• 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

• Green goodness salad bowl

  • jvozoff on December 30, 2023

    Was tasty - not crazy brilliant but solid. Would use spinach mix next time.

  • Pandan on September 21, 2024

    This was ok, good combination, I just wasn’t crazy about the dressing. Although it included sour cream and full fat yogurt it was quite liquid and tasted a bit boring. I also might not be the biggest fan of tarragon. This would have tasted great with the vegan green goddess dressing from “appetite for reduction”, one of my favourites! I used the savoury brittle from the book instead of pistachios and grilled chicken breast instead of poached.

  • NicoleBrown on December 09, 2024

    Enjoyed this! Especially the added crunch from the pistachios. I subbed a high protein tofu ranch dressing I already had made for the green goddess one + used raw broccoli. Will be my lunches for this week!

  • jessica_ih9yfa on May 25, 2026

    Very yummy- summer vibes. When you need like…joy. You know?

• Sriracha-lime tofu salad bowl

  • katenolan on July 07, 2023

    Def need herbs to balance fish sauce funk. Tofu took more than 6-8 minutes to brown, but I’m new to cooking tofu.

• Buffalo chicken bowl

  • coates.eve on October 08, 2024

    It was fine, but nothing special.

  • NicoleBrown on December 01, 2024

    My current go to lunch! I prep all the ingredients separately ahead of time and throw together at lunch! I sub in a high protein Buffalo ranch dressing I make with tofu to up the protein content even more.

• 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.

• 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.

  • eliza on January 09, 2024

    I totally agree with Tweedles81 that this was a delicious meal. I used baby spinach as the base and had to omit the beans (but I’m sure they would be delicious), so I increased the celery and spinach to compensate. I mixed in the serving bowls to decrease amount of washing up. Will def repeat this yummy bowl.

  • NicoleBrown on December 24, 2024

    Subbed in my own salad dressing again. Did a mix of spinach + arugula. Really delicious! Loved the Kalamata olives!

• 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

• Bistro salad bowl

  • abby_3xw7x4 on April 15, 2026

    I just like a more veggie focused dish! But this was good

• Skillet burrito bowl

  • jvozoff on December 31, 2023

    Not crazy knockout delicious, but a tasty solid weeknight meal. Would add extra veg next time.

  • abby_3xw7x4 on March 25, 2026

    Would definitely have been better with the suggested steak, but we are fairly vegetarian. Next time I’d do the alternatively suggested red bell peppers and also do the pickled onions, the raw ones were a bit sharp!

• 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.

  • abby_3xw7x4 on March 19, 2026

    Delish! Loved all the components. Made one with two fried eggs and one with scrambled.

• Green fried rice bowl

  • abby_3xw7x4 on April 15, 2026

    I added in the suggested broccoli!

• Sichuan stir-fry bowl

  • jay.moe 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.

  • meginyeg on April 07, 2022

    This was decent enough. Quick and tasty.

• 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.

  • eliza on January 23, 2024

    I really enjoyed this bowl since I love salmon and black rice. I did reduce the amount of black rice by about half and that was plenty for me. The lime dressing played well with the rich salmon and sweet rice. I replaced radish with small turnips from the garden and they tasted great. Will def repeat this one.

• Italian harvest bowl

  • Pandan on October 07, 2024

    Really good combination! Easy to assemble when everything is prepared beforehand. I used a salad mix with radicchio and even could tolerate some blue cheese which I normally don’t like. I cooked my farro in the rice cooker with the brown rice setting. Will try the normal setting next time since it was a bit mushy. Nice dish for autumn!

• 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.

• 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.

  • Logan92995 on September 15, 2023

    I liked this. I thought all of the components came together really well to make a well rounded bowl. The chimichurri sauce itself was okay to me. Not being the biggest fan of parsley, I couldn't get past the at-times metallic taste of it in the sauce. Overall though, it didn't hinder the dish substantially. Used chicken instead of the suggested tofu, as I not the biggest fan of tofu.

  • abby_3xw7x4 on March 20, 2026

    I loved this! Will definitely make again and wasn’t too complicated. I used not oil packed sundried tomatoes was my only change to the recipe.

  • jennifer_vszvd1 on March 24, 2026

    I substituted chicken for tofu and added purple cauliflower. The chimichurri couscous is a great base for a grain bowl!

• Smoked trout and couscous bowl

  • Pandan on October 26, 2024

    This was ok but somehow boring and not memorable. I added more lemon juice and salt to the fish and used sour cream and fresh red chiles and the savoury seed brittle on top.

