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Asian Cuisine

Explore 60 Asian recipes for two, inspired by Chinese, Japanese, and Indian cooking, with step-by-step instructions and estimated nutrition.

Explore 20 Chinese-inspired, 20 Japanese-inspired, and 20 Indian-inspired recipes. These are approachable home-cooking adaptations, not definitive traditional recipes or a survey of all Asian cuisines.

Asian recipes spread with chicken and broccoli, a salmon rice bowl, and chickpea curry

All recipes make 2 servings. Side dishes, soups, and desserts have their portions explained. Times are estimates and assume listed cooked rice is ready. Recipes have not been kitchen-tested; nutrition is approximate. Images are AI-generated serving illustrations.

Browse All 60 Asian Recipes

60 recipes

Chinese-inspired · 20 recipes

Chinese Cuisine

Ginger, garlic, crisp vegetables, comforting rice, and savory sauces.

  1. Ginger Chicken & Broccoli
  2. Garlic Tofu & Bok Choy
  3. Beef & Bell Pepper Stir-Fry
  4. Shrimp & Snow Peas
  5. Vegetable Egg Fried Rice
  6. Sesame Peanut Noodles
  7. Mushroom Egg Drop Soup
  8. Sweet & Sour Tofu
  9. Orange Chicken Skillet
  10. Black Pepper Mushroom Noodles
  11. Steamed Ginger-Scallion Cod
  12. Cabbage & Carrot Stir-Fry
  13. Tomato & Egg Skillet
  14. Five-Spice Chicken Rice Bowls
  15. Cashew Tofu Stir-Fry
  16. Garlic Green Beans & Mushrooms
  17. Chicken & Corn Soup
  18. Sesame Cucumber Chickpea Salad
  19. Pork & Cabbage Rice Bowls
  20. Red Lentil Congee
01Ginger Chicken & Broccoli2 servings · Prep 15 min · Cook 15 min
Ginger Chicken & Broccoli — AI-generated serving illustration

Ingredients

  • 10 oz raw chicken breast, thinly sliced
  • 2 cups small broccoli florets
  • 1 carrot, thinly sliced
  • 1 tablespoon neutral oil
  • 1 tablespoon grated ginger
  • 2 garlic cloves, minced
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon cornstarch
  • ⅓ cup water
  • 2 cups cooked brown rice

Method

  1. Whisk soy sauce, cornstarch, and water.
  2. Heat oil in a large skillet over medium-high heat. Cook chicken 5 minutes, turning. Add broccoli, carrot, ginger, and garlic; cook 2 minutes.
  3. Pour in sauce, cover, and simmer 4–6 minutes until vegetables are tender and chicken reaches 165°F (74°C). Stir until sauce thickens.
  4. Serve over warmed rice.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
530 kcal
Protein
40.7 g
Carbohydrates
62.0 g
Total fat
12.9 g
Saturated fat
2.5 g
Fiber
6.5 g
Total sugars
3.5 g
Sodium
410 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy and wheat in standard soy sauce.

Back to Chinese recipes ↑
02Garlic Tofu & Bok Choy2 servings · Prep 15 min · Cook 15 min
Garlic Tofu & Bok Choy — AI-generated serving illustration

Ingredients

  • 1 block (14 oz) firm tofu, drained and cubed
  • 10½ oz bok choy, chopped, stems and leaves separated
  • 1 tablespoon neutral oil
  • 3 garlic cloves, minced
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • ¼ cup water
  • 1 cup cooked brown rice

Method

  1. Pat tofu dry. Heat oil in a nonstick skillet and brown tofu 8 minutes, turning.
  2. Add bok choy stems and garlic; cook 2 minutes.
  3. Add soy sauce, vinegar, water, and bok choy leaves. Cover and cook 3–5 minutes until stems are tender.
  4. Serve with warmed rice.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
450 kcal
Protein
31.4 g
Carbohydrates
36.1 g
Total fat
20.0 g
Saturated fat
3.2 g
Fiber
5.1 g
Total sugars
3.1 g
Sodium
410 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy and wheat in standard soy sauce.

Back to Chinese recipes ↑
03Beef & Bell Pepper Stir-Fry2 servings · Prep 15 min · Cook 12 min
Beef & Bell Pepper Stir-Fry — AI-generated serving illustration

Ingredients

  • 10 oz raw lean beef sirloin, thinly sliced
  • 2 bell peppers, sliced
  • ½ onion, sliced
  • 1 tablespoon neutral oil
  • 2 garlic cloves, minced
  • 1 tablespoon reduced-sodium soy sauce
  • ¼ teaspoon black pepper
  • ¼ cup water
  • 1 cup cooked brown rice

Method

  1. Heat half the oil in a skillet. Cook peppers and onion 5 minutes; transfer to a clean bowl.
  2. Add remaining oil and beef; cook 3–5 minutes, turning, until the thickest pieces reach 145°F (63°C). Transfer to a clean plate and rest 3 minutes.
  3. Add garlic, soy sauce, pepper, and water to the skillet; simmer 1 minute. Return vegetables and rested beef and toss.
  4. Serve over warmed rice.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
460 kcal
Protein
36.3 g
Carbohydrates
38.1 g
Total fat
16.7 g
Saturated fat
4.7 g
Fiber
5.3 g
Total sugars
7.7 g
Sodium
370 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy and wheat in standard soy sauce.

Back to Chinese recipes ↑
04Shrimp & Snow Peas2 servings · Prep 15 min · Cook 10 min
Shrimp & Snow Peas — AI-generated serving illustration

Ingredients

  • 10 oz raw peeled shrimp
  • 2 cups snow peas, strings removed
  • 1 carrot, thinly sliced
  • 1 tablespoon neutral oil
  • 1 tablespoon grated ginger
  • 1 tablespoon reduced-sodium soy sauce
  • ¼ cup water
  • 1 cup cooked rice

Method

  1. Heat oil in a skillet. Cook carrot and snow peas 3 minutes.
  2. Add ginger and shrimp; cook 2 minutes, stirring.
  3. Add soy sauce and water. Simmer 3–4 minutes until shrimp are pearly and opaque throughout.
  4. Serve with warmed rice.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
335 kcal
Protein
33.5 g
Carbohydrates
32.2 g
Total fat
7.9 g
Saturated fat
1.2 g
Fiber
3.3 g
Total sugars
4.8 g
Sodium
480 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Crustacean shellfish, soy, and wheat in standard soy sauce.

Back to Chinese recipes ↑
05Vegetable Egg Fried Rice2 servings · Prep 15 min · Cook 12 min
Vegetable Egg Fried Rice — AI-generated serving illustration

Ingredients

  • 2 cups cooked brown rice, cooled promptly and refrigerated
  • 2 large eggs, beaten
  • ½ cup frozen peas
  • 1 carrot, finely diced
  • 2 scallions, sliced
  • 1 tablespoon neutral oil
  • 1 tablespoon reduced-sodium soy sauce

Method

  1. Heat half the oil in a skillet. Scramble eggs until fully set; transfer to a plate.
  2. Add remaining oil, carrot, and peas; cook 4–5 minutes, adding a splash of water if needed.
  3. Add rice, scallions, and soy sauce. Stir-fry 4–5 minutes until rice is steaming throughout and reaches 165°F (74°C).
  4. Return eggs and stir 1 minute. Divide between two bowls.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
420 kcal
Protein
14.4 g
Carbohydrates
59.7 g
Total fat
13.7 g
Saturated fat
3.1 g
Fiber
6.0 g
Total sugars
4.2 g
Sodium
390 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Egg, soy, and wheat in standard soy sauce.

Back to Chinese recipes ↑
06Sesame Peanut Noodles2 servings · Prep 15 min · Cook 12 min
Sesame Peanut Noodles — AI-generated serving illustration

Ingredients

  • 5 oz dry whole-wheat noodles or spaghetti
  • 2 tablespoons peanut butter
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • ½ cucumber, cut into matchsticks
  • 1 carrot, grated
  • 1 teaspoon sesame seeds
  • 3 tablespoons warm water

Method

  1. Cook noodles according to package directions; drain.
  2. Whisk peanut butter, soy sauce, vinegar, sesame oil, and warm water.
  3. Toss noodles with dressing, cucumber, and carrot.
  4. Divide into two bowls and sprinkle with sesame seeds.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
400 kcal
Protein
15.8 g
Carbohydrates
62.9 g
Total fat
12.9 g
Saturated fat
2.3 g
Fiber
8.0 g
Total sugars
5.6 g
Sodium
380 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Wheat, peanuts, soy, and sesame.

