Banana Blueberry Microwave Oats
Creamy microwave oats with banana, blueberries, soy milk and peanut butter. Allow extra cooking time when dividing the mixture into batches.
PlumTally recipe combos
Bowls
Find bowl recipes built on grains, rice or noodles with toppings you can shop.
Berry Greek Yogurt Bowl
Fresh strawberries and blueberries over plain Greek yogurt with walnuts and a little honey. This no-cook breakfast bowl keeps the fruit as the main focus.
Berry Yogurt and Granola Bowl
Creamy Greek yogurt topped with crunchy granola, fresh strawberries, blueberries, and a drizzle of honey. This no-cook bowl makes a refreshing American breakfast or light meal.
Chicken Cacciatore with Polenta
Browned chicken thighs braise in a rich tomato sauce with sweet red peppers, mushrooms, garlic and oregano. Soft, buttery polenta catches every spoonful of the savory sauce.
Chickpea and Kale Spaghetti Squash
Roasted spaghetti squash strands are tossed with hearty chickpeas, tender kale and a bright lemon-garlic olive oil dressing. A satisfying vegan dinner with golden roasted edges and plenty of fresh flavor.
Chinese Scallion-Sesame Tofu Congee
Cooked white rice quickly transforms into creamy vegan congee enriched with golden tofu, ginger, and soy sauce. Scallion greens, toasted sesame oil, and sesame seeds make a concise, savory finish.
Cold Cereal with Milk and Banana
A simple bowl of crisp corn flakes with cold whole milk, sliced banana, cinnamon, and brown sugar. It is a quick, classic American breakfast or light meal.
Creamy Applesauce Oats
Microwave oats made with soy milk, applesauce, banana, and cinnamon for a warm kid-friendly breakfast.
Creamy Pea Pesto Potato Bowls
Mild plant-based potato bowls with chickpeas, spinach, and a creamy pea-basil pesto. A quick, family-friendly dinner made with common grocery-store ingredients.
Delicata Squash and Farro Bowls
Caramelized delicata squash half moons top chewy farro, warm cannellini beans, and tender kale. A creamy lemon tahini sauce brings brightness and richness to this hearty vegan dinner.
East African Vegetable Pilau
A one-pot East African pilau of basmati rice, vegetable stock, potatoes, carrots, peas, and warm spices. The rice is gently cooked with toasted cumin, cardamom, cinnamon, and cloves for a fragrant vegetarian main dish.
Eggplant Katsu Rice Bowl
Plant-based Japanese-style rice bowl with panko-breaded eggplant, steamed white rice, shredded green cabbage, and ketchup-soy sauce. The eggplant is coated in an egg-free flour-water batter and pan-fried until crisp.
Great Lakes Wild Rice, Apple & Pecan Bowl
A warm vegan breakfast bowl featuring nutty wild rice, tender apples, toasted pecans, oat milk, and pure maple syrup. It comes together quickly using fully cooked wild rice.
Green Smoothie Breakfast Bowl
A thick, bright green spinach and fruit smoothie bowl sweetened with whole banana and mango. Hemp seeds, granola, and coconut add plant-based crunch.
Japanese Miso Rice Bowl
Warm short-grain rice is topped with miso-coated tofu and tender baby spinach, then finished with scallions and a sparse scattering of salmon flakes. It is a quick, plant-focused bowl suited to breakfast meal planning.
Kiwi Apple Muesli Yogurt Bowl
A no-cook, New Zealand-inspired breakfast bowl with creamy oat-studded yogurt, fresh kiwi, crisp apple, and pumpkin seeds.
Lemon Chicken and Zucchini Rice Bowls
Browned chicken thighs, sautéed zucchini and fresh spinach meet tender brown rice in a satisfying lunch or dinner main course. Dried oregano, garlic powder, fresh lemon zest and juice bring bright, savory flavor to these chicken rice bowls.
Lemon Chickpea and Zucchini Rice Bowls
Roasted chickpeas and browned zucchini top spinach brown rice, finished with fresh lemon zest and juice, dried oregano and garlic powder. These vegan rice bowls make a satisfying lunch or dinner main course.
Lemon Salmon and Zucchini Rice Bowls
Carefully baked salmon fillets top spinach brown rice with golden roasted zucchini for a satisfying lunch or dinner main course. Fresh lemon zest and juice brighten every bowl, with dried oregano and garlic powder adding savory flavor.
