Lunch Recipes- The Almond Eater https://thealmondeater.com/category/lunch/ Healthy, Real Food Recipes Wed, 25 Mar 2026 18:06:41 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://thealmondeater.com/wp-content/uploads/2025/10/cropped-favicon-sage-32x32.png Lunch Recipes- The Almond Eater https://thealmondeater.com/category/lunch/ 32 32 15+ Flavor-Forward High Fiber Recipes https://thealmondeater.com/15-flavor-forward-high-fiber-recipes/ https://thealmondeater.com/15-flavor-forward-high-fiber-recipes/#respond Thu, 02 Apr 2026 09:00:00 +0000 https://thealmondeater.com/?p=129414 bowl with quinoa, feta cheese, cucumber, and other vegetables inside and with a spoonUp your fiber intake with one (or more!) of these High Fiber Recipes. Everything from tacos to soup to chia…]]> bowl with quinoa, feta cheese, cucumber, and other vegetables inside and with a spoon

Up your fiber intake with one (or more!) of these High Fiber Recipes. Everything from tacos to soup to chia pudding, this list will inspire you to add more vegetables, nuts, seeds, and legumes to your diet!

bowl with quinoa, feta cheese, cucumber, and other vegetables inside and with a spoon

Adding fiber to your diet is easy!

There’s been a lot of talk about protein lately, and for good reason! Protein is very important, especially when it comes to controlling hunger.

However, fiber is just as important, and including fiber along with protein is what we should be aiming for.

Personally, I like to batch prep overnight oats or chia pudding to enjoy throughout the week. That in itself guarantees that I’m getting in fiber. Along with that, simply including more vegetables, especially with lunch and dinner, helps me feel like I’m hitting my fiber goals.

What is fiber

Fiber is a type of carbohydrate often found in whole grains, vegetables, fruit, nuts, and seeds. Fiber helps regular the body’s use of sugars, which typically helps keep hunger in check. From a health perspective, fiber has positive effects in regards to heart health, and some studies show a reduced risk of cancer.

Typically, people need between 25-35 grams of fiber per day, but most only get 15 grams or less!

Types of fiber

There are two main types of fiber: soluble fiber vs. insoluble fiber. Soluble fiber dissolves in water and forms a gel-like substance in the stomach. Insoluble fiber doesn’t dissolve and instead remains largely intact as it moves throughout the body.

Both kinds of fiber have benefits and can be found in a variety of foods. Below I’m sharing recipes that contain both soluble and insoluble fiber depending on what you’re looking for.

