If you love to pluck the darkest, crispiest veggies right from the pan, Air Fryer Broccoli is for you! Deeply charred and ultra crispy, this is broccoli at its most addictive, with very little oil required. Ready in just 15 minutes!

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Crispy air fryer broccoli is going to be your new goes-with-anything side dish!

If you’re a fan of broccoli with dark crispy edges (like Grilled Broccoli), you’ll go crazy for this air fryer broccoli recipe. It’s the best!

• Thanks to the air fryer’s high-powered convection fan, it makes food wicked crispy in a fraction of the time—just 10 minutes! Plus unlike Roasted Broccoli, you don’t need to wait for the oven to preheat.
• This mega crisping power makes the air fryer an excellent way to make this air fryer broccoli super crispy and delicious without a lot of oil.
• This is a recipe that you can customize based on the ingredients you add for seasoning. Air fryer broccoli pairs with everything from pasta to Asian Chicken Meatballs!

How to Make Air Fryer Broccoli

Chop. Cut the broccoli florets SMALL (think broccoli bites). This will give the insides a chance to tenderize before the outsides completely char.

Preheat the Air Fryer. Add the broccoli and water. Don’t overcrowd the basket!

Cook and Toss. Air fry broccoli for 8 to 12 minutes at 400 degrees F. Top as desired and ENJOY!

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Air Fryer Broccoli

Adding a splash of water gives you air fryer broccoli that's tender on the inside and crispy on the outside. Done in just 15 minutes!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 servings

Calories 152kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound broccoli florets cut into small, evenly sized pieces (about 4 to 5 cups florets, 2 small heads, or 2 pounds with stalks attached)
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon granulated sugar optional; helps with caramelization
• 2 tablespoons water

OPTIONAL TOPPINGS:

• 1 teaspoon lemon zest from about 1 medium lemon
• 1 tablespoon freshly squeezed lemon juice about ½ medium lemon
• 2 tablespoons freshly grated Parmesan cheese
• Pinch red pepper flakes

Instructions

• Place the florets in a mixing bowl and top with the olive oil, salt, garlic powder, black pepper, and sugar. Toss to coat, making sure to rub the florets evenly with the oil and spices to prevent burning.
  
• Preheat your air fryer to 400°F according to the manufacturer’s instructions (for my air fryer that is 3 minutes preheat time).
• Add the water to the bottom of the air fryer (it will hiss and splatter). Add the broccoli (if adding toppings, keep the bowl handy and don’t wash it yet). Let cook for 4 minutes.
• Remove the basket and with tongs, toss the broccoli. Return it to the air fryer and continue cooking for 4 to 8 additional minutes, until crispy outside and tender when pieced with a fork. The cook time will vary based on your air fryer, so keep an eye on it and toss the broccoli every few minutes to promote even crisping.
  
• Serve immediately, or if adding toppings, transfer the broccoli back to the mixing bowl. Top with the lemon zest, lemon juice, Parmesan, and/or red pepper flakes. Stir to coat. Serve hot.

Video

Notes

• TO STORE. Refrigerate the broccoli for up to 5 days.
• TO REHEAT. Rewarm the broccoli in the air fryer or a regular oven at 350 degrees F.
• TO COOK FROZEN BROCCOLI IN THE AIR FRYER: Add the frozen broccoli florets to the air fryer and air fry for 5 minutes (this will allow the broccoli to thaw a bit and the seasonings to stick). Remove them to the bowl, then toss with the oil and seasonings. Return to the air fryer and cook 6 to 10 additional minutes, tossing a few times throughout, until it is crisped to your liking.

Nutrition

Serving: 1of 3 | Calories: 152kcal | Carbohydrates: 11g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 3mg | Potassium: 494mg | Fiber: 4g | Sugar: 3g | Calcium: 111mg | Iron: 1mg

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A lover of flavor, I never interpreted the phrase “meat and potatoes” as a compliment. WELL, for neither the first (nor I am sure, last) time, my assumptions have been proven dead wrong. This easy recipe for Ground Beef and Potatoes is all the things I never imagined something as seemingly simple as fried potatoes and hamburger could be.

The next time you have a pound of ground beef and need to know what to make for dinner, this easy ground beef recipe is your answer!

• It’s flavorful enough to hold my attention, satisfying enough to keep me full, and nutritious enough to be a worthy addition to our healthy meal rotation.
• A mixture of potatoes, lean ground beef, onion, bell pepper, and spices, this beef and potatoes skillet will appeal to picky eaters and discerning palates alike.

Most often, the phrase “meat and potatoes” means a lack of eating adventure. A “meat and potatoes” person shies away from green vegetables, plant-based proteins like tofu, and spices.

As someone who embraces a diverse diet and certainly doesn’t want to waste her time on bland food, I am biased in the opposite direction. How could meat and potatoes possibly be anything but boooorrrrring?

Well my meat and potatoes friends, I hereby admit the fault of my prejudice. It turns out that you’ve been onto something all along.

An Easy Ground Beef Recipe

Lean ground beef is a versatile protein.

It’s healthy in moderation (beef is packed with protein, iron, zinc, and vitamin B12) and when used in recipes that incorporate other important food groups, especially vegetables (like in Ground Beef Stroganoff).

Most often, my easy ground beef recipes are inspired by world cuisines, like this Taco Skillet and this Korean Beef Bowl.

Until this simple skillet recipe came along, it didn’t occur to me to cook beef with something as basic as white potatoes, because I assumed the results would be ho-hum.

Ummmmm, this assumption is from the same girl who easily demolished an entire sheet pan of these Oven Roasted Potatoes by herself and who happily eats a Potato Frittata three days in a row for lunch.

