Unwind after a hectic day with a delicious, fuss-free meal! These 21 delightful bowl recipes are your ticket to quick, satisfying dinners that come together in a flash. From cozy comfort food to fresh, seasonal favorites, each bowl is packed with flavor and designed for busy home cooks. Let’s dive in and find your new go-to weeknight winner!
Teriyaki Chicken Rice Bowl
Remembering the quiet comfort of a simple meal after a long day, I find myself returning to this dish—a warm bowl that feels like a gentle embrace, with sweet-savory notes that unfold slowly like a familiar story. It’s a humble creation that transforms basic ingredients into something deeply satisfying, perfect for those evenings when you crave both nourishment and a moment of calm.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the sauce: 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp honey, 2 tbsp rice vinegar, 1 tbsp minced fresh ginger, 2 cloves minced garlic, 1 tbsp cornstarch mixed with 2 tbsp cold water
– For the chicken and vegetables: 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces, 1 tbsp vegetable oil, 1 medium onion thinly sliced, 2 medium carrots julienned, 1 red bell pepper thinly sliced
– For serving: 4 cups cooked white rice, 2 sliced green onions, 1 tbsp toasted sesame seeds
Instructions
1. In a small saucepan over medium heat, combine 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp honey, 2 tbsp rice vinegar, 1 tbsp minced fresh ginger, and 2 cloves minced garlic. Bring to a gentle simmer, stirring occasionally until the sugar dissolves completely, about 3 minutes.
2. Whisk 1 tbsp cornstarch with 2 tbsp cold water in a small bowl until smooth, then slowly pour it into the simmering sauce while whisking continuously. Cook for 2 minutes until the sauce thickens to a glossy, syrup-like consistency that coats the back of a spoon, then remove from heat and set aside.
3. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute. Add 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces in a single layer, cooking undisturbed for 4 minutes to develop a golden-brown sear on one side.
4. Flip the chicken pieces and cook for another 4 minutes until they are cooked through with no pink remaining in the center, reaching an internal temperature of 165°F when checked with an instant-read thermometer.
5. Transfer the cooked chicken to a clean plate using a slotted spoon, leaving any rendered fat in the skillet. Add 1 medium onion thinly sliced, 2 medium carrots julienned, and 1 red bell pepper thinly sliced to the skillet, stirring to coat in the fat.
6. Cook the vegetables over medium heat for 6–8 minutes, stirring occasionally, until they are tender-crisp with the onions translucent and the carrots slightly softened but still retaining some bite.
7. Return the cooked chicken to the skillet with the vegetables, then pour the prepared teriyaki sauce over everything. Stir gently to combine and heat through for 2 minutes until everything is evenly coated and warmed.
8. Divide 4 cups cooked white rice among four bowls, then top each with the teriyaki chicken and vegetable mixture. Garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds sprinkled evenly over the bowls.
Velvety sauce clings to each tender piece of chicken, while the vegetables add a subtle crunch that contrasts beautifully with the fluffy rice. For a creative twist, try serving it in a hollowed-out pineapple half or alongside a simple cucumber salad to brighten the rich flavors.
Quinoa and Black Bean Fiesta Bowl
Gently, as the afternoon light softens, I find myself craving something nourishing yet vibrant—a meal that feels like a quiet celebration of simple ingredients coming together in harmony. It’s the kind of dish that invites you to slow down, to savor each component as it unfolds on your plate, offering both comfort and a burst of flavor that lingers pleasantly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the quinoa:
– 1 cup quinoa
– 2 cups water
– 1/2 tsp salt
For the black beans:
– 1 (15 oz) can black beans, drained and rinsed
– 1 tbsp olive oil
– 1/2 tsp ground cumin
– 1/4 tsp chili powder
For the vegetables:
– 1 red bell pepper, diced into 1/2-inch pieces
– 1 cup corn kernels (fresh or frozen)
– 1 tbsp olive oil
For the dressing:
– 1/4 cup fresh lime juice
– 2 tbsp olive oil
– 1 tbsp honey
– 1/4 tsp salt
For serving:
– 1 avocado, sliced
– 1/4 cup chopped fresh cilantro
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 30 seconds to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa, 2 cups water, and 1/2 tsp salt, then bring to a boil over medium-high heat.
3. Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes, or until all the water is absorbed and the grains are fluffy.
4. Remove the saucepan from the heat, fluff the quinoa with a fork, and let it sit covered for 5 minutes to steam.
5. While the quinoa cooks, heat 1 tbsp olive oil in a skillet over medium heat until it shimmers, about 1 minute.
6. Add 1 (15 oz) can black beans, drained and rinsed, 1/2 tsp ground cumin, and 1/4 tsp chili powder to the skillet, stirring to coat.
7. Cook the black bean mixture for 5 minutes, stirring occasionally, until heated through and fragrant.
8. In a separate skillet, heat 1 tbsp olive oil over medium heat until warm, about 30 seconds.
9. Add 1 red bell pepper, diced, and 1 cup corn kernels to the skillet, cooking for 6-8 minutes until the pepper softens and the corn turns bright yellow.
10. In a small bowl, whisk together 1/4 cup fresh lime juice, 2 tbsp olive oil, 1 tbsp honey, and 1/4 tsp salt until fully combined.