Fiber-Packed Recipes to Bookmark

1
bowl with quinoa, feta cheese, cucumber, and other vegetables inside and with a spoon
Zesty Quinoa Salad
A quinoa salad loaded with cucumbers, tomatoes, chickpeas, and feta, then drizzled with a citrusy dressing. Even quinoa skeptics will love this one! FIBER: 16g per serving
Check out this recipe
2
rotini pasta in a white bowl with chopped asparagus, tomatoes and red onion
Grilled Asparagus Pasta Salad
Automatically add flavor to any vegetable by grilling it. This pasta salad features grilled asparagus and tomatoes, plus a simple lemon dressing. FIBER: 7g per serving, plus more if you use whole grain pasta
Check out this recipe
3
a little jar with oats, peanut butter and jelly and topped with slices of banana
PB&J Overnight Oats
These overnight oats taste like childhood, that is, if your childhood consisted of peanut butter and jelly sandwiches! Not only do you get fiber from the oats, but from the chia seeds as well. FIBER: 20g per serving
Check out this recipe
4
black bean sweet potato tacos on a plate
Black Bean Sweet Potato Tacos
Bookmark this one for your next taco Tuesday! Vegetarian tacos loaded with black beans, sweet potatoes and an avocado dressing. YUM! FIBER: 12g per 2 tacos
Check out this recipe
5
a bowl of soup with diced chicken and cooked green lentils
Chicken Lentil Soup
Lentils plus vegetables make this a good choice for adding fiber to your diet. Plus, the addition of chicken makes this not only a high fiber recipe, but high protein too! FIBER: 17g per serving
Check out this recipe
6
small jar filled with chocolate milk, chia seeds and raspberries
Chocolate Chia Pudding
This is a single serve chia pudding recipe that uses 5 tablespoons of chia seeds. Whoa! If you tend to crave something sweet for breakfast, be sure to prep this the night before. FIBER: 25g per serving
Check out this recipe
7
sweet potatoes topped with bacon, egg, spinach, and avocado
Sweet Potato Breakfast Bowl
Mashed sweet potatoes are the base of this bowl, plus spinach, avocado, bacon, and a fried egg. If you're a sweet potato fan and/or your enjoy savory breakfasts, this recipe is for you! FIBER: 13g per serving
Check out this recipe
8
instant pot split pea soup in a bowl with pancetta pieces on top
Instant Pot Split Pea Soup
Split peas themselves contain a lot of fiber, and this soup is a great way to enjoy them. Plus, you really can't go wrong with any soup that's topped with crispy pancetta. FIBER: 21g per serving
Check out this recipe
9
bowls with rice, chickpeas, broccoli, and bell pepper
General Tso’s Chickpeas
If you love general tso's, you're going to love this plant-based, fiber-filled version made with chickpeas. FIBER: 24g per serving
Check out this recipe
10
bowl of chickpeas with tuna and vegetables
Mediterranean Chickpea Tuna Salad
This is truly one of my favorite recipes to make for a crowd. Chickpeas, tomatoes, cucumber, plus tuna make this a tasty choice. FIBER: 17g per serving
Check out this recipe
11
raspberry orange smoothie in a glass topped with pistachios
Berry Pistachio Smoothie
Raspberries are high in fiber on their own, plus strawberries and pistachios make this a great on-the-go breakfast or snack option. FIBER: 10g per serving
12
chickpeas and lentils in a bowl topped with cilantro
Chickpea Lentil Curry
Truly my favorite curry recipe on my site! This one is loaded with chickpeas and lentils, making it filling and a great choice for adding fiber to your diet. FIBER: 17g per serving
Check out this recipe
13
vegetable paella in a dutch oven with a wooden spoon
Vegetable Paella
Looking to eat a veggie-filled meal? Look no further than this vegetable paella, which features artichokes, peas, mushrooms, and green beans. Plus, it's made in one pot! FIBER: 14g per serving
Check out this recipe
14
stir fry in a skillet
Honey Garlic Shrimp Stir Fry
One of the best stir fry recipes because the sauce is SO good. Broccoli, peppers and snow peas combine with shrimp for this easy weeknight meal. FIBER: 9g per serving
Check out this recipe
15
white beans, tomatoes, cucumbers on an oval-shaped platter
Cannellini Bean Salad
This bean salad is a very simple summer salad and a great way to use canned white beans! FIBER: 11g per serving
Check out this recipe
16
chia pudding topped with mango
Mango Chia Pudding
Mangos are high in fiber, so this mango chia pudding is an excellent choice for a high fiber breakfast! Mango blends with milk before stirring in the chia seeds, plus there's extra fresh mango on top. FIBER: 13g per serving
Check out this recipe

Even more fiber-packed recipes

Fiber sources: (1) (2)

]]> https://thealmondeater.com/15-flavor-forward-high-fiber-recipes/feed/ 0 BBQ Shrimp Bowls https://thealmondeater.com/bbq-shrimp-bowls/ https://thealmondeater.com/bbq-shrimp-bowls/#respond Sat, 07 Mar 2026 10:00:47 +0000 https://thealmondeater.com/?p=129244 overhead view of a BBQ Shrimp Bowl topped with shrimp, cucumbers, carrots, and avocado.These BBQ Shrimp Bowls top rice with BBQ-glazed shrimp, crisp veggies, and fresh avocado. Ready in 30 minutes, they’re a…]]> overhead view of a BBQ Shrimp Bowl topped with shrimp, cucumbers, carrots, and avocado.

