Spring Detox Bowls: 5 Trending TikTok Recipes to Make Now

Why Spring Detox Bowls Are Everywhere Right Now

Scroll through TikTok for five minutes in March 2026 and you’ll see it — bowl after bowl of vibrant, gorgeous, impossibly colorful food stacked with grains, greens, roasted vegetables, and sauces that look like they were designed by someone with an art degree and a serious farmers market habit. Spring detox bowls have taken over the algorithm, and honestly? I’m not mad about it.

I started making these at home about three weeks ago after falling down a rabbit hole of #detoxbowl content at 11pm on a Tuesday — the usual story. What surprised me wasn’t just how good they looked. It was how genuinely easy most of them were to pull off in a real kitchen, with real groceries, on a real weeknight when you’re tired and don’t want to think too hard. These aren’t precious restaurant plates. They’re practical, they’re fast, and they make you feel like you actually have your life together — even when you absolutely do not.

So I tested five of the most-viewed spring detox bowl recipes trending on TikTok right now. I made every single one. I ate every single one. I have opinions about every single one. Here’s what actually works, what needs tweaking, and which ones deserve the hype.

What Makes a Detox Bowl Different From Just a Salad in a Bowl?

Fair question. The short answer: structure, warmth, and intention. A detox bowl isn’t a salad that got too big for a plate. It’s built in layers — a grain or starchy base, a protein, roasted or raw vegetables, something pickled or fermented for gut health, a healthy fat (avocado, nuts, seeds, good olive oil), and a sauce that ties the whole thing together. The combination of textures and temperatures is what makes them genuinely satisfying rather than just “virtuous food you eat while feeling vaguely sad.”

The “detox” part is less about a juice cleanse and more about crowding out the processed stuff with real, whole ingredients — fiber-rich vegetables, anti-inflammatory spices, fermented foods, and clean proteins. Your liver does the actual detoxing. The bowl just gives it better raw materials to work with. Think of it as upgrading your fuel rather than punishing yourself for winter.

March is the perfect time for this reset. You’re coming out of a season of heavy comfort food, the first spring produce is starting to appear, and something in your body genuinely starts craving lighter, brighter flavors. These bowls meet that craving exactly where it lives.

The 5 Trending Spring Detox Bowl Recipes

Recipe 1: The Green Goddess Quinoa Bowl

This one has been racking up views faster than anything else in the detox bowl space — and once you taste the dressing, you’ll understand why. The Green Goddess dressing here isn’t the bottled stuff from the grocery store. It’s a blended situation involving avocado, fresh basil, lemon, garlic, and tahini that comes together in about ninety seconds and tastes like something a very expensive spa would charge you fourteen dollars for.

Ingredients

For the Bowl Base

• 1 cup dry quinoa, rinsed
• 2 cups vegetable broth (or water)
• 2 cups baby spinach
• 1 cup shelled edamame, thawed
• 1 English cucumber, sliced into half-moons
• 1 cup sugar snap peas, trimmed
• ½ avocado, sliced
• ¼ cup microgreens
• 2 tablespoons pumpkin seeds
• 1 tablespoon hemp seeds

For the Green Goddess Dressing

• ½ ripe avocado
• 1 cup fresh basil leaves, packed
• ¼ cup fresh parsley
• 2 tablespoons tahini
• 3 tablespoons fresh lemon juice
• 1 small garlic clove
• 3 tablespoons olive oil
• ¼ teaspoon sea salt
• ¼ cup water (add more to thin)

Equipment Needed

You’ll need a fine-mesh strainer for rinsing the quinoa — this step matters, don’t skip it. A high-speed blender or food processor for the dressing. A medium saucepan with a tight-fitting lid. A large wide serving bowl for assembly — the wide, shallow bowl style you see all over TikTok makes a real difference in the visual layering.