Nice logic, Erin. (Ben I am sure would be happy to give you endless examples of my contradictory behaviors, but we’ll save that for a different post. Or never.)

While the ingredient list here looks basic, the results are anything but dull (same with my Ground Beef and Cottage Cheese Bowls).

This ground beef and potatoes skillet is homey and classic to be certain—so yes, the “meat and potatoes” persons in your life will approve—but it’s also interesting enough to appease those seeking more from their meal.

What we have is a ground beef dinner idea for all!

How to Make Ground Beef and Potatoes

Key Ingredients

• Lean Ground Beef. The flavorful and scrumptious meat for this dish. I don’t typically use oil with ground beef (the fat in the beef is sufficient enough for it to cook without sticking), but if your beef is ultra lean and your pan seems dry at any point, you can drizzle in a bit of oil to prevent sticking.
• Potatoes. Tender cubed potatoes are a slam dunk pairing with the ground beef (or mash them with ground beef like in Shepherd’s Pie). They’re nutritious, crowd-pleasing, and pair beautifully with the spices in this dish.
• Red Bell Pepper. Adds a touch of color, freshness, and sweetness.
• Worcestershire Sauce. Gives the dish depth and umami flavor.
• Dijon Mustard. Its tanginess pairs wonderfully with the potatoes.
• Spices. A blend of smoked paprika, garlic powder, salt, pepper, and oregano elevates this dish from bland to something truly craveable.
• Hot Sauce. For a delicious kick! Use a lot or use a little to fit your taste preferences.

The Directions

1. Sauté the potatoes in oil.

2. Brown the beef with the vegetables, Worcestershire, mustard, spices, and hot sauce.

4. Cook until the vegetables are tender and the meat is cooked through. Add the green onions. Serve as desired and ENJOY!

Storage Tips

• To Store. Refrigerate leftovers in an airtight storage container for up to 3 days. 
• To Reheat. Gently rewarm beef and potatoes in a skillet over medium-low heat.
• To Freeze. I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed. 

What to Serve with Ground Beef and Potatoes

Side Dishes

Roasted Broccolini

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Grilled Portobello Mushrooms

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Ground Beef and Potatoes

This easy ground beef and potatoes recipe is a one-pan dinner the whole family will love. A classic ground beef recipe — delicious topped with cheese or eggs.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 387kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons canola oil
• 1 pound potatoes peeled and diced into ¼-inch cubes (I used Yukon golds)
• 1 pound 93% lean ground beef
• 1 small yellow onion diced
• 1 red bell pepper diced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt plus additional to taste
• ¼ teaspoon ground black pepper
• 1 to 2 teaspoons hot sauce plus additional for serving (I used sriracha)
• 2 green onions sliced
• FOR SERVING: non-fat plain Greek yogurt or sour cream shredded cheddar cheese, cooked brown rice or cauliflower rice (or just more hot sauce!)

Instructions

• Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.
  
• Add the beef, onion, and bell pepper. Cook, breaking apart the meat.
  
• Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).
• Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.
  
• Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.

Video

Notes

• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days. 
• TO REHEAT: Gently rewarm beef and potatoes in a skillet over medium-low heat. (I love to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg.)
• TO FREEZE: I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed. 

 

Nutrition

Serving: 1(of 4) | Calories: 387kcal | Carbohydrates: 28g | Protein: 26g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 74mg | Potassium: 1045mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1484IU | Vitamin C: 66mg | Calcium: 53mg | Iron: 4mg

Our Favorite Ground Beef Recipes

If you enjoy easy, satisfying dinners like this Ground Beef and Potatoes skillet, don’t miss my collection of Quick and Easy Ground Beef Dinner Ideas!

From cozy casseroles to quick skillet meals, there’s something for every craving.

Try favorites like my Mexican Casserole, Crockpot Hamburger Soup, or Shepherd’s Pie—all simple, hearty recipes perfect for busy weeknights.

Whoever said I love you a bushel and a peck must have been specifically thinking of homemade Apple Cider. Fresh apples, water, spices, and a touch of sweetener are all you need to make the best-ever version of this fall classic right on your stovetop.

This homemade apple cider recipe is absolutely 100% worth it.

If you’re wondering if apple cider is worth it to make from scratch, the answer is YES. Not only is apple cider easy to make at home (truly!), but its fresh, pure taste is one to savor.

This homemade cider exceeded my expectation, both in the intensity of its apple flavor, and the fact that it was not overly sweet.

• Store-bought apple cider is usually full of added sugars. Making cider yourself means you control the sweetness. You can use a natural sweetener (like pure maple syrup) and only add as much as you need.
• The heat processing store-bought apple cider goes through can suppress the natural flavor of the apples. When you make homemade apple cider, you don’t lose a speck of its appley-ness. The flavor is robust and true to real apples.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Apple. The star of the show! Thanks to their juiciness and sweetness, apples provide both liquid and flavor for the cider. Feel free to use a variety of apples you enjoy. The sweeter the apples, the less sweetener you will need to add later.
• Oranges. Oranges add a sweet, citrus flavor that acts as a perfect complement to the apples and spices.
• Cinnamon Sticks. Imparts delicious, warm, and cozy flavor.
• Cloves. Lightly sweet and warm, cloves are the perfect pairing with cinnamon.
• Optional Spices. For an extra layer of spice, you can add some nutmeg, star anise, allspice berries, and/or whole black peppercorns to your cider.
• Maple Syrup. Naturally sweetens the cider with a rich, caramel-like flavor. Add as much or as little as you like. You can swap the maple syrup for packed brown sugar if you prefer.
• Vanilla. Elevates all the flavors and wraps them in a big cozy hug.