Back to Chinese recipes ↑
07Mushroom Egg Drop Soup2 servings · Prep 10 min · Cook 15 min
Mushroom Egg Drop Soup — AI-generated serving illustration

Ingredients

  • 3 cups vegetable broth
  • 6 oz mushrooms, thinly sliced
  • 2 large eggs, beaten
  • 2 cups baby spinach
  • 1 teaspoon grated ginger
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • 1 scallion, sliced

Method

  1. Bring broth, mushrooms, and ginger to a simmer. Cook 8 minutes.
  2. Mix cornstarch with cold water; stir into soup and simmer 1 minute.
  3. Slowly pour in eggs while stirring gently. Simmer 2–3 minutes until egg strands are fully set.
  4. Add spinach and scallion; cook 1–2 minutes and serve.

Estimated nutrition per serving

Half the soup; no rice or bread included.

Calories
130 kcal
Protein
10.7 g
Carbohydrates
10.3 g
Total fat
5.5 g
Saturated fat
1.7 g
Fiber
1.7 g
Total sugars
3.6 g
Sodium
1000 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Egg; check broth for soy or wheat.

Back to Chinese recipes ↑
08Sweet & Sour Tofu2 servings · Prep 15 min · Cook 20 min
Sweet & Sour Tofu — AI-generated serving illustration

Ingredients

  • 1 block (14 oz) firm tofu, drained and cubed
  • 1 bell pepper, diced
  • ½ onion, diced
  • 1 tablespoon neutral oil
  • 2 tablespoons tomato paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon cornstarch
  • ½ cup water
  • 1 cup cooked brown rice

Method

  1. Whisk tomato paste, vinegar, syrup, soy sauce, cornstarch, and water.
  2. Pat tofu dry. Heat oil in a skillet and brown tofu 8–10 minutes.
  3. Add pepper and onion; cook 5 minutes. Stir sauce again and pour into skillet.
  4. Simmer 3–4 minutes until thickened and vegetables are tender. Serve with warmed rice.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
505 kcal
Protein
30.6 g
Carbohydrates
49.4 g
Total fat
20.0 g
Saturated fat
3.2 g
Fiber
6.3 g
Total sugars
13.5 g
Sodium
320 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy and wheat in standard soy sauce.

Back to Chinese recipes ↑
09Orange Chicken Skillet2 servings · Prep 15 min · Cook 18 min
Orange Chicken Skillet — AI-generated serving illustration

Ingredients

  • 10 oz raw chicken breast, cubed
  • 2 cups small broccoli florets
  • 1 tablespoon neutral oil
  • ½ cup orange juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon grated ginger
  • 2 garlic cloves, minced
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 1 cup cooked brown rice

Method

  1. Mix orange juice, soy sauce, ginger, garlic, and cornstarch.
  2. Heat oil in a skillet. Cook chicken 6–8 minutes, turning.
  3. Add broccoli and water; cover for 4 minutes. Stir in sauce and simmer 3–5 minutes until thickened and chicken reaches 165°F (74°C).
  4. Serve over warmed rice.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
425 kcal
Protein
38.2 g
Carbohydrates
40.4 g
Total fat
11.9 g
Saturated fat
2.2 g
Fiber
4.2 g
Total sugars
6.9 g
Sodium
380 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy and wheat in standard soy sauce.

Back to Chinese recipes ↑
10Black Pepper Mushroom Noodles2 servings · Prep 10 min · Cook 15 min
Black Pepper Mushroom Noodles — AI-generated serving illustration

Ingredients

  • 5 oz dry whole-wheat noodles or spaghetti
  • 10 oz mushrooms, sliced
  • 1 bell pepper, sliced
  • 1 tablespoon neutral oil
  • 2 garlic cloves, minced
  • 1 tablespoon reduced-sodium soy sauce
  • ½ teaspoon black pepper
  • 1 scallion, sliced

Method

  1. Cook noodles according to package directions; reserve ½ cup cooking water, then drain.
  2. Heat oil in a skillet. Brown mushrooms 7 minutes; add pepper and garlic and cook 4 minutes.
  3. Add noodles, soy sauce, black pepper, and enough reserved water to coat. Toss over heat 2 minutes.
  4. Finish with scallion and serve.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
375 kcal
Protein
16.3 g
Carbohydrates
64.8 g
Total fat
9.2 g
Saturated fat
1.4 g
Fiber
9.1 g
Total sugars
7.6 g
Sodium
300 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Wheat and soy.

Back to Chinese recipes ↑
11Steamed Ginger-Scallion Cod2 servings · Prep 15 min · Cook 15 min
Steamed Ginger-Scallion Cod — AI-generated serving illustration

Ingredients

  • 2 raw cod fillets (5 oz each)
  • 2 tablespoons thin ginger matchsticks
  • 2 scallions, sliced
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 7 oz bok choy, halved
  • 1 cup cooked rice

Method

  1. Set up a covered steamer with simmering water below the rack.
  2. Place cod on a heatproof rimmed plate that fits the steamer, leaving space for steam. Top with ginger and scallion; spoon over soy sauce and oil.
  3. Steam 10–15 minutes until cod reaches 145°F (63°C). Steam bok choy alongside on the rack for the final 5–7 minutes, until tender.
  4. Serve fish, cooking juices, and bok choy with warmed rice.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
265 kcal
Protein
29.7 g
Carbohydrates
27.0 g
Total fat
3.8 g
Saturated fat
0.5 g
Fiber
1.8 g
Total sugars
1.7 g
Sodium
430 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Fish, soy, sesame, and wheat in standard soy sauce.

Back to Chinese recipes ↑
12Cabbage & Carrot Stir-Fry2 servings · Prep 15 min · Cook 10 min
Cabbage & Carrot Stir-Fry — AI-generated serving illustration

Ingredients

  • 5 cups shredded cabbage
  • 2 carrots, grated
  • 1 tablespoon neutral oil
  • 2 garlic cloves, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame seeds

Method

  1. Heat oil in a large skillet. Add cabbage and carrot; cook 6–7 minutes, stirring.
  2. Add garlic and ginger; cook 1 minute.
  3. Add soy sauce and vinegar; cook 1–2 minutes until vegetables are crisp-tender.
  4. Sprinkle with sesame seeds and serve as a side.

Estimated nutrition per serving

Half the recipe as a vegetable side; no rice included.

Calories
150 kcal
Protein
3.7 g
Carbohydrates
18.0 g
Total fat
7.8 g
Saturated fat
1.1 g
Fiber
6.3 g
Total sugars
8.5 g
Sodium
360 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy, sesame, and wheat in standard soy sauce.

Back to Chinese recipes ↑
13Tomato & Egg Skillet2 servings · Prep 10 min · Cook 12 min
Tomato & Egg Skillet — AI-generated serving illustration

Ingredients

  • 3 large eggs, beaten
  • 3 medium tomatoes, chopped
  • 1 tablespoon neutral oil
  • 2 scallions, sliced
  • ½ tablespoon reduced-sodium soy sauce
  • 1 cup cooked rice

Method

  1. Heat half the oil in a skillet and scramble eggs until fully set. Transfer to a plate.
  2. Add remaining oil and tomatoes; cook 5–6 minutes until juicy.
  3. Add scallions and soy sauce; return eggs and fold gently for 1–2 minutes.
  4. Serve with warmed rice.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
310 kcal
Protein
13.7 g
Carbohydrates
31.3 g
Total fat
14.5 g
Saturated fat
3.3 g
Fiber
2.9 g
Total sugars
5.5 g
Sodium
260 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Egg, soy, and wheat in standard soy sauce.

Back to Chinese recipes ↑
14Five-Spice Chicken Rice Bowls2 servings · Prep 15 min · Cook 20 min
Five-Spice Chicken Rice Bowls — AI-generated serving illustration

Ingredients

  • 10 oz raw chicken breast, thinly sliced
  • 1 teaspoon Chinese five-spice powder
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon neutral oil
  • 2 carrots, thinly sliced
  • 2 cups shredded cabbage
  • 2 cups cooked brown rice
  • ¼ cup water

Method

  1. Toss chicken with five-spice powder and soy sauce.
  2. Heat oil in a skillet and cook chicken 7–9 minutes, turning. Transfer to a clean plate once it reaches 165°F (74°C).
  3. Add carrots, cabbage, and water to the skillet. Cover and cook 6–8 minutes until tender.
  4. Return chicken to heat through. Serve over warmed rice.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
520 kcal
Protein
39.2 g
Carbohydrates
60.8 g
Total fat
12.7 g
Saturated fat
2.4 g
Fiber
6.8 g
Total sugars
5.5 g
Sodium
410 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy and wheat in standard soy sauce; check spice blend labels.

Back to Chinese recipes ↑
15Cashew Tofu Stir-Fry2 servings · Prep 15 min · Cook 18 min
Cashew Tofu Stir-Fry — AI-generated serving illustration

Ingredients

  • 1 block (14 oz) firm tofu, drained and cubed
  • ¼ cup unsalted cashews
  • 1 bell pepper, diced
  • 2 cups small broccoli florets
  • 2 teaspoons neutral oil
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon grated ginger
  • ¼ cup water

Method

  1. Pat tofu dry. Heat oil in a skillet and brown tofu 8–10 minutes.
  2. Add pepper, broccoli, ginger, and water. Cover 4 minutes.
  3. Uncover, add soy sauce and cashews, and cook 3–4 minutes until vegetables are tender.
  4. Divide between two bowls.