Step-by-Step Instructions

1. Cook the quinoa. Combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes until liquid is absorbed. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.
2. Make the dressing. Combine all dressing ingredients in a blender and blend on high for 60-90 seconds until completely smooth. It should be thick but pourable — like a creamy salad dressing, not hummus. Add water one tablespoon at a time if it’s too thick. Taste and adjust salt and lemon.
3. Prep the vegetables. While the quinoa cooks, slice the cucumber, trim the snap peas, and slice the avocado. If you want warm snap peas, sauté them in a dry pan over medium heat for 2 minutes — they get slightly blistered and it’s worth the extra step.
4. Build the bowl. Start with a bed of baby spinach. Add a generous scoop of warm quinoa on top. Arrange edamame, cucumber, snap peas, and avocado in distinct sections around the bowl — don’t just toss everything together. The visual layering is part of the experience.
5. Finish and serve. Scatter microgreens, pumpkin seeds, and hemp seeds over the top. Drizzle the green goddess dressing generously — don’t be shy with it. Serve immediately. Pro Tip: Warm quinoa under cold vegetables and cool dressing creates the perfect temperature contrast that makes this bowl genuinely satisfying.

Pro Tips

• Make a double batch of the dressing on Sunday. It keeps for 5 days in the fridge and works on everything — grain bowls, wraps, as a dip for vegetables.
• Toast the pumpkin seeds in a dry pan for 3 minutes before using. They go from fine to extraordinary.
• Quinoa can be made 3 days ahead and reheated with a splash of water in the microwave.
• If you want more protein, add a soft-boiled egg or a scoop of white beans.

Nutrition Info (Per Serving)

Approximate values — not medical advice.

• Calories: 520
• Protein: 22g
• Carbs: 48g
• Fat: 26g
• Fiber: 12g

Recipe 2: The Turmeric Roasted Cauliflower and Lentil Bowl

This one showed up in my feed because of the color — that deep golden cauliflower against dark lentils and bright pickled red onion is genuinely one of the most beautiful food combinations I’ve seen outside of a restaurant. It’s also the most anti-inflammatory bowl on this list, which matters if you spent the winter eating like someone who didn’t care about their joints (no judgment — same).

Ingredients

For the Bowl

• 1 small head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1½ teaspoons ground turmeric
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon sea salt
• 1 cup dry green or French lentils
• 2½ cups water or vegetable broth
• 2 cups arugula
• ¼ cup pomegranate seeds
• 3 tablespoons chopped fresh mint
• 2 tablespoons toasted pine nuts

For the Quick Pickled Red Onion

• 1 small red onion, thinly sliced
• ½ cup apple cider vinegar
• ½ cup warm water
• 1 teaspoon sugar
• ½ teaspoon salt

For the Lemon Tahini Drizzle

• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 small garlic clove, minced
• 2-3 tablespoons water to thin
• Salt to taste

Equipment Needed

A large rimmed half sheet pan for roasting — you want the cauliflower in a single layer with room around each piece, or it steams instead of roasting. A small saucepan for the lentils. A mason jar for the pickled onion.

Step-by-Step Instructions

1. Make the pickled onion first. Combine apple cider vinegar, warm water, sugar, and salt in a mason jar and stir until dissolved. Add the sliced red onion, press down so it’s submerged, and let sit for at least 30 minutes at room temperature. It turns that gorgeous magenta color by the time everything else is ready. Pro Tip: Make these the night before and they’ll be even better — and they keep for 2 weeks in the fridge.
2. Roast the cauliflower. Preheat oven to 425°F. Toss cauliflower florets with olive oil, turmeric, cumin, smoked paprika, and salt until every piece is coated in that brilliant gold. Spread on a sheet pan in a single layer — give them space. Roast for 25-30 minutes, flipping once at the 15-minute mark, until edges are deeply caramelized and slightly crispy.
3. Cook the lentils. Rinse lentils, then combine with water or broth in a small saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes until tender but not mushy. Drain any excess liquid. Season with salt and a drizzle of olive oil.
4. Make the tahini drizzle. Whisk together tahini, lemon juice, olive oil, and garlic. Add water one tablespoon at a time until it reaches a drizzleable consistency. Taste for salt. It should be tangy, nutty, and slightly garlicky.
5. Build the bowl. Layer arugula as the base, then add a scoop of warm lentils and a generous pile of roasted cauliflower. Add pickled red onion, pomegranate seeds, fresh mint, and pine nuts. Drizzle the tahini sauce over everything and serve immediately.

