Quick Burrito Bowl

This burrito bowl recipe is a lightning fast easy dinner idea! Add veggies and drizzle with creamy chipotle ranch dressing.…

A Couple Cooks – Recipes worth repeating.

This burrito bowl recipe is a lightning fast easy dinner idea! Add veggies and drizzle with creamy chipotle ranch dressing.

Burrito bowl recipe

Here’s a quick dinner idea that’s always satisfying and works for nearly every diet. That’s right, the good old Burrito Bowl! We can thank Chipotle for its widespread popularity, but it really is a killer idea. Throw rice, veggies, and burrito fillings in a bowl and call it meal! Here’s the thing: a good burrito bowl can actually take a while to make at home with all the components. Want a burrito bowl that’s lightening fast to make? We’ve got you. In fact, you can make this one 15 minutes (we timed ourselves).

How to make a burrito bowl… fast!

The longest lead time item in a burrito bowl is the rice. If you want to make a speedy bowl, you’ve got to short cut the rice cook time. There are a few options:

  • Fastest: Use packaged pre-cooked rice! There are a few brands on the market (we used Seeds of Change)
  • Fast: Cook the rice the night before, then reheat it with a splash of water on the stovetop
  • Medium speed: Cook white rice in 20 minutes on the stovetop, or even better make Cilantro Lime Rice
  • Longest: Cook brown rice in 45 minutes on the stovetop (consider doing this in advance)
Black bean and corn salad

Make shortcut black bean salad

The other key to this quick burrito bowl? Our shortcut Black Bean and Corn Salad! We discovered this trick and have been using it ever since. All you have to do is mix together 3 ingredients, and you’ve got a salad that tastes like you spend hours chopping. The keys? Mix together:

  • 1 can black beans
  • 1 can corn
  • 1 cup purchased pico de gallo: you’ll find this packaged in the refrigerated section at your local grocery! It may be labeled pico de gallo or fresh salsa. It’s a total lifesaver and adds a tangy zing to the entire salad.

You can also use the Black Bean and Corn Salad as a shortcut black bean salsa dip for chips, or try it in our Shrimp Bowls.

Burrito bowl

Whip up the chipotle ranch dressing

When we timed ourselves making this burrito bowl, we used pre-cooked packaged rice for maximum speed. So we had plenty of time to whip up this Chipotle Ranch Dressing! It’s so delicious and easy to put together. Here are the magic ingredients:

  • Yogurt plus mayonnaise: Using yogurt with the mayo helps cut down calories but maintains some of the richness of standard ranch dressing.
  • Adobo sauce: You’ll use adobo sauce from a can of chipotle chilis. It’s typically easy to find this ingredient next to the Mexican ingredients in your grocery. Only use the sauce from the can.

Want a milder version of this sauce, especially for kids? Just use half the adobo sauce (1 tablespoon). It won’t be spicy, but it will still have great smoky flavor!

Chipotle ranch dressing

Burrito bowl recipe variations

The best part about a burrito bowl, in our opinion? You can customize it to any diet. In fact, you can make these bowls for a crowd and provide options for everyone. It’s absolutely our go-to for large gatherings! As is, this burrito bowl is vegetarian and gluten free. Here’s how to modify it for other diets:

Other add ins!

Of course, you can also make this burrito bowl a whole lot fancier. We designed it as a quick weeknight meal. But if you’re hosting a dinner party, here are ways to step it up:

Let us know what you think of this quick burrito bowl recipe: we hope it comes in handy for times when you need a healthy dinner…fast!

Burrito bowl recipe

More bowl meals

Love meals in a bowl? Us too! Here are a few of our top bowl meals to try:

This burrito bowl recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use chipotle sauce.

Print
Burrito bowl recipe

Quick Burrito Bowl


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegan

Description

This burrito bowl is a lightning fast easy dinner idea! Add veggies and drizzle with creamy chipotle ranch dressing.


