from the sugar enhances the natural sweetness of the peppers. Because of this, the sauce becomes rich without being heavy.

Finally, the avocado adds a creamy texture that ties everything together. Combined with the tender chicken and fluffy quinoa, this bell pepper bowl becomes a complete and satisfying dish. It is easy to prepare, full of flavor, and perfect for a healthy meal at home.

bell pepper bowl with chicken quinoa avocado and colorful vegetables in a healthy bowl

Bell pepper bowl

Healthy quinoa bowl with chicken, colorful peppers, and a lightly spiced sauce for a balanced and satisfying meal.
Couverts4 persoon
Preparation 15 minutes
Preparation time:20 minutes
Total time 35 minutes
estimated costs pp $4.20
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • Cook the quinoa according to package instructions.
  • Slice the shallots and chop the garlic.
  • Cut the peppers into strips and the tomatoes into wedges.
  • Heat butter in a pan and cook shallots and garlic until soft.
  • Add sugar and let it caramelize slightly.
  • Add peppers and tomatoes.
  • Deglaze with vinegar and a splash of water.
  • Season with salt, pepper, paprika, and Ras el-Hanout.
  • Simmer for 10 minutes.
  • Cut the chicken into strips.
  • Heat oil in a pan and cook the chicken until done.
  • Cut the avocado into cubes.
  • Add chicken and avocado to the pepper mixture.
  • Serve the mixture over quinoa.

Notes & Wine Advice

Recipe Notes

This bell pepper bowl is ideal for meal prep and can be stored in the refrigerator for up to two days. For extra flavor, you can roast the peppers instead of sautéing them. Make sure not to overcook the chicken so it stays tender and juicy.

Wine Advice

A light and fresh white wine like Sauvignon Blanc pairs well with this dish. It complements the vegetables and balances the richness of the avocado. A dry rosé is also a great option for a refreshing and versatile pairing.

Nutrition values

Calories: 900 kcal | koolhydraten: 65 g | Eiwitten: 38 g | Vet: 42 g | Verzadigd vet: 9 g | Natrium: 720 mg | Suiker: 10 g
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Course; Chicken / Dinner / Poké bowl
Cuisine; Mediterranean / North African
Season: All Seasons
Diets; Gluten-Free / High-Protein

Curry and spinach bowl

Curry and spinach bowl

Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Wash the chicken breast fillet and pat dry.
  • Wash the spring onions and cut into thin rings.
  • Bring the stock to the boil, add half of the spring onions and the chicken and leave to stand over a low heat for 15 minutes.
  • Peel and dicefinely the carrot.
  • Peel and dicefinely the garlic.
  • Heat the oil in a pan and sauté the carrots, garlic and the rest of the spring onions for 3 minutes.
  • Stir in the curry and deglaze with a little broth.
  • Put the chickpeas in the pan and let them steep for 10 minutes over a low heat.
  • Wash the spinach and let it collapse in another pan, season with salt and nutmeg.
  • Season the chickpeas with salt and pepper.
  • Cut the chicken into strips and serve with the curry and spinach.

Nutrition values

Calories: 333 kcal
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Course; Curry / Poké bowl

Steak bowl

Steak bowl

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Ingredients

Instructions

  • Peel the ginger and garlic and puree with the rapeseed oil.
  • Wash the steaks, pat dry and rub the ginger paste on them.
  • Prepare rice noodles according to the package instructions.
  • Peel the carrot and cut into fine strips.
  • Clean the snow peas and cut into strips.
  • Blanch the carrots and sugar snap peas in salted water for 3 minutes.
  • Bring the honey, broth and soy sauces to the boil and stir in the starch.
  • Add the sesame and sesame oil to the broth.
  • Fry the steaks in a grill pan and cut into strips.
  • Mix the pasta with the vegetables, spread the steak and sprouts on top and top with the sauce

Nutrition values

Calories: 609 kcal
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Course; Beef / Poké bowl

Chicken and broccoli bowl

Chicken and broccoli bowl

Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Cut broccoli into florets and place in boiling, lightly salted water for about 6–8 minutes.
  • Wash the chicken breast, pat dry and cut into small pieces.
  • Heat sesame oil in a pan and fry the meat in it.
  • Deglaze the meat with soy sauce.
  • Add the chili sauce to the pan and bring it to the boil again.
  • Sprinkle everything with a little sesame and serve.

Nutrition values

Calories: 556 kcal
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Course; Chicken / Poké bowl

Coconut turkey bowl

Coconut turkey bowl

Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Wash the limes with hot water, pat dry and finely grate the peel.
  • Halve and squeeze the limes.
  • Mix 150 ml coconut milk, 1 teaspoon sugar, soy sauce, turmeric and half of the lime zest and season with pepper.
  • Wash the meat, pat dry and cut into approx.
  • 2 x 2 cm cubes.
  • Turn the meat in the marinade and let it steep for 20 minutes.
  • Peel the carrots and cut into spaghetti with a spiral cutter.
  • Wash the cucumber and cut into spaghetti with a spiral cutter.
  • Wash the red cabbage and cut into very fine strips.
  • Wash the herbs, shake dry and pick off the leaves.
  • Peel garlic and chop finely.
  • Mix 50 ml coconut milk and lime juice, season with salt, pepper and sugar.
  • Beat in 1 tablespoon of oil.
  • Take the meat out of the marinade, pat dry and put on skewers.
  • Heat 2 tablespoons of oil in a coated pan and fry meat skewers.
  • Arrange the vegetables and meat in two bowls.