These BBQ Shrimp Bowls top rice with BBQ-glazed shrimp, crisp veggies, and fresh avocado. Ready in 30 minutes, they’re a quick and easy grain bowl perfect for meal prep and summer.

overhead view of a BBQ Shrimp Bowl topped with shrimp, cucumbers, carrots, and avocado.

Why you’ll love this recipe!

Easy + flavorful – BBQ sauce and simple seasonings deliver serious flavor to every bite of these shrimp rice bowls.

Great for meal prep – Cook everything in advance and assemble throughout the week for easy lunches or dinners.

Customizable – Swap the rice for quinoa, use your favorite veggies, or grill the shrimp instead of searing for a summery vibe.

Table of Contents

I have great news for you: summer dinners don’t always mean standing over a hot grill. Just look at these BBQ Shrimp Bowls! They deliver the same char-grilled flavor without actually needing a grill. 

To make these bowls, I glazed seasoned and seared shrimp with barbecue sauce and topped them on a bowl of rice with cool cucumber, carrots, and creamy avocado. It’s the kind of 30-minute dinner that tastes like you spent way more effort than you actually did. And just like my slow cooker BBQ chicken or BBQ glazed chicken thighs, I make them constantly in the summer!

overhead view of the ingredients for BBQ shrimp bowls in individual bowls.

BBQ Shrimp Bowl Ingredients

Shrimp – I used peeled and deveined large shrimp for convenience.

Herbs and seasonings – I seasoned the shrimp with paprika, garlic powder, onion powder, parsley, thyme, oregano, and salt.

Barbecue sauce – You need half of the sauce for the shrimp and the other half for drizzling over the bowl.

Grains – Cooked white rice, brown rice, or quinoa are all great options for the base. Craving more flavor? Use cilantro lime rice or coconut rice instead.

Toppings – Keep the toppings fresh to balance those smoky BBQ flavors. I like sliced cucumbers, avocado, and carrots.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

  • Whole30 or Paleo option – Swap the rice for cauliflower rice, leafy greens, or spiralized veggies like zucchini (zoodles) or sweet potato. Also, use a compliant BBQ sauce sweetened with dates or pineapple instead of sugar.
  • Instead of shrimp – Make the bowls with diced chicken breasts, salmon bites, or tofu cubes.
  • Customize the toppings – Top the bowls with sliced bell peppers, shredded cabbage, a quick homemade coleslaw, chopped cilantro, or fresh lime juice.

How to Make BBQ Shrimp Rice Bowls

Step 1: Cook the rice. Start by cooking your rice if you haven’t already.

Step 2: Season the shrimp. Add the shrimp, herbs, and spices to a large bowl and toss to combine.

overhead view of raw shrimp covered in seasonings in a glass bowl.

Step 3: Sear. Heat the oil in a skillet, then add the shrimp and cook until they’re pink. Remove from the heat and pour the BBQ sauce into the skillet. Stir to coat the shrimp.

side view of seared shrimp for BBQ shrimp bowls in a skillet.
side view of cooked BBQ shrimp for BBQ shrimp bowls in a skillet with a wooden spoon.

Step 4: Assemble. Divide the rice between bowls and top with the BBQ shrimp, cucumbers, carrots, and avocado. Drizzle more BBQ sauce on top and enjoy!

side view of a BBQ Shrimp Bowl topped with shrimp, cucumbers, carrots, and avocado.

Erin’s Tips and Tricks

  • Before you do anything, pat the shrimp dry with paper towels to help the spices stick.
  • Don’t overcrowd the shrimp in the pan, or else they’ll steam rather than caramelize.
  • You’ll know the shrimp are done cooking when they turn opaque and curl into a “C” shape. They should only take 1 or 2 minutes per side.

My Pro Tip

Grill or Bake the Shrimp

We like to make these shrimp bowls on the barbecue in the summer. I’ll thread the seasoned shrimp onto skewers and throw them on a medium-high grill for 2 to 3 minutes per side, then brush on the BBQ sauce. The rest of the year, when I need my hands free, I’ll roast or air fry the seasoned shrimp at 400ºF for 6 to 8 minutes.

Storage

Make Ahead: These loaded shrimp bowls are great for meal prep! I keep the cooked rice, BBQ shrimp, and prepped veggies (except the avocado) in separate containers in the fridge, then assemble them right before serving.