Ingredients

For the burrito bowl

For the chipotle ranch (use chipotle sauce for vegan)

  • ½ cup plain whole milk yogurt (or Greek yogurt plus 1 tablespoon water)
  • ¼ cup mayonnaise
  • 1 teaspoon apple cider vinegar
  • 1/2 each teaspoon each dried dill, garlic powder and onion powder
  • 1/4 each teaspoon each kosher salt and ground black pepper
  • 2 tablespoons adobo sauce from a can of chipotle chilis**

Instructions

  1. Cook the rice: make the Stovetop White Rice, Stovetop Brown Rice,Instant Pot Rice, or Cilantro Lime Rice. Alternatively, buy a precooked package that cooks in 2 minutes (like Seeds of Change brand). When the rice is done, fluff it with a fork and add a few pinches salt and a drizzle of olive oil, to taste (don’t skip this step!).
  2. Make the black bean and corn salad: In a bowl, mix together the beans (drained and rinsed), corn, and pico de gallo with the kosher salt.
  3. Chop the veggies: Cut the avocado. Slice the cherry tomatoes in half, and thinly slice the onions.
  4. Make the chipotle ranch: Mix all dressing ingredients in a small bowl until fully combined.
  5. Serve: Add the rice to bowls, then top with the black bean and corn salad, veggies, and chipotle ranch dressing.

Notes

*You’ll find this packaged in the refrigerated section at your local grocery: it may be labeled pico de gallo or fresh salsa. If you can’t find it, make homemade Pico de Gallo.

**Customize to your heat level. For a mild version, use 1 tablespoon adobo sauce.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican inspired

Keywords: Burrito bowl

A Couple Cooks - Recipes worth repeating.

Copycat Chipotle Sofritas

Sofritas is actually fried tofu crumbles braised (aka cooked) in a spicy chili sauce. You can make Chipotle’s famous vegan protein option at home with ease if you follow this recipe step by step. If you are looking for a flavorful tofu recipe to …

Sofritas is actually fried tofu crumbles braised (aka cooked) in a spicy chili sauce. You can make Chipotle’s famous vegan protein option at home with ease if you follow this recipe step by step. If you are looking for a flavorful tofu recipe to add to burritos, tacos, or salad bowls, try this easy Sofritas...

Read More

The post Copycat Chipotle Sofritas appeared first on My Pure Plants.

Vegan Spinach Lasagna

It is a super easy spinach lasagna recipe with a hearty marinara sauce and a spinach ricotta filling. Layer them up, ready, set, and bake! You won’t miss any vegan ground beef substitutes here. This veggie lasagna recipe will be just as delicious…

It is a super easy spinach lasagna recipe with a hearty marinara sauce and a spinach ricotta filling. Layer them up, ready, set, and bake! You won’t miss any vegan ground beef substitutes here. This veggie lasagna recipe will be just as delicious and hearty as any meaty vegan lasagna would be. If you love...

Read More

The post Vegan Spinach Lasagna appeared first on My Pure Plants.

Beef and Cauliflower Taco Skillet

This beef and cauliflower taco skillet has layers of flavor, color, and texture, and all of your favorite taco flavors in one hearty bowl.

The post Beef and Cauliflower Taco Skillet appeared first on Budget Bytes.

A couple of months ago I posted a side dish, Southwest Cauliflower Rice, and ever since I’ve been dying to flesh it out into a main dish. This week I finally got around to it, and OMG, so good! I added some ground beef, black beans, and a bunch of fresh ingredients on top, so you get this wonderful mix of hot and cold flavors and textures, kind of like when you eat a taco, but in bowl form.

Overhead view of beef and cauliflower taco skillet with vegetables on the side and a spatula in the side

Is it Spicy?

The heat level in this recipe depends on the spiciness of two ingredients: the canned diced tomatoes with green chiles (like Ro-tel) and your chili powder. Unfortunately, with both of these ingredients, some brands are spicy and some are not. So you may need to do some experimenting to find the brands that match the heat level that you prefer.

Fresh or Frozen Cauliflower Rice?

You can use either fresh homemade cauliflower rice or frozen store-bought cauliflower rice for this recipe. Both types of riced cauliflower cook very quickly and you shouldn’t need to make any changes to the recipe based on the type of cauliflower rice used.

Take the Taco Seasoning Short Cut

The recipe below includes all the herbs and spices in my homemade taco seasoning. If you don’t have a well stocked spice cabinet, you can use a packet of store-bought taco seasoning in place of the chili powder, smoked paprika, cumin, oregano, salt, and pepper listed in the recipe below.

Other Topping Ideas

This recipe is so flexible! If you don’t like some of the toppings that I used, here are some other ideas:

Make it Low Carb or Vegetarian

If you want to make this tasty skillet low-carb, you can skip the black beans and use a full pound of ground beef instead.

If you want to make this taco skillet vegetarian, add an extra can of beans in place of the ground beef. You can use an extra can of black beans, or add a can of pinto or kidney beans.

