23 Macro Friendly Recipes That Taste Yummy

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chicken & Shaved Brussel Sprout Salad

Chicken & Shaved Brussel Sprout Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless chicken breast
• 4 cups shaved Brussels sprouts
• 1 cup shredded carrot
• 1 medium apple, diced
• 1/2 cup dried cranberries
• 1/2 cup walnuts, toasted
• 1/4 cup grated Parmesan cheese
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. 1. Grill or pan-sear the chicken until cooked through; slice thinly.
2. 2. In a small bowl, whisk olive oil, lemon juice, Dijon, honey, and salt and pepper to make the dressing.
3. 3. In a large bowl, combine shaved Brussels sprouts, shredded carrot, diced apple, dried cranberries, and toasted walnuts.
4. 4. Top with sliced chicken and Parmesan; drizzle with dressing and toss lightly.

2. Carne Asada Fire Roasted Stuffed Peppers

Carne Asada Fire Roasted Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb flank steak
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 large bell peppers
• 1 cup cooked rice
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup salsa
• 1/2 cup shredded cheese
• Fresh cilantro, for garnish

Instructions

1. 1. In a small bowl, combine lime juice, oil, garlic, chili powder, cumin, paprika, and salt; rub over steak and let rest 15 minutes.
2. 2. Roast or grill the bell peppers until blistered and slightly soft; set aside.
3. 3. Cook the steak to your preferred doneness; let rest 5 minutes, then dice.
4. 4. In a bowl, mix cooked rice, black beans, corn, and the diced steak; season to taste.
5. 5. Stuff each pepper with the filling; top with salsa and cheese; bake at 400 F for 5–7 minutes to melt cheese.
6. 6. Garnish with cilantro and serve.

3. Smoked Salmon Breakfast Bowls

Smoked Salmon Breakfast Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz smoked salmon, sliced
• 4 large eggs
• 3 cups cooked quinoa
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• Salt and pepper to taste
• Dill or capers, optional garnish

Instructions

1. 1. Reheat quinoa and gently season; divide into four bowls.
2. 2. Cook eggs to preferred doneness (fried or scrambled).
3. 3. Arrange spinach, tomatoes, and avocado atop quinoa in each bowl.
4. 4. Place a portion of smoked salmon on each bowl and top with eggs; finish with lemon juice, olive oil, salt, and pepper.

4. High Protein Yogurt Pancakes

High Protein Yogurt Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 scoops vanilla protein powder
• 1 1/2 cups Greek yogurt
• 2 large eggs
• 3/4 cup milk
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon sugar (optional)
• 1 teaspoon vanilla extract
• Pinch of salt
• Butter or oil for cooking
• Fresh berries or maple syrup for serving

Instructions

1. 1. In a bowl, whisk together flour, protein powder, baking powder, baking soda, sugar, and salt.
2. 2. In a separate bowl, whisk yogurt, eggs, milk, and vanilla until smooth.
3. 3. Combine wet and dry ingredients until just combined; let rest 5 minutes.
4. 4. Heat a skillet with a small amount of butter or oil; pour 1/4 cup batter and cook until bubbles form; flip and cook until golden.
5. 5. Repeat with remaining batter.
6. 6. Serve pancakes with berries or maple syrup for topping.

5. Healthy Southwest Turkey Burgers

Healthy Southwest Turkey Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground turkey
• 1/2 cup black beans, mashed
• 1/2 cup corn kernels
• 1/4 cup red onion, finely chopped
• 1 jalapeño, minced (seeded)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 burger buns or lettuce leaves
• Toppings: avocado slices, lettuce, tomato, salsa

Instructions

1. 1. In a bowl, mix turkey, mashed beans, corn, onion, jalapeño, and spices until just combined; form four patties.
2. 2. Cook patties on a grill or skillet for about 5–6 minutes per side until cooked through.
3. 3. Toast buns if using; assemble with toppings of choice.