Pro Tips

• Don’t crowd the cauliflower on the pan. This is the single most important thing. Two sheet pans if necessary.
• French lentils (Puy lentils) hold their shape better than regular green lentils — worth seeking out for the texture.
• The pomegranate seeds add a burst of sweetness that balances the bitter arugula and tangy pickled onion. Don’t skip them.
• Leftovers reheat beautifully — store components separately and assemble fresh.

Nutrition Info (Per Serving)

Approximate values — not medical advice.

• Calories: 490
• Protein: 24g
• Carbs: 52g
• Fat: 20g
• Fiber: 18g

Recipe 3: The Miso Ginger Salmon Bowl with Shredded Cabbage

This is the one that made me stop scrolling and actually say “okay, I’m making that tonight” out loud to no one. The salmon gets a miso-ginger glaze that caramelizes in the oven into something sticky and savory and deeply satisfying. The shredded cabbage underneath stays crunchy. The whole thing takes about 25 minutes if you have cooked rice waiting in the fridge — which, if you meal prep even a little, you probably do.

This is also the most protein-dense bowl on the list, which matters if you’re coming back from the gym or just need something that will actually hold you until dinner.

Ingredients

For the Bowl

• 2 salmon fillets (6 oz each), skin-on preferred
• 2 cups cooked brown rice or cauliflower rice
• 2 cups shredded red cabbage
• 1 cup shredded green cabbage
• 1 medium carrot, julienned or grated
• 1 avocado, sliced
• 2 tablespoons sesame seeds
• 3 green onions, thinly sliced
• 1 tablespoon pickled ginger (the kind from the sushi section)

For the Miso Ginger Glaze

• 2 tablespoons white miso paste
• 1 tablespoon tamari (or soy sauce)
• 1 tablespoon rice vinegar
• 1 tablespoon honey (or maple syrup for vegan)
• 1 teaspoon fresh ginger, grated
• 1 teaspoon sesame oil
• 1 garlic clove, minced

For the Sesame Lime Slaw Dressing

• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon tamari
• 1 teaspoon honey
• ½ teaspoon grated ginger

Equipment Needed

A small mixing bowl for the glaze. A foil-lined baking sheet for easy cleanup. A box grater or mandoline for the carrot and cabbage — you can use pre-shredded coleslaw mix if you’re short on time, and there’s zero shame in that. A Microplane grater for the fresh ginger — this is genuinely one of the most useful kitchen tools you’ll ever own.

Step-by-Step Instructions

1. Make the miso glaze. Whisk together miso paste, tamari, rice vinegar, honey, grated ginger, sesame oil, and garlic in a small bowl until smooth. Miso paste can be stubborn — use a fork and some patience.
2. Glaze and rest the salmon. Pat the salmon fillets dry with a paper towel (this is important — moisture is the enemy of caramelization). Brush the miso glaze generously over the flesh side. Let sit for 5 minutes while the oven preheats to 400°F.
3. Make the slaw dressing. Whisk together sesame oil, rice vinegar, lime juice, tamari, honey, and grated ginger. Toss with the shredded cabbage and carrots. Let it sit for at least 5 minutes — the cabbage will soften slightly and absorb the dressing. Pro Tip: The slaw gets better as it sits. Make it up to an hour ahead if you have time.
4. Roast the salmon. Place glazed salmon on a foil-lined baking sheet. Roast at 400°F for 12-15 minutes depending on thickness, until the glaze is caramelized and slightly sticky and the salmon flakes easily with a fork at the thickest part. For a crispier top, broil for the last 2 minutes.
5. Build the bowl. Start with brown rice, then add the sesame slaw alongside. Place the salmon fillet on top — don’t bury it, let it be the star. Add sliced avocado, pickled ginger, green onions, and sesame seeds. Serve immediately.

Pro Tips

• Wild-caught salmon will give you better flavor and more omega-3s than farmed. Worth the extra few dollars if your store carries it.
• If you’re using cauliflower rice instead of brown rice, sauté it briefly in a dry pan — the slightly toasted flavor is much better than raw.
• Leftovers: store the salmon separately from everything else and reheat gently at 275°F for 8 minutes. It won’t be quite as good as fresh, but it’s still excellent.