Close up side view of beef and cauliflower taco skillet being scooped out of the skillet
overhead view of beef and cauliflower taco skillet with vegetables on the sides

Beef and Cauliflower Taco Skillet

This beef and cauliflower taco skillet has layers of flavor, color, and texture, and all of your favorite taco flavors in one hearty bowl.
Total Cost $7.74 recipe . /$1.94 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 1.5 cups each
Calories 467kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 1 Tbsp olive oil $0.16
  • 1/2 lb. ground beef $2.50
  • 3 cups riced cauliflower $1.25
  • 1 10oz. can diced tomatoes with green chiles $0.55
  • 1 15oz. can black beans $0.50
  • 1 Tbsp chili powder $0.30
  • 1 tsp smoked paprika $0.10
  • 1 tsp ground cumin $0.10
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp salt $0.02
  • 1/8 tsp pepper $0.02
  • 2 oz. cheddar cheese, shredded $0.38
  • 1 avocado $0.99
  • 1 tomato $0.46
  • 1/4 cup finely diced red onion $0.10
  • 1 handful fresh cilantro $0.10

Instructions

  • Mince the garlic. Add the garlic, olive oil, and ground beef to a large skillet and cook over medium heat until the ground beef is browned. If you're using a high fat content beef, you may want to drain off the excess fat before the next step.
  • Drain the can of black beans and add them to the skillet along with the diced tomatoes with green chiles (not drained), chili powder, smoked paprika, cumin, oregano, salt, and pepper. Stir and cook until the skillet is simmering.
  • Add the riced cauliflower to the skillet (no need to thaw, if frozen). Continue to stir and cook over medium heat until the cauliflower is tender (about five minutes).
  • While the beef and cauliflower are heating, dice the tomato, avocado, and red onion. Roughly chop the cilantro.
  • Top the beef and cauliflower mixture with the shredded cheddar. Place a lid on the skillet, and let it heat over medium for a few minutes, or until the cheddar has melted.
  • Once the cheese is melted, top the skillet with the tomato, avocado, red onion, and cilantro. Serve immediately.

Nutrition

Serving: 1.5cups | Calories: 467kcal | Carbohydrates: 34g | Protein: 24g | Fat: 28g | Sodium: 360mg | Fiber: 14g
beef and cauliflower taco skillet in a bowl with a fork on the side

How to Make Beef and Cauliflower Taco Skillet – Step by Step Photos

browned ground beef in a skillet

Mince two cloves of garlic. Add the garlic to a large skillet with 1 Tbsp olive oil and ½ lb. ground beef. Cook over medium heat until the ground beef is browned.

Tomatoes, beans, and seasoning added to the skillet

Drain one 15oz. can of black beans and add them to the skillet along with one 10oz. can of diced tomatoes with green chiles (not drained), 1 Tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp oregano, ¼ tsp salt, and ⅛ tsp pepper. Continue to cook and stir until the skillet is simmering.

Frozen riced cauliflower added to the skillet.

Add 3 cups riced cauliflower to the skillet. Continue to cook and stir until the riced cauliflower is tender (about 5 minutes).

Diced tomato, avocado, and onion

While the cauliflower and beef are heating, dice one tomato and one avocado. Finely dice about ¼ cup red onion. Roughly chop one small handful of cilantro.

Shredded cheddar being added to the skillet

Top the skillet with 2 oz. (about ½ cup) shredded cheddar cheese. Place a lid on the skillet and let it heat over medium for a few minutes, or until the cheese is melted.

skillet topped with fresh tomato, avocado, red onion, and cilantro

Once the cheese is melted, top with the fresh tomato, avocado, red onion, and cilantro, then serve!

A fork lifting a bite of beef and cauliflower taco skillet out of a bowl

That’s one FLAVORFUL bowl!!

The post Beef and Cauliflower Taco Skillet appeared first on Budget Bytes.

Tomato Basil Gnocchi

This tomato basil sheet pan gnocchi recipe is so easy: there’s no boiling required! Bake it up with pesto and prepare to be amazed. Did you know one of the easiest ways to cook gnocchi is…baked on a sheet pan? Nope, no boiling a big pot of water involved! Throw them onto a sheet pan, top with pesto and add veggies, and throw them in the oven. They bake up to a deliciously crispy on the outside, gooey on the inside texture that’s ultra delicious and so so easy. We’ve been wanting to try this method forever, so we jumped on it when Jessica Merchant offered to let us share a recipe from her brilliant new book, Everyday Dinners. This recipe is perfect for summer and totally customizable for any season. Come experience the magic! What you need for this gnocchi recipe Gnocchi (say it like NYOW-kee) is Italian pasta dumplings made with potatoes, egg and flour. For this recipe, we’ll be using store-bought gnocchi, easy to find at your local grocery. Sheet pan gnocchi is a dream, because instead of boiling it all you have to do is pop it on a baking sheet! There are many variations on […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This tomato basil sheet pan gnocchi recipe is so easy: there’s no boiling required! Bake it up with pesto and prepare to be amazed.

