Irresistabowls: Our Favorite Summer Meals-in-a-Bowl!
It seems as though when it comes to casual meals these days, it's all about composed bowls. Grain bowls, harvest bowls, Buddha bowls, smoothie bowls, burrito bowls, poke bowls, etc., the bowl has become everyone's favorite vehicle for meals.
What's with the sudden obsession with the bowl?
In many respects, the bowl is the next generation of the age-old salad bar (and a perfect Covid-era evolution!) It allows you to layer and combine favorite food items, bringing together flavors and textures in a healthy complete meal. Most bowl meals typically involve a base layer of rice, whole grains or greens, topped with hearty components like roasted squash, grilled chicken, or charred brussels sprouts, then sprinkled with veggies and garnishes and finished with a sauce to tie it all together. Yogurt, granola, fruit, and nuts, combined with trendy ingredients like açai and chia seeds make up the breakfast branch of the bowl food family, along with more traditional items like oatmeal and porridge, which have also been gussied up as bowls.
While it may seem daunting to put together bowls at home that rival the gorgeous examples on Instagram, the bowl is a great way to use up the bits and pieces you have in your fridge, freezer and pantry, while creating a balanced and delicious concoction. Go for variety in color, texture and food groups; don't worry about getting too photogenic with your end product.
We share some of our favorite bowl combos below. Regard them as templates for your own creations, rather than rigid recipes. And get the household involved- ask each member to contribute 1-2 favorite items to the bowl mix. It somehow always winds up tasting great!
Southwest Turkey & Rice Bowl
Your favorite burrito bowl made healthier and tastier with the lean protein of juicy turkey fillets, and all the Southwestern flavors and textures you love!
Serves: 4-6; 25 minutes prep plus marination time
Ingredients
2 teaspoons kosher salt, divided
1 1/2 teaspoons ground cumin, divided
3/4 teaspoon ground coriander, divided
1/2 teaspoon black pepper, divided
1/8 teaspoon cayenne pepper
2 lbs. Koch’s Organic Turkey Fillets (thawed)
2 teaspoons olive oil
3 tablespoons olive oil, divided
1 medium poblano chile, seeds removed, chopped
1 small jalapeno chile, seeds removed, finely chopped
1/4 cup finely chopped red onion
1 cup Pinwheel Local Sweet Corn kernels (frozen)
1 10oz. package Your Organics Ready-to-Eat Black Beans, rinsed and drained
2 garlic cloves, minced
3 tablespoons chopped fresh cilantro
1 teaspoon lime zest plus 1 1/2 Tbsp. fresh lime juice
Garnishes: tortilla strips, lime wedges, salsa, cilantro, avocado chunks
Instructions
Stir together 1 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne pepper in a small bowl. Rub each turkey fillet with 1/2 teaspoon olive oil and with the salt mixture. Chill 1 to 24 hours.
Cook rice according to package directions. Cook turkey fillets in 1 tablespoon hot oil in a large nonstick skillet over medium-high until golden brown and cooked through, 4 to 6 minutes on each side. Shred the fillets into strips, transfer to a platter, and cover with aluminum foil.
Add 1 tablespoon olive oil to skillet. Cook chiles and onions until tender, about 4 minutes. Sprinkle mixture with remaining 1 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon coriander, and 1/4 teaspoon black pepper. Add corn kernels, black beans and garlic, and cook 1 minute. Add 1 tablespoon olive oil, and stir in rice; cook, stirring until thoroughly heated, about 3 minutes. Remove from heat, and stir in cilantro, lime zest, and lime juice. Serve topped with cooked turkey.
Quinoa Bowl with Roasted Veggies
Our Superfood Medley makes putting together this gorgeous bowl a cinch! Ready in minutes, topped with your favorite protein, this will power your day without feeling heavy!