Refrigerator: Store the leftovers in an airtight container in the fridge for 2 to 3 days.

Reheating: To avoid overcooking the shrimp, I microwave the rice in 30-second intervals until it’s warm, then place the BBQ shrimp on top and microwave again for 30 to 45 seconds.

close up on BBQ shrimp on a BBQ shrimp bowl.

More Loaded Bowls

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

overhead view of a BBQ Shrimp Bowl topped with shrimp, cucumbers, carrots, and avocado.
Print

BBQ Shrimp Bowls

These BBQ Shrimp Bowls top rice with BBQ-glazed shrimp, crisp veggies, and fresh avocado. Ready in 30 minutes, they’re a quick and easy grain bowl perfect for meal prep and summer.
Course Main Course
Cuisine American
Diet Gluten Free
Keyword BBQ shrimp bowls
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 1187kcal
Author Erin Alvarez

Ingredients

  • 1 lb. large shrimp peeled and deveined
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp parsley
  • ½ tsp salt
  • ¼ tsp thyme
  • ¼ tsp oregano
  • ¼ tsp tsp cayenne optional if you want it to be spicy
  • ½ cup bbq sauce divided (half to marinate shrimp in skillet and half for drizzling on top of bowl)
  • 2 mini cucumbers sliced
  • 1 cup shredded carrots
  • 1 avocado sliced or diced
  • 2 cups white rice cooked or sub brown rice or quinoa

Instructions

  • If you haven’t already, cook the rice according to the package instructions.
  • Add the shrimp to a large bowl. In a small bowl, stir the paprika, garlic powder, onion powder, parsley, salt, thyme, oregano, and cayenne together. Sprinkle the spice mix over the shrimp and stir to combine.
  • Heat olive oil over medium heat in a skillet, then add the shrimp and cook until pink, about 4 minutes. Then, remove from the heat and pour the bbq sauce into the skillet and stir to combine.
  • Assemble the bowls: divide the rice amongst 2 bowls, then add half of the shrimp in a bowl and half in the other. Add the cucumbers, carrots and avocado to both bowls.
  • Drizzle each bowl with a little extra bbq sauce and enjoy!

Video

Notes

*Calories are per serving and are an estimation

Nutrition

Calories: 1187kcal | Carbohydrates: 201g | Protein: 49g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 286mg | Sodium: 2675mg | Potassium: 1715mg | Fiber: 14g | Sugar: 32g | Vitamin A: 9852IU | Vitamin C: 25mg | Calcium: 281mg | Iron: 4mg
]]> https://thealmondeater.com/bbq-shrimp-bowls/feed/ 0 Bang Bang Chicken Bowls https://thealmondeater.com/bang-bang-chicken-bowls/ https://thealmondeater.com/bang-bang-chicken-bowls/#respond Mon, 23 Feb 2026 10:00:09 +0000 https://thealmondeater.com/?p=129155 side view of a bang bang chicken bowl.These flavor-packed Bang Bang Chicken Bowls drench crispy chicken bites, fresh veggies, and rice in a homemade bang bang sauce.…]]> side view of a bang bang chicken bowl.

These flavor-packed Bang Bang Chicken Bowls drench crispy chicken bites, fresh veggies, and rice in a homemade bang bang sauce. They’re gluten-free and easy to customize for Paleo or Whole30!

side view of a bang bang chicken bowl.

Why you’ll love this recipe!

Irresistible! Crispy chicken, spicy-savory bang bang sauce, and cooling fresh veggies make these bang bang bowls absolutely irresistible.

Meal prep recipe – Each component, from the fried chicken to the sauce, can be made days ahead of time.

Gluten-free – The chicken is coated in tapioca flour to keep this recipe gluten-free. Use cauliflower rice to make it Whole30 and Paleo instead!

Table of Contents

High-protein rice bowls, like my vegan burrito bowl and this egg roll in a bowl, are my all-time favorite lunches. I pile a ton of veggies over rice, add a delicious protein and sauce on top, and then dig in. Hello, flavor and textural heaven! 

