Dinners with bright ingredients from citrus and cilantro to avocado and chickpeas are perfect for the summer season.
Looking to cut down on carbs?
Try swapping in riced cauliflower in place of the brown rice.
Photo: Charlotte & Johnny Autry
We recommend serving this with brown rice or whole-wheat noodles.
And you could make it in the same bowl you serve it in, minimizing cleanup!
Garlic adds a savory note.
Ali Redmond
Eggs are the base of the creamy sauce.
They don’t get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.
Cilantro-Lime Shrimp Bowl
This cilantro-lime shrimp bowl has tons of flavor and texture.
Photographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly Raibikis
The cilantro-lime shrimp is tangy and fresh, with brown rice and creamy avocado to balance the flavor.
The two-chile cream sauce is easy to make and brings all the flavors of this bowl dinner together.
Air-Fryer Tilapia
This quick and simple air-fryer tilapia recipe is perfect for busy weeknights.
The tilapia is moist and flaky and gets brightened up with lemon zest and fresh herbs.
Serve over whole grains or rice.
Avocado crema helps balance the flavors, while shredded cabbage slaw adds crunch.
Jacob Fox
It has crunch from celery plus a hint of Old Bay seasoning.
Serve it in a lettuce cup or in a bun, or enjoy it on its own.
Serve them on buns or stuff them in pitas.
A quick marinade tenderizes the chicken and infuses flavor in this stir fry.
Baked tofu or shrimp can be used instead of the chicken.
Not firmly packing the crabmeat helps them stay tender and flaky.
Jen Causey
They’re perfect for a light, summery lunch.
Chickpeas and edamame add substance, and an herb-filled buttermilk-avocado dressing makes this salad really special.
Serve it on its own for a light vegetarian meal or add grilled chicken for an easy weeknight dinner.
Jacob Fox
Several varieties of flaky white fish can be used for these tacos.
No-Cook Black Bean Salad
A classic black bean salad is a must for picnics and potlucks.
This vegan version gets its creaminess from blended avocado.
Photography / Kelsey Hansen, Styling / Greg Luna
The pan drippings combine with mushrooms, broth and grainy mustard to make a thick and delicious sauce.
Jacob Fox
Photography / Caitlin Bensel, Food Styling: Emily Nabors Hall
Ali Redmond
Photographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea Zimmer