Gnocchi recipe

Did you know one of the easiest ways to cook gnocchi is…baked on a sheet pan? Nope, no boiling a big pot of water involved! Throw them onto a sheet pan, top with pesto and add veggies, and throw them in the oven. They bake up to a deliciously crispy on the outside, gooey on the inside texture that’s ultra delicious and so so easy. We’ve been wanting to try this method forever, so we jumped on it when Jessica Merchant offered to let us share a recipe from her brilliant new book, Everyday Dinners. This recipe is perfect for summer and totally customizable for any season. Come experience the magic!

What you need for this gnocchi recipe

Gnocchi (say it like NYOW-kee) is Italian pasta dumplings made with potatoes, egg and flour. For this recipe, we’ll be using store-bought gnocchi, easy to find at your local grocery. Sheet pan gnocchi is a dream, because instead of boiling it all you have to do is pop it on a baking sheet! There are many variations on the concept of baking gnocchi on a sheet pan: Jessica has a few seasonal variations in Everyday Dinners. Here’s what you’ll need for this simple summery version:

  • Packaged uncooked gnocchi: use your favorite brand! Look for gluten-free if desired. See more below!
  • Cherry or grape tomatoes: Use all the best summer produce, or great grocery tomatoes (hydroponic have good flavor)
  • Fresh basil: A must!
  • Basil pesto: Find your favorite purchased brand or make homemade pesto
  • Spices: Garlic powder oregano, basil, red pepper flakes, salt and pepper
  • Parmesan cheese: For topping!
Everyday Dinners
Keep reading for more about Everyday Dinners — recipe excerpted from the book with permission from Jessica Merchant

How to works: throw it all on a sheet pan!

Standard Italian gnocchi is typically boiled, then warmed in a skillet with a sauce or added to sautéed veggies. This sheet pan gnocchi is a brilliant concept where you simply throw the uncooked gnocchi onto the sheet pan with veggies and seasonings. Here’s what to note:

  • Throw it on uncooked: right from the package. It feels strange the first time, but the steam from the veggies and oven cooks the gnocchi right up!
  • It comes out soft with crisp edges. The texture comes out beautifully crisp on the outside and cooked through. Don’t expect it to be as soft and doughy as boiled gnocchi. It’s like a whole new version of itself!
  • Leftovers need to be re-warmed. This gnocchi recipe is best right from the oven, but you can save leftovers refrigerated. Just note that they become hard in the fridge (vs boiled gnocchi that stay doughy). You’ll need to re-warm leftovers before enjoying them!
Gnocchi recipe

Types of gnocchi to use in this recipe

You can use most types of gnocchi that you find at the store for this recipe. Here are some notes on what to use:

  • Potato gnocchi: Use any brand: we like DeLallo (in fact, DeLallo taught us to make potato gnocchi once!)
  • Gluten free gnocchi: Several brands also offer gluten-free gnocchi
  • Cauliflower gnocchi: You can use the massively popular Trader Joe’s cauliflower gnocchi too! See the notes in the recipe below (thanks, Jessica!)
  • Homemade gnocchi: Don’t use homemade gnocchi in this recipe: the texture won’t hold up in the oven. Use the traditional boiling method for those!
Gnocchi recipe

About the book: Everyday Dinners by Jessica Merchant!

This gnocchi recipe and the sheet pan technique comes straight from Jessica Merchant’s delightful new book, Everyday Dinners. The subtitle is “Real-life recipes to set your family up for a week of success,” and my, does it deliver on that promise! This book is one of those where you look at each page and think…I want to make that! And that. And that!

Jessica is a mastermind in the kitchen: mom of two, author of the website How Sweet Eats and overall incredible human. The book is super practical yet full of fresh, inventive flavors. Some recipes we’ve got our eye on: Crispy Orange Cauliflower with Coconut Rice, Burrata Baked Ziti (I mean, burrata!), and Smashed Chili Sweet Potatoes. Congrats to Jessica on an incredible collection of beautiful, creative recipes!