My latest obsession is these Bang Bang Chicken Bowls. They’re made with a rice and cauliflower rice base, topped with pan-fried chicken pieces and crunchy vegetables, and smothered in my homemade bang bang sauce for a kick. 

I love how they’re gluten-free (and easy to customize for Paleo and Whole30), easy to make ahead of time, and seriously satisfying. I usually eat them for lunch, then make my bang bang shrimp for dinner because I can’t get enough of that amazing sauce.

overhead view of the ingredients for bang bang chicken bowls in individual small bowls.

Bang Bang Chicken Rice Bowl Ingredients

Chicken – I made these bowls with pan-fried chicken nuggets, sliced from 3 or 4 chicken breasts. Boneless and skinless chicken thighs or chicken tenders also work.

Tapioca flour – Dredging the chicken pieces in tapioca flour before frying not only gives them a light and crunchy coating but also keeps them gluten-free, Paleo, and Whole30. If you can’t find tapioca flour, feel free to use all-purpose flour or gluten-free all-purpose flour as a substitute.

Veggies – I topped the bowls with shredded red cabbage, carrots, and cucumber. 

Bang bang sauce – A finger-licking good sauce made from mayo, ketchup, sriracha, coconut aminos, garlic powder, and salt. I highly recommend making a double batch! It keeps well in the fridge for a few days and is incredible with shrimp, salmon, tacos, and grain bowls.

Rice – I like to make these bowls with a 50-50 mix of cooked white rice and cauliflower rice. Feel free to stick with one or the other if you prefer.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

  • Paleo & Whole30 option – Use cauliflower rice as the base instead of rice. Or, switch things up and use spiralized zoodles, sweet potato noodles, or spaghetti squash. Make sure you use avocado oil mayo, an approved unsweetened ketchup, and a sugar-free hot sauce in the bang bang sauce, too.
  • Vegetarian option – Swap the fried chicken for crispy baked tofu cubes instead. Yum!
  • Instead of plain rice – Make the base with cilantro lime rice or sweet and creamy coconut rice for a tropical twist. You can even skip the rice and serve the toppings over a bed of greens to turn this into a bang bang chicken salad.
  • More topping ideas – Sliced avocado, fresh cilantro, toasted sesame seeds, chopped peanuts, a drizzle of sweet chili sauce, or steamed edamame.

How to Make Bang Bang Chicken Bowls 

Step 1: Prep. Cook the rice, then slice the cabbage and cucumber. Set aside.

Step 2: Make the sauce. Whisk the bang bang sauce ingredients together in a small bowl. Refrigerate until you’re ready to serve.

sliced cucumbers and red cabbage on a cutting board.
a whisk in a bowl of bang bang sauce.

Step 3: Dredge the chicken. Heat the oil in a large skillet. Meanwhile, dredge half of the chicken nuggets in the whisked egg, then in the tapioca flour and salt mixture.

overhead view of raw chicken pieces, whisked eggs, and flour in 3 individual white bowls.

Step 4: Fry the chicken. Immediately place the dredged chicken pieces in the hot oil. Fry until all sides are browned and the chicken is cooked through, then transfer to a paper towel-lined plate. Repeat until you run out of chicken.

overhead view of raw chicken pieces frying in a skillet.
overhead view of chicken pieces frying in a skillet.

Step 5: Assemble. Divide the rice into 4 bowls and top with the chicken and veggies. Drizzle the sauce over top, then garnish with green onions. Enjoy!

side view of a spoon drizzling bang bang sauce over a bang bang chicken bowl.

Erin’s Tips and Tricks

  • Make sure the oil is hot enough. You can test it by dropping a tiny pinch of flour into the pan. If it sizzles immediately, the oil is ready for frying. 
  • Don’t crowd the pan with chicken. I like to pan-fry the pieces in two or three batches to help them cook evenly and prevent the oil from dropping in temperature.

My Pro Tip

Chill the Sauce

Chilling the homemade bang bang sauce ahead of time makes a big difference! Just 15 minutes in the fridge gives the garlic powder and sriracha time to infuse into the mayo, making the sauce even punchier.