Nutrition Info (Per Serving)

Approximate values — not medical advice.

• Calories: 610
• Protein: 42g
• Carbs: 38g
• Fat: 30g
• Fiber: 9g

Recipe 4: The Spring Pea and Farro Bowl with Whipped Ricotta

This is the wildcard on the list — and the one that surprised me most. I almost skipped it because “whipped ricotta” sounded like more effort than I had on a Wednesday evening. Turns out whipped ricotta takes four minutes and a food processor, and it transforms this bowl from “healthy lunch” into something that feels genuinely indulgent. This is the bowl you make when you want your healthy food to taste like it’s not trying to be healthy.

Ingredients

For the Bowl

• 1 cup dry farro
• 2½ cups vegetable broth
• 1½ cups fresh or frozen peas
• 1 cup asparagus, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 1 cup fresh or frozen shelled fava beans (or substitute edamame)
• 2 cups watercress or pea shoots
• ¼ cup fresh mint leaves
• ¼ cup fresh basil leaves
• Zest and juice of 1 lemon
• 2 tablespoons toasted pine nuts
• Flaky sea salt and black pepper

For the Whipped Ricotta

• 1 cup whole-milk ricotta
• 2 tablespoons good olive oil
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• Fresh black pepper

Equipment Needed

A medium saucepan for the farro. A food processor or high-speed blender for the whipped ricotta — a regular bowl and whisk work in a pinch, but you won’t get the same silky texture. A large skillet for the spring vegetables.

Step-by-Step Instructions

1. Cook the farro. Combine farro and vegetable broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes until farro is tender but still has a pleasant chew. Drain any excess liquid. Toss with a drizzle of olive oil, lemon zest, salt, and pepper.
2. Make the whipped ricotta. Add ricotta, olive oil, lemon juice, salt, and pepper to a food processor. Process for 60-90 seconds, scraping down the sides once, until completely smooth and fluffy — it should look almost like a thick, pillowy cream. Taste for seasoning. Set aside. Pro Tip: Room-temperature ricotta whips more smoothly than cold ricotta straight from the fridge.
3. Sauté the spring vegetables. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus pieces and cook for 3 minutes until bright green and just tender. Add peas and fava beans, cook for another 2 minutes. Season with salt, pepper, and a squeeze of lemon.
4. Dress the greens. Toss watercress or pea shoots with the remaining tablespoon of olive oil, a squeeze of lemon, and a pinch of salt. Just barely dressed — you want to taste the greens.
5. Build the bowl. Spread a generous swoosh of whipped ricotta across the bottom of each bowl — use the back of a spoon and make it look intentional. Add a scoop of warm farro, then pile the sautéed spring vegetables on top. Add the dressed watercress, fresh mint, fresh basil, and pine nuts. Finish with lemon zest, flaky sea salt, and a final drizzle of good olive oil.

Pro Tips

• The “swoosh” of whipped ricotta on the bottom is the visual move that makes this bowl look restaurant-quality. Practice it once and you’ll do it forever.
• Farro keeps beautifully in the fridge for 4 days — make a big batch on Sunday and use it all week.
• Fresh fava beans are worth the effort when they’re in season. But edamame is a perfectly fine substitute any time of year.
• A drizzle of really good olive oil — the finishing kind, not the cooking kind — makes a genuine difference here. This is the moment to use the bottle you’ve been saving.

Nutrition Info (Per Serving)

Approximate values — not medical advice.

• Calories: 570
• Protein: 26g
• Carbs: 58g
• Fat: 24g
• Fiber: 14g

Recipe 5: The Spicy Kimchi Brown Rice Bowl with Soft-Boiled Egg

Last but absolutely not least — and actually my personal favorite of the five. This bowl has been everywhere on TikTok’s #guthealthfood corner because kimchi is having a major moment as people get more serious about fermented foods and the gut microbiome. The combination of spicy, funky kimchi with creamy soft-boiled egg and nutty brown rice is one of those flavor combinations that sounds simple until you eat it and realize it’s actually brilliant.