6. Quinoa & Chickpea Salad

Quinoa & Chickpea Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dry quinoa
• 2 cups canned chickpeas, drained and rinsed
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. 1. Cook quinoa according to package instructions; cool completely.
2. 2. In a large bowl, combine quinoa, chickpeas, cucumber, tomatoes, red onion, parsley, and feta.
3. 3. In a small whisk, mix olive oil, lemon juice, oregano, salt, and pepper; pour over salad and toss to coat.
4. 4. Chill the salad for 10 to 15 minutes before serving.

7. Buffalo Chicken Lettuce Wraps

Buffalo Chicken Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless skinless chicken breast
• 1/2 cup buffalo sauce
• 1 tablespoon olive oil
• 8 large lettuce leaves
• 1/2 cup shredded carrots
• 1/2 cup sliced celery
• 1/4 cup blue cheese crumbles
• Ranch or yogurt dip for serving (optional)

Instructions

1. 1. Cook the chicken: season and sauté in olive oil until cooked through; shred into small pieces.
2. 2. Toss shredded chicken with buffalo sauce until evenly coated.
3. 3. Spoon buffalo chicken into lettuce leaves; top with carrots, celery, and blue cheese.
4. 4. Serve with dressing on the side if desired.

8. Spicy Ground Turkey & Green Bean Stir Fry

Spicy Ground Turkey & Green Bean Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground turkey
• 2 cups green beans, trimmed
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons soy sauce
• 1 tablespoon sriracha or chili paste
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch
• 1/4 cup water
• Salt and pepper to taste
• Optional sesame seeds for garnish

Instructions

1. 1. In a skillet, cook the turkey in a tablespoon of oil until browned; break into small pieces and set aside.
2. 2. Add the remaining oil to the pan and stir-fry the green beans and red pepper for 4 to 5 minutes until crisp-tender.
3. 3. Add garlic and ginger; cook 30 seconds until fragrant.
4. 4. Return the turkey to the pan; stir in soy sauce and sriracha; whisk cornstarch with 1/4 cup water and pour into the pan; simmer until sauce thickens.
5. 5. Season to taste and serve with rice or noodles if desired.

9. Turkey Taco Quinoa Skillet

Turkey Taco Quinoa Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground turkey
• 1 cup quinoa, rinsed
• 2 cups chicken or turkey broth
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup canned diced tomatoes, with juices
• 1 cup corn kernels (frozen or canned, drained)
• 1 cup black beans, drained and rinsed (optional)
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp salt (to taste)
• 1/4 tsp black pepper
• Optional toppings: fresh cilantro, lime wedges, shredded cheddar, avocado

Instructions

1. 1. Rinse quinoa under cold water; set aside.
2. 2. Heat 1 tablespoon of olive oil in a large skillet over medium heat and sauté the onion and red pepper until softened, about 4–5 minutes; add garlic and cook 1 minute more.
3. 3. Add ground turkey to the skillet and cook until browned and cooked through, breaking it up as it cooks.
4. 4. Stir in chili powder, cumin, paprika, salt, and pepper; cook 1 minute to bloom the spices.
5. 5. Add corn, tomatoes (with juices), and black beans; mix to combine.
6. 6. Stir in quinoa and broth; bring to a gentle simmer, then reduce heat to low.
7. 7. Cover and simmer 15–20 minutes, or until quinoa is tender and most of the liquid is absorbed.
8. 8. Fluff with a fork and serve with optional toppings such as cilantro, lime wedges, shredded cheese, and avocado.