• Thanksgiving quinoa bowl

  • shelbstirr on November 28, 2025

    I only made the meatballs but they were good! Great Thanksgiving flavors in a bowl.

• Egyptian barley bowl

  • abby_3xw7x4 on March 01, 2026

    Delish!

• Turkey meatball and barley bowl

  • sarahawker on March 17, 2023

    Needed a bit more flavor and/or toppings but husband and son liked this a lot.

• Golden bulgur bowl

  • Lottabooks on July 23, 2023

    Couldn't find turkey sausage, used chicken, BUT, I thought based on photo I needed the precooked kind. No - see step 1 of instructions to cook to 160 degrees. I should have used RAW chicken (mild Italian flavor) sausage. Worked OK, but next time use the raw sausage. Good with the extra pine nuts.

• Bulgur, pork, and pesto bowl

  • edenblanchard on February 15, 2026

    Easy and delicious and lovely combination of Mediterranean flavors.

• 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.

  • Beck001 on November 10, 2025

    Ok recipe - but felt a bit flat. Make sure salt enough while cooking. Not sure I would do a repeat. The ATK / cooks illustrated main version (with ham bone) is better.

• 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

  • jay.moe on August 26, 2022

    Used premade Pad Thai Sauce in place of lime-fish sauce. Substituted the whites of the scallions for the shallots, although both could be used. Used salted dry-roasted peanuts, which the salt was a much needed addition to the dish. It definitely needed more than the pinch of salt recommended in the recipe. Next time would add some chili oil for a bit of spice. Everyone enjoyed this dish.

• 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

• 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.

• 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.

  • abby_3xw7x4 on March 29, 2026

    Good! Next time I’d like to do the carrot ribbons (I wished there was more carrot) and add in the mint.

• 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.

• Chicken chow mein bowl

  • jay.moe on August 21, 2022

    I substituted broccolini for the carrots and brown beech mushrooms for the shiitakes. For extra crunch, I added the optional chopped toasted cashews and bean sprouts. This made an excellent meal that everyone really liked. Next time I will add a little corn starch to the liquid to make more of a sauce rather than a broth. This was so good!

  • jvozoff on February 20, 2024

    Added zucchini to veggies, used chicken thighs, and used spaghetti. A simple, quick, tasty, and versatile recipe for cleaning out the veggie drawer.

• Bun cha noodle bowl

  • Logan92995 on January 12, 2023

    Very delicious bowl. Took a little more prep time than I had anticipated. Added some cilantro for a little extra flavor.

• Shakshuka bowl

  • meginyeg on January 12, 2023

    This was ok. Not mu favorite shakshuka. The beans made it a bit more filling.

  • coates.eve on October 08, 2024

    I did like the beans addition, but same as the other person said, not my favorite shakshuka. Still good, but not amazing!

  • mariam287420 on January 10, 2026

    I added onion and some kalamata olives. Easy and fast to make, tastes delicious!

• Kimchi beef noodle soup

  • meginyeg on March 09, 2023

    I was skeptical about this being good when I started making it but it really did turn out tasty. It isn't spectacular but it is a nice quick week day supper.

• Spiced pepitas

  • eliza on December 02, 2023

    Very easy and quick topping for a variety of bowls. I used half pepitas half sunflower seeds. Keeps well in the fridge ready to sprinkle on.

• Roasted cauliflower and brown butter noodle bowl

  • eliza on January 05, 2024

    My first bowl from this book and it was very tasty and easy. I had made the roasted cauliflower with dukkah from David Lebovitz so I used that instead of the book’s cauliflower recipe. I also reduced the butter by half and sprinkled some dukkah on at the end. Will repeat.

  • sophie_lfm61y on January 16, 2026

    Super yummy and came together quickly! Used this recipe more of a jumping off point/inspiration and added a few additional things including: kale, sliced garlic, parm, and served it with some chicken sausage on the side. Almost gave shrimp scampi/seafood pasta vibes without the seafood

  • anna_ctsxgu on April 02, 2026

    Nice flavours. Could do with a little gremolata for crunch

• Green pork posole bowl

  • katiesue28 on April 17, 2024

    This was fast and delicious! I highly recommend topping it with some extra additions of chopped radish, cilantro, sour cream, feta, and some broken tortilla chips.

• Savory seed brittle

  • Pandan on September 21, 2024

    Really good, first time having oats on my salad bowls. I like the addition of nigella seeds. Also makes a nice present and keeps well.

