Bowls: Vibrant Recipes with Endless Possibilities by America's Test Kitchen Editors

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Notes about this book

  • boyle014 on June 15, 2020

    I really like this book. It's extremely versatile. I believe the secret to a great bowl is the dressing, and this has tons of great possibilities--sweet, savory, spicy, whatever. It's got ideas from all over the world. Yum!

  • Tweedles81 on December 25, 2019

    This is a great book! I want to make all of the recipes! I especially appreciate that there is detailed nutritional info for each recipe at the end of the book. We made the Quinoa Taco Salad yesterday, and it was AMAZING! I can easily see myself making this at least once a week. In the future, I will double the recipe just to have added components on hand for leftovers. My husband and I are trying to prep healthy lunches for work and I think this book will be our go-to for that! Thank you ATK!

Notes about Recipes in this book

  • Indian-spiced chicken zoodle bowl

    • dinnermints on March 24, 2021

      Delicious! The chicken is cut into 1/2" pieces and tossed with lots of garlic and some garam masala, then cooked in a nonstick pan. I had my doubts this would work very well (especially since I tripled the recipe), but it cooked up quickly without the chicken overcooking. I'm not into spiralizing, so I served this over brown rice. The toasted cashews were a great texture/flavor addition on top, and I sprinkled some Kashmiri chile powder on my portion for some heat. The herb-yogurt sauce in the same book is excellent with this. To make up for the lack of veggies, I roasted up some cauliflower steaks and winter squash to serve alongside.

  • Crispy tempeh

    • VineTomato on December 12, 2021

      Was disappointed. No flavour and certainly not delicious or crispy enough to warrant a deep fry. Won't be making again. It's a shame, I was looking forward to this.

  • Curried coconut shrimp soup

    • stef on January 11, 2021

      A delicious soup. Sweet potatoes add a nice touch. Instead Thai green paste I used red. It has a sweet sour combination. Repeat

  • Smoked salmon Niçoise bowl

    • stef on June 06, 2020

      A delicious lunch on the patio. Made with no changes, served with baked bread and a glass of cremant

  • Farro bowl with tofu, mushrooms, and spinach

    • stef on April 16, 2020

      My tofu hating dh loved it prepared this way. It was nice and crispy. Sauce was great with farro, spinach and mushrooms. Will make again.

  • Shrimp pad Thai bowl

    • stef on April 16, 2020

      This was good but a pad Thai member who eats it often felt something missing, it should have been more spicy. I enjoyed it

  • Sichuan stir-fry bowl

    • meginyeg on April 07, 2022

      This was decent enough. Quick and tasty.

    • on January 30, 2022

      This recipe was good as written however, a family member stated they would rather have bean sprouts than water chestnuts. Note that it only serves 2, but it would be easy to double.

  • Seared tuna poke bowl

    • anya_sf on January 30, 2022

      Very tasty. I used mandarin orange instead of mango and added cucumber and cooked rice for a more substantial dinner bowl.

  • Weeknight bibimbap

    • mgmcewen on November 07, 2020

      Really good, the mushrooms have an excellent umami flavor, the sauce is just the right amount of sweet/spicy, and the crispy rice is a really nice touch texturally

    • BadSuzanna on February 20, 2022

      Time consuming the first few times I made it, had to flip back and forth between four different pages. But so good. Sometimes I just thin out some Nguyen sauce (from Emily burger) for the sauce since I don’t like sesame oil. Sometimes I do different vegetables like peppers or roasted sweet potatoes. I always include spinach. Doesn’t have to be baby spinach. I like to top it with sesame seeds. I usually serve 2 eggs per person.

  • Mediterranean tuna salad bowl

    • Tweedles81 on September 12, 2020

      Another winner from Bowls! This was absolutely delicious with a flavor profile that was new and unique to me. We also used mixed greens as our base. The celery added a nice complexity and the acid in the dressing was just right. We subbed in hot smoked salmon for the tuna and Trader Joe’s canned gigante beans in sauce for the cannelini beans. This took about 15 minutes start to finish. We will definitely make this again.

  • Forbidden rice bowl with salmon

    • Tweedles81 on August 31, 2020

      This was an okay dish. The salmon was the star. The lime, ginger, and mirin sauce was okay but it did not tie everything together as much as it could have. This was good and fairly easy - may make again.

  • Chimichurri couscous bowl

    • Tweedles81 on September 13, 2020

      This was good, but a lot of work. I would suggest drizzling the olive oil in while the food processor is running (vs. dumping it all in once at the beginning). I will try out other recipes in this book before coming back to this one.

  • Big batch quinoa pilaf

    • Shewi128 on January 06, 2022

      Great & simple way of making quinoa. I often substitute vegetable broth for water or chicken broth.

  • Black bean soup

    • mdw72 on April 16, 2020

      Half recipe. I used one can of black beans and one of (northern) white. I used regular mushrooms. Good with just yogurt topping.

    • matthewz on January 02, 2021

      The soup created as written is okay. It certainly benefits from the creamy avocado dressing, though a squeeze of lime juice and pickled jalapenos works too. Was able to get six single cup portions from the recipe. For those on Weight Watchers "blue plan" a single serving (1/6th of recipe) is 1 point and 1 tbs of the creamy avocado dressing is 1 point.

  • Creamy miso-ginger noodle bowl

    • BadSuzanna on January 03, 2022

      Tasty but needed some chicken, tofu, avocado or more veg to make it a meal. Next time will shred the cabbage in processor or on mandolins because hand cut was too crunchy.

  • Mexican street-corn chowder

    • matthewz on January 04, 2021

      Easy to throw together on a weeknight, season well and the flavor is delicious. Recipe calls to puree roughly half of the soup, next time I will puree the entire soup. The poblanos and chorizo offer plenty of texture and the pureed broth draws out more of the corn flavor.

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  • ISBN 10 1945256974
  • ISBN 13 9781945256974
  • Published Dec 17 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Create satisfying, nourishing, quick-to-prepare bowls built around grains, noodles, greens, and broths and find inspiration to customize your own creations

Want to cook healthier low-stress dinners, improve your lunch game, and find meals that can be prepped mostly in advance? Bowls are for you! The beauty of building a meal in a bowl is its versatility, and this book helps you compose 75 interesting bowls that incorporate a multitude of flavors and textures, from a Harvest Salad Bowl (abundant with squash, apples, and goat cheese) to a Cuban-Style Pork Mojo Quinoa Bowl, all while streamlining prep work to keep them casual and fun. Where to start? Choose your base--we've got chapters based on grains, noodles, greens, and broths--and then peruse options as diverse as Seared Tuna Poke Bowl, Green Fried Rice Bowl, Tandoori Chicken Zoodle Bowl, and Pho Bowl. Components within recipes are frequently interchangeable, so if you've got pre-cooked grains on hand, or a rotisserie chicken, you can easily swap these foods in. (Lunch tip: Most bowls can also be made the day before and transported.)

Feel like improvising? Turn to our Bowl Basics section which offers 50 components, from pilaf-style quinoa to Quick Pickled Carrot Ribbons. Our vibrant Beet Tzatziki sauce or crunchy Seed Brittle might be just the ticket to transform your bowl improvisation into something special, and everything can be made in advance and stored. Looking to eat vegetarian, vegan, or gluten-free? You'll find plenty of options here, plus full nutritional information for every recipe.

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