The latest food trend to hit the Internet are ‘Food Bowls’, and we are sure they are here to stay. Sure, it might take you some time to get into the habit of actually preparing them every day, but once you do, there’s no looking back.
Most definitely the correct proportions, and quite filling too, these bowls might just be the answer to healthy eating. The concept is actually super simple — you let go off your plate, and eat your meals in a bowl. And no, it’s not just for noodles!
But does preparing bowls for breakfast, lunch, and dinner sound tough? It isn’t really. They’re fun to make, pretty to look at, and so, so tasty! Also, when you put in the love and hard work, you’ll automatically like whatever you eat.
To help you get started, here are 6 recipes for breakfast, lunch and dinner that are not intimidating, and will make you a master chef super soon!
Breakfast
Smoothie Bowl
How about eating your smoothie instead of drinking it? Make this easy bowl, and get the proper nourishment from your most important meal of the day!
Ingredients:
- frozen red berries or smoothie mix 400g
- ripe banana 1, peeled
- coconut yogurt or greek yogurt 4 tbsp
- almond milk 300-400ml
- dates 2, pitted and chopped (optional)
- blueberries or raspberries
- chia, pumpkin or hemp seeds
- goji berries
- oats or granola
- dessicated coconut
Method: Blend the frozen berries, banana, yogurt and half the milk in a liquidiser or blender until smooth. Try it, and if it’s not sweet enough, add dates and blend again. It should be thicker than a regular smoothie but runny enough to pour. Add more almond milk a bit at a time to get a pourable smoothie, and divide between small bowls. Top with as many toppings as you like, and serve straight away.
Recipe by — Olive Magazine
Oatmeal And Egg Bowl
A power-packed brekkie is all we need to get through the day. And this one by Martha Stewart is exactly that!
Ingredients:
Method: In a small saucepan, bring 1 cup of water to a boil. Add oats and a pinch of salt; stir, reduce heat, and simmer until tender, about 5 minutes. Meanwhile, heat a small non-stick pan over medium flame. Coat lightly with cooking spray. Add egg and cook until white is set and yolk is still runny, about 3 minutes. Season egg to taste with salt and pepper. Serve oatmeal in a bowl topped with cheese, egg, and scallion greens.
Recipe by — Martha Stewart
Lunch
Sweet Potato And Rice Bowl
Perfect meal for the vegetarians in the house, this one will be a major hit at work.
Ingredients:
- 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt
- 1 ½ cups long grain brown rice
- ¼ cup pepitas (green pumpkin seeds)
- ¼ teaspoon olive oil
- 1 avocado, pitted and sliced
- Jarred mild salsa verde
- Chopped cilantro
Method: Heat the oil in a heavy-bottomed pot over medium heat. Add the rice and stir to coat. Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown. While the rice cooks, toss the sweet potatoes in the olive oil, smoked paprika and salt until the sweet potatoes are evenly coated in oil. Arrange in a single layer on your prepared baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges. Fluff the rice with a fork and season with salt if necessary. Remove beans from heat, stir in the vinegar and season to taste with salt and pepper.
Recipe By: Cookie + Kate
Easy Chicken Bowl
Of course, there is a chicken bowl here.
P.S. This is our fave!
Ingredients:
- red onion 2, 1 chopped, 1 sliced into rings
- garlic 2 cloves, crushed
- olive oil
- chicken thighs 6 skinless, cut into strips
- chopped tomatoes 400 tin
- chicken stock 500ml
- Willie’s Mexican mole cacao 1/4 block
- chilli powder a pinch
- coriander a small bunch, leaves picked
- cooked rice to serve
- lime wedges to serve
Method: Cook the chopped onion and garlic in 1 tbsp olive oil until softened. Add the chicken and fry for 2 minutes, then stir in the tomatoes and stock and bring to a simmer. Add the mole cacao and chilli and cook for another 30 minutes, until thickened. Stir in half the coriander and serve with rice, more coriander, onion rings and lime wedges.
Recipe By: Olive Magazine
Dinner
Salmon Sushi Bowl
Sushi has its lovers and haters. But once you fall for it, it becomes a constant craving. A delicious one, don’t worry.
Ingredients:
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sambal (chili garlic sauce)
- 2 tablespoons sesame oil
- 1 ½ tablespoons toasted sesame seeds
- 1 tablespoon minced ginger
- ½ pound Sashimi grade Salmon, cut into small bite sized pieces
- 3 cups steamed white rice
- 2 tablespoons rice wine vinegar
Method: Steam the white rice according to manufacturers directions. In a medium bowl, whisk together the soy sauce, rice wine vinegar, sambal, sesame oil, toasted sesame seeds and minced ginger. Add the chopped salmon. Stir to mix and set aside to marinate. Sprinkle the steamed white rice with the Rice Wine Vinegar and stir to mix in. Scoop 1 ½ cups white steamed rice into each of two bowls. Top with thinly sliced cucumbers, julienned carrots, avocado chunks and fresh cilantro. Top each bowl with half of the spicy salmon and spoon some of the sauce over the top. Serve immediately.
Recipe By: Heather Christo
Sprouts And Beet Bowl
Since dinner has to be a light meal, this healthy salad bowl will be a sure shot winner.
Ingredients:
- olive oil
- lemon 1, zested and juiced
- Dijon or wholegrain mustard 1 tbsp
- cooked quinoa or couscous 400g
- coriander and mint a handful of each, chopped
- carrots 2, peeled and shredded
- pinto, borlotti beans or chickpeas 400g tin, rinsed and drained
- brussels sprouts 12, trimmed and finely sliced
- cooked beetroot 2, cubed
- red peppers 2, seeded and diced
- sunflower or pumpkin seeds 2 tbsp, toasted
Method: Whisk 1 tbsp oil, lemon zest and juice, mustard and season well. Toss half the dressing with the cooked quinoa and the chopped herbs. Divide between four bowls. Top with the carrot, beans, sprouts, beetroot and pepper in piles on top of the quinoa. Spoon over the remaining dressing and scatter with the seeds to serve.
Recipe By: Olive Magazine