19 Delicious Ocado Recipes for Busy Cooks

Now, who says busy schedules mean boring meals? Dive into our roundup of 19 Delicious Ocado Recipes for Busy Cooks, where quick dinners meet mouthwatering flavors. From weeknight lifesavers to seasonal delights, we’ve got your cravings covered. Perfect for North American home cooks looking to spice up their routine without the fuss. Ready to transform your cooking game? Let’s get started!

Spicy Ocado Chicken Stir-Fry

Lately, I’ve found myself craving the kind of meal that wraps you in warmth, a dish that balances heat with heart. This Spicy Ocado Chicken Stir-Fry does just that, marrying tender chicken with vibrant vegetables in a sauce that dances on the palate.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into thin strips
• 2 tbsp rich extra virgin olive oil
• 1 large red bell pepper, thinly sliced into crisp ribbons
• 1 cup fresh ocado, diced into creamy chunks
• 2 cloves garlic, minced to aromatic perfection
• 1 tbsp freshly grated ginger, for a zesty kick
• 1/4 cup soy sauce, for a deep umami base
• 1 tbsp honey, to sweeten the spice
• 1 tsp crushed red pepper flakes, for a fiery touch
• 1/2 cup chicken broth, to bring it all together
• 2 cups cooked jasmine rice, fluffy and fragrant

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the chicken strips, spreading them out in the skillet to ensure even cooking. Cook for 5-6 minutes, turning once, until golden and just cooked through.
3. Tip: Resist the urge to stir the chicken too often; letting it sit allows for a better sear.
4. Push the chicken to one side of the skillet. Add the bell pepper, ocado, garlic, and ginger to the other side. Sauté for 3 minutes, until the vegetables are just tender.
5. Tip: Fresh ginger can be fibrous; grating it finely ensures a smooth texture in every bite.
6. In a small bowl, whisk together the soy sauce, honey, red pepper flakes, and chicken broth. Pour over the chicken and vegetables, stirring to coat evenly.
7. Reduce heat to medium and simmer for 4-5 minutes, until the sauce thickens slightly and clings to the ingredients.
8. Tip: For an extra layer of flavor, let the stir-fry sit off the heat for a minute before serving; the flavors will meld beautifully.
9. Serve hot over the jasmine rice, ensuring each plate gets a generous amount of sauce.

Each forkful of this stir-fry offers a delightful contrast: the chicken is succulent, the ocado adds a buttery softness, and the sauce brings a sweet heat that lingers. Try garnishing with sliced green onions for a pop of color and a sharp, fresh contrast.

Creamy Ocado Pasta Primavera

Zephyrs of summer breeze whisper through the kitchen as we embark on crafting a dish that sings of the season’s bounty, a creamy Ocado Pasta Primavera that cradles the essence of garden-fresh vegetables in a velvety embrace.

Ingredients

• 8 oz of tender penne pasta
• 2 tbsp of rich extra virgin olive oil
• 3 cloves of garlic, minced to aromatic perfection
• 1 cup of heavy cream, luxuriously thick
• 1/2 cup of grated Parmesan cheese, aged and nutty
• 1 cup of crisp broccoli florets
• 1/2 cup of sweet cherry tomatoes, halved
• 1/4 cup of fresh basil leaves, torn for a burst of fragrance
• Salt, a pinch to elevate flavors
• 1/4 tsp of finely ground black pepper, for a subtle kick

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook for 11 minutes, or until al dente, stirring occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant but not browned, to avoid bitterness.
3. Pour the heavy cream into the skillet, stirring gently to combine with the garlic. Let the mixture simmer for 3 minutes, allowing it to thicken slightly.
4. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Tip: For an extra silky texture, remove the skillet from heat while stirring in the cheese.
5. Add the broccoli florets and cherry tomatoes to the sauce, cooking for 2 minutes just until the vegetables are tender-crisp. Tip: Overcooking the vegetables will lose their vibrant color and crunch.
6. Drain the pasta and add it to the skillet, tossing gently to coat every piece with the creamy sauce. Season with salt and black pepper, adjusting to your preference.
7. Remove from heat and sprinkle the torn basil leaves over the pasta, giving it a final gentle toss to distribute the herb’s aroma throughout the dish.