Nutrition values

Calories: 560 kcal
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Course; Poké bowl / Turkey

Chicken bowl

Chicken bowl

Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Rinse the chicken breast, pat dry and cut into cubes.
  • Put bulgur in a colander and wash with cold water.
  • Peel onion and garlic and chop into fine cubes.
  • Clean the carrots, celery and mushrooms and cut into fine slices.
  • Heat the oil in a saucepan and fry the cubed chicken breast in it.
  • Add vegetables and bulgur.
  • Deglaze with chicken stock and cover and simmer for about 25 minutes over low heat.
  • Add the beans 15 minutes before the end of the cooking time.
  • Stir occasionally.
  • Season with salt and pepper and serve sprinkled with finely chopped parsley.

Nutrition values

Calories: 340 kcal
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Course; Chicken / Poké bowl

Pork with pineapple

Pork with pineapple

Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Wash the pork and pat dry.
  • Peel the carrot and cut into sticks.
  • Wash, halve, core and cut the peppers into strips.
  • Peel the pineapple, cut out the hard core and dice.
  • Wash and dice the zucchini.
  • Peel garlic and chop finely.
  • Clean, wash and cut the spring onions into rings.
  • Fry the meat in hot oil for 1–2 minutes.
  • Add the carrots, bell pepper, zucchini and garlic and fry together for another 2-3 minutes.
  • Mix in the spring onions and pineapple and drizzle with the honey.
  • Add a little water and soy sauce as well as the sprouts and let simmer gently for 3–4 minutes.
  • Season to taste with soy sauce and chili sauce and serve as you like on rice, sprinkled with spring onion greens and serve.

Nutrition values

Calories: 623 kcal
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Course; Fruit / Poké bowl / Pork

Bibimbap bowl

Bibimbap bowl

Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Cook rice according to package instructions.
  • Peel and chop the ginger and garlic then mix with 2 tablespoons of soy sauce, fish sauce, rice vinegar, 1 tablespoon of sesame oil and honey.
  • Cut the meat into strips and let it steep in the marinade for 15 minutes.
  • Mix the SambalOelek with 2 tablespoons soy sauce, lime juice and 4 tablespoons water.
  • Heat the rest of the oil in a pan and fry the eggs over medium heat.
  • Clean the carrots, spring onions and celery and cut into fine strips.
  • Chop roughlythe cashew nuts.
  • Sear the meat in a hot pan over medium heat for 5 minutes.
  • Drizzle with the remaining marinade and fry for another 2 minutes.
  • Fluff the rice, season with salt, pepper and a little lime juice.
  • Place the vegetable strips, meat, eggs and cashews on top of the rice.

Nutrition values

Calories: 728 kcal
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Course; Poké bowl

Rice noodles with turkey breast

Rice noodles with turkey breast

Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Prepare pasta according to package instructions.
  • Wash, halve and core the peppers and cut into strips.
  • Peel, halve and cut the onions into strips.
  • Wash the celery and cut diagonally into thin slices.
  • Rinse the meat, pat dry and cut into thin slices.
  • Rinse the limes with hot water, dab and rub the peel finely.
  • Halve and squeeze both limes.
  • Heat 1 tbsp rapeseed oil in a wok, stir-fry the turkey breast for 2 minutes, remove, season with salt and mix with the lime zest.
  • Chop finelythe peanuts, briefly toast in the frying fat and remove.
  • Put the rest of the oil in the wok and sauté the onions over a low heat for 2 minutes until translucent.
  • Add the celery and paprika and stir-fry everything over a medium heat for about 8 minutes, season with salt and sambaloelek.
  • Wash the basil, shake dry and cut into strips.
  • Add the pasta, turkey, peanuts & stock to the vegetables and heat.
  • Add lime juice as you like, season with salt and brown sugar, fold in basil and serve.

Nutrition values

Calories: 575 kcal
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Course; Noodles / Poké bowl / Turkey

Asian bowl with chicken

Asian bowl with chicken on rustic wooden table

Asian bowl with chicken

Couverts2
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Ingredients

Instructions

  • Rinse the chicken breast fillets, pat dry and fry with 1 tablespoon of oil in a pan on both sides for 10-15 minutes over medium heat.
  • In the meantime, prepare rice noodles according to the instructions on the packet.
  • Wash the spring onion and cut diagonally into pieces.
  • Wash the chili peppers, cut in half lengthways, core and chop.
  • Wash, halve, core and cut the peppers into strips.
  • Wash the bean sprouts and coriander and shake dry.
  • Beat the egg and whisk with salt and pepper.
  • Heat the rest of the peanut oil in a pan and fry the egg to make an omelette.
  • Spread rice noodles with spring onions, strips of paprika and omelette, bean sprouts, coriander, chili and chicken in bowls.
  • Bring the broth to the boil, season with soy sauce and pour into the bowls.
  • Sprinkle the bowls with coconut chips and peanuts.

Nutrition values

Calories: 536 kcal
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Course; Chicken / Poké bowl
Cuisine; Asia