Eat Your Bowl
Transform dinner into an edible masterpiece with "Eat Your Bowl," a hearty and creative recipe that combines a crisp-toasted bread bowl with a flavorful, nutrient-packed filling. This all-in-one dish starts with a hollowed-out sourdough or artisan bread loaf, baked to golden perfection. Inside, you'll find a savory medley of sautéed vegetables, shredded chicken (or a plant-based alternative), and quinoa, all seasoned with warming spices like paprika and cumin. Topped with melted cheese and fresh herbs, this crowd-pleaser is as fun to eat as it is delicious. Perfect for weeknight meals or casual get-togethers, this recipe doesn’t just serve as dinner—it becomes a conversation piece. Plus, no dishes required—because you can eat the bowl!
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Recipe Information
Ingredients
- 1 piece round bread loaf (sourdough or artisan bread)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 pieces garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 2 cups cooked shredded chicken (or plant-based alternative)
- 1 cup cooked quinoa (or rice)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, hollow out the bread loaf by carefully cutting a circle around the top and scooping out the interior, leaving about 1 inch of bread around the edges to form a bowl.
Brush the inside of the bread bowl lightly with olive oil, and bake in the preheated oven for 10 minutes to crisp it up. Set aside once done.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, diced red bell pepper, and zucchini to the skillet. Sauté for another 5-7 minutes until the vegetables are tender.
Stir in the cooked shredded chicken (or plant-based protein) and cooked quinoa. Season with paprika, cumin, salt, and black pepper. Cook for another 3-4 minutes until everything is well combined and heated through.
Remove the bread bowl from the oven and fill it with the sautéed mixture, packing it in gently.
Top the filling with shredded cheese, and return the filled bread bowl to the oven. Bake for another 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven, garnish with freshly chopped parsley or cilantro, and serve immediately. Slice into portions or enjoy as a fun, pull-apart meal!
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 2277 mg | 99% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 14.7 g | ||
| Protein | 187.4 g | 375% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1004 mg | 77% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2711 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