I made this four times in one week. That tells you everything you need to know.

Ingredients

• 2 cups cooked brown rice (day-old rice from the fridge works even better)
• 1 cup kimchi, roughly chopped (store-bought is fine — look for one with live cultures)
• 2 large eggs
• 1 cup shelled edamame, thawed
• 1 cup baby bok choy, halved lengthwise
• 1 medium carrot, shredded
• ½ avocado, sliced
• 2 tablespoons sesame seeds
• 3 green onions, sliced
• 1 sheet roasted nori, torn into pieces (optional but excellent)
• 1 tablespoon sesame oil
• 1 tablespoon neutral oil (avocado or vegetable) for cooking

For the Gochujang Sauce

• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon tamari or soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• 1-2 tablespoons water to thin

Equipment Needed

A small saucepan for the eggs. A large skillet or wok for the rice and vegetables. A slotted spoon for the eggs. Nothing exotic here — this is a weeknight bowl in the best possible way.

Step-by-Step Instructions

1. Make the perfect soft-boiled egg. Bring a small saucepan of water to a full boil. Gently lower eggs in with a slotted spoon. Cook for exactly 6 minutes and 30 seconds for a jammy, slightly runny yolk. Transfer immediately to an ice bath for 2 minutes. Peel carefully under cold running water. Pro Tip: Set a timer. The difference between 6:30 and 7:30 is the difference between a perfect jammy yolk and a disappointingly firm one.
2. Make the gochujang sauce. Whisk together gochujang, tamari, rice vinegar, honey, sesame oil, and garlic. Add water to thin to a drizzleable consistency. Taste — it should be spicy, sweet, tangy, and deeply savory. Adjust honey if it’s too spicy, add more gochujang if it’s not spicy enough.
3. Fry the rice. Heat neutral oil in a large skillet or wok over high heat until shimmering. Add the cold brown rice and press it into an even layer. Let it sit undisturbed for 2 minutes until the bottom develops a crispy crust — this is the move. Toss and repeat once. Season with a drizzle of sesame oil and a pinch of salt.
4. Sauté the bok choy. In the same pan, add a tiny bit more oil if needed and cook the halved bok choy cut-side down over medium-high heat for 2-3 minutes until caramelized and slightly wilted. Season with salt.
5. Build the bowl. Add crispy fried rice to the base. Arrange kimchi, edamame, shredded carrot, avocado, and bok choy around the bowl. Halve the soft-boiled egg and place it on top — cut side up so that gorgeous yolk is visible. Add green onions, sesame seeds, and torn nori. Drizzle the gochujang sauce over everything and serve immediately.

Pro Tips

• Day-old refrigerated rice makes the best fried rice — freshly cooked rice has too much moisture and turns mushy. This is the one recipe where planning ahead pays off every single time.
• Look for kimchi with live active cultures — it should say so on the label. The probiotic benefit is the whole point.
• Gochujang varies significantly in heat level by brand. Taste yours before adding to the sauce — some are mild, some will rearrange your face.
• For extra protein, add a tablespoon of hemp seeds or a scoop of white beans alongside the edamame.

Nutrition Info (Per Serving)

Approximate values — not medical advice.

• Calories: 545
• Protein: 28g
• Carbs: 60g
• Fat: 22g
• Fiber: 11g

The Master Meal Prep Strategy for All Five Bowls

Here’s the thing about bowl meals that TikTok doesn’t always tell you: the magic is in the components, not the assembly. If you spend 90 minutes on a Sunday cooking a few base ingredients, you can have any of these five bowls on the table in under 10 minutes every day of the week. That’s the actual secret.

Here’s what to batch-cook on Sunday for a full week of spring detox bowls:

• Grains: Cook a big batch of both quinoa and brown rice. They keep for 5 days in the fridge. Use the quinoa for the Green Goddess Bowl, the brown rice for the Kimchi Bowl.
• Farro: Cook a full batch for the Spring Pea Bowl — it also works as a base for any improvised bowl during the week.
• Lentils: Cook a full batch. They keep for 4 days and are good cold, warm, or room temperature.
• Quick Pickled Onions: Make a full jar. They improve with time and go with everything.
• Sauces: Make double batches of the Green Goddess dressing and the gochujang sauce. Both keep for a week and make everything taste better.
• Roasted vegetables: The turmeric cauliflower reheats beautifully. Roast a full head and use it across multiple bowls.