Estimated nutrition per serving

Half the stir-fry; no rice included.

Calories
415 kcal
Protein
32.1 g
Carbohydrates
21.6 g
Total fat
23.2 g
Saturated fat
3.8 g
Fiber
6.4 g
Total sugars
6.6 g
Sodium
340 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy, cashews (tree nuts), and wheat in standard soy sauce.

Back to Chinese recipes ↑
16Garlic Green Beans & Mushrooms2 servings · Prep 15 min · Cook 15 min
Garlic Green Beans & Mushrooms — AI-generated serving illustration

Ingredients

  • 10½ oz green beans, trimmed
  • 6 oz mushrooms, sliced
  • 1 tablespoon neutral oil
  • 3 garlic cloves, minced
  • 1 tablespoon reduced-sodium soy sauce
  • ⅓ cup water

Method

  1. Heat oil in a skillet. Brown mushrooms 5 minutes.
  2. Add green beans and water. Cover and cook 6–8 minutes until beans are tender.
  3. Uncover, add garlic and soy sauce, and cook 2 minutes.
  4. Serve as a vegetable side.

Estimated nutrition per serving

Half the recipe as a side; no rice included.

Calories
135 kcal
Protein
6.0 g
Carbohydrates
15.2 g
Total fat
7.3 g
Saturated fat
1.0 g
Fiber
5.0 g
Total sugars
6.7 g
Sodium
300 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy and wheat in standard soy sauce.

Back to Chinese recipes ↑
17Chicken & Corn Soup2 servings · Prep 15 min · Cook 20 min
Chicken & Corn Soup — AI-generated serving illustration

Ingredients

  • 8 oz raw chicken breast, finely diced
  • 1 cup frozen corn
  • 3 cups vegetable broth
  • 1 large egg, beaten
  • 1 tablespoon grated ginger
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • 1 scallion, sliced

Method

  1. Bring broth and ginger to a simmer. Add chicken and corn; simmer 10–12 minutes until chicken reaches 165°F (74°C).
  2. Mix cornstarch with cold water and stir in; simmer 1 minute.
  3. Slowly drizzle in egg while stirring. Simmer 2–3 minutes until fully set.
  4. Add scallion and serve.

Estimated nutrition per serving

Half the soup; no rice included.

Calories
280 kcal
Protein
32.1 g
Carbohydrates
23.1 g
Total fat
6.5 g
Saturated fat
1.6 g
Fiber
2.3 g
Total sugars
4.2 g
Sodium
990 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Egg; check broth for soy or wheat.

Back to Chinese recipes ↑
18Sesame Cucumber Chickpea Salad2 servings · Prep 15 min · Cook 0 min
Sesame Cucumber Chickpea Salad — AI-generated serving illustration

Ingredients

  • 1 cucumber, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 carrot, grated
  • 2 tablespoons rice vinegar
  • ½ tablespoon reduced-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons sesame seeds

Method

  1. Whisk vinegar, soy sauce, and sesame oil in a bowl.
  2. Add cucumber, chickpeas, and carrot; toss thoroughly.
  3. Divide between two bowls and top with sesame seeds.

Estimated nutrition per serving

Half the salad.

Calories
275 kcal
Protein
11.0 g
Carbohydrates
38.0 g
Total fat
9.8 g
Saturated fat
1.2 g
Fiber
10.1 g
Total sugars
9.1 g
Sodium
420 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy, sesame, and wheat in standard soy sauce.

Back to Chinese recipes ↑
19Pork & Cabbage Rice Bowls2 servings · Prep 15 min · Cook 18 min
Pork & Cabbage Rice Bowls — AI-generated serving illustration

Ingredients

  • 10 oz raw pork tenderloin, thinly sliced
  • 3 cups shredded cabbage
  • 1 carrot, grated
  • 1 tablespoon neutral oil
  • 1 tablespoon grated ginger
  • 2 garlic cloves, minced
  • 1 tablespoon reduced-sodium soy sauce
  • ¼ cup water
  • 1 cup cooked brown rice

Method

  1. Heat oil in a skillet. Cook pork 5–7 minutes, turning, until it reaches 145°F (63°C); transfer to a clean plate and rest at least 3 minutes.
  2. Add cabbage, carrot, ginger, garlic, and water to the skillet. Cover and cook 5 minutes.
  3. Stir in soy sauce and rested pork; heat 1–2 minutes.
  4. Serve over warmed rice.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
435 kcal
Protein
34.7 g
Carbohydrates
35.9 g
Total fat
16.4 g
Saturated fat
4.2 g
Fiber
5.2 g
Total sugars
5.1 g
Sodium
410 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy and wheat in standard soy sauce.

Back to Chinese recipes ↑
20Red Lentil Congee2 servings · Prep 10 min · Cook 45 min
Red Lentil Congee — AI-generated serving illustration

Ingredients

  • ¼ cup dry short-grain rice, rinsed
  • ¼ cup dry red lentils, rinsed
  • 2 cups vegetable broth
  • 3 cups water, plus more as needed
  • 1 tablespoon grated ginger
  • 1 carrot, finely diced
  • 2 scallions, sliced
  • 1 teaspoon toasted sesame oil

Method

  1. Combine rice, lentils, broth, water, ginger, and carrot in a saucepan.
  2. Bring to a simmer. Cook partly covered 40–45 minutes, stirring often, until rice and lentils are very soft.
  3. Add water if needed for a porridge texture.
  4. Divide into two bowls and finish with scallions and sesame oil.

Estimated nutrition per serving

Half the porridge.

Calories
220 kcal
Protein
8.5 g
Carbohydrates
39.9 g
Total fat
3.0 g
Saturated fat
0.4 g
Fiber
4.2 g
Total sugars
3.3 g
Sodium
630 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Sesame; check broth for soy or wheat.

Back to Chinese recipes ↑

Japanese-inspired · 20 recipes

Japanese Cuisine

Simple bowls, gentle soups, miso, sesame, and everyday ingredients.

  1. Salmon Teriyaki Bowls
  2. Miso Tofu Soup
  3. Sesame Soba Salad
  4. Chicken & Egg Rice Bowls
  5. Vegetable Curry Rice
  6. Ginger Pork Bowls
  7. Mushroom Udon Soup
  8. Tofu Teriyaki Bowls
  9. Tuna Cucumber Rice Bowls
  10. Cabbage Egg Pancakes
  11. Sesame Spinach & Edamame
  12. Miso-Glazed Eggplant
  13. Chicken Yakitori Bowls
  14. Salmon Rice Soup
  15. Cucumber Wakame Salad
  16. Baked Tofu Katsu
  17. Chicken Soba Soup
  18. Carrot Mushroom Rice
  19. Sweet Potato Miso Soup
  20. Matcha Overnight Oats
01Salmon Teriyaki Bowls2 servings · Prep 15 min · Cook 18 min
Salmon Teriyaki Bowls — AI-generated serving illustration

Ingredients

  • 2 raw salmon fillets (5 oz each)
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 2 cups broccoli florets
  • 2 cups cooked rice

Method

  1. Heat oven to 400°F (200°C). Mix soy sauce, syrup, vinegar, and ginger.
  2. Place salmon on a lined tray; brush with sauce. Bake 12–18 minutes until salmon reaches 145°F (63°C).
  3. Meanwhile, steam broccoli 5–7 minutes until tender.
  4. Serve salmon and broccoli over warmed rice.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
555 kcal
Protein
36.2 g
Carbohydrates
55.7 g
Total fat
19.9 g
Saturated fat
4.7 g
Fiber
3.0 g
Total sugars
5.8 g
Sodium
400 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Fish, soy, and wheat in standard soy sauce.

Back to Japanese recipes ↑
02Miso Tofu Soup2 servings · Prep 10 min · Cook 12 min
Miso Tofu Soup — AI-generated serving illustration

Ingredients

  • 7 oz firm tofu, cubed
  • 2 tablespoons white miso
  • 3 cups vegetable broth
  • 4 oz mushrooms, sliced
  • 2 cups baby spinach
  • 2 scallions, sliced

Method

  1. Simmer broth and mushrooms 8 minutes.
  2. Add tofu and spinach; simmer gently 3–4 minutes.
  3. Take off heat. Mix miso with a ladle of hot broth in a small bowl until smooth; stir back into soup.
  4. Top with scallions and serve.

Estimated nutrition per serving

Half the soup; no rice included.

Calories
195 kcal
Protein
18.8 g
Carbohydrates
14.2 g
Total fat
7.7 g
Saturated fat
1.3 g
Fiber
3.5 g
Total sugars
4.6 g
Sodium
1570 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy; some miso contains barley; check broth labels.