How to Make Apple Cider

Assemble. Add the apples to a pot. Cut both oranges, then peel one of them. Place the oranges and spices in the pot. Pour in the water.

Simmer. Bring the mixture to a rapid simmer, then reduce the heat to low. Let simmer for 2 hours.

Mash. Remove the unpeeled orange slices. Mash the remaining ingredients. Simmer for 1 hour more.

Finish. Strain the hot cider. Return the cider to the clean pot, then stir in the syrup (or sugar) and vanilla. ENJOY!

Serving Suggestions

• Serve It Warm or Cold. Early in the fall when it’s still warm, I love serving this homemade apple cider cold from the refrigerator with a splash of ginger ale. It’s spot-on for the season but still refreshing (as is this Apple Cider Cocktail). Later this season, I love sipping hot mugs of it…both with and without a warming splash of bourbon or rum.
• Make It Boozy. Speaking of bourbon and rum! The below recipe is for a non-alcoholic apple cider. If you’d like to make an apple cider drink with alcohol, simply stir in two tablespoons of your base liquor of choice (whiskey, rum, bourbon, and brandy will all pair well). Or, use it to top off a glass of bubbly for an Apple Cider Mimosa (the perfect drink for Thanksgiving and Christmas).

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Apple Cider

The best easy apple cider from scratch! Fresh apples simmered with warm spices a touch of orange, and maple syrup or brown sugar to taste.

Course Drinks

Cuisine American

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 12 cups

Calories 134kcal

Author Erin Clarke / Well Plated

Ingredients

• 10 to 12 medium apples cut into quarters (no need to peel or core), use a mix of varieties — Fuji, Gala, Honeycrisp, Granny Smith, McIntosh, Jonathan, etc.
• 2 large oranges
• 4 to 5 cinnamon sticks 2- to 3-inches each
• 1 tablespoon whole cloves or 1 teaspoon ground cloves
• Optional spices: 1 whole nutmeg, 1 star anise, 1 teaspoon allspice berries, and/or 4 whole black peppercorns
• 1 gallon (16 cups) water filtered if possible
• ½ cup pure maple syrup or packed dark brown sugar, plus additional to taste
• 1 teaspoon pure vanilla extract
• Apple slices and cinnamon sticks for serving
• Bourbon or rum optional for serving; use 2 tablespoons per drink

Instructions

• In a very large stockpot, place the apples. Quarter the oranges, then remove the peels from one orange (leave the peels on the second orange). Add to the pot with the cinnamon sticks, cloves, and any optional spices. Cover with the water—you'll need at least 1 1/2 inches of open space at the top of the pot for the cider to simmer; add less of the water if your pot isn't quite large enough to hold it all and maintain that space.
  
• Bring the water to a rapid simmer over high heat. Reduce the heat to low, cover, and let simmer for 2 hours, until the apples and oranges are completely soft.
  
• Remove the orange sections with the peels still on (leave the second, peeled orange in). With a potato masher, mash the fruit against the bottom of the pot to break it down and release more flavor (if you don't have a masher, use a wooden spoon and press the fruit on the side of the pot). Continue simmering, uncovered, for 1 hour more. Your kitchen will smell amazing.
  
• Strain the cider through a fine mesh strainer or a cheesecloth. Press the solids into the sieve to squeeze out as much liquid as possible. (I find it easiest to place a strainer on top of a large bowl, then ladle the cider into the strainer and press the solids in batches). Discard the solids.
• If desired, return the strained cider to the pot (remove any remaining solids from the pot first). Add the maple syrup or brown sugar and the vanilla, stirring to combine and heating the cider gently if desired. Taste and adjust the sweetness as desired, adding 1 tablespoon of sweetener at a time (the amount you need will vary based on personal taste and the tartness of the apples). Enjoy warm or chilled (with or without bourbon), garnished with apple slices and cinnamon sticks.

Video

Notes

• FOR SLOW COOKER APPLE CIDER: Add the apples, oranges, spices, and water as directed to a slow cooker. Cook on LOW for for 6 to 8 hours or on HIGH for 3 to 4 hours. Roughly an hour before the cider is done, remove the unpeeled oranges and mash the remaining fruit in the slow cooker. Strain the cider into a clean pitcher or bowl, then stir in the syrup and vanilla. 
• FOR INSTANT POT APPLE CIDER: Add the apples, oranges, spices, and water (make sure it’s enough to cover the ingredients) to an Instant Pot and stir. Cover and cook on HIGH for 15 minutes, then let the pressure release naturally. Remove the unpeeled oranges, and mash the remaining fruit. Strain the cider into a clean pitcher or bowl. Stir in the syrup and vanilla. 
• TO STORE: Refrigerate cider in an airtight storage container (a glass carafe or jar works well) or covered pitcher for up to 1 week.
• TO REHEAT: Very gently rewarm the cider in a pot on the stovetop over low heat or in the microwave.
• TO FREEZE: Freeze leftovers in an airtight freezer-safe bottle or jar for up to 3 months. Place the frozen cider container in a bowl (to catch any runoff), then let it thaw overnight in the refrigerator before serving.
• TO MAKE AHEAD: For ease, freeze your cider in large ice cube trays. You can use the frozen cubes for smoothies or slushies. Or, you can let the cubes thaw and enjoy them as is, mixed into a cocktail (hello, Hot Buttered Bourbon), or in recipes like Apple Cider Caramel Sauce or Apple Cider Chicken.