Variations on this gnocchi recipe

There are so many variations on this gnocchi recipe! You can add other types of veggies that cook in 20 to 25 minutes. Just be careful to not crowd the pan: otherwise it may take a little longer to cook! If you’re adding to this recipe, also make sure to increase the seasonings accordingly. Here are some ideas for other veggies that would work well:

  • 1 or 2 bell peppers
  • 1 small zucchini
  • 1 small yellow squash
  • 2 cups broccoli florets (cut small)
  • Sliced onions

When it comes out of the oven, you can also add lots of other fresh herbs: like thyme, oregano, basil, chives, or dill. What would you add to this dish?

Gnocchi recipe

Make it vegan / plant-based!

Last note — you can make this gnocchi recipe vegan or plant-based! Here’s what to do:

  • Make sure the gnocchi is vegan. Some brands’ potato gnocchi is already vegan (like DeLallo). Others sell vegan gnocchi.
  • Make vegan pesto. Our Vegan Pesto recipe is to die for!
  • Omit the Parmesan cheese. Make sure everything is salted well, and you don’t need it!

This gnocchi recipe is…

Vegetarian. For vegan and gluten free, see the notes in the recipe.

Print
Gnocchi recipe

Tomato Basil Gnocchi


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutese
  • Cook Time: 20 minutes
  • Total Time: 35 minute
  • Yield: 2 or 3 as a meal, 4 as a side
  • Diet: Vegetarian

Description

This tomato basil sheet pan gnocchi recipe is so easy: there’s no boiling required! Bake it up with pesto and prepare to be amazed.


Ingredients

  • 1 16-ounce package uncooked potato gnocchi (vegan or gluten free as desired, or cauliflower gnocchi*)
  • 1 pint grape or cherry tomatoes, cut in half
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup basil pesto (use Vegan Pesto for vegan)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 pinch crushed red pepper flakes
  • 1/4 cup freshly shaved Parmesan cheese, for topping (omit for vegan)
  • 1 handful torn or chopped basil leaves, for topping

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Spray a baking sheet with non-stick spray or line it with parchment paper. 
  2. SPread the gnocchi and tomatoes out on the prepared baking sheet in a single layer. Drizzle with the olive oil and toss. Spoon on the pesto and toss until everything is coated. Sprinkle with the garlic powder, salt, pepper, oregano, dried basil, and red pepper flakes and toss well to combine everything. Make sure everything, especially the gnocchi, is seasoned well. 
  3. Roast for 20 to 25 minutes until the gnocchi is tender, tossing once during the cook time. 
  4. Serve the gnocchi immediately. Sprinkle with the Parmesan, additional red pepper flakes, and fresh basil. (As a note, any leftover gnocchi becomes hard in the fridge; you’ll want to reheat it again before eating leftovers.)

Notes

*Look for vegan or gluten-free gnocchi for those diets (some brands are already vegan). You can also make this using Trader Joe’s cauliflower gnocchi. Use them right from the freezer, and make sure the gnocchi are not clumped together. Roast about 25 to 30 minutes, and note the outsides might not get as crisp as the standard potato gnocchi.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian inspired

Keywords: Gnocchi recipe, gnocchi, sheet pan gnocchi

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Summer Vegetable Pasta Salad

This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.

The post Summer Vegetable Pasta Salad appeared first on Budget Bytes.

As soon as the warm weather of summer rolls around all I want to eat are crunchy vegetables and cold pasta salad. This Summer Vegetable Pasta Salad is my go-to with a medley of colorful vegetables, a tangy homemade vinaigrette, and plenty of ways to customize it based on what I have on hand, or what I’m craving that day. Plus it holds up great in the fridge, so it’s perfect for meal prep!

Originally posted 6-14-2011, updated 5-22-2021.