11. Divide the cooked quinoa evenly among four bowls as a base layer.
12. Top each bowl with the black bean mixture, followed by the sautéed vegetables.
13. Drizzle the lime dressing evenly over each bowl.
14. Garnish each bowl with slices of 1 avocado and a sprinkle of 1/4 cup chopped fresh cilantro.
This dish offers a delightful contrast of textures, from the fluffy quinoa to the creamy avocado and tender beans, all brightened by the zesty lime dressing. The flavors meld into a harmonious blend that’s both hearty and refreshing, perfect for a quiet dinner or as a colorful centerpiece for a casual gathering with friends.
Simple Greek Salad Bowl
Venturing into the kitchen on a quiet afternoon, I find myself drawn to the simplicity of fresh ingredients, a gentle assembly that feels more like arranging a still life than cooking. This Greek salad bowl is less a recipe and more a quiet invitation to pause, to let the crisp textures and bright flavors speak for themselves in a single, satisfying vessel.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Salad Base
– 1 large English cucumber, chopped into 1/2-inch pieces
– 1 pint cherry tomatoes, halved
– 1 medium red onion, thinly sliced
– 1 green bell pepper, seeded and chopped into 1/2-inch pieces
– 1/2 cup pitted Kalamata olives
– 4 oz block feta cheese, crumbled
For the Dressing
– 1/4 cup extra virgin olive oil
– 2 tbsp red wine vinegar
– 1 tsp dried oregano
– 1/4 tsp kosher salt
– 1/8 tsp freshly ground black pepper
Instructions
1. Place the chopped cucumber, halved cherry tomatoes, sliced red onion, chopped bell pepper, and pitted Kalamata olives into a large mixing bowl.
2. In a separate small bowl or jar, combine the extra virgin olive oil, red wine vinegar, dried oregano, kosher salt, and freshly ground black pepper. Whisk vigorously for 30 seconds until the mixture is fully emulsified and slightly thickened.
3. Tip: For the best flavor, let the sliced red onion soak in a bowl of ice water for 5 minutes before adding to the salad; this removes some of its sharp bite.
4. Pour the prepared dressing over the vegetables in the large bowl.
5. Using two large spoons or clean hands, gently toss the salad until every vegetable piece is lightly coated with the dressing.
6. Divide the dressed salad mixture evenly between two serving bowls.
7. Crumble the 4 oz block of feta cheese evenly over the top of each salad bowl.
8. Tip: For optimal texture, assemble the salad just before serving to prevent the vegetables from becoming soggy.
9. Tip: If preparing ahead, keep the dressing separate and toss it with the vegetables no more than 10 minutes before eating.
Naturally, the first bite offers a cool, juicy crunch from the cucumber and pepper, followed by the sweet burst of tomato and the salty tang of olive and feta. The oregano-infused dressing ties it all together without overwhelming, making each component distinct yet harmonious. For a creative twist, serve it alongside grilled pita bread or spoon it over a bed of cooked quinoa to make it a more substantial, grain-based meal.
Avocado and Tuna Power Bowl
Venturing into the kitchen on this quiet afternoon, I find myself craving something both nourishing and simple, a meal that feels like a gentle pause. This bowl comes together with humble ingredients, each adding its own quiet note to create something greater than the sum of its parts.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Bowl Base:
– 1 cup cooked quinoa, cooled
– 4 cups mixed baby greens (like spinach and arugula)
– 1 large avocado, pitted and sliced
– 1 (5 oz) can solid white tuna in water, drained
For the Dressing:
– 3 tbsp plain Greek yogurt
– 1 tbsp fresh lemon juice
– 1 tsp Dijon mustard
– 1/4 tsp garlic powder
– 1/8 tsp salt
For Garnish:
– 1 tbsp toasted sesame seeds
– 1 green onion, thinly sliced
Instructions
1. Place the cooled quinoa in the bottom of two serving bowls.
2. Arrange the mixed baby greens evenly over the quinoa in each bowl.
3. Fan the avocado slices on top of the greens.
4. Flake the drained tuna with a fork and divide it between the bowls, placing it beside the avocado.
5. In a small bowl, whisk together the Greek yogurt, fresh lemon juice, Dijon mustard, garlic powder, and salt until completely smooth. Tip: For a thinner dressing, whisk in a teaspoon of water at a time until it reaches your desired consistency.
6. Drizzle the dressing evenly over the two prepared bowls.
7. Sprinkle the toasted sesame seeds and sliced green onion over the top of each bowl as a final garnish. Tip: Toasting sesame seeds in a dry skillet over medium heat for 2-3 minutes, until fragrant and lightly golden, maximizes their nutty flavor.
8. Serve immediately. Tip: For the best texture, prepare the dressing and slice the avocado just before assembling to prevent browning and keep the greens crisp.
Offering a delightful contrast, the creamy avocado and rich tuna play against the crisp greens and fluffy quinoa. The tangy yogurt dressing ties it all together, making each bite refreshing yet satisfying. Try serving it with a side of crispy seaweed snacks or a sprinkle of chili flakes for a gentle, warming kick.
Honey Garlic Shrimp Noodle Bowl
Beneath the quiet hum of the kitchen light, there’s a simple comfort in the promise of a warm bowl, where sweet honey and savory garlic cling to tender shrimp and soft noodles.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Noodles and Shrimp:
– 8 oz dried rice noodles
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– Salt, for seasoning
For the Sauce:
– 1/3 cup honey
– 1/4 cup soy sauce
– 4 cloves garlic, minced
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 1/4 tsp red pepper flakes
For Garnish:
– 2 green onions, thinly sliced
– 1 tbsp sesame seeds
Instructions
1. Place the rice noodles in a large bowl and cover with hot water; let them soak for 8–10 minutes until pliable but still slightly firm, then drain and set aside—this prevents them from overcooking later.