Garnished with a few extra basil leaves, this Creamy Ocado Pasta Primavera presents a harmonious blend of textures, from the tender pasta to the crisp vegetables, all enveloped in a sauce that’s both rich and refreshing. Serve it in a warm bowl under the soft glow of candlelight for an intimate dinner that celebrates the simplicity and beauty of summer’s harvest.

Ocado Avocado Toast with Poached Egg

Under the soft glow of the morning light, there’s something deeply comforting about the simplicity of avocado toast, especially when crowned with the delicate richness of a poached egg. It’s a dish that speaks to the soul, offering a moment of quiet joy in the hustle of daily life.

Ingredients

• 1 ripe avocado, creamy and slightly firm
• 2 slices of artisan whole grain bread, thick-cut
• 2 farm-fresh eggs
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, flaky
• 1 tsp white vinegar
• 1/4 tsp red pepper flakes, for a gentle heat

Instructions

1. Fill a medium saucepan with 3 inches of water, add the white vinegar, and bring to a gentle simmer over medium heat, where small bubbles form at the bottom but do not break the surface.
2. While the water heats, toast the artisan whole grain bread until golden and crisp, about 3 minutes per side in a toaster or under a broiler set to high, watching closely to prevent burning.
3. Halve the ripe avocado, remove the pit, and scoop the flesh into a small bowl. Mash lightly with a fork, leaving some chunks for texture, then season with flaky sea salt and finely ground black pepper.
4. Crack each farm-fresh egg into a small cup or ramekin. Once the water is simmering, gently slide each egg into the water, cooking for 3 minutes for a runny yolk or 4 minutes for a firmer set.
5. Spread the mashed avocado evenly over the toasted bread slices. Using a slotted spoon, carefully lift the poached eggs from the water, letting excess water drain, and place one on each slice of toast.
6. Drizzle with rich extra virgin olive oil and sprinkle with red pepper flakes for a gentle heat before serving immediately.

Buttery avocado contrasts beautifully with the crisp toast, while the poached egg adds a luxurious silkiness that ties everything together. For an extra touch of brightness, serve with a wedge of lemon on the side to squeeze over just before eating.

Ocado Quinoa Salad with Lemon Dressing

Under the soft glow of the morning light, this Ocado Quinoa Salad with Lemon Dressing emerges as a refreshing embrace of flavors, perfect for those seeking a light yet nourishing meal.

Ingredients

• 1 cup organic quinoa, rinsed and drained
• 2 cups cold water
• 1/4 cup rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp finely ground sea salt
• 1/2 tsp cracked black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup crisp cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped

Instructions

1. In a medium saucepan, combine the quinoa and cold water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
3. While the quinoa cooks, whisk together the olive oil, lemon juice, sea salt, and black pepper in a small bowl to create the dressing.
4. Transfer the cooked quinoa to a large bowl and let it cool for 10 minutes.
5. Add the cherry tomatoes, cucumber, red onion, and parsley to the quinoa. Tip: For enhanced flavor, let the salad sit for 10 minutes before serving.
6. Drizzle the dressing over the salad and gently toss to combine. Tip: Use a folding motion to keep the ingredients intact.

Light and vibrant, this salad offers a delightful crunch from the fresh vegetables, balanced by the creamy quinoa and zesty lemon dressing. Serve it atop a bed of greens for an extra layer of texture or alongside grilled fish for a complete meal.

Ocado Beef and Broccoli Noodles

Sometimes, the simplest dishes bring the most comfort, especially when they’re steeped in the rich flavors of tender beef and crisp broccoli, all tangled up in silky noodles. This Ocado Beef and Broccoli Noodles recipe is a humble yet deeply satisfying meal that whispers of home.