Overhead view of a bowl full of summer vegetable pasta salad

Perfect for Potlucks

This classic vegetable pasta salad is absolutely perfect for potlucks because it makes a huge batch and it goes with everything. Not to mention it holds up well to travel and is still super delicious after it’s been sitting on that picnic table for a bit. ;)

Vegetable Options

I used fresh broccoli, zucchini, yellow squash, red onion, and parsley, plus threw in some roasted red peppers for fun. But you can add so many different vegetables to this mix. Here are a few more options:

  • Cauliflower
  • Fresh bell pepper
  • Black olives
  • Asparagus (steamed or grilled)
  • Chopped spinach
  • Artichokes

Other Add-ins

In addition to swapping out some of the vegetables, you can experiment with adding other ingredients to this salad to either add more flavor or make it into a full meal. Here are a few ideas:

  • Grilled chicken
  • Parmesan cheese
  • Toasted pita bread
  • Feta cheese
  • Salami
  • Mozzarella cubes or pearls

Dressing Options

The recipe below includes a really basic tangy vinaigrette, but if you don’t have a well stocked pantry and want to buy a bottled dressing for this salad, any basic Italian dressing will do well. You could also choose something like a Caesar dressing (not creamy-style) or a Greek vinaigrette.

Close up view of summer vegetable pasta salad
Overhead view of a bowl full of summer vegetable pasta salad

Summer Vegetable Pasta Salad

This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.
Total Cost $8.76 recipe / $1.10 serving
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 1.5 cups each
Calories 330kcal
Author Beth – Budget Bytes

Ingredients

Vinaigrette

  • 1/2 cup olive oil $1.28
  • 1/3 cup red wine vinegar $0.53
  • 1 Tbsp Dijon mustard $0.10
  • 1 tsp dried oregano $0.10
  • 1 clove garlic, minced $0.08
  • 3/4 tsp salt $0.03
  • 1/4 tsp freshly cracked black pepper $0.02

Salad

  • 12 oz. bowtie pasta $0.79
  • 2 Roma tomatoes $0.63
  • 1 yellow squash $0.75
  • 1 zucchini $0.85
  • 1 broccoli crown $1.07
  • 1/2 red onion $0.19
  • 1 12oz. jar roasted red peppers $1.99
  • 1/2 cup chopped parsley $0.35

Instructions

  • Make the vinaigrette first. Whisk together the olive oil, red wine vinegar, Dijon, oregano, minced garlic, salt, and pepper. Set the dressing aside.
  • Cook the bowtie pasta according to the package directions (boil 7-10 minutes or until tender), then drain in a colander. Rinse briefly to cool the pasta, then let it drain well.
  • While the pasta is cooking and draining, prepare the vegetables. Chop the tomatoes, squash, zucchini, broccoli, and parsley. Slice the roasted red peppers (drained) and the red onion.
  • Place the pasta and chopped vegetables in the largest bowl you have. Give the vinaigrette a brief whisk, then pour it over the salad. Stir the pasta and vegetables until everything is coated in dressing. Give it a taste and add salt or pepper, if needed. Serve immediately, or refrigerate until ready to eat.

Nutrition

Serving: 1.5cups | Calories: 330kcal | Carbohydrates: 42g | Protein: 9g | Fat: 15g | Sodium: 856mg | Fiber: 5g | Iron: 2mg
close up side view of a bowl of summer vegetable pasta salad

How to Make Summer Vegetable Pasta Salad – Step By Step Photos

homemade vinaigrette in a glass measuring cup

Make the dressing first. Whisk together ½ cup olive oil, ⅓ cup red wine vinegar, 1 Tbsp Dijon mustard, 1 tsp dried oregano, 1 clove of minced garlic, ¾ tsp salt, and ¼ tsp freshly cracked black pepper. Set the dressing aside.

Cooked bowtie pasta in a metal colander

Cook 12oz. bowtie pasta (or other short shaped pasta) according to the package directions (boil until tender, drain in a colander). Give the pasta a quick rise to cool it off, then let it drain well.

Chopped vegetables on a cutting board

While the pasta is cooking and draining, prepare the rest of the vegetables. Chop two Roma tomatoes, one yellow squash, one zucchini, and drain and slice one jar of roasted red peppers.

Chopped broccoli and red onion on a cutting board

Chop one crown of broccoli into small bite-sized florets and slice ½ of a red onion. Roughly chop ½ cup parsley (not pictured).

pasta and vegetables in a large dish, vinaigrette being poured over top

When the pasta is cool and drained and all the vegetables chopped, it’s time to assemble the salad. Place everything in the largest bowl or container you have, give the vinaigrette a quick whisk, then pour it over the pasta and vegetables.

Finished summer vegetable pasta salad in a large casserole dish

Stir until everything is really well coated in dressing. Give it a taste and add salt or pepper if needed. Serve immediately or refrigerate until ready to eat. Make sure to give it a stir after refrigerating and just before serving to redistribute the dressing.