2. Pat the shrimp completely dry with paper towels to ensure a good sear, then season lightly with salt.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the shrimp in a single layer and cook for 2–3 minutes per side until they turn pink and opaque, then transfer to a plate.
5. In the same skillet, reduce the heat to medium and add the honey, soy sauce, minced garlic, rice vinegar, grated ginger, and red pepper flakes.
6. Stir the sauce constantly for 3–4 minutes until it thickens slightly and bubbles gently—watch closely to prevent burning, as honey can caramelize quickly.
7. Add the drained noodles and cooked shrimp back to the skillet, tossing gently with tongs for 2 minutes until everything is evenly coated and heated through.
8. Remove from heat and sprinkle with sliced green onions and sesame seeds.
Let the flavors settle for a moment before serving; the noodles will be silky and slightly chewy, absorbing the glossy sauce that balances sweet honey with a hint of garlicky warmth. Try it topped with a soft-boiled egg or extra chili flakes for a gentle kick, perfect for a quiet evening at the table.
Szechuan Beef and Broccoli Bowl
Remembering the warmth of a shared meal on a chilly evening, I find myself drawn to this comforting bowl—a gentle blend of savory beef and crisp broccoli, kissed with the subtle heat of Szechuan pepper, a quiet moment of nourishment in a busy world.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the beef and marinade:
– 1 lb flank steak, thinly sliced against the grain
– 2 tbsp soy sauce
– 1 tbsp cornstarch
– 1 tbsp vegetable oil
For the sauce:
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp brown sugar
– 1 tsp Szechuan peppercorns, crushed
– 1/2 tsp red pepper flakes
– 1 tbsp cornstarch mixed with 2 tbsp water
For the stir-fry:
– 1 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, minced
– 1 head broccoli, cut into florets (about 4 cups)
– 1/2 cup water
Instructions
1. In a medium bowl, combine 1 lb flank steak, 2 tbsp soy sauce, and 1 tbsp cornstarch, stirring until the beef is evenly coated, then let it marinate for 10 minutes at room temperature to tenderize the meat.
2. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp crushed Szechuan peppercorns, and 1/2 tsp red pepper flakes to make the sauce, setting it aside for later use.
3. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute, then add the marinated beef in a single layer, cooking for 2–3 minutes per side until browned but not fully cooked through, removing it to a plate with a slotted spoon to prevent overcrowding.
4. In the same skillet, add another 1 tbsp vegetable oil, then sauté 4 cloves minced garlic and 1 tbsp minced ginger for 30 seconds until fragrant, being careful not to burn them to avoid bitterness.
5. Add 1 head broccoli florets and 1/2 cup water to the skillet, covering it with a lid and steaming for 3–4 minutes until the broccoli is bright green and tender-crisp, then uncover and cook off any excess liquid for 1 minute.
6. Return the beef to the skillet, pouring in the prepared sauce and stirring to coat everything evenly, then bring it to a gentle simmer over medium heat.
7. Stir in the 1 tbsp cornstarch mixed with 2 tbsp water, cooking for 1–2 minutes until the sauce thickens and coats the back of a spoon, ensuring it doesn’t become too gloopy by adjusting the heat as needed.
8. Remove the skillet from the heat and let it rest for 2 minutes before serving to allow the flavors to meld together.
Each bite offers a tender contrast between the juicy beef and crisp broccoli, with the Szechuan pepper lending a tingling warmth that lingers softly on the palate. Enjoy it over steamed rice for a hearty meal, or try it wrapped in lettuce leaves for a lighter, crunchy twist that highlights the vibrant textures.
Vegan Buddha Bowl with Tahini Dressing
Floating through the quiet afternoon, I find myself craving something that feels both grounding and nourishing—a simple, colorful bowl that brings together textures and flavors in a gentle, harmonious way.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the roasted vegetables:
– 1 medium sweet potato, peeled and cubed into 1-inch pieces
– 1 cup broccoli florets
– 1 tablespoon olive oil
– 1/4 teaspoon salt
For the quinoa:
– 1/2 cup quinoa, rinsed
– 1 cup water
– 1/4 teaspoon salt
For the tahini dressing:
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 2 tablespoons water
– 1/4 teaspoon salt
For assembly:
– 1 cup canned chickpeas, rinsed and drained
– 1/2 avocado, sliced
– 1 tablespoon pumpkin seeds
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, toss the sweet potato cubes and broccoli florets with 1 tablespoon olive oil and 1/4 teaspoon salt until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are fork-tender and the broccoli edges are lightly browned.
4. While the vegetables roast, combine 1/2 cup rinsed quinoa, 1 cup water, and 1/4 teaspoon salt in a small saucepan over medium-high heat.
5. Bring the quinoa mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
6. Remove the quinoa from the heat, fluff it with a fork, and let it sit covered for 5 minutes to steam further.
7. In a small bowl, whisk together 1/4 cup tahini, 2 tablespoons lemon juice, 2 tablespoons water, and 1/4 teaspoon salt until smooth and creamy, adding more water if needed to reach a pourable consistency.
8. To assemble, divide the cooked quinoa between two bowls, then top each with half of the roasted vegetables, 1/2 cup chickpeas, 1/4 sliced avocado, and 1/2 tablespoon pumpkin seeds.