Nutrition

Serving: 1cup (of 12) | Calories: 134kcal | Carbohydrates: 35g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Trans Fat: 0.001g | Potassium: 256mg | Fiber: 5g | Sugar: 27g | Vitamin A: 155IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 0.4mg

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This Instant Pot Applesauce makes scrumptious homemade applesauce easy and hands-free! Made with a mix of apples, cinnamon, and a touch of optional sweetener, it’s one of the simplest, most rewarding things to make with your fall apple haul. Enjoy it for snacks, breakfasts, and even dessert!

Homemade applesauce is so worth it—and the Instant Pot makes it easy!

I will be the first to say that not everything is better to make from scratch (puff pastry, I am looking at you), but homemade applesauce always is. It sings in a way that packaged applesauce simply cannot.

• Every year, I pick far too many apples at our orchard. When you have more apples than you know what to do with, it’s time to call in the big-batch apple recipes: Apple Cider, Slow Cooker Apple Butter, Apple Pie Filling, and this splendid Instant Pot applesauce, which uses a full 3 pounds of apples!
• You only need 8 minutes of cook time for Instant Pot applesauce (if you have more time, my Crockpot Applesauce is also delish)! You don’t even have to peel the apples first.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Apples. For the best, most complex applesauce, use a mix of tart apples (such as Granny Smith, McIntosh, Johnathan, Haralson, and Cortland) and sweet apples (such as Honeycrisp, Gala, Pink Lady, Fuji, Golden Delicious). It’s your personal preference if you want to make Instant Pot applesauce with peels on or peels off.
• Lemon Juice. Since the apples will lose some of their natural acidity during cooking, lemon juice helps make the applesauce taste its best.
• Spices. A little apple pie spice or cinnamon will give your Instant Pot applesauce a boost of flavor.
• Sweetener. While adding a sweetener is optional, it is certainly delicious! You can use honey, maple syrup, or brown sugar.

How to Make Applesauce in an Instant Pot

Peel, Core, and Slice the Apples. Add them to the Instant Pot.

Add the Remaining Ingredients. Don’t add the sweetener yet.

Pressure Cook. Cook on HIGH for 8 minutes, then vent.

Mash the Applesauce. Stir in sweetener (if using) and additional spices to taste. ENJOY!

Ways to Use Instant Pot Applesauce

• Baked Goods. Enjoy your applesauce as a healthy swap for oil in Applesauce Cake, Cornbread Muffins, and all these other recipes.
• Soups. Applesauce works wonderfully as a sweet addition to savory soups like Acorn Squash Soup.
• Oatmeal. For a delicious breakfast, stir some applesauce into your Steel Cut Oats, Pumpkin Oatmeal, or Overnight Slow Cooker Steel Cut Oats.
• Pancakes. Swap out the maple syrup (or add it too!) for applesauce on these Banana Oatmeal Pancakes, Oatmeal Pancakes, or simple Fluffy Pancakes.

What to Serve With Instant Pot Applesauce

• Pork. Applesauce is a perfect side dish for Grilled Pork Chops, Crockpot Pork Roast, or Air Fryer Pork Tenderloin.
• Fritters. Applesauce on Potato Pancakes is classic! For a similar pairing, try it on these Potato Fritters with Zucchini.
• Chicken. Rosemary Chicken Thighs, Harvest Chicken Skillet, and Apple Cider Chicken are all delicious options to serve with applesauce.

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Instant Pot Applesauce

Instant pot applesauce is easy, fresh, and worth making homemade! Simple ingredients, peels on or off, and great for kids! Use honey or no sugar at all.

Course Side Dish, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 to 8 servings

Calories 119kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 ½ pounds tart apples roughly 4 large apples or 6 smaller apples, such as Granny Smith
• 1 ½ pounds sweet apples roughly 4 large apples or 6 smaller apples, such as Honeycrisp, Gala, Fuji, or Pink Lady
• ½ cup water
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon ground pumpkin pie spice or ground cinnamon
• Optional sweetener: 2 tablespoons to 1/4 cup honey, pure maple syrup, or brown sugar

Instructions

• Peel and core the apples. Cut into 1-inch chunks and place in the bottom of a 6-quart Instant Pot.
  
• Add the water, lemon juice, and pumpkin pie spice (or cinnamon).
  
• Cover and seal the Instant Pot. Cook on HIGH/Manual pressure for 8 minutes, then vent to release the remaining pressure (if you forget to release it right away, no biggie).
  
• With a wooden spoon or potato masher, mash up the applesauce.
  
• If you'd like it smoother, puree with an immersion blender, or transfer to a regular blend and puree in batches. Stir in sweetener to taste. If you'd like it spicier, add 1/4 to 1/2 teaspoon additional pumpkin pie spice or cinnamon. Enjoy warm, cold, or at room temperature.

Notes

• Adapted from Crockpot Applesauce.
• TO STORE: Refrigerate applesauce in an airtight storage container for up to 10 days. 
• TO FREEZE: Freeze leftovers (once cooled) in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving. 

Nutrition

Serving: 1(of 6) | Calories: 119kcal | Carbohydrates: 32g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Potassium: 246mg | Fiber: 5g | Sugar: 24g | Vitamin A: 123IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 0.3mg

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This Egg Roll in a Bowl recipe takes your favorite egg roll ingredients—ground meat, crunchy cabbage and carrots, and a rich, savory sauce—and turns them into an easy, low-carb meal. It’s less work than wrapping egg rolls, reheats well, and is ready in less than 30 minutes!

Cut the carbs by making your egg roll in a bowl!

I adore Air Fryer Egg Rolls, but I don’t always have the patience to roll them. Egg roll in a bowl to the rescue!