Bang Bang Chicken FAQs

What is bang bang sauce?

Bang bang sauce is a sweet and spicy sauce made with mayonnaise, sweet chili sauce, and sriracha. My version adds coconut aminos to balance the subtle heat and tangy flavors.

Can I air fry the chicken instead of pan-frying?

For sure. Spray the basket with avocado oil, place the breaded chicken pieces in the basket (cooking in two or three batches if needed), and air fry at 380ºF for 10 to 12 minutes, shaking the basket halfway through.

Can I bake the chicken?

You sure can. For the crispiest results, I recommend placing the breaded chicken on a greased wire rack set on a baking sheet and baking at 400°F for 15 to 20 minutes.

What else is good with bang bang sauce?

This sauce is absolutely amazing with crispy proteins. Aside from chicken, you can drizzle it over crispy air fryer shrimp or use it as a dipping sauce with these juicy salmon bites. It’s a killer sauce on fish tacos, too!

Storage

Make Ahead: Planning on making these chicken bowls for meal prep? You can cook the rice and chicken, chop the veggies, and make the bang bang sauce, then store everything separately in the fridge until you’re ready to eat. 

Refrigerator: Store the leftover rice, chicken, veggies, and sauce in separate airtight containers in the fridge for 2 to 3 days.

overhead view of a bang bang chicken bowl.

More Meal Prep Bowls

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

side view of a bang bang chicken bowl.
Print

Bang Bang Chicken Bowls

These flavor-packed Bang Bang Chicken Bowls drench crispy chicken bites, fresh veggies, and rice in a homemade bang bang sauce. They’re gluten-free and easy to customize for Paleo or Whole30!
Course Main Course
Cuisine American, Asian
Diet Gluten Free
Keyword bang bang chicken, bang bang chicken bowls
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 1038kcal
Author Erin Alvarez

Ingredients

For the base:

  • 2 cups white rice cooked (or use all cauliflower rice for paleo/whole30)
  • 2 cups cauliflower rice cooked
  • Green onion for garnish

For the chicken:

  • ⅔ cup avocado oil for frying
  • 1 ½ lb. chicken breast cut into 1” pieces
  • 1 egg whisked
  • ⅔ cup tapioca flour
  • ½ tsp salt

For the veggies:

  • 2 cups Red cabbage thinly sliced
  • 1 cup Shredded carrots
  • 1 cup Cucumber

For the sauce:

  • ⅓ cup Mayo
  • 2 tbsp Ketchup
  • 1 tbsp Sriracha
  • 1 tsp Coconut aminos
  • ⅛ tsp Garlic powder
  • ⅛ tsp Salt

Instructions

  • Start by cooking the rice.
  • While the rice cooks, prep the veggies: slice the cabbage and cucumber, shred the carrots, and set them aside.
  • Make the sauce: whisk all of the sauce ingredients together in a small bowl and place it in the refrigerator until you’re ready to use.
  • Cook the chicken. Whisk the egg together in a shallow bowl. In a separate shallow bowl, add the tapioca flour and salt.
  • Heat the oil in a large skillet over medium heat. Once hot, add HALF of the chicken to the egg, then transfer to the flour mixture. Shake off any excess, then place into the skillet. Pan fry the chicken for 8-10 minutes, flipping frequently, until all sides get browned and the chicken is cooked through. Transfer to a paper towel-lined plate, then repeat this same process for the remaining chicken.
  • Assemble the bowls: divide the rice into 4 bowls, then top with the chicken and veggies. Drizzle sauce over top, along with the green onions and enjoy!

Notes

Optional add-ins: avocado, cilantro, edamame (if not paleo/whole30), sweet chili sauce (if not paleo/whole30)
*Calories are per serving and are an estimation

Nutrition

Calories: 1038kcal | Carbohydrates: 106g | Protein: 47g | Fat: 47g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Trans Fat: 0.04g | Cholesterol: 153mg | Sodium: 979mg | Potassium: 1256mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5101IU | Vitamin C: 71mg | Calcium: 96mg | Iron: 3mg
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