10. Blackened Chicken Avocado Power Bowls

Blackened Chicken Avocado Power Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup quinoa, dry
• 2 cups water or chicken broth
• 2 tbsp olive oil, divided
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1 avocado, sliced
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (frozen or canned, thawed)
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1 lime, cut into wedges
• Optional: fresh cilantro

Instructions

1. 1. Rinse quinoa and cook in 2 cups water or broth until fluffy, about 12–15 minutes; set aside.
2. 2. In a small bowl, mix paprika, garlic powder, onion powder, cumin, chili powder, and salt to make a rub.
3. 3. Rub the chicken breasts with the spice blend. Heat 1 tablespoon olive oil in a skillet over medium heat and cook the chicken until browned and cooked through, about 6–7 minutes per side. Rest and slice.
4. 4. In a large bowl, toss spinach, black beans, corn, and cherry tomatoes.
5. 5. Assemble bowls with a base of quinoa, then top with sliced chicken and avocado.
6. 6. Drizzle with a lime vinaigrette (lime juice whisked with 1 tablespoon olive oil and a pinch of salt) and toss lightly.
7. 7. Garnish with cilantro and lime wedges before serving.

11. Egg Roll Bowls

Egg Roll Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground turkey
• 4 cups shredded cabbage
• 2 medium carrots, shredded
• 1/2 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds
• 2 green onions, sliced
• Optional: 1/2 cup diced water chestnuts

Instructions

1. 1. In a large skillet over medium heat, brown the turkey with the onion, garlic, and ginger until the turkey is cooked through.
2. 2. Add the shredded cabbage and carrots; stir-fry until the vegetables are tender-crisp, about 4–5 minutes.
3. 3. Stir in soy sauce, rice vinegar, and sesame oil; cook 1–2 minutes to meld flavors.
4. 4. Remove from heat; garnish with sliced green onions and sesame seeds before serving.

12. Mango Chia Pudding

Mango Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup chia seeds
• 2 cups unsweetened almond milk
• 1 cup ripe mango puree (or 1 cup diced mango blended smooth)
• 2 tbsp maple syrup or honey
• 1 tsp vanilla extract
• Pinch of salt
• Optional toppings: diced mango, shredded coconut

Instructions

1. 1. In a medium bowl, whisk almond milk with vanilla and maple syrup.
2. 2. Stir in chia seeds and whisk well to prevent clumping.
3. 3. Cover and refrigerate for at least 4 hours or overnight, stirring once to break up any clumps.
4. 4. Before serving, stir the pudding and portion into 4 bowls.
5. 5. Top with mango pieces or extra puree and coconut if desired.

13. Slow Cooker Buffalo Chicken

Slow Cooker Buffalo Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5–2 pounds boneless, skinless chicken breasts
• 1/2 cup buffalo wing sauce
• 1/2 cup chicken broth
• 2 tablespoons unsalted butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Optional: celery sticks, blue cheese dressing for serving

Instructions

1. 1. Place chicken in the slow cooker.
2. 2. Whisk together buffalo sauce, broth, and garlic powder; pour over chicken.
3. 3. Cook on low 4–6 hours or high 2–3 hours until chicken is cooked through.
4. 4. Remove chicken and shred with forks; return to the cooker and stir to coat in the sauce.
5. 5. Serve hot, with celery sticks and blue cheese dressing on the side if desired.

14. Oregano Lemon Chicken & Potatoes

Oregano Lemon Chicken & Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1.5 pounds small potatoes, halved
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 lemon (zest and juice)
• 1 tablespoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Toss potatoes with 1 tablespoon olive oil, oregano, salt, and pepper; spread on a large baking sheet.
3. 3. Rub chicken thighs with the remaining tablespoon of olive oil, garlic, oregano, and additional salt and pepper; place on the sheet with lemon zest scattered over.
4. 4. Roast 35–40 minutes, turning once, until potatoes are tender and chicken reaches 165°F (74°C).
5. 5. Squeeze lemon juice over the dish and garnish with chopped parsley before serving.

15. Thai Tempeh Buddha Bowl

Thai Tempeh Buddha Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz tempeh, cubed
• 1 cup quinoa, dry
• 2 cups water
• 2 cups mixed greens (spinach and/or kale)
• 1 cup shredded red cabbage
• 1 cucumber, sliced
• 1 carrot, julienned
• 1/2 cup edamame
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon maple syrup or honey
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/4 cup chopped peanuts
• Optional: sriracha or chili flakes
• Lime wedges for serving

Instructions

1. 1. Cook quinoa in 2 cups water until fluffy; set aside.
2. 2. Sauté tempeh in 1 tablespoon oil until browned; set aside.
3. 3. Whisk dressing: peanut butter, soy sauce, lime juice, maple syrup, sesame oil, and garlic; thin with a splash of water if needed.
4. 4. Assemble bowls: base of quinoa, top with greens, cabbage, cucumber, carrot, and edamame; add tempeh.
5. 5. Drizzle with dressing and sprinkle with chopped peanuts; serve with lime wedges.