Ingredients

• 8 oz flank steak, thinly sliced against the grain for tenderness
• 2 cups broccoli florets, vibrant green and crisp
• 8 oz dried wheat noodles, with a slight chewiness when cooked
• 2 tbsp soy sauce, deeply savory and rich
• 1 tbsp oyster sauce, for a hint of sweetness and depth
• 1 tsp sesame oil, aromatic and nutty
• 2 cloves garlic, minced to release their pungent aroma
• 1 tbsp brown sugar, for a caramelized glaze
• 1/2 cup beef broth, homemade or store-bought, for a robust base
• 1 tbsp cornstarch, to thicken the sauce to a glossy finish
• 2 tbsp vegetable oil, for a high-heat sear

Instructions

1. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, minced garlic, brown sugar, beef broth, and cornstarch until smooth. Set aside.
2. Bring a large pot of water to a rolling boil and cook the wheat noodles according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the thinly sliced flank steak, searing for 2-3 minutes per side until just browned but still pink inside. Remove and set aside.
4. In the same skillet, add the broccoli florets, stirring frequently for 3-4 minutes until bright green and slightly tender.
5. Return the beef to the skillet with the broccoli. Pour the prepared sauce over, stirring well to coat everything evenly. Cook for another 2 minutes until the sauce thickens and clings to the noodles and beef.
6. Add the cooked noodles to the skillet, tossing gently to combine with the beef, broccoli, and sauce until everything is heated through.

The noodles should be slick with sauce, the beef tender, and the broccoli with just enough bite to contrast. Serve it straight from the skillet, perhaps with a sprinkle of sesame seeds for a nutty crunch, and watch as it becomes a weeknight favorite.

Ocado Mediterranean Veggie Bowl

Beneath the soft glow of the kitchen light, the Ocado Mediterranean Veggie Bowl comes together as a vibrant tapestry of flavors and textures, each ingredient telling its own story of sun-drenched fields and crisp, morning harvests.

Ingredients

• 1 cup of fluffy quinoa, rinsed and drained
• 2 tbsp of rich extra virgin olive oil
• 1 medium zucchini, thinly sliced into half-moons
• 1 cup of cherry tomatoes, halved and bursting with sweetness
• 1/2 cup of pitted Kalamata olives, briny and bold
• 1/4 cup of crumbled feta cheese, creamy and tangy
• 1 tbsp of fresh lemon juice, bright and zesty
• 1 tsp of dried oregano, fragrant and earthy
• Salt and finely ground black pepper to taste

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat for extra fluffiness.
2. While the quinoa cooks, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the zucchini slices and cook for 3-4 minutes on each side until golden and tender. Tip: Avoid overcrowding the pan to ensure each slice gets perfectly caramelized.
3. In a large bowl, combine the cooked quinoa, zucchini, cherry tomatoes, Kalamata olives, and feta cheese. Drizzle with the remaining olive oil and fresh lemon juice, then sprinkle with dried oregano, salt, and pepper. Gently toss to combine. Tip: For the best flavor, let the bowl sit for 10 minutes before serving to allow the ingredients to meld.

The Ocado Mediterranean Veggie Bowl is a symphony of textures, from the creamy feta to the crisp zucchini, all harmonized by the nutty quinoa. Serve it with a slice of crusty bread to soak up the vibrant dressing, or enjoy it as is for a light yet satisfying meal.

Ocado Sweet Potato and Black Bean Tacos

How often do we find ourselves craving something that’s both nourishing and deeply satisfying? These sweet potato and black bean tacos are a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 can (15 oz) black beans, rinsed and drained
• 1 tbsp extra virgin olive oil, rich and golden
• 1 tsp ground cumin, warmly aromatic
• 1/2 tsp smoked paprika, with a hint of sweetness
• 1/4 tsp sea salt, finely ground
• 8 small corn tortillas, lightly toasted
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1 avocado, sliced into creamy wedges
• 1 lime, cut into wedges for a burst of citrus

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, and sea salt until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.
4. While the sweet potatoes roast, warm the black beans in a small saucepan over medium heat for 5 minutes, stirring occasionally.
5. Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until they’re pliable and slightly charred.
6. To assemble the tacos, divide the roasted sweet potatoes and warm black beans among the tortillas. Top with fresh cilantro, avocado slices, and a squeeze of lime juice.

Perfectly balanced, these tacos offer a delightful contrast between the creamy avocado and the smoky, spiced sweet potatoes. Serve them with an extra lime wedge on the side for those who love a brighter kick.

Ocado Thai Green Curry with Tofu

Zestfully, let’s embark on a culinary journey that brings the vibrant flavors of Thailand right into your kitchen with this Ocado Thai Green Curry with Tofu. It’s a dish that whispers the secrets of distant lands through its aromatic spices and creamy coconut milk, inviting you to slow down and savor each bite.