Lemon Tofu and Zucchini Rice Bowls
Crisp, golden tofu and oregano-seasoned zucchini meet tender spinach and brown rice in these vegan lunch or dinner bowls. Fresh lemon zest perfumes the rice, while lemon juice added at serving keeps the flavors bright.
Maine Blueberry-Maple Overnight Oats
Quick-prep vegan overnight oats featuring sweet-tart wild Maine blueberries and pure maple syrup. Ideal for a make-ahead breakfast in a meal-planner rotation.
Mild Lentil Rice Pot
A cozy one-pot dinner with red lentils, rice, tomatoes, carrots, and corn for mild family meals.
Mujaddara
Levantine lentils and rice topped with deeply browned yellow onions and seasoned with olive oil and cumin.
Nasi Lemak Tempeh Bowl
A vegan Malaysian nasi-lemak-inspired breakfast bowl with fragrant coconut rice, glazed tempeh, crisp cucumber, and a tangy sambal oelek condiment.
Portuguese Vegetable Rice
A vegetarian Portuguese-inspired rice dish simmered with vegetable stock, canned crushed tomatoes, yellow onion, carrots, and peas. It cooks in one saucepan and finishes tender, savory, and slightly saucy.
Pumpkin Pie Overnight Oats
Creamy refrigerated oats with pumpkin, yogurt, maple syrup, and pie spice. This make-ahead fall breakfast has the cozy flavor of pumpkin pie with moderate sweetness.
Roasted Cauliflower Tikka Masala
Yogurt-and-spice-coated cauliflower is roasted until browned, then gently folded into a creamy tomato masala sauce. Serve over fluffy basmati rice for a comforting vegetarian main course.
Sabzi Polo with Herbed Tofu
An Iranian herb-rich basmati rice main with saffron, lemon, scallions, and savory extra-firm tofu. Fresh dill, parsley, cilantro, and scallions keep the sabzi polo bright and central.
Scottish Porridge
A simple traditional stovetop porridge made with steel-cut oats, water, and salt only. It cooks slowly until thick, creamy, and hearty.
Smoked Trout Rice Bowls with Zucchini and Spinach
Fluffy rice topped with garlicky zucchini, wilted spinach and flaky smoked trout. A bright lemon-parsley dressing brings everything together.
Southern Shrimp and Cheddar Grits
Garlicky shrimp with smoked paprika, lemon, and scallions crown a bowl of creamy cheddar grits. This Southern-style dinner comes together quickly, with the shrimp sautéed just before serving.
Southern Tomato-Collard Grits
Creamy vegan savory grits topped with juicy tomatoes and tender, smoky collard greens. This satisfying Southern-inspired breakfast is ready in under 30 minutes and works well for meal-planner rotation.
Spinach Tomato Couscous Bowls
Quick, mild plant-based couscous bowls with tender baby spinach, grape tomatoes, chickpeas, lemon, and vegetable broth. A simple family-friendly main for busy weeknights.
Strawberry Matcha Overnight Oats
Creamy vegan overnight oats with strawberries, chia seeds, and matcha for a fiber-forward spring breakfast. This easy make-ahead jar has a gentle matcha ritual feel with common grocery-store ingredients. Preparation includes 10 active minutes and at least 6 hours of refrigerator chilling, for a minimum elapsed time of 6 hours 10 minutes.
Tahini Kale White Bean Bowls
Instant brown rice bowls with kale, cannellini beans, creamy tahini-lemon sauce and sunflower seeds.
Tempeh Green Bean Bowls
Fast plant-based grain bowls with browned tempeh, crisp-tender green beans, carrots, brown rice, sesame seeds, and teriyaki sauce. A quick vegan weeknight dinner ready in 30 minutes.
Tofu and Egg Rice Bowl
A Japanese vegetarian rice bowl centered on firm tofu, short-grain white rice, and softly set egg. Soy sauce, mirin, ginger, green onions, and toasted sesame oil make it savory and satisfying.
Vegetable Thieboudienne-Style Rice
Fish-free vegan Senegalese-style tomato rice with long-grain white rice, carrots, sweet potato, eggplant, and shredded cabbage.
Zereshk Polo with Saffron Tofu
Persian-inspired basmati rice dinner with saffron-seasoned tofu, yellow onion, and tart dried cranberries as a mainstream substitute for barberries.