Back to Japanese recipes ↑
03Sesame Soba Salad2 servings · Prep 20 min · Cook 10 min
Sesame Soba Salad — AI-generated serving illustration

Ingredients

  • 5 oz dry soba noodles
  • 1 cup frozen shelled edamame
  • ½ cucumber, sliced
  • 1 carrot, grated
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons sesame seeds

Method

  1. Cook soba according to package directions; drain, rinse cool, and drain well.
  2. Cook edamame according to its package and cool briefly.
  3. Whisk soy sauce, vinegar, and sesame oil.
  4. Toss noodles, edamame, cucumber, and carrot with dressing. Top with sesame seeds.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
420 kcal
Protein
21.2 g
Carbohydrates
66.6 g
Total fat
10.7 g
Saturated fat
1.4 g
Fiber
7.7 g
Total sugars
5.2 g
Sodium
380 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy, sesame, and wheat in many soba noodles and soy sauce.

Back to Japanese recipes ↑
04Chicken & Egg Rice Bowls2 servings · Prep 15 min · Cook 18 min
Chicken & Egg Rice Bowls — AI-generated serving illustration

Ingredients

  • 8 oz raw chicken breast, thinly sliced
  • 2 large eggs, beaten
  • 1 onion, thinly sliced
  • 1 cup vegetable broth
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon maple syrup
  • 2 cups cooked rice
  • 1 scallion, sliced

Method

  1. Simmer onion in broth with soy sauce and syrup for 5 minutes.
  2. Add chicken and simmer 7–10 minutes until it reaches 165°F (74°C).
  3. Pour eggs evenly over the surface. Cover and cook gently 2–3 minutes until eggs are fully set.
  4. Spoon over warmed rice and top with scallion.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
455 kcal
Protein
37.5 g
Carbohydrates
54.2 g
Total fat
8.4 g
Saturated fat
2.4 g
Fiber
1.8 g
Total sugars
5.3 g
Sodium
710 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Egg, soy, and wheat in standard soy sauce.

Back to Japanese recipes ↑
05Vegetable Curry Rice2 servings · Prep 15 min · Cook 30 min
Vegetable Curry Rice — AI-generated serving illustration

Ingredients

  • 10½ oz potatoes, cut into ½-inch cubes
  • 2 carrots, sliced
  • 1 onion, diced
  • ½ cup frozen peas
  • 1 tablespoon neutral oil
  • 2 teaspoons mild curry powder
  • 1 tablespoon flour
  • 2 cups vegetable broth
  • 1 cup cooked rice

Method

  1. Heat oil in a saucepan. Cook onion and carrots 5 minutes.
  2. Stir in curry powder and flour for 1 minute. Gradually stir in broth.
  3. Add potatoes and simmer 18–22 minutes until tender. Add peas for the last 3 minutes; stir occasionally.
  4. Serve with warmed rice.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
385 kcal
Protein
9.4 g
Carbohydrates
70.5 g
Total fat
8.0 g
Saturated fat
1.1 g
Fiber
9.1 g
Total sugars
9.3 g
Sodium
660 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Wheat; check curry powder and broth labels.

Back to Japanese recipes ↑
06Ginger Pork Bowls2 servings · Prep 15 min · Cook 15 min
Ginger Pork Bowls — AI-generated serving illustration

Ingredients

  • 10 oz raw pork tenderloin, thinly sliced
  • 1 onion, sliced
  • 2 cups shredded cabbage
  • 2 tablespoons grated ginger
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon neutral oil
  • 1 cup cooked rice

Method

  1. Heat half the oil in a skillet. Cook onion and cabbage 6 minutes; transfer to a bowl.
  2. Add remaining oil and pork; cook 5–7 minutes until it reaches 145°F (63°C). Transfer to a clean plate and rest 3 minutes.
  3. Stir ginger, soy sauce, vinegar, and 2 tablespoons water into skillet; simmer 1 minute. Return vegetables and rested pork.
  4. Serve over warmed rice.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
415 kcal
Protein
34.0 g
Carbohydrates
32.9 g
Total fat
15.7 g
Saturated fat
4.0 g
Fiber
3.1 g
Total sugars
4.8 g
Sodium
380 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy and wheat in standard soy sauce.

Back to Japanese recipes ↑
07Mushroom Udon Soup2 servings · Prep 10 min · Cook 15 min
Mushroom Udon Soup — AI-generated serving illustration

Ingredients

  • 5 oz dry udon noodles
  • 8 oz mushrooms, sliced
  • 7 oz bok choy, chopped
  • 3 cups vegetable broth
  • ½ tablespoon reduced-sodium soy sauce
  • 1 tablespoon grated ginger
  • 2 scallions, sliced

Method

  1. Cook udon according to package directions, then drain.
  2. Simmer mushrooms and ginger in broth for 8 minutes.
  3. Add bok choy and soy sauce; simmer 4–5 minutes until tender.
  4. Divide noodles between two bowls, ladle over soup, and finish with scallions.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
310 kcal
Protein
13.4 g
Carbohydrates
62.5 g
Total fat
1.9 g
Saturated fat
0.3 g
Fiber
4.7 g
Total sugars
6.7 g
Sodium
1610 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Wheat and soy; check broth labels.

Back to Japanese recipes ↑
08Tofu Teriyaki Bowls2 servings · Prep 15 min · Cook 18 min
Tofu Teriyaki Bowls — AI-generated serving illustration

Ingredients

  • 1 block (14 oz) firm tofu, drained and cubed
  • 1 tablespoon neutral oil
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons maple syrup
  • 1 tablespoon rice vinegar
  • ¼ cup water
  • 1 teaspoon cornstarch
  • 2 cups broccoli florets
  • 1 cup cooked brown rice

Method

  1. Mix soy sauce, syrup, vinegar, water, and cornstarch.
  2. Pat tofu dry. Heat oil in a skillet and brown tofu 8–10 minutes.
  3. Steam broccoli separately 5–7 minutes. Stir sauce again and add to tofu; simmer 2–3 minutes until thickened.
  4. Serve tofu and broccoli over warmed rice.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
475 kcal
Protein
31.4 g
Carbohydrates
43.1 g
Total fat
20.0 g
Saturated fat
3.3 g
Fiber
5.9 g
Total sugars
6.8 g
Sodium
340 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy and wheat in standard soy sauce.

Back to Japanese recipes ↑
09Tuna Cucumber Rice Bowls2 servings · Prep 15 min · Cook 0 min
Tuna Cucumber Rice Bowls — AI-generated serving illustration

Ingredients

  • 2 cans tuna in water, drained (8 oz drained total)
  • 2 cups cooked rice, cooled promptly and refrigerated
  • 1 cucumber, diced
  • 1 avocado, peeled, pitted, and sliced
  • 1 tablespoon rice vinegar
  • ½ tablespoon reduced-sodium soy sauce
  • 1 teaspoon sesame seeds

Method

  1. Divide chilled rice between two bowls.
  2. Mix tuna with vinegar and soy sauce.
  3. Add tuna, cucumber, and avocado to each bowl.
  4. Sprinkle with sesame seeds and serve promptly. This recipe uses canned, cooked tuna.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
490 kcal
Protein
36.1 g
Carbohydrates
56.9 g
Total fat
13.3 g
Saturated fat
2.1 g
Fiber
6.6 g
Total sugars
3.3 g
Sodium
430 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Fish, soy, sesame, and wheat in standard soy sauce.

Back to Japanese recipes ↑
10Cabbage Egg Pancakes2 servings · Prep 15 min · Cook 18 min
Cabbage Egg Pancakes — AI-generated serving illustration

Ingredients

  • 3 cups finely shredded cabbage
  • 2 large eggs
  • ½ cup flour
  • ⅓ cup water
  • 2 scallions, sliced
  • 1 tablespoon neutral oil
  • ½ tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar

Method

  1. Whisk eggs, flour, and water into a batter. Fold in cabbage and scallions.
  2. Heat half the oil in a nonstick skillet over medium-low heat. Spoon in half the batter and flatten to about ½ inch thick.
  3. Cook covered 5 minutes; flip carefully and cook 4–5 minutes, until center is set and reaches 160°F (71°C). Repeat with remaining oil and batter.
  4. Mix soy sauce and vinegar for dipping. Serve one pancake per person.

Estimated nutrition per serving

One pancake with half the dipping sauce.

Calories
275 kcal
Protein
11.2 g
Carbohydrates
30.6 g
Total fat
11.9 g
Saturated fat
2.6 g
Fiber
3.8 g
Total sugars
4.0 g
Sodium
240 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Egg, wheat, and soy.

Back to Japanese recipes ↑
11Sesame Spinach & Edamame2 servings · Prep 10 min · Cook 8 min
Sesame Spinach & Edamame — AI-generated serving illustration

Ingredients

  • 8 oz spinach
  • 1 cup frozen shelled edamame
  • 1 tablespoon sesame seeds plus 1 teaspoon
  • ½ tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon maple syrup

Method

  1. Cook edamame according to package directions.
  2. Steam spinach 2–3 minutes until wilted; cool briefly and squeeze out excess moisture.
  3. Crush sesame seeds lightly and mix with soy sauce, vinegar, and syrup.
  4. Toss spinach and edamame with dressing; serve warm or chilled.