9. Drizzle the tahini dressing generously over each bowl just before serving.
Creating this bowl feels like a quiet ritual, where the creamy tahini dressing melds with the earthy quinoa and roasted vegetables for a satisfying crunch and depth. Consider serving it with a sprinkle of extra pumpkin seeds for added texture or alongside a warm slice of crusty bread to soak up every last drop.
BBQ Pulled Pork and Slaw Bowl
Sometimes the simplest meals are the ones that feel most like home, a comforting bowl that brings together smoky, sweet, and crisp textures in every bite. This pulled pork and slaw bowl is that kind of meal—a slow-cooked favorite that’s perfect for a quiet evening or a casual gathering with friends.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
For the pulled pork:
– 3 lbs pork shoulder, trimmed of excess fat
– 1 tbsp kosher salt
– 1 tbsp black pepper
– 1 tbsp smoked paprika
– 1 cup barbecue sauce
– 1/2 cup apple cider vinegar
– 1/4 cup brown sugar
For the slaw:
– 4 cups shredded green cabbage
– 1 cup shredded carrots
– 1/2 cup mayonnaise
– 2 tbsp apple cider vinegar
– 1 tbsp honey
– 1/2 tsp celery seed
For serving:
– 2 cups cooked white rice
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 300°F.
2. In a small bowl, combine 1 tbsp kosher salt, 1 tbsp black pepper, and 1 tbsp smoked paprika.
3. Rub the spice mixture evenly over the entire surface of the 3 lbs pork shoulder.
4. Place the seasoned pork shoulder in a Dutch oven or oven-safe pot with a lid.
5. In a separate bowl, whisk together 1 cup barbecue sauce, 1/2 cup apple cider vinegar, and 1/4 cup brown sugar until smooth.
6. Pour the sauce mixture over the pork shoulder in the pot.
7. Cover the pot tightly with its lid.
8. Place the covered pot in the preheated oven and cook for 8 hours.
9. After 8 hours, remove the pot from the oven and let the pork rest, covered, for 30 minutes.
10. While the pork rests, prepare the slaw by combining 4 cups shredded green cabbage and 1 cup shredded carrots in a large bowl.
11. In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, and 1/2 tsp celery seed until creamy.
12. Pour the dressing over the cabbage and carrot mixture and toss until evenly coated.
13. Using two forks, shred the rested pork shoulder directly in the pot, mixing it with the cooking juices.
14. To assemble, divide 2 cups cooked white rice among four bowls.
15. Top each bowl of rice with a portion of the shredded pork.
16. Add a generous scoop of the prepared slaw over the pork in each bowl.
17. Garnish each bowl with 1/4 cup chopped fresh cilantro.
Buttery rice soaks up the tangy, smoky sauce from the pork, while the slaw adds a refreshing crunch that cuts through the richness. For a fun twist, try serving it in toasted tortillas or over crispy potato wedges instead of rice.
Mediterranean Orzo Salad Bowl
Evenings like this, when the light slants golden through the kitchen window, I find myself drawn to simple, nourishing meals that feel like a quiet gathering of flavors. This Mediterranean orzo salad bowl is just that—a gentle assembly of bright, sun-drenched ingredients that come together with little fuss, offering a moment of calm and sustenance. It’s the kind of dish that seems to slow time, inviting you to savor each component as you build your bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Orzo
– 1 cup dry orzo pasta
– 4 cups water
– 1 teaspoon salt
For the Salad Base
– 1 English cucumber, diced into 1/2-inch pieces
– 1 pint cherry tomatoes, halved
– 1/2 red onion, thinly sliced
– 1/2 cup Kalamata olives, pitted and halved
– 4 ounces feta cheese, crumbled
For the Lemon-Herb Dressing
– 1/4 cup extra-virgin olive oil
– 3 tablespoons fresh lemon juice
– 1 tablespoon red wine vinegar
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
Instructions
1. Bring 4 cups of water and 1 teaspoon of salt to a rolling boil in a medium saucepan over high heat.
2. Add 1 cup of dry orzo pasta to the boiling water, stir once, and cook for 8–10 minutes, stirring occasionally, until the orzo is al dente (tender but with a slight bite).
3. Drain the cooked orzo in a fine-mesh strainer, rinse it briefly under cool running water to stop the cooking, and set it aside to drain completely.
4. While the orzo cooks, dice 1 English cucumber into 1/2-inch pieces, halve 1 pint of cherry tomatoes, thinly slice 1/2 of a red onion, and halve 1/2 cup of pitted Kalamata olives, placing them all in a large mixing bowl.
5. In a small bowl, whisk together 1/4 cup of extra-virgin olive oil, 3 tablespoons of fresh lemon juice, 1 tablespoon of red wine vinegar, 1 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of black pepper until fully emulsified.
6. Add the drained orzo to the large mixing bowl with the prepared vegetables.
7. Pour the lemon-herb dressing over the orzo and vegetables, and gently toss everything with a large spoon or spatula until evenly coated.
8. Crumble 4 ounces of feta cheese over the salad and give it one final, gentle toss to distribute the cheese without breaking it down too much.
9. Divide the salad evenly among four bowls and serve immediately, or cover and refrigerate for up to 2 hours to allow the flavors to meld.
Now, as you take your first bite, notice the delightful contrast: the orzo provides a tender, pillowy base that soaks up the zesty dressing, while the cucumbers and tomatoes add a juicy crunch. For a creative twist, try serving it over a bed of peppery arugula or alongside grilled chicken or shrimp to make it a heartier meal—it’s wonderfully adaptable, much like those quiet evenings that invite a little improvisation.
