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10 Beautiful Bowlfuls from Our Latest #f52contest

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We partnered with Stonyfield Yogurt to bring you our latest #f52contest—Best Bowlfuls—because we use our favorite meal vessel for everything from breakfast to a midnight snack.

We asked you to show us your best bowlfuls (soups! salads! dreamy heaps of yogurt!) in our latest #f52contest on Instagram—and boy, did you. Here are some of our favorites 'grams:

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A big congrats to our winner, whose cozy bowl of Vietnamese congee we just about want to lie down in:

Pears poached with vanilla, coconut sugar, and cinnamon get generous dollops of mascarpone:

Make a porridge of quinoa, oatmeal, and almond milk, then top with chopped pistachios and blood oranges roasted with honey:

Toss thinly sliced fennel and celeriac in cream (and a little mustard), pile into a pan, stick in the oven until bubbly and golden:

A rather genius way to do dates: sautéed in olive oil and spooned onto thick yogurt. Don't forget the flaky salt:

Brunch things: dates sautéed in olive oil with sea salt and yogurt.

A photo posted by Liz (@floatingkitchen) on

Vegetarian chili is never better than when it's topped with crushed corn chips:

This was the last bowl from a big batch of veggie chili. On my weekend to-do list is to come up with another #notsaddesklunch to make it through next week. Any ideas? Veggie Chili 1 tablespoon olive oil, 2 smashed garlic cloves, 1 teaspoon cumin, 1/4 teaspoon chili powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1-28 ounce can crushed fire-roasted tomatoes, 1-15 ounce can black beans, 1-15 ounce can sweet corn. Heat the olive oil in a large saucepan over medium high heat. Sauté the onions for 5 minutes until they start to soften. Add the garlic, cumin, chili powder, salt & pepper and cook until fragrant. Stir in the tomatoes, black beans, corn and 2 cups water or stock. Bring to a boil and then lower the heat. Simmer for 20-30 minutes until thickened. Top with chopped cilantro and crushed tortilla chips before serving.

A photo posted by Paige Adams (@lastingredient) on

Black rice is the base for this bowl, with roasted squash, avocado, a soft egg, microgreens, a tahini dressing, and a wild shake of shichimi togarashi:

A go-to dinner with a great name (spaghetti pangrattato!): spaghetti, a mess of garlicky bread crumbs, lots of olive oil and chopped parsley, plus a fried egg:

This Moroccan-inspired chickpea stew comes together in 40 minutes (all the time you need to cook a side of rice to go with it):

A rainbow of a grain bowl: millet, kale, roasted carrots, raw beets, pumpkin seeds, and drizzles of lemon juice and tahini:

We partnered with Stonyfield Yogurt to bring you our latest #f52contest—Best Bowlfuls—because we use our favorite meal vessel for everything from breakfast to a midnight snack. For more ideas, follow them here.

Tags: f52contest, bowlfuls, stonyfield, yogurt