Ingredients

• 1 cup creamy coconut milk
• 2 tbsp fragrant Thai green curry paste
• 1 block (14 oz) firm tofu, pressed and cubed
• 1 cup fresh bamboo shoots, thinly sliced
• 1 red bell pepper, julienned
• 1 tbsp golden brown sugar
• 1 tbsp fish sauce
• 1/2 cup fresh Thai basil leaves
• 2 cups jasmine rice, cooked to fluffy perfection

Instructions

1. In a large pan over medium heat, warm the creamy coconut milk until it begins to simmer gently, about 3 minutes.
2. Add the fragrant Thai green curry paste to the pan, stirring continuously for 2 minutes to release its aromatic oils.
3. Gently fold in the pressed and cubed tofu, ensuring each piece is lovingly coated with the curry mixture.
4. Introduce the thinly sliced fresh bamboo shoots and julienned red bell pepper to the pan, cooking for 5 minutes until they begin to soften.
5. Sprinkle in the golden brown sugar and drizzle the fish sauce, stirring to blend the flavors harmoniously.
6. Simmer the curry on low heat for 10 minutes, allowing the tofu to absorb the rich flavors.
7. Tear the fresh Thai basil leaves by hand and scatter them over the curry, giving one final stir to incorporate.
8. Serve the curry hot over a bed of fluffy jasmine rice, letting the steam carry its enticing aroma.

Finally, this Ocado Thai Green Curry with Tofu presents a delightful contrast of textures, from the creamy coconut milk to the crisp vegetables and tender tofu. The flavors are a beautiful balance of spicy, sweet, and savory, making it a perfect dish to enjoy on a quiet evening. Consider garnishing with a few extra basil leaves for a pop of color and freshness.

Ocado Zucchini Fritters with Tzatziki

Remembering the first time I made these fritters, the kitchen filled with the comforting aroma of zucchini and herbs, a simple pleasure that turned an ordinary evening into something special.

Ingredients

• 2 cups grated zucchini, squeezed to remove excess moisture
• 1/2 cup all-purpose flour, sifted for lightness
• 2 large farm-fresh eggs, lightly beaten
• 2 tbsp rich extra virgin olive oil
• 1/4 cup fresh dill, finely chopped
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup Greek yogurt, creamy and thick
• 1 small cucumber, peeled and grated
• 1 garlic clove, minced
• 1 tbsp lemon juice, freshly squeezed
• 1 tbsp extra virgin olive oil

Instructions

1. In a large bowl, combine the grated zucchini, sifted flour, beaten eggs, chopped dill, black pepper, and sea salt. Mix gently until just combined.
2. Heat the olive oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
3. Drop tablespoonfuls of the zucchini mixture into the skillet, flattening slightly with the back of the spoon. Cook for 3-4 minutes on each side, or until golden brown and crispy.
4. Transfer the fritters to a paper towel-lined plate to drain any excess oil.
5. For the tzatziki, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, and olive oil in a small bowl. Stir until smooth.
6. Serve the zucchini fritters warm with a dollop of tzatziki on top or on the side for dipping.

Biting into these fritters reveals a crispy exterior giving way to a tender, herb-infused center, perfectly complemented by the cool, tangy tzatziki. Try serving them atop a bed of mixed greens for a light, summery meal.

Ocado Grilled Salmon with Herb Butter

Floating through the kitchen on a quiet afternoon, the thought of preparing something both simple and sublime leads me to this dish. It’s a melody of flavors that sings of summer evenings and the gentle hum of contentment.

Ingredients

• 1 lb fresh, wild-caught salmon fillet, skin on
• 2 tbsp unsalted butter, softened to room temperature
• 1 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh parsley
• 1 tsp freshly squeezed lemon juice
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper
• 1 tbsp rich extra virgin olive oil

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, combine the softened butter, dill, parsley, lemon juice, sea salt, and black pepper, mixing until the herbs are evenly distributed throughout the butter.
3. Pat the salmon fillet dry with paper towels, then lightly brush both sides with the extra virgin olive oil, seasoning the flesh side with a pinch of sea salt.
4. Place the salmon on the grill, skin side down, and cook for 4-5 minutes without moving to allow the skin to crisp beautifully.
5. Carefully flip the salmon and cook for an additional 3-4 minutes on the flesh side, or until the salmon is just opaque throughout.
6. Remove the salmon from the grill and immediately top with the herb butter, allowing it to melt over the warm fish.