Pesto Pasta and Veggie Bowl
Sometimes, the simplest meals feel like a quiet conversation with the kitchen, a gentle stir of green pesto into warm pasta that turns an ordinary evening into something softly nourishing. It’s a bowl that welcomes whatever vegetables you have on hand, celebrating their crisp textures and earthy flavors in a cozy, unified dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the pasta and vegetables:
– 12 ounces dried pasta (such as fusilli or penne)
– 1 tablespoon olive oil
– 1 medium zucchini, sliced into 1/4-inch rounds
– 1 red bell pepper, cut into 1-inch strips
– 1 cup cherry tomatoes, halved
– 1/2 teaspoon salt
For the pesto sauce:
– 1 cup fresh basil leaves, packed
– 1/3 cup grated Parmesan cheese
– 1/4 cup pine nuts
– 1/3 cup olive oil
– 2 cloves garlic
– 1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 12 ounces of dried pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (tender but firm to the bite).
3. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
4. Add the sliced zucchini and red bell pepper strips to the skillet, sautéing for 5–7 minutes until they soften and develop light golden edges.
5. Stir in the halved cherry tomatoes and 1/2 teaspoon of salt, cooking for 2–3 minutes more until the tomatoes just begin to wilt.
6. For the pesto, combine 1 cup of packed basil leaves, 1/3 cup of grated Parmesan cheese, 1/4 cup of pine nuts, 2 cloves of garlic, and 1/4 teaspoon of black pepper in a food processor.
7. Pulse the ingredients 5–7 times until coarsely chopped, then with the processor running, slowly drizzle in 1/3 cup of olive oil until a smooth, vibrant green sauce forms.
8. Drain the cooked pasta, reserving 1/4 cup of the pasta water, and return the pasta to the pot off the heat.
9. Tip: Adding a splash of reserved pasta water helps the pesto cling evenly to the noodles.
10. Pour the prepared pesto sauce over the warm pasta, tossing gently to coat every strand.
11. Fold in the sautéed vegetables from the skillet, mixing until everything is well combined and heated through.
12. Tip: For extra flavor, toast the pine nuts in a dry skillet over low heat for 3–4 minutes before blending, watching closely to prevent burning.
13. Divide the mixture among four bowls, serving immediately while warm.
14. Tip: If the pesto thickens upon standing, stir in another tablespoon of reserved pasta water or olive oil to loosen it to a saucy consistency.
Kaleidoscopic in its colors and textures, this bowl offers a delightful contrast between the silky, herbaceous pesto and the tender-crisp vegetables. The garlic and Parmesan lend a savory depth that makes each forkful satisfying, perfect for enjoying as is or topped with a sprinkle of extra cheese for a richer finish.
Spicy Korean Beef Rice Bowl
Wandering through the kitchen on a quiet afternoon, I find myself craving something that warms from the inside out, a dish that feels like a comforting embrace with a gentle, fiery kick. This Spicy Korean Beef Rice Bowl is just that—a simple yet deeply satisfying melody of savory, sweet, and heat, perfect for a solitary, thoughtful meal.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Sauce:
– 1/4 cup soy sauce
– 2 tbsp gochujang (Korean red pepper paste)
– 1 tbsp honey
– 1 tbsp rice vinegar
– 2 tsp sesame oil
– 3 cloves garlic, minced
For the Beef and Vegetables:
– 1 lb ground beef (80/20 blend)
– 1 tbsp vegetable oil
– 1 medium onion, thinly sliced
– 2 carrots, julienned
– 4 green onions, sliced, whites and greens separated
For Serving:
– 2 cups cooked white rice, hot
– 1 tbsp toasted sesame seeds
Instructions
1. In a small bowl, whisk together the soy sauce, gochujang, honey, rice vinegar, sesame oil, and minced garlic until smooth to make the sauce; set it aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add the ground beef to the skillet, breaking it apart with a spatula, and cook for 5–7 minutes until it is fully browned and no pink remains.
4. Tip: For richer flavor, let the beef develop a slight crust by not stirring too often during browning.
5. Transfer the cooked beef to a plate using a slotted spoon, leaving any rendered fat in the skillet.
6. Add the sliced onion and julienned carrots to the same skillet, and sauté over medium heat for 4–5 minutes until the onions are translucent and the carrots begin to soften.
7. Tip: Sautéing the vegetables in the beef fat adds depth, but you can drain excess fat first if preferred.
8. Return the cooked beef to the skillet with the vegetables, then pour in the prepared sauce.
9. Stir everything together to coat evenly, and simmer over medium-low heat for 3–4 minutes until the sauce thickens slightly and clings to the beef.
10. Tip: For a saucier bowl, add 2–3 tbsp of water during simmering to adjust consistency.
11. Remove the skillet from the heat, and stir in the green onion whites.
12. Divide the hot cooked rice between two bowls, and top each with the spicy beef mixture.
13. Garnish with the green onion greens and toasted sesame seeds.
The tender beef, glossy with that sticky-sweet sauce, contrasts beautifully with the crisp-tender carrots and fluffy rice, offering a symphony of textures in every bite. Serve it with a side of kimchi or a fried egg for an extra layer of richness, letting the gentle heat linger on your palate like a soft, memorable whisper.
