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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 5

Add the minced garlic, diced red bell pepper, and zucchini to the skillet. Sauté for another 5-7 minutes until the vegetables are tender.

Step 6

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.

Step 7

Remove the bread bowl from the oven and fill it with the sautéed mixture, packing it in gently.

Step 8

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.

Step 9

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

Serving size	1248.5 grams (1248.5g)

Amount per serving	% Daily Value*
Calories	1852

Total Fat 86.60g	111%
Saturated Fat 34.70g	174%
Polyunsaturated Fat 2.70g
Cholesterol 509mg	170%
Sodium 2277mg	99%
Total Carbohydrate 75.30g	27%
Dietary Fiber 13.30g	48%
Total Sugars 14.70g
Protein 187.40g	375%

Vitamin D 24IU	120%
Calcium 1004mg	77%
Iron 11mg	58%
Potassium 2711mg	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.

Source of Calories

Fat: 42.6%

Protein: 41.0%

Carbs: 16.5%