• Think of this recipe as a deconstructed egg roll—quick and easy, and ready in just 30 minutes because we skip the rolling and frying.
• As if that’s not enough, egg roll in a bowl is low carb and packed with protein and veggies. Now, we can have egg rolls all the time, anytime—and that’s a beautiful thing.

If you’re all about Asian-inspired dishes, don’t miss two of my other favorite “bowls”: Korean Beef Bowl and this Sushi Bowl Recipe.

Key Ingredients

You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.

• Ground Turkey. You can swap ground chicken, lean ground beef, or keep it classic with pork, which is what you typically find in egg rolls.
• Broccoli Slaw. Broccoli slaw (similar to regular cabbage coleslaw mix but with shredded broccoli added) brings a nice crunch that replaces the traditional crispy, fried egg roll wrapper, plus it’s SO FAST to use. I love it Cabbage Stir Fry too.
• Mushrooms. Mushrooms add important umami. They’re finely chopped, so you’ll hardly taste them.
• Chili Paste. To give this easy egg roll in a bowl recipe just the right amount of kick. Sriracha sauce or crushed red pepper flakes are also suitable alternatives for chili paste.
• Sesame Oil. GAME CHANGER right here. A drizzle of this golden nectar from sesame seeds adds an intense, nutty flavor to any Asian-inspired recipe.

How to Make This Egg Roll in a Bowl

Marinate the Meat. Mixing it with soy sauce develops flavor right away.

Brown the Meat. A wok or deep pan works well for this.

Add the Onions and Mushrooms. Let everything get nice and brown.

Add the Slaw and Remaining Ingredients. Pile everything over brown rice or white rice, or use cauliflower rice to keep it low-carb.

Recipe Variations

• To Make Whole30, Paleo, or Keto. For a keto, paleo, and Whole30 egg roll in a bowl, swap coconut aminos for the soy sauce and arrowroot starch for the cornstarch. Serve with cauliflower rice. Or serve it in lettuce cups like Lettuce Wraps.
• To Make Vegetarian. For a vegetarian or vegan egg roll in a bowl, swap the meat for crumbled extra-firm tofu. Press the water out of the tofu first, then crumble it right into the mixing bowl with the soy sauce and cornstarch. You could also add Air Fryer Tofu or Baked Tofu.
• To Make Gluten Free. Use tamari or coconut aminos instead of soy sauce.

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Egg Roll in a Bowl

Who needs the wrappers?! This egg roll in a bowl recipe skips the carbs and the hassle, delivering a one-pan dinner done in under 30 minutes!

Course Main Course

Cuisine Asian, Chinese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings, about 6 1/2 cups

Calories 263kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 tablespoons low-sodium soy sauce* divided (see note)
• 1 teaspoon cornstarch (use arrowroot starch to make Paleo, Whole30, or Keto)
• 16 ounces 90% or 93% lean ground turkey (to make vegetarian, swap crumbled extra-firm tofu; press it dry first)
• 8 ounces cremini mushrooms
• 3 cloves garlic
• 1 small bunch green onions divided
• 1 tablespoon canola oil, grapeseed oil, or similar neutrally flavored high-temperature cooking oil (olive oil will smoke, so I suggest one of these other oils instead)
• 1 (12-ounce) bag broccoli coleslaw
• 1 cup grated carrots freshly grated from peeled carrots or store-bought
• 1 tablespoon fresh ginger minced (or one teaspoon ground ginger, though the flavor will be less bright)
• 1 tablespoon rice vinegar
• 2 teaspoons fresh chili paste (sambal oelek) or hot sauce of choice plus additional to taste
• 2 teaspoons sesame oil
• ¼ teaspoon ground black pepper

For Serving:

• Prepared brown rice
• Prepared quinoa
• Cauliflower rice

Instructions

• In a medium mixing bowl, whisk together 1 tablespoon of soy sauce and cornstarch with a fork. Add the turkey, breaking apart the meat and stirring to coat with the sauce. Let marinate for 10 minutes.
  
• Meanwhile, chop the mushrooms very finely and mince the garlic. Thinly slice the green onions. If any of your other ingredients are not yet prepped, do it now.
• Heat a wok or large, deep sauté pan over high heat. Add the oil and swirl to coat. Add the marinated turkey and cook, breaking the meat into small bits with a heatproof spatula, until it's no longer pink and fully cooked through, about 5 minutes.
  
• Add the green onions (reserve a small handful for serving) and mushrooms.
  
• Cook until the mushrooms soften, about 2 additional minutes.
  
• Reduce the heat to medium-low. Add the broccoli coleslaw, carrots, ginger, and garlic to the mixture. Stir-fry for 2 minutes, until the vegetables are softened.
  
• Add the rice vinegar, chili paste, sesame oil, black pepper, and remaining 2 tablespoons soy sauce, then stir to combine. Continue to cook for 1 additional minute. Taste and add additional soy sauce, hot sauce, or black pepper as desired. Scoop into serving bowls (over brown rice, quinoa, or cauliflower rice if desired). Serve hot, sprinkled with additional green onions.
  

Video

Notes

• *INGREDIENT NOTE: Use coconut aminos to make this egg roll in a bowl Keto, Paleo, Whole30, or gluten free. Tamari is another suitable alternative for those needing a gluten-free egg roll in a bowl without soy sauce.
• TO STORE: Store the egg roll filling in an airtight storage container in the refrigerator for up to 4 days. You can store the rice on its own or portion everything together into individual serving containers for a meal-prep approach.
• TO REHEAT: Rewarm leftovers in the microwave or in a wok over medium-low heat. I find the leftovers lose some of their zip, so I like to top mine with a few shakes of extra soy sauce.
• TO FREEZE: Place leftovers in an airtight, freezer-safe storage container and freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed above. 