Creamy Chicken Alfredo Bowl
Evening light slants across the kitchen, casting long shadows as I gather ingredients for a quiet, comforting meal. This creamy chicken Alfredo bowl feels like a warm embrace after a long day, with its rich sauce and tender chicken promising simple satisfaction. It’s a dish that invites you to slow down and savor each bite, perfect for a reflective dinner alone.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken:
– 1 boneless, skinless chicken breast (about 8 oz), cut into 1-inch cubes
– 1 tbsp olive oil
– 1/4 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp salt
– 1/8 tsp ground nutmeg
For serving:
– 8 oz fettuccine pasta
– 2 tbsp chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a boil over high heat. 2. Add 8 oz fettuccine pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite). 3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. 4. Season 1 cubed chicken breast with 1/4 tsp salt and 1/4 tsp black pepper. 5. Add the seasoned chicken to the hot skillet and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F). 6. Remove the cooked chicken from the skillet and set it aside on a plate. 7. In the same skillet, melt 2 tbsp unsalted butter over medium heat. 8. Add 2 minced garlic cloves and sauté for 1 minute, stirring constantly, until fragrant but not browned. 9. Pour in 1 cup heavy cream and bring it to a gentle simmer, stirring occasionally. 10. Reduce the heat to low and stir in 1/2 cup grated Parmesan cheese until melted and smooth. 11. Add 1/4 tsp salt and 1/8 tsp ground nutmeg to the sauce, stirring to combine. 12. Drain the cooked pasta and add it to the skillet with the sauce. 13. Toss the pasta in the sauce until evenly coated. 14. Return the cooked chicken to the skillet and gently stir to combine. 15. Remove the skillet from the heat and sprinkle with 2 tbsp chopped fresh parsley.
Here, the creamy sauce clings to each strand of pasta, offering a velvety texture that contrasts with the tender, juicy chicken. For a creative twist, try serving it in a deep bowl topped with extra Parmesan and a drizzle of olive oil, or pair it with a crisp green salad to balance the richness.
Chickpea and Spinach Curry Bowl
Nestled in the quiet of a winter afternoon, with the light fading softly outside, I find myself craving something warm and nourishing—a simple bowl that feels like a gentle embrace. This chickpea and spinach curry comes together with humble ingredients, simmering slowly until the flavors meld into something deeply comforting, perfect for a reflective evening alone.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
– 2 tablespoons olive oil
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
For the curry:
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 (14.5-ounce) can diced tomatoes
– 1 cup vegetable broth
– 4 cups fresh spinach leaves
– 1/2 cup full-fat coconut milk
– Salt, to taste
For serving (optional):
– Cooked rice or naan bread
Instructions
1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 finely chopped yellow onion and cook, stirring occasionally, until translucent and soft, about 5-7 minutes.
3. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant to avoid burning.
4. Add 1 tablespoon curry powder, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, and 1/4 teaspoon cayenne pepper (if using), toasting the spices for 30 seconds to release their oils.
5. Pour in 1 can drained chickpeas, 1 can diced tomatoes with their juices, and 1 cup vegetable broth, stirring to combine.
6. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to develop.
7. Uncover and stir in 4 cups fresh spinach leaves, wilting them into the curry for 2-3 minutes until just tender.
8. Pour in 1/2 cup full-fat coconut milk, stirring gently until warmed through, about 2 minutes, and season with salt to taste.
9. Remove from heat and let sit for 5 minutes to thicken slightly before serving.
Aromatic and velvety, this curry offers a creamy texture from the coconut milk, balanced by the earthy chickpeas and bright spinach. Serve it over fluffy basmati rice or with warm naan for scooping up every last bit, perhaps garnished with a sprinkle of fresh cilantro or a squeeze of lime to brighten the rich, spiced notes.
Grilled Salmon and Asparagus Bowl
Kneading the day’s quiet into something nourishing, I find myself drawn to simple, wholesome meals that feel like a gentle pause. This grilled salmon and asparagus bowl is one of those—a canvas of clean flavors and satisfying textures that comes together with minimal fuss, perfect for a reflective evening.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Salmon and Vegetables
– 2 (6-ounce) salmon fillets, skin-on
– 1 bunch asparagus (about 1 pound), tough ends trimmed
– 2 tablespoons olive oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
For the Quinoa Base
– 1/2 cup quinoa, rinsed
– 1 cup water
– 1/4 teaspoon salt
For the Lemon-Herb Dressing
– 3 tablespoons olive oil
– 2 tablespoons fresh lemon juice
– 1 tablespoon chopped fresh dill
– 1 teaspoon Dijon mustard
– 1/4 teaspoon salt
Instructions
1. Rinse 1/2 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine the rinsed quinoa, 1 cup water, and 1/4 teaspoon salt in a small saucepan.
3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is fluffy.
4. Remove the quinoa from heat, let it sit covered for 5 minutes, then fluff with a fork and set aside.
5. Preheat a grill or grill pan to medium-high heat (about 400°F).
6. Pat 2 salmon fillets dry with paper towels to ensure a crisp skin.
7. Brush both sides of the salmon fillets and 1 bunch of trimmed asparagus with 2 tablespoons olive oil.
8. Season the salmon and asparagus evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
9. Place the salmon skin-side down and the asparagus on the preheated grill.
10. Grill the salmon for 4-6 minutes per side until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
11. Grill the asparagus for 8-10 minutes, turning occasionally, until tender and lightly charred.
12. Remove the salmon and asparagus from the grill and let rest for 3 minutes.
13. Whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon dill, 1 teaspoon Dijon mustard, and 1/4 teaspoon salt in a small bowl to make the dressing.