16. Savory Cottage Cheese Bowl

Savory Cottage Cheese Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups cottage cheese (1% or full-fat, as preferred)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• Fresh dill or chives for garnish (optional)

Instructions

1. 1. Spoon cottage cheese into four bowls as the base.
2. 2. Top with diced cucumber, halved tomatoes, and red onion.
3. 3. Drizzle with olive oil and lemon juice; season with salt and pepper.
4. 4. Scatter fresh dill or chives if using; serve.

17. Chinese Chicken Salad

Chinese Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups shredded cabbage (green or napa)
• 2 cups shredded carrots
• 1 cup mandarin orange segments, drained
• 1/2 cup sliced almonds
• 1/2 cup crispy chow mein noodles (optional, for crunch)
• Dressing: 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon grated fresh ginger, 1 clove garlic, minced

Instructions

1. 1. In a large bowl, combine shredded chicken, cabbage, and carrots.
2. 2. Add mandarin oranges and almonds; toss to combine.
3. 3. Whisk dressing ingredients in a small bowl until smooth.
4. 4. Pour dressing over salad and toss to coat evenly; top with chow mein noodles just before serving if using.

18. Mango Avocado Salad

Mango Avocado Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 ripe mangoes, diced
• 2 avocados, diced
• 1 cucumber, diced
• 1/4 cup red onion, finely diced
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt to taste
• Optional: jalapeño slices or red chili

Instructions

1. 1. In a large bowl, combine mango, avocado, cucumber, red onion, and cilantro.
2. 2. Whisk lime juice with olive oil; drizzle over the fruit mixture and toss to combine.
3. 3. Season with salt and add jalapeño if desired.
4. 4. Let salad sit 5–10 minutes to meld flavors before serving.

19. Healthy Vegan Lettuce Wraps

Healthy Vegan Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 large romaine lettuce leaves
• 1 1/2 cups cooked chickpeas, rinsed and drained
• 1 cup red bell pepper, diced
• 1 cup shredded carrots
• 1 cup mushrooms, finely chopped
• 4 green onions, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon fresh grated ginger
• 3 tablespoons low-sodium soy sauce or tamari
• 2 tablespoons fresh lime juice
• 1 teaspoon toasted sesame oil
• 2 tablespoons chopped fresh cilantro
• 1 avocado, diced (optional)
• Salt and pepper to taste

Instructions

1. 1. Gather and measure all ingredients; rinse the chickpeas and pat dry.
2. 2. In a large skillet over medium heat, warm the sesame oil and sauté the garlic and ginger for 30–60 seconds until fragrant.
3. 3. Add the mushrooms, bell pepper, and carrots; cook until softened, about 4–5 minutes.
4. 4. Stir in the chickpeas and soy sauce; cook 2–3 minutes, mashing a few chickpeas for texture if desired. Remove from heat.
5. 5. Stir in the cilantro and lime juice; season with salt and pepper to taste.
6. 6. To serve, scoop the filling into lettuce leaves, top with avocado if using, and wrap to eat.