Nutrition

Serving: 1(of 4), about 1 1/2 cups without rice | Calories: 263kcal | Carbohydrates: 9g | Protein: 24g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Potassium: 664mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5495IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg

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With a creamy lime dressing, tender roasted sweet potatoes and black beans, this easy Mexican Salad recipe is the healthy salad of my dreams!

A meal prep salad with Tex-Mex flair.

Crisp, flavorful, and filling, this easy Mexican salad recipe is the perfect blend of textures and flavor (like this Mexican Pasta Salad).

• From the creamy black beans to the tender, spiced sweet potatoes, this salad is packed to the brim with exceptionally delicious ingredients.
• Once you’ve prepped this healthy Mexican salad, it’s an easy and delicious on-demand meal (much like my Roasted Vegetable Salad). I’ve included tips for prepping the salad in advance below, including how to make this a jarred salad for lunch.
• This modern take on a traditional Mexican salad keeps core Tex-Mex flavors and ingredients but gives them a wholesome spin (like this popular Taco Skillet). It’s packed with good-for-you ingredients that will help keep you satisfied for longer.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

For the Salad:

• Pepitas. Contribute a satisfying crunch.
• Sweet Potatoes. Sweet potatoes keep this salad filling and satisfying while adding a lovely sweetness to contrast the spicy notes of this salad.
• Spices. A traditional blend of Southwest flavors, including cumin and chili powder, perfectly seasons the sweet potatoes. (I use a similar seasoning for this Sweet Potato Black Bean Salad.)
• Romaine. My pick for a hearty salad green that won’t overpower the other ingredients. You can swap the romaine for a different salad green of your choice.
• Black Beans. Lends this vegetarian Mexican salad (and this Black Bean Corn Salad) plenty of plant-based protein.
• Tomatoes. For color, moisture, and traditional Mexican flair.
• Jalapeño. Kick up the heat.
• Cilantro. For freshness and authentic Mexican flavor.

For the Dressing:

• Greek Yogurt. Helps make the dressing creamy and tangy.
• Lime Juice. For acidity and brightness.
• Garlic + Spices. A bit of garlic and cumin adds depth.

How to Make Mexican Salad

Toast the Pepitas. Don’t let them burn!

Roast the Potatoes. While they roast, you can wash and chop the other Mexican salad vegetables.

Prepare the Dressing. Adjust the seasonings as needed.

Combine the Lettuce and Dressing. Make sure it’s evenly moistened.

Add the Remaining Ingredients. Toss to coat, top with tortilla chips, and ENJOY!

Meal Prep Options

• Assemble, But Don’t Dress. You can prep all the ingredients (except the tortilla chips) and keep them separate or mixed together. Prepare the dressing, but leave it off the Mexican salad for now. I recommend waiting to add the dressing until a few hours before you serve it and waiting to add the tortilla chips until just before serving so they stay crunchy.
• Prep the Pepitas and Potatoes. Just toast your pepitas and roast the sweet potatoes ahead of time. Store the sweet potatoes in the refrigerator for up to 3 days and pepitas at room temperature. Having these two ingredients ready cuts down the prep time for nights when you’re in a hurry.
• Mason Jar Salad. For a Mexican salad jar, prepare all ingredients, but do not add the dressing or tortilla chips. Add the dressing to the bottom of a large container or individual mason jars, then layer the salad ingredients on top. Place your desired amount of tortilla chips in a ziptop bag, and store outside of the refrigerator until serving. When ready to enjoy your Mexican salad jar, shake up the prepared container to toss the ingredients with the dressing. Sprinkle with your tortilla chips, and enjoy!

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Mexican Salad

The BEST Mexican salad! This easy Mexican salad with creamy lime dressing and sweet potatoes is healthy, vegetarian, and versatile.

Course Dinner, Main Course, Salad, Side Dish

Cuisine Mexican

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings (as a side) or 4 (as a main)

Calories 262kcal

Author Erin Clarke / Well Plated

Ingredients

For the Salad:

• ¼ cup raw pepitas
• 2 medium sweet potatoes peeled and chopped into 1-inch chunks (about 2 pounds or 5 cups raw or 3 ⅓ cups roasted)
• 2 tablespoons extra-virgin olive oil
• ¾ teaspoon ground chili powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• 1 large head romaine lettuce chopped (about 6 cups)
• 1 pint cherry tomatoes halved
• 1 can reduced-sodium black beans (15 ounces) drained and rinsed
• 1 small jalapeño* thinly sliced (about ¼ cup)
• 1 small bunch radishes thinly sliced (about 1 cup)
• ¼ cup chopped cilantro packed
• Crumbled feta cheese or goat cheese, or queso fresco (optional, for serving)
• Tortilla strips or crushed chips (optional, for serving)
• Sliced avocado (optional, for serving)

For the Dressing:**

• ⅔ cup nonfat plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• Zest and juice of 1 medium lime (about 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice)
• 1 clove minced garlic
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin

Instructions

• Preheat the oven to 325°F. Spread the pepitas in a single layer on an ungreased baking sheet. Place in the oven and toast until the pepitas turn darker (they'll be a deep goldish brown) and are fragrant, about 8 to 10 minutes. Remove from the oven and carefully transfer the pepitas to a small plate or bowl. Set aside. Increase the oven temperature to 450°F.
  
• On a rimmed baking sheet (I use the same one I toasted the pepitas on to save a dish; just brush it off first), toss sweet potatoes with the olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated. Spread into an even layer and roast until browned and tender, 20 to 22 minutes, stirring once halfway through. Let cool slightly.
  