As the herb butter melts into the salmon, it creates a sauce that’s both vibrant and comforting. The flesh flakes apart with ease, revealing a moist interior that’s perfectly complemented by the crisp skin. Serve this dish alongside a crisp, green salad or over a bed of quinoa for a meal that feels both nourishing and indulgent.

Ocado Lentil and Spinach Soup

Yesterday, as the rain gently tapped against my kitchen window, I found myself craving something warm, nourishing, and deeply comforting. That’s when I decided to whip up a batch of this soul-soothing lentil and spinach soup, a dish that feels like a hug in a bowl.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin, freshly toasted
• 4 cups low-sodium vegetable broth, warmed
• 2 cups fresh spinach leaves, roughly chopped
• 1 tablespoon fresh lemon juice, squeezed from a ripe lemon
• Salt and finely ground black pepper, to taste

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the diced onion and a pinch of salt, sautéing until translucent and soft, about 5 minutes. Tip: Stir occasionally to prevent browning.
3. Stir in the minced garlic and cumin, cooking until fragrant, about 30 seconds. Be careful not to burn the garlic.
4. Add the rinsed lentils and warmed vegetable broth, bringing the mixture to a gentle boil.
5. Reduce the heat to low, cover, and simmer until the lentils are tender but not mushy, about 25 minutes. Tip: Check the lentils at the 20-minute mark to avoid overcooking.
6. Once the lentils are cooked, stir in the chopped spinach and lemon juice, cooking just until the spinach wilts, about 2 minutes. Tip: The lemon juice brightens the flavors, so don’t skip it.
7. Season with salt and pepper to taste, then remove from heat.

Mmm, the soup is a delightful balance of earthy lentils and vibrant spinach, with a hint of warmth from the cumin. Serve it with a drizzle of olive oil and a slice of crusty bread for a simple yet satisfying meal.

Ocado Chickpea and Vegetable Stew

Lately, I’ve found myself craving something hearty yet wholesome, a dish that wraps you in warmth with every spoonful. This Ocado Chickpea and Vegetable Stew is just that—a comforting embrace of flavors and textures that feels like home.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced to a fragrant paste
• 1 teaspoon ground cumin, warmly aromatic
• 1 teaspoon smoked paprika, with a deep, smoky sweetness
• 1 large carrot, peeled and chopped into hearty chunks
• 1 medium zucchini, diced into tender bites
• 1 can (15 oz) chickpeas, drained and rinsed until water runs clear
• 1 can (14.5 oz) diced tomatoes, with their vibrant, tangy juice
• 2 cups vegetable broth, rich and flavorful
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon freshly ground black pepper, with a sharp, pungent kick
• 1 handful fresh parsley, roughly chopped for a bright, herbal finish

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the onion and garlic, sautéing until the onion turns translucent and the garlic is fragrant, about 5 minutes.
3. Stir in the cumin and smoked paprika, toasting the spices for 30 seconds to unlock their flavors.
4. Add the carrot and zucchini, cooking for another 5 minutes until the vegetables begin to soften.
5. Pour in the chickpeas, diced tomatoes, and vegetable broth, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld beautifully.
7. Season with salt and pepper, then stir in the fresh parsley just before serving.

Warm and inviting, this stew boasts a velvety texture with chunks of tender vegetables and creamy chickpeas. Serve it with a slice of crusty bread to soak up every last drop of its rich, spiced broth.

Ocado Berry Smoothie Bowl

Yesterday, as the first light of dawn crept through my kitchen window, I found myself craving something both nourishing and vibrant to start the day. The Ocado Berry Smoothie Bowl, with its lush hues and creamy texture, seemed like the perfect canvas for morning reflection.