• Vietnamese beef pho

  • kelly.eleazer on September 22, 2024

    Star Anise is important--don't skip!

• Miso-ginger sauce

  • shelbstirr on January 18, 2025

    Super good sauce, would be great to make to keep on hand. I had it with the farro, tofu, mushroom spinach bowl, but I could see putting it on everything.

  • abby_3xw7x4 on March 29, 2026

    Delish! Could add a little sriracha for a kick!

• Pork and eggplant soba noodle bowl with miso

  • mlonigan on October 28, 2025

    Fast, easy, and tasty. The miso butter elevates it.

  • Shewi128 on November 15, 2025

    Made this with udon and substituted small chopped zucchini for the eggplant. Really delicious and savory--kids didn't love it, but that might have been the zucchini.

  • shelbstirr on November 25, 2025

    Great flavor! I used ground turkey instead of pork and swapped the proportion of eggplant and meat because that’s what I had. I was a little wary of cooking unseasoned eggplant and ground meat, but following the directions leads to a great deal of flavor in the end. I would love to try adding something green next time. To make it healthier, I could probably add half the amount of butter called for.

• Polenta bowl with broccoli rabe and fried eggs

  • meginyeg on November 16, 2025

    This was ok. I think we would like it better as a breakfast dish.

  • abby_3xw7x4 on March 30, 2026

    Delish with an extra sprinkle of salt and Aleppo pepper! I had mine with no egg.

• Oven-roasted salmon

  • Tweedles81 on February 28, 2026

    I’ve been experimenting with different oven-roasted salmon recipes. So far this is my favorite. The salmon cooked quickly and was easy to prepare. I’ll continue to use this method from now on!

  • abby_3xw7x4 on March 23, 2026

    Really easy, simple and good oven roasted salmon. I prefer a bit more seasoning, crust, or flavor though… so good method and versatile in its application but doesn’t have me dreaming of more.

• Summer ramen bowl

  • VegasCook37 on March 18, 2026

    Made with shrimp instead of crab. Could double or triple the veggies dressing was tangy with a touch of heat from some chili oil/crisp.

• Gochujang sauce

  • abby_3xw7x4 on March 19, 2026

    Made for the weeknight bibimbap dish and it was so good!! Used mother in law’s garlic gochujang

• Sautéed mushrooms with sesame and ginger

  • abby_3xw7x4 on March 19, 2026

    Made a half recipe for the weeknight bibimbap dish and they were really good! I’m not even a big mushroom person generally.

• Chimichurri sauce

  • abby_3xw7x4 on March 20, 2026

    Super easy to make and really good! I made to go with the chimichurri couscous bowl. I left out the red pepper flakes since a baby was eating this too. I’d add in the future but it was still great!

• Spicy avocado-sour cream sauce

  • abby_3xw7x4 on March 25, 2026

    Good but definitely not spicy! I think I’d double the amount of jalapeño next time.

• Hands-off baked brown rice

  • eliza on April 22, 2026

    This simple method for cooking brown rice worked well. I always soak my rice for at least 6 hours before cooking and I used a 9x5” pan so mine only took about 32 min to cook. Rice was then perfectly cooked.

• Tzatziki

  • ellenjeffries on May 14, 2026

    Adding both the mint and dill was impactful!

• Zhoug

  • Savina on May 22, 2026

    Made this on 5/21/26.

• Fried eggs

  • abby_3xw7x4 on March 30, 2026

    Mine didn’t look done after 45 seconds off the heat but after 2 minutes my husband (the fried egg eater) said they were perfect!

• Creamy Parmesan polenta

  • abby_3xw7x4 on March 30, 2026

    Very good with a little extra salt!

• Sautéed cherry tomatoes

  • abby_3xw7x4 on March 30, 2026

    I’m a big tomato girl but tbh I could eat these by themselves or just on some toasted crusty bread!

• Spinach pesto noodle bowl

  • abby_3xw7x4 on April 17, 2026

    Realizing just now I forgot the artichokes

• Mediterranean carrot noodle bowl

  • abby_3xw7x4 on April 21, 2026

    Used dates instead of apricots and added crunchy chickpeas! Mild harissa was still spicy lol

• Croutons

  • Clarityandstatic on June 03, 2026

    This is too much butter/oil for 1.5 cups bread cubes. I used 3 cups bread, as is suggested in similar America’s Test Kitchen crouton recipes.