• Meanwhile, whisk together the dressing ingredients: Greek yogurt, olive oil, lime zest and juice, garlic, salt, and cumin. Taste and adjust seasoning as desired. The dressing should taste very bright and limey—its flavor will mellow once tossed with the other ingredients.
  
• In a large bowl, place the chopped romaine hearts. Drizzle with about 1/4 cup of the dressing and toss to moisten.
  
• Add the sweet potatoes, beans, jalapeño, radish, and cilantro, then drizzle on another 1/4 cup of dressing. Toss to coat. Sprinkle with tortilla strips. Enjoy, with extra dressing as desired.
  

Video

Notes

• *JALAPEÑO NOTE: For a more mild salad, you can remove the seeds and membrane from the pepper if desired. You may also omit the jalapeno entirely if you’re particularly sensitive to spicy foods.
• **DRESSING NOTE: This recipe yields about 3/4 cup of dressing. Leftover dressing can be refrigerated for up to 3 days in an airtight storage container.
• MAKE IT VEGAN/DAIRY FREE: Swap a non-dairy yogurt for the Greek yogurt or use the dressing from this Grilled Corn Salad instead; omit the cheese.
• TO STORE: Mexican salad may be kept in an airtight storage container for up to 3 days. If possible, store your dressing in a separate container, and keep your tortilla chips outside of the refrigerator to keep crisp.
• TO MAKE AHEAD: You can prep all the ingredients for the salad (except the tortilla chips) and keep them separate or mix them together. Prepare the dressing, but store it separately from the Mexican salad ingredients. I recommend waiting to add the creamy cilantro lime dressing until a few hours before you serve it and waiting to add the tortilla chips until immediately before serving, so they stay crunchy.
• See the full blog post above for more tips on making this Mexican salad for meal prep!

Nutrition

Serving: 1(of 6); about 2.75 cups without optional toppings | Calories: 262kcal | Carbohydrates: 33g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 1mg | Potassium: 760mg | Fiber: 8g | Sugar: 6g | Vitamin A: 11718IU | Vitamin C: 28mg | Calcium: 93mg | Iron: 3mg

What to Serve With Mexican Salad

• Chicken. Whether you add it to your salad or enjoy it on the side, this Crockpot Mexican Chicken is a delicious option.
• Tacos. Pair this salad with Shrimp Tacos or Tempeh Tacos for a hearty meal.
• Cornbread. Mexican Cornbread or Jalapeno Cornbread would be tasty with this salad.
• Margaritas. Treat yourself to this Spicy Margarita Recipe or keep it light with a Skinny Margarita.

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When it comes to Oven Roasted Sweet Potatoes, it’s ALL about using the right technique and I’ve got a game-changing method that makes this recipe the absolute best. Tender, sweet, savory, and ready to pair with just about any main dish.

Best sweet potatoes EVER.

Thanks to their natural sweetness, oven roasted sweet potatoes are one of the easiest vegetables to love, especially if you have picky eaters.

• If you (or your family members) are suspicious of green vegetables like Roasted Broccoli, start with roasted sweet potatoes instead.
• My trick to perfect roasted sweet potatoes is to cut the potatoes into large chunks. When they’re cut larger, the insides have time to become unbelievably velvety while the outsides fully crisp.

Enjoy these crispy roasted sweet potatoes as a side dish to any main protein, or add other vegetables to the pan with them, like this Roasted Root Vegetables recipe.

How to Roast Sweet Potatoes

Prepare. Scrub the sweet potato. Whether or not you peel the potato is completely personal preference; we leave ours on as I enjoy the texture. If you are serving children or sensitive eaters, consider peeling the sweet potatoes before roasting.

Slice into Rounds. Trim off the ends of the sweet potatoes. Cut the sweet potato cubes into 1-inch thick rounds. Depending upon the shape of the sweet potato, you will have some rounds that are very wide in diameter (large) and some that are narrower.

Cut the Rounds into Chunks. Lay the cut side of each round down on your cutting board so that it rests flat. Cut each round so that you have pieces that are roughly 1-inch in size. Very large rounds I cut into fourths or even sixths. Smaller rounds I cut in half. To make sure the sweet potatoes cook evenly, try to cut them all roughly the same size.

Season. Toss the sweet potatoes with the oil and seasoning and arrange them on the pan. Don’t crowd them! You need plenty of room around the pieces for air to circulate, otherwise they will steam and you lose the crispy outsides.

Roast. Bake the sweet potatoes for 20 minutes, flip, and continue baking for 10 to 20 minutes more. Season to taste and ENJOY!

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Oven Roasted Sweet Potatoes

Oven roasted sweet potatoes, the easiest, most delicious veggie side dish recipe! Crispy outside, tender inside and seasoned to perfection.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 5 servings

Calories 220kcal

Author Erin Clarke / Well Plated

Ingredients

For the Roasted Sweet Potatoes

• 2 pounds sweet potatoes about 3 medium
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey or pure maple syrup optional
• ¾ teaspoon kosher salt

Seasonings of Choice* (optional; we usually keep it simple with black pepper)

• ¼ teaspoon ground black pepper
• 1 teaspoon chili powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon chipotle chili powder

Instructions

• Preheat the oven to 425 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper or aluminum foil (this is especially important if using the honey)
• Scrub the sweet potatoes and peel if desired. If scrubbing only, be sure to pat them very dry.
  
• Trim off the ends of the sweet potatoes, then cut crosswise into 1-inch-thick rounds.
  