Estimated nutrition per serving

Half the recipe as a side.

Calories
165 kcal
Protein
13.8 g
Carbohydrates
14.9 g
Total fat
7.5 g
Saturated fat
1.0 g
Fiber
7.2 g
Total sugars
4.2 g
Sodium
240 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy, sesame, and wheat in standard soy sauce.

Back to Japanese recipes ↑
12Miso-Glazed Eggplant2 servings · Prep 15 min · Cook 30 min
Miso-Glazed Eggplant — AI-generated serving illustration

Ingredients

  • 1 small eggplant, halved lengthwise
  • 1 tablespoon white miso
  • 2 teaspoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon neutral oil
  • 1 teaspoon sesame seeds
  • 1 scallion, sliced

Method

  1. Heat oven to 425°F (220°C). Score eggplant flesh without cutting the skin; brush with oil.
  2. Roast cut-side up 20–25 minutes until soft.
  3. Mix miso, syrup, and vinegar. Spread over flesh and roast 5 more minutes, watching to prevent burning.
  4. Top with sesame seeds and scallion. Serve half an eggplant per person.

Estimated nutrition per serving

Half the eggplant with glaze; side dish, no rice included.

Calories
165 kcal
Protein
3.8 g
Carbohydrates
21.1 g
Total fat
8.5 g
Saturated fat
1.1 g
Fiber
7.7 g
Total sugars
12.8 g
Sodium
320 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy and sesame; some miso contains barley.

Back to Japanese recipes ↑
13Chicken Yakitori Bowls2 servings · Prep 15 min · Cook 18 min
Chicken Yakitori Bowls — AI-generated serving illustration

Ingredients

  • 10 oz raw chicken breast, cut into small cubes
  • 4 scallions, cut into 1-inch pieces
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons maple syrup
  • 1 tablespoon rice vinegar
  • 2 teaspoons neutral oil
  • ¼ cup water
  • 2 cups cooked rice

Method

  1. Mix soy sauce, syrup, vinegar, and water.
  2. Heat oil in a skillet. Brown chicken 6–8 minutes, turning.
  3. Add scallions and sauce. Simmer 5–7 minutes, turning until coated and chicken reaches 165°F (74°C).
  4. Divide warmed rice between bowls and spoon chicken and sauce over it. This is a skillet adaptation of yakitori flavors.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
450 kcal
Protein
37.2 g
Carbohydrates
51.7 g
Total fat
8.7 g
Saturated fat
1.6 g
Fiber
1.4 g
Total sugars
4.9 g
Sodium
360 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy and wheat in standard soy sauce.

Back to Japanese recipes ↑
14Salmon Rice Soup2 servings · Prep 10 min · Cook 18 min
Salmon Rice Soup — AI-generated serving illustration

Ingredients

  • 8 oz raw salmon, skin removed and cut into chunks
  • 1 cup cooked rice
  • 3 cups vegetable broth
  • 2 cups baby spinach
  • 1 teaspoon grated ginger
  • 1 tablespoon white miso
  • 2 scallions, sliced

Method

  1. Bring broth and ginger to a gentle simmer.
  2. Add salmon and simmer 6–10 minutes until it reaches 145°F (63°C).
  3. Add rice and spinach; simmer until heated throughout. If using leftover rice, heat it to 165°F (74°C).
  4. Remove from heat. Dissolve miso in a little hot broth and stir back in. Finish with scallions.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
385 kcal
Protein
28.3 g
Carbohydrates
29.7 g
Total fat
16.5 g
Saturated fat
3.7 g
Fiber
1.8 g
Total sugars
2.5 g
Sodium
1310 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Fish and soy; some miso contains barley; check broth labels.

Back to Japanese recipes ↑
15Cucumber Wakame Salad2 servings · Prep 15 min · Cook 0 min
Cucumber Wakame Salad — AI-generated serving illustration

Ingredients

  • 1 cucumber, thinly sliced
  • 5 g dried wakame (about 2 tablespoons loosely packed)
  • 2 tablespoons rice vinegar
  • ½ tablespoon reduced-sodium soy sauce
  • 1 teaspoon maple syrup
  • 2 teaspoons sesame seeds

Method

  1. Rehydrate wakame in cool water according to package directions, typically 5–10 minutes. Drain well and chop if needed.
  2. Mix vinegar, soy sauce, and syrup.
  3. Toss cucumber and wakame with dressing.
  4. Top with sesame seeds and serve as a side.

Estimated nutrition per serving

Half the salad as a side.

Calories
60 kcal
Protein
2.2 g
Carbohydrates
9.6 g
Total fat
1.7 g
Saturated fat
0.2 g
Fiber
1.9 g
Total sugars
4.6 g
Sodium
300 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy, sesame, and wheat in standard soy sauce; check seaweed packaging for cross-contact.

Back to Japanese recipes ↑
16Baked Tofu Katsu2 servings · Prep 20 min · Cook 30 min
Baked Tofu Katsu — AI-generated serving illustration

Ingredients

  • 1 block (14 oz) firm tofu, drained and cut into 4 slabs
  • ¼ cup flour
  • ¼ cup unsweetened soy milk
  • 1 cup panko breadcrumbs
  • 1 tablespoon neutral oil
  • 2 cups shredded cabbage
  • ½ tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar

Method

  1. Heat oven to 425°F (220°C). Pat tofu slabs dry.
  2. Place flour, soy milk, and panko in separate shallow dishes. Coat tofu in flour, dip in milk, then press into panko.
  3. Arrange on a lined tray and drizzle with oil. Bake 25–30 minutes, turning halfway, until crisp.
  4. Serve two slabs per person with cabbage. Mix soy sauce and vinegar for dipping.

Estimated nutrition per serving

Two tofu slabs with half the cabbage and dipping sauce; no rice included. All measured coating counted in estimate.

Calories
480 kcal
Protein
32.6 g
Carbohydrates
40.9 g
Total fat
20.4 g
Saturated fat
3.3 g
Fiber
5.3 g
Total sugars
4.7 g
Sodium
340 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy and wheat.

Back to Japanese recipes ↑
17Chicken Soba Soup2 servings · Prep 15 min · Cook 20 min
Chicken Soba Soup — AI-generated serving illustration

Ingredients

  • 8 oz raw chicken breast, thinly sliced
  • 4 oz dry soba noodles
  • 3 cups vegetable broth
  • 1 carrot, thinly sliced
  • 7 oz bok choy, chopped
  • 1 tablespoon grated ginger
  • ½ tablespoon reduced-sodium soy sauce

Method

  1. Cook soba according to package directions and drain.
  2. Simmer broth, carrot, and ginger 5 minutes.
  3. Add chicken and bok choy. Simmer 8–10 minutes until chicken reaches 165°F (74°C).
  4. Add soy sauce and divide soup over noodles in two bowls.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
375 kcal
Protein
36.4 g
Carbohydrates
50.9 g
Total fat
4.0 g
Saturated fat
0.7 g
Fiber
3.6 g
Total sugars
4.7 g
Sodium
1240 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy and wheat in many soba noodles and soy sauce.

Back to Japanese recipes ↑
18Carrot Mushroom Rice2 servings · Prep 15 min · Cook 30 min
Carrot Mushroom Rice — AI-generated serving illustration

Ingredients

  • ¾ cup dry short-grain rice, rinsed
  • 6 oz mushrooms, diced
  • 1 carrot, finely diced
  • 1½ cups vegetable broth, or amount required by rice package
  • ½ tablespoon reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 scallions, sliced

Method

  1. Heat sesame oil in a saucepan. Cook mushrooms and carrot 5 minutes.
  2. Add rice, soy sauce, and broth, using your rice package’s liquid ratio.
  3. Bring to a boil, cover, and reduce heat. Cook for the package time, typically 15–20 minutes, until rice is tender.
  4. Rest covered 5 minutes. Fluff and top with scallions.

Estimated nutrition per serving

Half the rice dish; broth estimate assumes 1½ cups.

Calories
315 kcal
Protein
8.3 g
Carbohydrates
63.6 g
Total fat
3.2 g
Saturated fat
0.5 g
Fiber
3.1 g
Total sugars
4.2 g
Sodium
620 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy, sesame, and wheat in standard soy sauce; check broth labels.

Back to Japanese recipes ↑
19Sweet Potato Miso Soup2 servings · Prep 15 min · Cook 25 min
Sweet Potato Miso Soup — AI-generated serving illustration

Ingredients

  • 10½ oz sweet potato, peeled and cut into small cubes
  • 7 oz firm tofu, cubed
  • 3 cups vegetable broth
  • 2 tablespoons white miso
  • 2 cups baby spinach
  • 1 teaspoon grated ginger

Method

  1. Simmer sweet potato and ginger in broth 15–20 minutes until tender.
  2. Add tofu and spinach; simmer gently 3 minutes.
  3. Remove from heat. Whisk miso with a ladle of broth until smooth, then stir back in.
  4. Divide between two bowls.