Overhead view of summer vegetable pasta salad in a rectangular casserole dish

The post Summer Vegetable Pasta Salad appeared first on Budget Bytes.

The Ultimate Guide to Summer Vegetables (& 43 Ways to Use Them)

Summer is the CSA basket’s time to shine. That’s why Joshua McFadden’s Six Seasons—a seasonal-cooking bible that made our list of the top five books for all things vegetable—considers summer to be three different micro-seasons rolled into one. In that …

Summer is the CSA basket’s time to shine. That’s why Joshua McFadden’s Six Seasons—a seasonal-cooking bible that made our list of the top five books for all things vegetable—considers summer to be three different micro-seasons rolled into one. In that vein, I present to you a guide to summer vegetable cooking (or no-cooking) that’s broken down into early, mid, and late, using the vegetables in McFadden’s iconic cookbook as examples. But by all means, take creative liberties and cook outside the micro-seasons, paying attention to your local climate (and farmers markets). After all, summer is a time for a more relaxed approach to cooking that involves less oven, more salad, and loads of color. Here’s a cheat sheet:

Early Summer: Beets (young), carrots (young), celery, fennel, new potatoes, turnips (young)

Read More >>

1- Pot Vegan Chickpea Shakshuka

This Chickpea Shakshuka is a thick, hearty stew of mainly tomatoes, bell pepper and onion. Imagine it as a kind of Middle Eastern Ratatouille with spices like cumin, paprika, fennel, cinnamon and cayenne pepper. It is absolutely delicious, fl…

This Chickpea Shakshuka is a thick, hearty stew of mainly tomatoes, bell pepper and onion. Imagine it as a kind of Middle Eastern Ratatouille with spices like cumin, paprika, fennel, cinnamon and cayenne pepper. It is absolutely delicious, flavorful, and stunning. Not to mention it is super easy to make under 30 minutes. We like one-pot hearty...

Read More

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Classic Wedge Salad

There’s something about the wedge salad that satisfies every time! This recipe breaks down all the elements of this classic side dish. Classic is classic for a reason, and the classic wedge salad does not disappoint. Every time we serve it, people ooo and ahh. Because it really is perfection: the crunch of iceberg lettuce against the creamy, savory blue cheese dressing just makes sense. Not to mention it looks stunning! There’s a reason this salad has been impressing us all for 100 years. It’s our favorite to serve with a grilled dinner or sheet pan salmon and asparagus. How do we make it? Here are all the classic elements: and of course, we’ve put our spin on it. What’s in a wedge salad? The first recipe for an iceberg lettuce wedge salad was printed in 1916 in the book Salads, Sandwiches and Chafing Dish Recipes by Marion Harris Neil. It was called “Lettuce Salad with Roquefort Dressing” and calls for smothering lettuce hearts with a creamy blue cheese dressing and hard boiled egg whites cut into rings. Not quite what the salad looks like today! In the 1950’s, the wedge salad took on the blue cheese crumbles and bacon […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

There’s something about the wedge salad that satisfies every time! This recipe breaks down all the elements of this classic side dish.

Wedge salad

Classic is classic for a reason, and the classic wedge salad does not disappoint. Every time we serve it, people ooo and ahh. Because it really is perfection: the crunch of iceberg lettuce against the creamy, savory blue cheese dressing just makes sense. Not to mention it looks stunning! There’s a reason this salad has been impressing us all for 100 years. It’s our favorite to serve with a grilled dinner or sheet pan salmon and asparagus. How do we make it? Here are all the classic elements: and of course, we’ve put our spin on it.

What’s in a wedge salad?

The first recipe for an iceberg lettuce wedge salad was printed in 1916 in the book Salads, Sandwiches and Chafing Dish Recipes by Marion Harris Neil. It was called “Lettuce Salad with Roquefort Dressing” and calls for smothering lettuce hearts with a creamy blue cheese dressing and hard boiled egg whites cut into rings. Not quite what the salad looks like today!

In the 1950’s, the wedge salad took on the blue cheese crumbles and bacon bits that are traditional in today’s salad. By the 1970’s, it became popular at steakhouses where it still is today. Most restaurants and chefs these days like to put their own creative touches on wedge salads (which we’ll cover below). The basic elements of a classic wedge salad are:

  • Iceberg lettuce
  • Blue cheese dressing
  • Tomatoes
  • Chives
  • Bacon
Wedge salad recipe

Try smoky breadcrumbs in place of bacon!