• Cut each round so that you have pieces that are roughly 1-inch in size. They won’t all be perfectly uniform, which is fine. Just try to get them to all be fairly similar in size so that they roast in the same amount of time. Smaller rounds are typically cut into quarters; larger ones you may need to do in 6ths. Place the cubes in the center of the baking sheet.
  
• Drizzle the sweet potatoes with the oil and honey (if using) and sprinkle with salt and your seasoning(s) of choice.
• Toss to coat the sweet potatoes as evenly as possible, then spread them into a single layer on the baking sheet. Make sure the potatoes have a good amount of room around them, or they will steam instead of caramelize. Turn the cubes so that the widest, flattest side of the pieces are touching the sheet pan.
  
• Roast the sweet potatoes for 20 minutes, then remove from the oven and with a big spatula, turn them to promote even browning. Arrange them back in a single layer. Continue baking for 10 to 20 additional minutes, until the sweet potatoes are fork tender and caramelized at the edges. It’s OK if some of the edges get pretty dark—they’ll taste delicious. Taste (be careful, they are hot!) and seasoning with a bit of extra salt as desired. Enjoy warm or at room temperature. See blog post above for storage tips and ways to use them.
  

Video

Notes

• *You can also do a mix of seasonings. If using spicy seasonings, like chipotle chili powder, be careful not to overdo it. When using spicy seasonings (such as chili powder or chipotle chili powder), I like to add honey too.
• TO STORE: Refrigerate sweet potatoes in an airtight storage container for up to 5 days.
• TO REHEAT: Rewarm potatoes on a baking sheet in the oven at 350 degrees F.
• TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 5) | Calories: 220kcal | Carbohydrates: 40g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Potassium: 619mg | Fiber: 6g | Sugar: 11g | Vitamin A: 25889IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg

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This healthy Baked Cod recipe is ready in less than 40 minutes, requires very little prep work, and the pop of lemon and jammy tomatoes make it delish. It’s a nice change of pace from the usual fish recipes!

Baked fish—that’s not salmon!

I frequently make baked fish for dinner. It’s easy, it’s healthy, and Ben and I both adore it.

When I think of baked fish, however, my brain gets stuck on my go-to Baked Salmon in Foil. It’s a fantastic recipe, and one that you can change up in numerous ways to keep it fresh. But I wanted to break out of that routine!

Enter: this baked cod recipe. While I’ve made Grilled Cod, Pan Fried Cod, and crispy cod like this Fish and Chips (a baked cod with panko topping), adding jammy tomatoes and fennel really livens it up.

While on its face, this baked cod recipe is simple, the finishes around it make it superb. It will delight and surprise you in a way that you might not think a fish as humble as cod is capable of doing!

How to Make Baked Cod

Season the Cod. Pat the cod dry with paper towels and arrange it in the baking dish. Squeeze lemon juice over the top.

Cook the Veggies. Sauté the vegetables with the wine and capers. This gives them a little head start, since they take longer to cook than the fish. Add the veggies to the baking dish with the cod.

Finish. Bake at 375 degrees F for 12 to 15 minutes. You know the cod is done when it flakes easily with a fork at the thickest part. You can also use an instant read thermometer like this one to check the temperature of the fish. It’s done when it reaches 145 degrees F. ENJOY!

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Baked Cod With Roasted Tomatoes and Lemon

This quick and easy baked cod recipe is a favorite with Well Plated readers! Roasted cherry tomatoes and lemon add lots of bright flavor.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 Servings

Calories 263kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 (6-ounce) cod fillets
• ¾ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• Juice of 1 lemon
• 1 ½ tablespoons extra virgin olive oil
• 1 small yellow onion sliced
• 1 bulb fennel quartered, core cut away, thinly sliced
• 1 pint cherry tomatoes halved
• ½ cup dry white wine or unsalted chicken stock
• 3 tablespoons capers drained
• ¼ teaspoon crushed red pepper flakes plus additional to taste
• Chopped fresh herbs such as parsley, dill, or thyme, for serving

Instructions

• Place a rack in the center of the oven and preheat oven to 375 degrees F. Lightly coat a 9×13 or similarly sized baking dish with nonstick spray.
• Pat the cod dry. Arrange in the baking dish, and season with ½ teaspoon salt and black pepper. Squeeze the lemon over the top.
  
• Heat a large skillet over medium heat. Add the olive oil. Once the oil is hot, add the onion, fennel, tomatoes, and remaining 1/4 teaspoon salt. Saute for 8 to 10 minutes until the onions and fennel are tender and the tomatoes begin to break down. Add the white wine. Let the wine reduce for 1 minute, then add the capers and red pepper flakes.
  
• Spoon the tomato-fennel mixture around the cod. Place in the oven and bake 12 to 15 minutes, until fish is opaque and flakes easily with a fork. Sprinkle with fresh herbs. Serve hot.
  

Video

Notes

• TO STORE: Place leftovers in an airtight container in the refrigerator for up to 2 days. I prefer to store the cod and vegetables separately for easy reheating.
• TO REHEAT: To avoid drying out the fish, rewarm it in a baking dish in the oven at 350 degrees F until heated through. Add a squeeze of fresh lemon juice to wake the flavors back up. You can also reheat this dish very gently in the microwave or in a skillet on the stove. The vegetables can be warmed in the oven, on the stove, or in the microwave.

Nutrition

Serving: 1(of 4) | Calories: 263kcal | Carbohydrates: 13g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Potassium: 1264mg | Fiber: 3g | Sugar: 4g | Vitamin A: 762IU | Vitamin C: 38mg | Calcium: 78mg | Iron: 2mg

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