Create Your Own Recipe

Greens bowl

Place 4 cups mixed greens in a large bowl or shallow serving dish. Drizzle 1 tsp olive oil, sprinkle 1/8 tsp black pepper and 1/8 tsp salt (adjust to taste) over the greens and toss gently to coat.

Grain bowl

Spoon 1 cup cooked brown rice or 1 cup cooked quinoa into a bowl as the base. Fluff with a fork and season with a pinch of salt and 1 tsp olive oil.

Flatbread/pita

Warm a flatbread or pita and tear into large pieces. Lay pieces on a plate and drizzle lightly with 1 tsp olive oil; these can be used as a base or accompaniment.

Grilled chicken

If not pre-cooked: season a 6 oz chicken breast with 1/4 tsp salt and 1/8 tsp pepper and grill on medium-high heat 6–7 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, then slice and place atop the base.

Seared salmon

Pat a 6 oz salmon fillet dry, season with salt and pepper. Heat 1 tsp oil in a skillet over medium-high heat and sear skin-side down 3–4 minutes, flip and cook 2–3 minutes until done. Flake and arrange on the base.

Crispy tofu

Press tofu to remove excess moisture, cut into cubes, toss with a pinch of salt and 1 tsp oil. Pan-fry over medium-high heat 3–4 minutes per side until golden and crispy. Drain on paper towel and add to the bowl.

Hard-boiled egg

Place egg in boiling water for 9–10 minutes for a firm yolk. Cool in ice water, peel and halve. Add halves to the bowl or plate.

Chickpeas

Use 1 cup canned chickpeas, rinsed and drained. For extra flavor, toss with 1/4 tsp smoked paprika and 1 tsp olive oil and warm in a skillet 2–3 minutes, then add to the bowl.

Prepare vegetables and fruit: halve 1/2 cup cherry tomatoes, dice 1/2 cup cucumber, shred 1/2 cup carrot, slice 1/2 cup bell pepper, thinly slice 2 tbsp red onion, cube 1/2 cup roasted sweet potato, and slice 1/2 avocado. Arrange chosen items over the base evenly.

If using berries, scatter 1/4 cup on top for a bright sweet note. To prevent avocado browning, squeeze a little lemon juice over the slices.

Sprinkle 1 tbsp toasted seeds and 1 tbsp chopped nuts over the assembled bowl. Add 2 tbsp crumbled feta or goat cheese if desired, and 1 tbsp crispy fried onions or pickles for texture contrast.

Lemon vinaigrette (basic)

Whisk together 2 tbsp fresh lemon juice, 3 tbsp olive oil (or use 2 tbsp if already accounted in seasoning), 1 tsp Dijon mustard, pinch of salt and pepper. Drizzle 2 tbsp over the bowl and toss lightly.

Tahini dressing (quick)

Whisk 2 tbsp tahini with 1 tbsp lemon juice, 1 tbsp warm water to thin, 1/4 tsp salt and a pinch of garlic powder. Drizzle over bowl.

Soy-ginger dressing

Mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated fresh ginger, 1 tsp sesame oil and 1 tsp honey. Drizzle 2 tbsp over the bowl.

Balsamic or ranch

If using balsamic glaze, lightly drizzle 1 tbsp over the finished bowl. If using ranch, spoon 2 tbsp where desired.

Finish with a final sprinkle of fresh herbs (1 tbsp), an extra crack of black pepper and a pinch of salt if needed. Taste and adjust dressing or seasoning. Serve immediately.