Serves 4; Prep time: 15 minutes
Ingredients
2 packages Pinwheel Superfood Medley, heated as directed on package
2 tsp sea salt
1/2 tsp black pepper
1 tsp paprika
olive oil
2 tsps lemon juice
Tabasco, or hot sauce of choice (optional)
1 cup Pinwheel Brussels Sprouts (halved), Pinwheel Cauliflower Florets, or Pinwheel Broccoli Florets (frozen) or a mixture, thawed under running warm water and patted dry
Optional Toppings:
1 egg, poached or fried
1 cup fresh spinach or kale sliced into strips
1/2 avocado, sliced
1/2 cup shredded cooked chicken
fresh herbs (parsley, basil, thyme, etc.)
10 oz. Your Organics Ready-to-Eat Chickpeas, rinsed and drained
salsa of choice
Instructions
In 1 large or individual bowls, use the Superfood Medley as your base layer
For a roasted vegetable topping, preheat oven to 375F. In a mixing bowl combine spices and 1 tbsp olive oil, lemon juice, and hot sauce (if using). Add vegetables and mix until thoroughly coated.
Spray a baking sheet with oil and spread vegetables out evenly on the pan. Roast 12-15 minutes until veggies are cooked through and browning on the edges. Check salt & pepper and adjust, if needed.
Top the Superfood with a layer of the roasted veggies, then add any combination of the optional toppings you like. Drizzle with olive oil, salt & pepper, add a squeeze or 2 of lemon juice and serve.
Greek Turkey Meatballs & Rice Bowl with a Cucumber -Yogurt Sauce
A delicious combination of hot and cold, hearty and light, and full of favor!
Serves: 4; Preparation time: 30 minutes
Ingredients
2 pounds Koch’s All Natural Ground Turkey
4 ounces feta cheese, crumbled (about 1 cup)
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon crushed red pepper
1 large egg, lightly beaten
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 1/2 cups whole milk Greek yogurt (about 12 oz.)
1 large cucumber, peeled, seeded, and grated (about 1/2 cup)
3 tablespoons chopped fresh mint
1 tablespoon chopped fresh dill
1/2 teaspoon lemon zest plus 1 Tbsp. fresh juice
2 cups cooked Jyoti Supreme Basmati rice (white or brown)
Instructions
Preheat broiler with oven rack 6 inches from heat. Place ground turkey, feta cheese, oregano, parsley, crushed red pepper, egg, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in large bowl, and gently combine.
Shape mixture into approx. 32 meatballs, and place on a large aluminum foil-lined rimmed baking sheet. Broil until meatballs are no longer pink in centers, 8 to 10 minutes.
Meanwhile, stir together yogurt, cucumber, mint, dill, lemon zest, lemon juice, and remaining 1 teaspoon salt and 1/2 teaspoon pepper in a bowl.
Serve meatballs and cucumber-yogurt sauce with hot cooked rice. Reserve any extra meatballs for delicious pita sandwiches later (they freeze beautifully too!)
Hatch Chile & Grits Bowl
This makes a creamy Southern classic dish with a kick. Try it for a hearty breakfast, brunch or light lunch dish.
Serves: 4 Preparation Time: approximately 30 minutes
Ingredients
4 cups water
1 cup whole milk
1 1/4 teaspoons kosher salt
3/4 cup whole buttermilk
2 tablespoons unsalted butter
2 oz. Serious Foodie Hatch Chile Sauce (or 4 oz. canned hatch chiles, drained)
8 ounces Monterey Jack cheese, shredded (about 2 cups)
Toppings: Fried or poached eggs, pico de gallo, and fresh cilantro leaves
Instructions
Bring 4 cups water, 1 cup whole milk, and 1 1/4 tsp. kosher salt to a boil in a medium saucepan over medium-high. Gradually whisk in 1 cup uncooked grits; return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until creamy and thickened, 20 to 25 minutes.
Remove from heat, and stir in 3/4 cup whole buttermilk and 2 tbsp. unsalted butter.
Stir Hatch Chile Sauce (or whole Hatch chiles) along with 8 oz. Monterey Jack cheese into warm grits. Top each serving with a fried or poached egg, pico de gallo, and fresh cilantro leaves.