Estimated nutrition per serving

Half the soup.

Calories
310 kcal
Protein
19.2 g
Carbohydrates
41.6 g
Total fat
7.7 g
Saturated fat
1.2 g
Fiber
7.1 g
Total sugars
9.4 g
Sodium
1650 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy; some miso contains barley; check broth labels.

Back to Japanese recipes ↑
20Matcha Overnight Oats2 servings · Prep 10 min · Cook 0 min
Matcha Overnight Oats — AI-generated serving illustration

Ingredients

  • 1 cup rolled oats
  • 1½ cups unsweetened soy milk
  • 1 tablespoon chia seeds
  • 1 teaspoon matcha powder
  • 2 teaspoons maple syrup
  • 1 cup blueberries

Method

  1. Whisk matcha into 2 tablespoons of the soy milk until smooth, then add remaining milk and syrup.
  2. Stir in oats and chia seeds. Divide between two covered jars.
  3. Refrigerate at least 6 hours or overnight; chilling time is additional.
  4. Stir and top with blueberries before serving. Contains caffeine from matcha.

Estimated nutrition per serving

One of two jars, including half the berries.

Calories
305 kcal
Protein
12.3 g
Carbohydrates
48.3 g
Total fat
7.8 g
Saturated fat
1.0 g
Fiber
9.0 g
Total sugars
12.5 g
Sodium
70 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy.

Back to Japanese recipes ↑

Indian-inspired · 20 recipes

Indian Cuisine

Fragrant spices, lentils, vegetables, warming curries, and sweet finishes.

  1. Chickpea Chana Masala
  2. Red Lentil Dal
  3. Spinach Paneer
  4. Chicken Tikka Bowls
  5. Cauliflower & Potato Aloo Gobi
  6. Kidney Bean Rajma
  7. Vegetable Biryani
  8. Coconut Fish Curry
  9. Chicken Saag
  10. Moong Dal Soup
  11. Egg Curry
  12. Mushroom & Peas Masala
  13. Roasted Eggplant Bharta
  14. Tofu Butter-Masala Style
  15. Cabbage & Peas Sabzi
  16. Lentil Rice Khichdi
  17. Cucumber Yogurt Raita
  18. Cumin Potato Chickpea Bowls
  19. Mango Yogurt Breakfast Bowls
  20. Carrot Rice Kheer
01Chickpea Chana Masala2 servings · Prep 15 min · Cook 25 min
Chickpea Chana Masala — AI-generated serving illustration

Ingredients

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 onion, diced
  • 1 can (14½ oz) diced tomatoes
  • 1 tablespoon neutral oil
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice

Method

  1. Heat oil in a saucepan. Cook onion 6 minutes.
  2. Add garlic, ginger, cumin, and garam masala; stir 1 minute.
  3. Add chickpeas, tomatoes with juices, and ¼ cup water. Simmer 15–18 minutes, stirring.
  4. Finish with lemon juice and divide between two bowls.

Estimated nutrition per serving

Half the curry; no rice or bread included.

Calories
495 kcal
Protein
21.3 g
Carbohydrates
75.4 g
Total fat
15.0 g
Saturated fat
1.8 g
Fiber
20.6 g
Total sugars
19.0 g
Sodium
930 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Check spice blends for allergens.

Back to Indian recipes ↑
02Red Lentil Dal2 servings · Prep 10 min · Cook 30 min
Red Lentil Dal — AI-generated serving illustration

Ingredients

  • ¾ cup dry red lentils, rinsed
  • ½ onion, diced
  • 1 tomato, chopped
  • 3 cups water
  • 1 tablespoon neutral oil
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • ½ teaspoon turmeric
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt

Method

  1. Combine lentils, water, and turmeric in a saucepan. Simmer 20–25 minutes until soft, stirring and adding water if needed.
  2. Meanwhile, heat oil in a small skillet. Cook onion 5 minutes, then add garlic, ginger, and cumin for 1 minute.
  3. Add tomato and cook 4 minutes.
  4. Stir the tomato mixture and salt into lentils; simmer 2 minutes.

Estimated nutrition per serving

Half the dal; no rice or bread included.

Calories
350 kcal
Protein
19.1 g
Carbohydrates
53.1 g
Total fat
8.0 g
Saturated fat
1.1 g
Fiber
9.3 g
Total sugars
4.3 g
Sodium
310 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: No major U.S. allergens in listed ingredients; check labels.

Back to Indian recipes ↑
03Spinach Paneer2 servings · Prep 15 min · Cook 20 min
Spinach Paneer — AI-generated serving illustration

Ingredients

  • 7 oz paneer, cubed
  • 10½ oz spinach
  • 1 onion, diced
  • 1 tomato, chopped
  • 1 tablespoon neutral oil
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ cup water

Method

  1. Steam spinach until wilted, about 3 minutes. Cool slightly and blend with water.
  2. Heat oil in a skillet. Cook onion 5 minutes; add garlic, ginger, cumin, and garam masala for 1 minute.
  3. Add tomato and cook 4 minutes. Stir in spinach purée and paneer.
  4. Simmer gently 5–7 minutes until paneer is hot throughout.

Estimated nutrition per serving

Half the dish; no rice or bread included.

Calories
440 kcal
Protein
24.1 g
Carbohydrates
19.4 g
Total fat
31.9 g
Saturated fat
16.1 g
Fiber
5.5 g
Total sugars
7.6 g
Sodium
150 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Milk.

Back to Indian recipes ↑
04Chicken Tikka Bowls2 servings · Prep 20 min · Cook 20 min
Chicken Tikka Bowls — AI-generated serving illustration

Ingredients

  • 10 oz raw chicken breast, cubed
  • ½ cup plain nonfat Greek yogurt
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon lemon juice
  • 2 teaspoons neutral oil
  • 1 bell pepper, diced
  • ½ onion, diced
  • 1 cup cooked rice

Method

  1. Heat oven to 425°F (220°C). Mix yogurt, spices, and lemon juice, then coat chicken.
  2. Toss pepper and onion with oil. Arrange chicken and vegetables on a lined tray in a single layer.
  3. Bake 18–22 minutes, turning halfway, until chicken reaches 165°F (74°C).
  4. Serve over warmed rice.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
395 kcal
Protein
41.8 g
Carbohydrates
33.6 g
Total fat
9.5 g
Saturated fat
1.7 g
Fiber
3.1 g
Total sugars
6.7 g
Sodium
90 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Milk; check spice blends.

Back to Indian recipes ↑
05Cauliflower & Potato Aloo Gobi2 servings · Prep 15 min · Cook 25 min
Cauliflower & Potato Aloo Gobi — AI-generated serving illustration

Ingredients

  • 3 cups small cauliflower florets
  • 10½ oz potatoes, cut into ½-inch cubes
  • ½ onion, diced
  • 1 tomato, chopped
  • 1 tablespoon neutral oil
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • 1 teaspoon garam masala
  • ½ cup water
  • ¼ teaspoon salt

Method

  1. Heat oil in a skillet. Cook onion 5 minutes, then add cumin, turmeric, and garam masala for 30 seconds.
  2. Add potato, cauliflower, tomato, water, and salt.
  3. Cover and simmer 15–18 minutes, stirring occasionally, until potatoes are tender.
  4. Uncover and cook 2–3 minutes to reduce excess moisture.

Estimated nutrition per serving

Half the vegetable dish; no rice or bread included.

Calories
245 kcal
Protein
7.3 g
Carbohydrates
40.7 g
Total fat
7.9 g
Saturated fat
1.2 g
Fiber
8.2 g
Total sugars
7.1 g
Sodium
360 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: No major U.S. allergens in listed ingredients; check spice blends.

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06Kidney Bean Rajma2 servings · Prep 15 min · Cook 25 min
Kidney Bean Rajma — AI-generated serving illustration

Ingredients

  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 onion, diced
  • 1 cup crushed tomatoes
  • 1 tablespoon neutral oil
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ cup water

Method

  1. Heat oil in a saucepan and cook onion 6 minutes.
  2. Add garlic, ginger, cumin, and garam masala; stir 1 minute.
  3. Add ready-to-eat canned beans, tomatoes, and water. Simmer 15–18 minutes.
  4. Mash a few beans against the pan to thicken and serve. Use canned beans as specified, not uncooked dry kidney beans.

Estimated nutrition per serving

Half the curry; no rice or bread included.

Calories
450 kcal
Protein
23.5 g
Carbohydrates
72.5 g
Total fat
8.9 g
Saturated fat
1.2 g
Fiber
19.0 g
Total sugars
8.5 g
Sodium
760 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Check spice blends for allergens.