For our spin on the classic wedge salad, we’ve created an innovation instead of the traditional bacon: smoky bread crumbs! You can use breadcrumbs to add the crunchy element that bacon provides, and season them to add a hint of the smokiness of bacon. It’s a fun way to get creative with your wedge salad (and makes it vegetarian). You’ll simply toast the breadcrumbs in a skillet with olive oil and spices until they’re golden, about 3 minutes. Here are the spices you’ll need:

  • Smoked paprika: Also labeled as pimentón at the grocery store, it’s a smoked version of sweet paprika and adds a hint of smoke to everything it touches. It’s worth seeking out here! (Use leftovers for all these smoked paprika recipes.)
  • Onion powder
  • Garlic powder
  • Salt

A fresh spin on blue cheese dressing

This wedge salad uses our favorite blue cheese dressing recipe: classic with a modern spin! Here are a few of the features of this dressing that makes it a go-to:

  • Uses Greek yogurt! Combining the standard mayonnaise with Greek yogurt helps to reduce the calories but still keeps the deliciously creamy texture.
  • Easy to whisk up. This one takes just a few minutes to make! You’ll mash the blue cheese crumbles with a bit of vinegar, then mix it together with the yogurt, mayo and spices.
Wedge salad

Don’t like blue cheese? A few options

Blue cheese is a strong flavor, and we know several people in our immediate circle who aren’t fans. You too? You can mix things up in the wedge salad and use a different salad dressing. Then top with feta cheese crumbles! Here are a few ideas for alternate dressings:

  • Ranch dressing: Try our best Ranch Dressing! It also uses Greek yogurt. You can even add a little smoked paprika to make Smoky Ranch.
  • Feta dressing: Simply make the blue cheese dressing below but use feta cheese instead of blue cheese.
  • Thousand island: Who doesn’t love Thousand Island? It’s not classic for a wedge salad, but still tasty!
Wedge salad

Cutting the wedges in wedge salad

Last up: there are a few things to note when you cut an iceberg head for your wedge salad! Here are a few notes and things to look for:

  • Look for a small to medium iceberg head. Some iceberg lettuce heads you can find at the store are massive! Small to medium makes the best wedge.
  • Remove the outer leaves first. The outer leaves can be dirty and sometimes are damaged. Pull them all off first!
  • Cut into 4 for a small head or 6 for large. If all you can find is a very large iceberg head, you can cut it into 6 wedges. This will make it more manageable on a plate!

Mains to pair with wedge salad…it’s totally versatile!

The classic wedge salad is one of the most versatile salads we know. It goes with nearly anything. Here are some our favorite ways to pair it with a meal…that’s not steak:

More classic salads

Love the wedge? You’ll love these super classic salads too:

This wedge salad recipe is…

Vegetarian and gluten-free.

Print
Wedge salad

Classic Wedge Salad


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

There’s something about that classic wedge salad recipe! Crisp iceberg and creamy blue cheese dressing is a match made in heaven.


Ingredients

For the salad

  • 1 recipe Blue Cheese Dressing*
  • 1 small head iceberg lettuce
  • 1 cup cherry tomatoes, quartered (or 4 sundried tomatoes, chopped)
  • 2 chives, thinly sliced
  • 3 tablespoons blue cheese crumbles
  • Smoky breadcrumbs, for the garnish (1 handful crushed potato chips or crumbled bacon)

For the smoky breadcrumbs

  • 1 tablespoon olive oil
  • 1/2 cup panko (or homemade breadcrumbs)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon each onion powder and garlic powder
  • 1/4 heaping teaspoon kosher salt

Instructions

  1. Make the Blue Cheese Dressing
  2. Make the smoky breadcrumbs, if using: Heat the olive oil in a small skillet over medium heat. In a small bowl, mix the panko with the smoked paprika, onion powder, garlic powder and kosher salt. Add them to the skillet and toast, stirring frequently, until golden and crisp, about 2 to 3 minutes. Remove to a bowl. 
  3. Remove the outer leaves of the iceberg head, then slice it into wedges (4 for a small head, 6 for a large head). Prep the chives and tomatoes.
  4. To serve. place a wedge on a plate. Top with dressing, tomatoes, chives, blue cheese crumbles, and smoky breadcrumbs. Serve immediately. 

Notes

*Not a blue cheese lover? Make our Ranch Dressing and add 1/2 teaspoon smoked paprika for a smoky flair. Then top with crumbled feta cheese. 

  • Category: Side dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Wedge salad, wedge salad recipe

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