One-bowl Camping Recipes

Anji Bignell — 9 September 2022
The best way to use up certain ingredients or get all your nutritional needs in one hit is to throw it all into a poke dish, curry, or breakfast bowl.

Salmon Poke Bowl

TOTAL TIME: 30 minutes

Serves: 2


  • ½ cup quinoa
  • 1 cup water
  • 1 tsp salt
  • 200g smoked salmon
  • ½ cup edamame
  • 1 avocado, sliced lengthwise
  • 4 red radishes, finely sliced
  • 1 cucumber, sliced lengthwise and rolled up
  • 1 large red chilli, chopped
  • 2 tsp black and white sesame seeds


  • 1 clove garlic, finely chopped
  • 1 cm piece of ginger, finely chopped
  • Juice of 2 limes
  • 1½ tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp olive oil


  1. Place the quinoa in a bowl, cover with warm water, and rinse well. Drain with a colander. 
  2. Boil water in a saucepan and add the quinoa and salt. 
  3. Reduce the heat to medium-low, cover with a lid and simmer for 15 minutes until the liquid is fully absorbed.
  4. Divide the quinoa into two bowls, top with vegetables, smoked salmon, and sesame seeds. 
  5. Mix together dressing ingredients in a bowl and drizzle over the top to serve. 

Aloo Palak — Spinach and Potato Curry

TOTAL TIME: 40 minutes

Serves: 4


  • 3 tbsp butter (or ghee)
  • 1 brown onion, diced
  • 500g yellow potatoes, chopped
  • 4 garlic cloves, minced
  • 1½ tsp grated ginger
  • 1 tsp ground cumin
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • 350g fresh spinach, finely chopped
  • ¼ cup water
  • ¼ cup coconut milk
  • 1 tsp lemon juice
  • Salt and pepper to taste


  1. Place the potatoes into a large pot of salted water, bring to the boil and cook until tender —around 10 minutes. 
  2. Drain the potatoes in a colander and return to the pot.
  3. Melt butter in a large skillet over medium heat, and then fry the onion until soft and translucent.
  4. Add garlic, ginger, cumin, garam masala, and turmeric to the skillet and toast for around one minute.
  5. Add spinach and water to the skillet and cook spinach until soft and water has evaporated.
  6. Add coconut milk and potatoes to the skillet, gently stirring to bring coconut milk to a simmer. 
  7. Remove the skillet from the heat and stir in the lemon juice. Season with salt and pepper. 
  8. Divide into bowls and serve with roti.

Summer Bowl

TOTAL TIME:  10 minutes

Serves: 2


  • 1 cup almond milk (or any milk)
  • 2 frozen bananas
  • ¾ cup frozen berries
  • 1 tbsp acai powder
  • Desired toppings


  1. Blend milk, bananas, frozen berries, and acai powder until smooth.
  2. Spoon into two bowls and line with chopped mango, chia seeds, blueberries, crushed almonds, coconut flakes and granola on top (or desired toppings).

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