Ingredients

• 1 cup frozen mixed berries (a jewel-toned blend of strawberries, blueberries, and raspberries)
• 1 ripe banana, sliced (for natural sweetness and creamy texture)
• 1/2 cup Greek yogurt (thick and tangy, preferably full-fat for richness)
• 1/4 cup almond milk (unsweetened, for a subtle nutty undertone)
• 1 tbsp honey (golden and floral, to drizzle)
• 2 tbsp granola (crunchy, for contrast)
• 1 tbsp chia seeds (tiny but mighty, for a nutritional boost)

Instructions

1. In a high-powered blender, combine the frozen mixed berries, sliced banana, Greek yogurt, and almond milk. Blend on high for 45 seconds, or until the mixture is smooth and pourable. Tip: For a thicker smoothie bowl, use less almond milk.
2. Pour the smoothie into a wide, shallow bowl, allowing room for toppings.
3. Drizzle the honey over the smoothie in a zigzag pattern for a touch of sweetness.
4. Sprinkle the granola and chia seeds evenly over the top, creating little clusters of crunch. Tip: Toast the granola lightly beforehand for an extra layer of flavor.
5. Serve immediately, with a long spoon to scoop up every layer. Tip: For an Instagram-worthy presentation, arrange a few fresh berries on top.

Gently, the first spoonful melts in your mouth, a symphony of creamy and crunchy, sweet and tart. The Ocado Berry Smoothie Bowl is not just a meal; it’s a moment of peace, best enjoyed slowly, with the morning sun as your companion.

Ocado Stuffed Bell Peppers with Rice

Dusk settles softly outside, casting a golden hue that seems to whisper of comfort and home. Today, we’re embracing the simplicity and heartiness of stuffed bell peppers, a dish that cradles the soul with its vibrant colors and nourishing fillings.

Ingredients

• 4 large, vibrant bell peppers, tops removed and seeds discarded
• 1 cup of fluffy, long-grain white rice
• 2 cups of rich, homemade vegetable broth
• 1 tablespoon of golden, extra virgin olive oil
• 1 small, finely diced yellow onion
• 2 cloves of aromatic garlic, minced
• 1 teaspoon of earthy, ground cumin
• 1/2 teaspoon of smoky, sweet paprika
• 1/2 cup of sharp, grated cheddar cheese
• Salt, to bring out the flavors

Instructions

1. Preheat your oven to 375°F, allowing it to warm up like a gentle embrace.
2. In a medium saucepan, combine the rice and vegetable broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 18 minutes, until the rice is tender and has absorbed all the broth.
3. While the rice cooks, heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
4. Stir in the cumin and paprika, toasting the spices lightly to unlock their full aroma, about 1 minute.
5. Fold the cooked rice into the skillet, mixing gently to combine all the flavors. Remove from heat and stir in the cheddar cheese until it melts into the mixture.
6. Season the rice mixture with salt, then carefully spoon it into the hollowed bell peppers, packing it lightly.
7. Place the stuffed peppers in a baking dish and bake for 25 minutes, until the peppers are tender and the filling is heated through.
8. For a golden top, broil the peppers for an additional 2-3 minutes, watching closely to prevent burning.

Softened by the oven’s heat, the peppers yield easily to a fork, their sweetness a perfect counterpoint to the savory, spiced rice. Serve them atop a swirl of creamy avocado sauce for a dish that’s as visually stunning as it is delicious.

Ocado Garlic Butter Shrimp Pasta

Zestfully, let’s embark on a culinary journey that marries the simplicity of pasta with the luxuriousness of garlic butter shrimp, a dish that whispers of cozy evenings and the joy of cooking for oneself.

Ingredients

• 8 oz linguine pasta, perfectly al dente
• 1 lb large shrimp, peeled and deveined, with tails on for elegance
• 4 tbsp unsalted butter, rich and creamy
• 4 cloves garlic, minced to aromatic perfection
• 1/4 cup fresh parsley, finely chopped for a burst of color
• 1/2 tsp red pepper flakes, for a subtle warmth
• 1/2 cup dry white wine, to deglaze with sophistication
• 1/2 cup heavy cream, velvety and indulgent
• 1/2 cup grated Parmesan cheese, sharp and nutty
• Salt, to season with care

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the butter and let it melt until frothy, about 1 minute.
3. Add the minced garlic and red pepper flakes to the skillet. Sauté until the garlic is fragrant and golden, about 30 seconds, being careful not to burn it.
4. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2 minutes per side, until they turn pink and opaque.
5. Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the wine reduce by half, about 2 minutes.
6. Lower the heat to medium and stir in the heavy cream and half of the Parmesan cheese. Simmer gently until the sauce thickens slightly, about 2 minutes.
7. Add the drained linguine to the skillet, tossing to coat in the sauce. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
8. Garnish with fresh parsley and the remaining Parmesan cheese before serving.