Back to Indian recipes ↑
07Vegetable Biryani2 servings · Prep 20 min · Cook 30 min
Vegetable Biryani — AI-generated serving illustration

Ingredients

  • ¾ cup dry basmati rice, rinsed
  • 2 cups small cauliflower florets
  • 1 carrot, diced
  • ½ cup frozen peas
  • 1 onion, sliced
  • 1 tablespoon neutral oil
  • 1 teaspoon garam masala
  • ¼ teaspoon turmeric
  • 1½ cups vegetable broth, or amount required by rice package
  • ¼ cup plain nonfat Greek yogurt

Method

  1. Heat oil in a saucepan with a lid. Cook onion 6 minutes.
  2. Add carrot, cauliflower, garam masala, and turmeric; cook 2 minutes.
  3. Add rice, peas, and broth using the package liquid ratio. Bring to a boil, cover, and cook on low for the package time, typically 15–20 minutes.
  4. Rest covered 5 minutes. Fluff gently and serve with yogurt.

Estimated nutrition per serving

Half the rice dish plus 2 tablespoons yogurt; broth estimate assumes 1½ cups.

Calories
430 kcal
Protein
13.0 g
Carbohydrates
76.7 g
Total fat
8.2 g
Saturated fat
1.3 g
Fiber
6.9 g
Total sugars
9.3 g
Sodium
520 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Milk; check broth and spice blends.

Back to Indian recipes ↑
08Coconut Fish Curry2 servings · Prep 15 min · Cook 20 min
Coconut Fish Curry — AI-generated serving illustration

Ingredients

  • 2 raw cod fillets (5 oz each), cut into large pieces
  • ¾ cup light coconut milk
  • ½ can (14½ oz) diced tomatoes
  • ½ onion, diced
  • 2 teaspoons neutral oil
  • 1 tablespoon grated ginger
  • 2 teaspoons mild curry powder
  • 1 tablespoon lime juice
  • 1 cup cooked rice

Method

  1. Heat oil in a saucepan. Cook onion 5 minutes; add ginger and curry powder for 1 minute.
  2. Add coconut milk and tomatoes with juices; simmer 5 minutes.
  3. Add fish and simmer gently 6–9 minutes until fish reaches 145°F (63°C).
  4. Finish with lime juice and serve with warmed rice.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
375 kcal
Protein
29.7 g
Carbohydrates
34.0 g
Total fat
13.4 g
Saturated fat
6.9 g
Fiber
3.4 g
Total sugars
5.5 g
Sodium
310 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Fish; contains coconut; check curry powder.

Back to Indian recipes ↑
09Chicken Saag2 servings · Prep 15 min · Cook 25 min
Chicken Saag — AI-generated serving illustration

Ingredients

  • 10 oz raw chicken breast, cubed
  • 8 oz spinach, chopped
  • 1 onion, diced
  • 1 tomato, chopped
  • 1 tablespoon neutral oil
  • 1 tablespoon grated ginger
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ cup water

Method

  1. Heat oil in a skillet. Cook onion 5 minutes, then add garlic, ginger, cumin, and garam masala for 1 minute.
  2. Add chicken and cook 5 minutes, turning.
  3. Add tomato and water; cover and simmer 6–8 minutes.
  4. Stir in spinach and cook 3–5 minutes until wilted and chicken reaches 165°F (74°C).

Estimated nutrition per serving

Half the dish; no rice or bread included.

Calories
305 kcal
Protein
37.0 g
Carbohydrates
14.1 g
Total fat
11.5 g
Saturated fat
2.0 g
Fiber
4.7 g
Total sugars
4.5 g
Sodium
160 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Check spice blends for allergens.

Back to Indian recipes ↑
10Moong Dal Soup2 servings · Prep 10 min · Cook 35 min
Moong Dal Soup — AI-generated serving illustration

Ingredients

  • ¾ cup dry split yellow mung beans (moong dal), rinsed
  • 4 cups water, plus more as needed
  • 1 carrot, finely diced
  • ½ onion, diced
  • 2 teaspoons neutral oil
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice

Method

  1. Combine mung beans, water, carrot, and turmeric. Bring to a simmer and cook 25–35 minutes until tender, following package directions if longer.
  2. Heat oil in a small skillet; cook onion 5 minutes. Add ginger and cumin for 1 minute.
  3. Stir onion mixture and salt into the soup. Add water if needed for a soup consistency.
  4. Finish with lemon juice.

Estimated nutrition per serving

Half the soup.

Calories
325 kcal
Protein
18.2 g
Carbohydrates
52.9 g
Total fat
5.8 g
Saturated fat
0.9 g
Fiber
13.2 g
Total sugars
7.6 g
Sodium
330 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: No major U.S. allergens in listed ingredients; check labels.

Back to Indian recipes ↑
11Egg Curry2 servings · Prep 15 min · Cook 25 min
Egg Curry — AI-generated serving illustration

Ingredients

  • 4 large eggs
  • 1 onion, diced
  • 1 cup crushed tomatoes
  • 1 tablespoon neutral oil
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ cup water
  • 1 cup cooked rice

Method

  1. Place eggs in a saucepan, cover with water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes; cool in cold water and peel. Yolks and whites should be firm.
  2. Meanwhile, heat oil in a skillet. Cook onion 5 minutes, then garlic, ginger, and spices 1 minute.
  3. Add tomatoes and ½ cup water; simmer 10 minutes.
  4. Halve eggs and add to sauce; heat 2 minutes. Serve two eggs per person with warmed rice.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
380 kcal
Protein
17.8 g
Carbohydrates
39.4 g
Total fat
17.3 g
Saturated fat
4.2 g
Fiber
4.0 g
Total sugars
8.2 g
Sodium
390 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Egg.

Back to Indian recipes ↑
12Mushroom & Peas Masala2 servings · Prep 15 min · Cook 20 min
Mushroom & Peas Masala — AI-generated serving illustration

Ingredients

  • 10 oz mushrooms, quartered
  • 1 cup frozen peas
  • 1 onion, diced
  • 1 cup crushed tomatoes
  • 1 tablespoon neutral oil
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin

Method

  1. Heat oil in a skillet. Cook onion 5 minutes.
  2. Add mushrooms and cook 6 minutes. Add garlic, ginger, and spices; stir 1 minute.
  3. Add tomatoes, peas, and ¼ cup water. Simmer 8–10 minutes until peas are tender.
  4. Divide between two bowls.

Estimated nutrition per serving

Half the curry; no rice or bread included.

Calories
220 kcal
Protein
11.3 g
Carbohydrates
31.0 g
Total fat
8.3 g
Saturated fat
1.2 g
Fiber
8.4 g
Total sugars
14.2 g
Sodium
260 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Check spice blends for allergens.

Back to Indian recipes ↑
13Roasted Eggplant Bharta2 servings · Prep 15 min · Cook 45 min
Roasted Eggplant Bharta — AI-generated serving illustration

Ingredients

  • 1 small eggplant
  • 1 onion, diced
  • 2 tomatoes, chopped
  • 1 tablespoon neutral oil
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ¼ cup chopped cilantro

Method

  1. Heat oven to 425°F (220°C). Halve eggplant and place cut-side down on a lined tray. Roast 30–40 minutes until very soft.
  2. Cool enough to handle, scoop out flesh, and mash.
  3. Heat oil in a skillet. Cook onion 5 minutes; add garlic, ginger, and spices for 1 minute. Add tomatoes and cook 5 minutes.
  4. Fold in eggplant and cook 3–4 minutes. Finish with cilantro.

Estimated nutrition per serving

Half the vegetable dish; no rice or bread included.

Calories
175 kcal
Protein
4.6 g
Carbohydrates
26.0 g
Total fat
7.9 g
Saturated fat
1.0 g
Fiber
9.8 g
Total sugars
13.7 g
Sodium
20 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Check spice blends for allergens.

Back to Indian recipes ↑
14Tofu Butter-Masala Style2 servings · Prep 15 min · Cook 25 min
Tofu Butter-Masala Style — AI-generated serving illustration

Ingredients

  • 1 block (14 oz) firm tofu, drained and cubed
  • 1 cup crushed tomatoes
  • ¾ cup light coconut milk
  • ½ onion, finely diced
  • 1 tablespoon neutral oil
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 cup cooked rice

Method

  1. Heat oil in a skillet. Cook onion 5 minutes.
  2. Add garlic, ginger, garam masala, and paprika; stir 1 minute.
  3. Add tomatoes and coconut milk; simmer 8 minutes. Add tofu and simmer gently 8–10 minutes until hot.
  4. Serve with warmed rice. This dairy-free adaptation uses coconut milk and oil rather than butter.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
535 kcal
Protein
31.2 g
Carbohydrates
44.3 g
Total fat
26.6 g
Saturated fat
9.1 g
Fiber
5.8 g
Total sugars
8.8 g
Sodium
290 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Soy; contains coconut; check spice blends.