20. Pulled Pork Burrito Bowls

Pulled Pork Burrito Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds pork shoulder (boneless)
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups cooked brown rice
• 1 1/2 cups black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or thawed)
• 1 cup pico de gallo or chopped fresh tomatoes and onions
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• Lime wedges, for serving (4 wedges)
• Optional 1/2 cup shredded cheese or dairy-free cheese

Instructions

1. 1. Pat the pork dry and season with a pinch of salt and pepper.
2. 2. In a large pot or Dutch oven, heat oil over medium-high heat and sear the pork on all sides until browned; remove and set aside.
3. 3. In the same pot, add onion and garlic; cook until translucent, about 3–4 minutes. Stir in chili powder, cumin, paprika, salt, and pepper.
4. 4. Return the pork to the pot with 1/2 cup water or broth; cover and simmer on low heat for 3–4 hours or until the pork shreds easily, or cook in a slow cooker on low for 6–8 hours.
5. 5. Remove pork and shred with forks; mix back with pan juices.
6. 6. Build bowls by dividing rice, beans, corn, and pork among four bowls; top with pico de gallo, cilantro, avocado, and cheese if using; serve with lime wedges.

21. Teriyaki Shrimp Sushi Bowl

Teriyaki Shrimp Sushi Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 cups cooked sushi rice
• 1 pound shrimp, peeled and deveined
• 3 tablespoons soy sauce or tamari
• 2 tablespoons mirin
• 1 tablespoon sugar or honey
• 1 teaspoon sesame oil
• 1 cup cucumber, diced
• 1 avocado, sliced
• 2 tablespoons pickled ginger
• 2 sheets nori, cut into thin strips
• 1 tablespoon sesame seeds
• 2 green onions, sliced

Instructions

1. 1. Make a quick teriyaki glaze by whisking soy sauce, mirin, and sugar in a small saucepan; simmer 2–3 minutes until slightly thickened.
2. 2. Pat shrimp dry; heat sesame oil in a skillet over medium heat and cook shrimp 2–3 minutes per side until pink; add the teriyaki glaze and toss to coat briefly.
3. 3. To assemble bowls, place a bed of rice in each bowl; top with shrimp, cucumber, avocado, and nori strips; finish with sesame seeds and green onions; serve with pickled ginger on the side.

22. Breakfast Fried Cauliflower Rice

Breakfast Fried Cauliflower Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups cauliflower rice (about 1 large head)
• 3 eggs
• 6 slices bacon or 1 cup cooked breakfast sausage, diced
• 1/2 medium onion, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup frozen peas
• 2 garlic cloves, minced
• 2 tablespoons soy sauce or tamari
• 1 teaspoon sesame oil
• 2 green onions, sliced
• Salt and pepper to taste

Instructions

1. 1. Cook the bacon until crisp; transfer to paper towels to drain; crumble when cool.
2. 2. In the same skillet, sauté onion and pepper until softened, about 4 minutes; push to the side of the pan.
3. 3. Scramble the eggs in the cleared space until just set; stir in cauliflower rice and garlic; cook 4–5 minutes, until warmed through and slightly tender.
4. 4. Stir in peas and bacon; drizzle with soy sauce and sesame oil; season with salt and pepper; cook 1–2 minutes more.
5. 5. Garnish with green onions and serve.

23. Cauliflower Shawarma Grain Bowl

Cauliflower Shawarma Grain Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Cauliflower florets, 1 large head, cut into bite-sized pieces
• Olive oil, 2 tablespoons
• Ground cumin, 1 teaspoon
• Ground coriander, 1 teaspoon
• Smoked paprika, 1 teaspoon
• Garlic powder, 1/2 teaspoon
• Salt and pepper to taste
• Cooked quinoa or bulgur, 2 cups
• Chickpeas, drained and rinsed, 1 cup
• Cucumber, diced, 1 cup
• Cherry tomatoes, halved, 1 cup
• Tahini sauce: tahini 3 tablespoons; lemon juice 2 tablespoons; water to thin
• Garlic clove, minced
• Fresh parsley, chopped, 2 tablespoons
• Lemon wedges, for serving (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C). Toss cauliflower with oil and spice blend; spread on a baking sheet and roast 20–25 minutes until tender and lightly caramelized.
2. 2. Layer bowls with a base of quinoa or bulgur; top with roasted cauliflower and chickpeas, cucumber, and tomatoes.
3. 3. Drizzle with tahini sauce; garnish with parsley and a squeeze of lemon; serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.