Perfectly balanced, this dish offers a creamy texture with a punch of garlic and a hint of spice, making it a versatile centerpiece for both quiet nights and shared gatherings. Try serving it with a side of crusty bread to soak up every last drop of the decadent sauce.

Ocado Cauliflower Fried Rice

Perhaps there’s no better way to embrace the quiet of the morning than by preparing a dish that’s both nourishing and gently invigorating, like this cauliflower fried rice. It’s a simple, yet deeply satisfying meal that whispers of comfort and health in every bite.

Ingredients

• 1 large head of cauliflower, grated into rice-like pieces (about 4 cups)
• 2 tbsp rich extra virgin olive oil
• 3 farm-fresh eggs, lightly beaten
• 1 cup finely diced carrots, crisp and sweet
• 1/2 cup frozen peas, thawed to bright green perfection
• 2 cloves garlic, minced to aromatic fineness
• 3 tbsp soy sauce, full-bodied and savory
• 1 tsp toasted sesame oil, fragrant and nutty
• 1/4 tsp finely ground black pepper
• 2 green onions, thinly sliced for a fresh, sharp finish

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the beaten eggs to the skillet, stirring gently until softly scrambled, about 2 minutes. Remove and set aside.
3. In the same skillet, add the diced carrots and minced garlic, sautéing until the carrots are tender and the garlic is fragrant, about 3 minutes.
4. Stir in the grated cauliflower and thawed peas, cooking until the cauliflower is tender but still crisp, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Return the scrambled eggs to the skillet, mixing gently to combine with the vegetables.
6. Drizzle the soy sauce and sesame oil over the mixture, tossing to coat evenly. Sprinkle with black pepper to taste.
7. Cook for an additional 2 minutes, allowing the flavors to meld together beautifully.
8. Garnish with sliced green onions before serving. Tip: For an extra crunch, sprinkle with toasted sesame seeds.

The texture is a delightful contrast between the tender cauliflower and the crisp vegetables, while the flavors are a harmonious blend of savory, sweet, and nutty. Serve it in a bowl with a side of kimchi for a spicy kick or top with a fried egg for added richness.

Ocado Banana Oat Pancakes

Yesterday, as the morning light filtered through my kitchen window, I found myself craving something warm, comforting, and just a little bit sweet. That’s when I remembered the simplicity and heartiness of banana oat pancakes, a dish that feels like a hug in breakfast form.

Ingredients

• 1 cup of rolled oats, finely ground into flour
• 2 ripe bananas, their sweetness intensified with age
• 1 cup of almond milk, creamy and slightly nutty
• 1 tablespoon of honey, golden and viscous
• 1 teaspoon of vanilla extract, fragrant and warm
• 1/2 teaspoon of cinnamon, earthy and sweet
• 1/4 teaspoon of sea salt, fine and mineral-rich
• 1 tablespoon of coconut oil, unrefined and subtly tropical

Instructions

1. In a blender, combine the ground oat flour, bananas, almond milk, honey, vanilla extract, cinnamon, and sea salt. Blend on high until the mixture is smooth and free of lumps, about 30 seconds.
2. Heat a non-stick skillet over medium heat and add the coconut oil, allowing it to melt and coat the pan evenly.
3. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
4. Flip the pancakes carefully and cook for another 1-2 minutes, until golden brown and cooked through.
5. Tip: For evenly golden pancakes, ensure your skillet is at the right temperature before adding the batter—a drop of water should sizzle but not evaporate instantly.
6. Tip: If the batter thickens too much while standing, gently stir in a tablespoon of almond milk to loosen it.
7. Tip: Keep cooked pancakes warm in a low oven (200°F) on a baking sheet while you finish the batch.

Rich in flavor and delightfully tender, these pancakes carry the natural sweetness of bananas and the wholesome heartiness of oats. Serve them stacked high with a drizzle of honey and a sprinkle of cinnamon, or alongside a dollop of Greek yogurt for a touch of tang.