Back to Indian recipes ↑
15Cabbage & Peas Sabzi2 servings · Prep 15 min · Cook 15 min
Cabbage & Peas Sabzi — AI-generated serving illustration

Ingredients

  • 5 cups shredded cabbage
  • 1 cup frozen peas
  • ½ onion, diced
  • 1 tablespoon neutral oil
  • 1 teaspoon ground cumin
  • ¼ teaspoon turmeric
  • 1 teaspoon grated ginger
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice

Method

  1. Heat oil in a skillet. Cook onion 4 minutes.
  2. Add cumin, turmeric, and ginger; stir 30 seconds.
  3. Add cabbage, peas, salt, and ¼ cup water. Cover and cook 7–9 minutes until tender, stirring occasionally.
  4. Uncover, cook off excess water, and finish with lemon juice.

Estimated nutrition per serving

Half the dish as a side; no rice included.

Calories
180 kcal
Protein
6.6 g
Carbohydrates
24.0 g
Total fat
7.5 g
Saturated fat
1.0 g
Fiber
8.3 g
Total sugars
10.6 g
Sodium
330 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: No major U.S. allergens in listed ingredients; check labels.

Back to Indian recipes ↑
16Lentil Rice Khichdi2 servings · Prep 10 min · Cook 35 min
Lentil Rice Khichdi — AI-generated serving illustration

Ingredients

  • ½ cup dry rice, rinsed
  • ½ cup dry red lentils, rinsed
  • 1 carrot, diced
  • ½ cup frozen peas
  • 2 teaspoons neutral oil
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • 1 tablespoon grated ginger
  • 4 cups water, plus more as needed
  • ¼ teaspoon salt

Method

  1. Heat oil in a saucepan. Stir cumin, turmeric, and ginger for 30 seconds.
  2. Add rice, lentils, carrot, water, and salt. Bring to a simmer.
  3. Cook partly covered 25–30 minutes, stirring occasionally, until rice and lentils are soft. Add water as needed.
  4. Add peas and cook 4–5 minutes. Serve as a soft, spoonable rice dish.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
425 kcal
Protein
17.4 g
Carbohydrates
76.7 g
Total fat
5.8 g
Saturated fat
0.9 g
Fiber
8.6 g
Total sugars
4.3 g
Sodium
320 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: No major U.S. allergens in listed ingredients; check labels.

Back to Indian recipes ↑
17Cucumber Yogurt Raita2 servings · Prep 10 min · Cook 0 min
Cucumber Yogurt Raita — AI-generated serving illustration

Ingredients

  • 1 cup plain nonfat Greek yogurt
  • ½ cucumber, grated
  • ½ teaspoon ground cumin
  • ¼ cup chopped cilantro
  • 1 teaspoon lemon juice
  • ⅛ teaspoon salt

Method

  1. Squeeze excess liquid from grated cucumber.
  2. Stir yogurt, cucumber, cumin, cilantro, lemon juice, and salt together.
  3. Divide into two small bowls; serve immediately or refrigerate until needed.

Estimated nutrition per serving

Half the recipe as a cooling side or condiment.

Calories
85 kcal
Protein
13.0 g
Carbohydrates
7.5 g
Total fat
0.7 g
Saturated fat
0.1 g
Fiber
0.5 g
Total sugars
5.2 g
Sodium
190 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Milk.

Back to Indian recipes ↑
18Cumin Potato Chickpea Bowls2 servings · Prep 15 min · Cook 25 min
Cumin Potato Chickpea Bowls — AI-generated serving illustration

Ingredients

  • 10½ oz potatoes, cut into ½-inch cubes
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups baby spinach
  • 1 tablespoon neutral oil
  • 2 teaspoons ground cumin
  • ¼ teaspoon turmeric
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt

Method

  1. Boil potato cubes in water 10–12 minutes until tender; drain.
  2. Heat oil in a skillet. Add cumin and turmeric; stir 30 seconds.
  3. Add potatoes, chickpeas, and salt. Cook 6–8 minutes, stirring gently.
  4. Add spinach and cook until wilted, about 2 minutes. Finish with lemon juice.

Estimated nutrition per serving

Half of the finished recipe, including any listed rice or noodles.

Calories
370 kcal
Protein
13.2 g
Carbohydrates
57.7 g
Total fat
11.1 g
Saturated fat
1.4 g
Fiber
12.4 g
Total sugars
6.7 g
Sodium
590 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: No major U.S. allergens in listed ingredients; check labels.

Back to Indian recipes ↑
19Mango Yogurt Breakfast Bowls2 servings · Prep 10 min · Cook 0 min
Mango Yogurt Breakfast Bowls — AI-generated serving illustration

Ingredients

  • 1½ cups plain nonfat Greek yogurt (12 oz)
  • 2 cups diced mango
  • ½ cup rolled oats
  • 2 tablespoons chopped almonds
  • ⅛ teaspoon ground cardamom

Method

  1. Stir cardamom into yogurt and divide between two bowls.
  2. Top with mango, oats, and almonds.
  3. Serve immediately. For softer oats, stir them into the yogurt and refrigerate 30 minutes before adding toppings.

Estimated nutrition per serving

One of two breakfast bowls.

Calories
315 kcal
Protein
23.0 g
Carbohydrates
46.0 g
Total fat
6.3 g
Saturated fat
0.9 g
Fiber
5.5 g
Total sugars
28.6 g
Sodium
60 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Milk and almonds (tree nuts).

Back to Indian recipes ↑
20Carrot Rice Kheer2 servings · Prep 10 min · Cook 45 min
Carrot Rice Kheer — AI-generated serving illustration

Ingredients

  • ¼ cup dry rice, rinsed
  • ½ cup water
  • 2 cups whole milk
  • 1 carrot, finely grated
  • 2 tablespoons sugar
  • ¼ teaspoon ground cardamom
  • 2 tablespoons chopped almonds

Method

  1. Simmer rice and water in a heavy saucepan 8–10 minutes, until most water is absorbed.
  2. Add milk and carrot. Simmer very gently 25–35 minutes, stirring often, until rice is tender and mixture is creamy.
  3. Stir in sugar and cardamom; cook 2 minutes.
  4. Divide into two bowls and top with almonds. Serve warm or cool promptly in shallow containers and refrigerate.

Estimated nutrition per serving

One of two dessert bowls; additional milk, if used, is not included.

Calories
335 kcal
Protein
11.0 g
Carbohydrates
46.8 g
Total fat
11.8 g
Saturated fat
4.9 g
Fiber
2.0 g
Total sugars
26.3 g
Sodium
120 mg

Approximate values; brands and portions vary. Calculation assumptions.

Allergens: Milk and almonds (tree nuts).

Back to Indian recipes ↑
Nutrition assumptions

Values are approximate calculations from representative ingredient profiles and estimated edible weights, summed for each full recipe and divided by two. They are not laboratory measurements or verified brand-specific Nutrition Facts labels. All listed rice, noodles, sauces, garnishes, and oils are included. Unlisted sides and extra salt are excluded. Calories are rounded to 5 kcal, sodium to 10 mg, and other nutrients to 0.1 g; decimals do not imply laboratory precision.

Assumptions include 255 g drained beans per 15-ounce can; 195 g cooked brown rice per cup; 158 g cooked white rice per cup; 150 g edible avocado; 50 g edible egg per large egg. Meat and seafood weights are raw unless marked canned. Tofu is modeled at 120 kcal and 13 g protein per 100 g; paneer at 300 kcal per 100 g. Dairy milk is whole milk, yogurt is plain nonfat Greek yogurt, coconut milk is light, and soy milk is unsweetened. Recipes with noodles use dry weights. Coating estimates count all flour, milk, and breadcrumbs even if some remain in the bowls.

Broth is modeled as regular vegetable broth, approximately 600 mg sodium per cup. Reduced-sodium soy sauce is approximately 570 mg per tablespoon. Miso, udon, seaweed, canned foods, and other packaged ingredients vary substantially by brand; check actual labels for more specific estimates. Dried wakame is modeled at 5 g for the full salad. Infusion and rinsing losses are not calculated.

USDA FoodData Central provides ingredient reference information. These estimates have not been individually verified against USDA records. The included calculation file documents quantities and representative profiles.

Cooking and food-safety notes

Wash produce and keep raw meat and seafood separate from ready-to-eat foods. Use a food thermometer: poultry 165°F (74°C); whole cuts of beef and pork 145°F (63°C), followed by a 3-minute rest; fish 145°F (63°C); egg dishes 160°F (71°C). Shrimp should be pearly and opaque throughout. See FoodSafety.gov guidance.

Cool cooked rice and other leftovers promptly in shallow containers and refrigerate within 2 hours, or within 1 hour above 90°F. Keep chilled foods cold and reheat leftovers to 165°F (74°C). Follow package directions for rice, noodles, lentils, and split mung beans when their cooking times differ.

Ingredient substitutions may change allergens and nutrition. These recipes are general cooking ideas, not individualized medical or dietary advice.

© 2026 ItzMyDiet.com · Dr. Michael Baruch