Store everything in separate airtight containers. Assemble fresh each time. The whole prep takes about an hour and a half — put on a podcast, make a cup of tea, and let the oven do most of the work.

Variations: Make These Bowls Work for Your Diet

Low-Carb / Keto Adaptations

Swap any grain base for cauliflower rice or a bed of massaged kale. The Miso Salmon Bowl and Kimchi Bowl both work beautifully with cauliflower rice — the bold sauces do enough flavor work that you won’t miss the grain. Skip the honey in the sauces and use a few drops of liquid stevia instead.

Vegan Adaptations

The Green Goddess, Turmeric Cauliflower, and Spring Pea bowls are already vegan or easily made vegan (swap ricotta for whipped white bean spread or vegan ricotta). For the Salmon Bowl, substitute crispy baked tofu or tempeh with the same miso-ginger glaze — it works shockingly well. For the Kimchi Bowl, skip the egg and add extra edamame and a handful of roasted chickpeas for texture and protein.

Allergy-Friendly Swaps

Nut allergy? Swap pine nuts and tahini for sunflower seed butter and toasted pumpkin seeds — same richness, no tree nuts. Soy-free? Replace tamari and edamame with coconut aminos and shelled hemp seeds. Gluten-free readers should check their miso paste label — most white miso is gluten-free, but some brands use barley.

Storage and Leftovers

All five of these bowls store well when kept as components rather than fully assembled. Grains, roasted vegetables, and cooked proteins keep in the fridge for 3-5 days in airtight containers. Sauces and dressings keep for 5-7 days. The pickled onion keeps for 2 weeks. The one thing that doesn’t store well: assembled bowls with avocado. Add avocado fresh at assembly time — it will turn brown and sad in the fridge, and you deserve better than brown sad avocado.

For freezing: cooked grains and lentils freeze beautifully for up to 3 months. Thaw overnight in the fridge or reheat from frozen in the microwave with a splash of water. Roasted vegetables don’t freeze well — they turn mushy. Make those fresh or in 3-day batches only.

The Honest Verdict on the Spring Detox Bowl Trend

Look — I was skeptical. “Detox bowl” sounds like the kind of thing that promises to fix your life and delivers a sad plate of underdressed kale. These are not that. Every single one of these five recipes is genuinely delicious, genuinely satisfying, and genuinely fast enough to make on a real weeknight without losing your mind. The fact that they’re also loaded with fiber, anti-inflammatory ingredients, healthy fats, and fermented foods is almost beside the point — they’d be worth making even if they weren’t good for you.

The TikTok algorithm found something real this time. The spring detox bowl trend has legs because the food is actually good. Start with the Kimchi Bowl or the Green Goddess Quinoa Bowl — both are the most forgiving and the most immediately impressive. Work up to the Spring Pea and Farro Bowl when you want to show off a little. And make a double batch of whatever sauce you’re making, because you’re going to want it on everything for the rest of the week.

Your March self will thank your Sunday self. That’s the whole deal.

Further Reading

If you’re leaning into the whole “eat better without making it miserable” philosophy, these books are worth keeping in your kitchen:

• Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi — the book that made roasted vegetables exciting for an entire generation of home cooks, and the spiritual ancestor of half the bowls on this list.
• The Complete Cooking for Two Cookbook by America’s Test Kitchen — because most detox bowl recipes are designed for four servings and scaling them down properly matters, and ATK is the most reliable source for exactly this kind of practical kitchen science.
• The Defined Dish: Whole30 Endorsed, Healthy and Wholesome Weeknight Recipes by Alex Snodgrass — genuinely weeknight-friendly recipes that prioritize whole ingredients without making you feel like you’re on a diet, which is exactly the energy these bowls are going for.

Related on ken-saunders.com: Spring Detox Bowls: 5 Viral TikTok Recipes Worth Making Now