Ocado Mushroom Risotto with Parmesan

Beneath the soft glow of the kitchen light, the Ocado Mushroom Risotto with Parmesan emerges as a comforting embrace, its creamy texture and earthy flavors whispering tales of cozy evenings and simple pleasures.

Ingredients

• 1 cup Arborio rice, pearly and plump
• 4 cups chicken stock, rich and golden
• 1/2 cup dry white wine, crisp and slightly acidic
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 8 oz Ocado mushrooms, sliced and earthy
• 1 small onion, finely diced and sweet
• 2 tbsp unsalted butter, creamy and rich
• 2 tbsp extra virgin olive oil, fruity and vibrant
• 2 cloves garlic, minced and pungent
• 1/2 tsp salt, fine and sea-derived
• 1/4 tsp black pepper, freshly ground
• 2 tbsp fresh parsley, chopped and bright

Instructions

1. In a medium saucepan, warm the chicken stock over low heat and keep it simmering gently.
2. In a large, heavy-bottomed pan, heat the olive oil and 1 tbsp of butter over medium heat until the butter melts and foams slightly.
3. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes, stirring occasionally to prevent browning.
4. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and become golden, about 8 minutes.
5. Tip in the Arborio rice, stirring to coat each grain in the fat, toasting lightly for 2 minutes until the edges become slightly translucent.
6. Pour in the white wine, stirring constantly until the liquid is fully absorbed, about 3 minutes.
7. Begin adding the warm stock, one ladleful at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next, about 20 minutes total.
8. Once the rice is al dente and the risotto is creamy, remove from heat and stir in the remaining butter, Parmesan, salt, and pepper.
9. Let the risotto rest for 2 minutes off the heat to thicken slightly before serving.
10. Garnish with fresh parsley and additional Parmesan if desired.

Each spoonful of this risotto offers a velvety texture, with the mushrooms lending a deep umami note that contrasts beautifully with the sharpness of the Parmesan. Serve it in shallow bowls, perhaps with a side of crusty bread to scoop up every last bite.

Ocado Chocolate Avocado Mousse

Dusk settles softly outside, and here in the quiet of the kitchen, we find solace in the simple act of creating something sweet and unexpected. This chocolate avocado mousse is a whisper of indulgence, a blend of the familiar and the surprising, where creamy avocado meets rich cocoa in a dance of textures and flavors.

Ingredients

• 2 ripe avocados, their flesh smooth and buttery
• 1/2 cup unsweetened cocoa powder, dark and deeply aromatic
• 1/4 cup pure maple syrup, its sweetness carrying hints of caramel
• 1/2 teaspoon vanilla extract, warm and fragrant
• A pinch of sea salt, fine and dissolving easily
• 1/4 cup almond milk, lightly creamy and subtly nutty

Instructions

1. Scoop the avocados into a food processor, ensuring no pits or skin remain.
2. Add the cocoa powder, maple syrup, vanilla extract, and sea salt to the processor.
3. Blend on high for 30 seconds, then scrape down the sides with a spatula to incorporate any unblended bits.
4. Pour in the almond milk and blend again for another 30 seconds, until the mixture is uniformly smooth and silky. Tip: If the mousse is too thick, add almond milk one tablespoon at a time until desired consistency is reached.
5. Transfer the mousse to serving dishes and chill in the refrigerator for at least 1 hour to allow the flavors to meld and the texture to firm slightly. Tip: Cover the dishes with plastic wrap touching the surface of the mousse to prevent a skin from forming.
6. Before serving, let the mousse sit at room temperature for 5 minutes to soften slightly for the perfect spoonable texture. Tip: Garnish with fresh berries or a sprinkle of cocoa powder for an elegant touch.

How the mousse settles into a velvety embrace on the tongue, the cocoa’s bitterness perfectly balanced by the maple’s sweetness, is nothing short of magic. Serve it in delicate glass cups, layered with crushed nuts or a drizzle of caramel, to turn this simple dessert into a moment of celebration.

Summary

Hungry for hassle-free meals? This roundup of 19 delicious Ocado recipes is your ticket to quick, tasty dishes perfect for busy cooks. From hearty dinners to easy lunches, there’s something for everyone. We’d love to hear which recipes you try—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy. Happy cooking!