14. Divide the cooked quinoa between two bowls.
15. Flake the rested salmon into large chunks, discarding the skin if desired.
16. Arrange the salmon chunks and grilled asparagus over the quinoa in each bowl.
17. Drizzle the lemon-herb dressing evenly over both bowls.
Offering a delightful contrast, the flaky salmon melts against the tender-crisp asparagus, while the quinoa adds a nutty heartiness. For a creative twist, top it with a sprinkle of toasted almonds or serve it slightly warm over a bed of fresh arugula to let the flavors bloom.
Peanut Tofu Stir-fry Bowl
Holding a warm bowl on a quiet evening feels like a gentle embrace, especially when it’s filled with the comforting aromas of a simple stir-fry. This peanut tofu bowl comes together with humble ingredients, each step unfolding slowly like a quiet kitchen meditation, offering a moment of calm nourishment after a long day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the tofu:
– 1 (14-ounce) block extra-firm tofu, pressed for 10 minutes and cubed into 1-inch pieces
– 2 tablespoons cornstarch
– 2 tablespoons vegetable oil
For the sauce:
– 1/3 cup creamy peanut butter
– 3 tablespoons low-sodium soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon maple syrup
– 1 teaspoon toasted sesame oil
– 1/4 cup water
For the stir-fry:
– 1 tablespoon vegetable oil
– 1 red bell pepper, thinly sliced
– 1 cup broccoli florets
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
For serving:
– 2 cups cooked brown rice
– 2 green onions, thinly sliced
– 1 tablespoon sesame seeds
Instructions
1. Pat the pressed tofu cubes dry with a paper towel to remove excess moisture, which helps them crisp better. 2. Toss the tofu cubes with 2 tablespoons of cornstarch in a bowl until evenly coated. 3. Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat until it shimmers, about 2 minutes. 4. Add the coated tofu to the hot oil in a single layer, cooking for 4-5 minutes per side until golden brown and crispy, then transfer to a plate. 5. Whisk together 1/3 cup creamy peanut butter, 3 tablespoons low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon maple syrup, 1 teaspoon toasted sesame oil, and 1/4 cup water in a small bowl until smooth. 6. Heat 1 tablespoon of vegetable oil in the same skillet over medium heat. 7. Add 1 thinly sliced red bell pepper and 1 cup of broccoli florets, stirring for 4-5 minutes until slightly softened but still crisp-tender. 8. Stir in 2 minced garlic cloves and 1 teaspoon of grated fresh ginger, cooking for 1 minute until fragrant to avoid burning. 9. Pour the peanut sauce into the skillet, stirring to coat the vegetables evenly. 10. Return the crispy tofu to the skillet, gently tossing to combine and heat through for 2 minutes. 11. Divide 2 cups of cooked brown rice among four bowls. 12. Spoon the peanut tofu stir-fry over the rice. 13. Garnish with 2 thinly sliced green onions and 1 tablespoon of sesame seeds.
Gently savor the contrast of crispy tofu against the creamy, nutty sauce, with the vegetables adding a fresh crunch that makes each bite feel balanced. For a creative twist, try serving it over quinoa or wrapping it in lettuce leaves for a lighter meal, letting the flavors mingle softly on the palate.
Mango and Black Bean Quinoa Bowl
Evenings like this, when the light fades softly through the kitchen window, call for something simple yet deeply satisfying to prepare. A mango and black bean quinoa bowl feels like a gentle answer, a quiet assembly of vibrant colors and textures that nourishes both body and spirit.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the quinoa base:
– 1 cup quinoa
– 2 cups water
– 1/2 tsp salt
For the black beans:
– 1 (15 oz) can black beans, drained and rinsed
– 1 tbsp olive oil
– 1/2 tsp ground cumin
– 1/4 tsp garlic powder
For the mango salsa:
– 1 large ripe mango, peeled and diced into 1/2-inch cubes
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 2 tbsp fresh lime juice
– 1 tbsp olive oil
– 1/4 tsp salt
For serving:
– 1 ripe avocado, sliced
– 1/4 cup crumbled feta cheese
Instructions
1. Rinse 1 cup of quinoa thoroughly in a fine-mesh strainer under cold running water for 1 minute to remove its natural bitter coating.
2. Combine the rinsed quinoa, 2 cups of water, and 1/2 teaspoon of salt in a medium saucepan.
3. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover the saucepan with a tight-fitting lid.
4. Simmer the quinoa for exactly 15 minutes, then remove the saucepan from the heat and let it stand, covered, for 5 minutes to finish steaming and absorb any remaining liquid.
5. Fluff the cooked quinoa gently with a fork to separate the grains and set it aside to cool slightly.
6. Heat 1 tablespoon of olive oil in a small skillet over medium heat for 1 minute until it shimmers.
7. Add the drained and rinsed black beans to the skillet along with 1/2 teaspoon of ground cumin and 1/4 teaspoon of garlic powder.
8. Cook the beans, stirring frequently, for 3-4 minutes until they are heated through and fragrant, then remove the skillet from the heat.
9. In a medium mixing bowl, combine the diced mango, finely chopped red onion, chopped fresh cilantro, 2 tablespoons of fresh lime juice, 1 tablespoon of olive oil, and 1/4 teaspoon of salt.
