Welcome to Flavoreer's adaptable recipes collection. Each recipe is designed with flexibility in mind, allowing you to use ingredients you have on hand while maintaining delicious results. Our adaptable recipe framework provides substitution options, variation ideas, and cooking method alternatives to fit your needs.
All our batch cooking workflow planners, meal templates, and recipe cards can be found on this page.
All these templates can be found in adaptable-recipes page at Flavoreer.
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4
| Component | Options | Notes |
|---|---|---|
| Grain Base | Brown rice, quinoa, farro, barley, cauliflower rice, bulgur | For low-carb option, use cauliflower rice or reduce grain portion |
| Protein | Chicken, tofu, tempeh, chickpeas, black beans, salmon, shrimp | Adjust cooking times based on protein choice |
| Vegetables | Roasted sweet potatoes, broccoli, bell peppers, mushrooms, kale, spinach, carrots | Use a mix of raw and cooked vegetables for texture contrast |
| Sauce/Dressing | Tahini sauce, lemon vinaigrette, peanut sauce, cilantro-lime, miso dressing | Make extra sauce to use throughout the week |
| Toppings | Avocado, nuts, seeds, fresh herbs, pickled onions, crispy chickpeas | Add toppings just before serving to maintain texture |
Batch Cooking Tip: Prepare components separately and store in individual containers. This allows for quick assembly of fresh bowls throughout the week and gives flexibility to mix and match components for variety.
Grain: Bulgur or quinoa
Protein: Chickpeas or grilled chicken
Vegetables: Cucumber, cherry tomatoes, red onion, roasted red peppers
Sauce: Lemon-tahini dressing
Toppings: Feta cheese, kalamata olives, fresh parsley
Grain: Brown rice or rice noodles
Protein: Tofu or shrimp
Vegetables: Edamame, shredded carrots, red bell pepper, sautéed bok choy
Sauce: Ginger-sesame dressing
Toppings: Sliced green onions, sesame seeds, crispy wonton strips
Prep Time: 15 minutes | Cook Time: 30-45 minutes | Servings: 6
| Component | Options | Notes |
|---|---|---|
| Aromatics | Onions, garlic, carrots, celery, leeks, ginger, shallots | Always start with these as your flavor base |
| Vegetables | Any combination: potatoes, sweet potatoes, zucchini, bell peppers, corn, leafy greens, mushrooms, tomatoes | Add harder vegetables earlier, tender vegetables later |
| Protein | Chicken, beef, beans, lentils, chickpeas, tofu | Pre-cooked meats can be added toward the end |
| Broth/Liquid | Vegetable broth, chicken broth, beef broth, coconut milk, water with bouillon | Can combine broths for more complex flavor |
| Staple (optional) | Rice, pasta, quinoa, barley, potatoes | For batch cooking, store separately and add when serving |
| Finishing touches | Fresh herbs, lemon/lime juice, cream, yogurt, cheese, croutons | Add at the very end or when serving |
Batch Cooking Tip: If making soup ahead of time, slightly undercook vegetables as they will continue to soften when reheated. For soups with pasta or rice, cook and store the starch separately to prevent it from absorbing too much liquid and becoming mushy.
Aromatics: Onion, garlic, carrots, celery
Vegetables: Kale, diced tomatoes, zucchini
Protein: White beans, optional Italian sausage
Broth: Vegetable or chicken broth
Herbs/Spices: Rosemary, thyme, bay leaf, red pepper flakes
Finishing touches: Parmesan cheese, drizzle of olive oil, fresh parsley
Aromatics: Onion, garlic, ginger, lemongrass
Vegetables: Bell peppers, mushrooms, spinach
Protein: Tofu or shrimp
Broth: Coconut milk + vegetable broth
Herbs/Spices: Thai curry paste, lime leaves, turmeric
Staple: Rice noodles (optional)
Finishing touches: Lime juice, cilantro, sliced chilis
All these templates can be found in adaptable-recipes page at Flavoreer.