10. Gently toss the mango salsa ingredients together until evenly coated and set the bowl aside.
11. Divide the warm quinoa evenly among four serving bowls as the base.
12. Top each bowl with a portion of the warm black beans, followed by a generous scoop of the mango salsa.
13. Arrange a few slices of ripe avocado and a sprinkle of crumbled feta cheese over the top of each bowl.
Perhaps the true joy of this bowl lies in its contrasts—the fluffy, nutty quinoa against the creamy beans, the sweet pop of mango brightened by tangy lime and salty feta. Serve it immediately while the quinoa is still faintly warm, letting the avocado soften just slightly against the other elements for a beautifully textured, complete meal in a bowl.
Ginger Soy Chicken and Rice Bowl
Cradling a warm bowl in my hands on this quiet afternoon, I find comfort in the familiar rhythm of preparing a simple meal. The gentle aroma of ginger and soy promises a nourishing embrace, a humble dish that feels like a quiet conversation with the kitchen. It’s a reminder that sometimes, the most satisfying meals are the ones we build slowly, piece by piece, in a moment of reflection.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the chicken and marinade:
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tablespoons soy sauce
– 1 tablespoon grated fresh ginger
– 1 teaspoon sesame oil
– For the rice:
– 1 cup white rice
– 2 cups water
– For the sauce and vegetables:
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 cup broccoli florets
– 1/2 cup sliced carrots
– 1/4 cup water
– 1 tablespoon soy sauce
– 1 teaspoon honey
– 1 teaspoon cornstarch
– 2 green onions, thinly sliced
Instructions
1. In a medium bowl, combine the chicken pieces, 2 tablespoons soy sauce, grated ginger, and sesame oil. Let it marinate at room temperature for 10 minutes.
2. Rinse the rice under cold water until the water runs clear. In a small pot, combine the rinsed rice and 2 cups water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the pot, and simmer for 18 minutes. Remove from heat and let it sit, covered, for 5 minutes.
4. While the rice cooks, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until it shimmers.
5. Add the marinated chicken to the skillet in a single layer. Cook for 5-6 minutes, turning occasionally, until the chicken is browned and reaches an internal temperature of 165°F.
6. Transfer the cooked chicken to a plate. In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
7. Add the broccoli florets and sliced carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are bright and slightly tender.
8. In a small bowl, whisk together 1/4 cup water, 1 tablespoon soy sauce, honey, and cornstarch until smooth.
9. Pour the sauce mixture into the skillet with the vegetables. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the vegetables.
10. Return the cooked chicken to the skillet. Stir to combine and heat through for 1 minute.
11. Divide the cooked rice between two bowls. Top with the chicken and vegetable mixture.
12. Garnish with sliced green onions.
Just as the rice absorbs the savory sauce, this bowl offers a tender contrast between the juicy chicken and crisp-tender vegetables. The ginger lingers softly, a warm note against the salty soy, making it perfect for a quiet dinner or packed with extra broccoli for tomorrow’s lunch.
Lentil and Avocado Power Bowl
Wandering through the quiet of my kitchen this afternoon, I found myself craving something grounding and nourishing—a simple bowl to hold the day’s gentle rhythm. This lentil and avocado power bowl came together like a slow, thoughtful breath, each ingredient adding its own quiet note to the whole.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the lentils and base:
– 1 cup dry green or brown lentils
– 2 cups water
– 1/4 tsp salt
– 4 cups fresh baby spinach
For the avocado and toppings:
– 1 ripe avocado, pitted and peeled
– 1 tbsp fresh lime juice
– 1/4 tsp salt
– 1/2 cup cherry tomatoes, halved
– 1/4 cup thinly sliced red onion
For the dressing:
– 2 tbsp extra-virgin olive oil
– 1 tbsp fresh lemon juice
– 1/4 tsp ground black pepper
Instructions
1. Rinse 1 cup of dry lentils under cold running water in a fine-mesh strainer to remove any debris.
2. Combine the rinsed lentils, 2 cups of water, and 1/4 tsp salt in a medium saucepan over high heat.
3. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid.
4. Simmer the lentils for 20–25 minutes, until they are tender but still hold their shape and have absorbed most of the water.
5. Drain any excess liquid from the cooked lentils and let them cool for 5 minutes.
6. While the lentils cool, place 4 cups of baby spinach evenly between two serving bowls as the base.
7. In a small bowl, mash 1 ripe avocado with 1 tbsp fresh lime juice and 1/4 tsp salt until smooth but slightly chunky.
8. Divide the warm lentils evenly over the spinach in each bowl.
9. Spoon the mashed avocado mixture on top of the lentils in each bowl.
10. Scatter 1/2 cup of halved cherry tomatoes and 1/4 cup of thinly sliced red onion over each bowl.
11. In a separate small bowl, whisk together 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, and 1/4 tsp ground black pepper until emulsified.
12. Drizzle the dressing evenly over both assembled bowls just before serving.
Just as the last drizzle settles, the bowl reveals its contrasts—the creamy avocado melts into the earthy, firm lentils, while the sharp red onion and juicy tomatoes cut through with bright, fresh bursts. For a heartier twist, try topping it with a soft-boiled egg or a sprinkle of toasted pumpkin seeds, letting the textures mingle in quiet, satisfying harmony.
Conclusion
Embark on a delicious journey with these 21 easy bowl recipes, perfect for simplifying your busy days. We hope you find new favorites to add to your rotation! Give them a try, then let us know which ones you loved in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delightful meals. Happy cooking!
