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!

Roasted Salmon and Mango Bowl

An easy, quick and impressive dinner with yummy smoky-sweet flavor and a zesty mango salsa to take it over the top. Chockfull of light but nutrient-dense ingredients!

Serves: 2-4; Prep: 25 minutes

Ingredients

Instructions

  1. Preheat the oven to 475 degrees. Line a baking sheet with foil. Alternatively, you can set it to 500 degrees on the broil setting for medium rare with a crispy top – the risk here is that you have to watch closely so it doesn’t burn the sugar. If taking this route, make sure one of the oven racks is about 6 inches below the broiler. When cool, break up the fillets into large chunks.

  2. Mix the spices and the olive oil to make a paste. Place the salmon on the baking sheet. Rub the paste liberally over the top of the salmon. Bake for 6-12 minutes depending on the thickness of your fillets and your desired doneness.

  3. Toss the corn, black beans, mango chunks, avocado, onion, jalapeño, cilantro, honey and salt lightly in a bowl to combine. Taste & adjust the seasoning if needed.

  4. Pile up some rice in each bowl, add salmon chunks, and spoon the mango & veggies mixture over it. Top with a bit of lime juice & zest and serve!

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

Instructions

  1. In 1 large or individual bowls, use the Superfood Medley as your base layer

  2. 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.

  3. 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.

  4. 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 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 or All Natural Ground Beef

  • 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)

  • 3 Tbsp Elli & Manos Flaming Red Pepper Flavor Burst (optional)

Instructions

  1. Preheat broiler with oven rack 6 inches from heat. Place ground turkey or beef, 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.

  2. 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.

  3. Meanwhile, stir together yogurt, cucumber, mint, dill, lemon zest, lemon juice, and remaining 1 teaspoon salt and 1/2 teaspoon pepper in a bowl.

  4. Serve meatballs and cucumber-yogurt sauce with hot cooked rice. Drizzle the Flamiong Red Pepper sauce over top (if using) before serving. Reserve any extra meatballs for delicious pita sandwiches later (they freeze beautifully too!)

Roasted Cauliflower and Chickpea Bowl with Tahini Dressing

Filling, healthy, and absolutely delicious, this Middle Eastern-inspired dish will become a favorite in your kitchen. Served over Spelt Orzo (or your favorite small pasta or grain), it makes a substantial vegetarian/vegan meal.

Serves: 4 Preparation Time: approximately 35 minutes

Ingredients

  • 3 cups Pinwheel Cauliflower Florets (defrosted under warm running water or in microwave and patted dry)

  • 1 10oz. package Your Organics Ready-to-Eat Chickpeas, rinsed and drained

  • 3 tablespoon olive oil

  • 2 teaspoon za'atar spice

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon smoked paprika (regular paprika can be substituted)

  • 2 cups arugula or other salad greens

  • 3 cups Agrozimi Spelt Orzo or other small pasta or grain (cooked)

  • 1 avocado

  • 5-6 fresh mint leaves, chopped

  • salt & pepper

    Tahini Dressing

  • 2 garlic cloves, chopped finely

  • A pinch of salt

  • 4 tablespoon Soom Premium Tahini

  • 2 tablespoon lemon juice

  • Water

Instructions

  1. Preheat the oven to 400F.

  2. Using a big mixing bowl, add the cauliflower florets and chickpeas. Add olive oil, za'atar, cumin, coriander, sweet paprika and salt and combine all the ingredients until the cauliflower florets and chickpeas are well coated.

  3. Transfer the cauliflower and chickpeas onto a baking tray and bake for 25-30 minutes or until the chickpeas are crunchy and the cauliflower tender and golden. Make sure to stir the ingredients halfway to ensure that everything is cooking evenly.

  4. . Gently mix together the cauliflower and chickpeas, avocado cut into big chunks, fresh mint and a little extra Za'atar (to taste.) Season as needed with salt and pepper.

  5. Combine the tahini, garlic, fresh lemon juice and salt in a mixing bowl. Using a whisk or a fork, combine all the ingredients and pour water slowly while you keep whisking. Keep adding water until you reach the desired consistency. A creamy texture is ideal for the perfect dressing consistency.

  6. Divide your cooked orzo or grain among serving bowls. Top with a handful of the arugula or other salad greens, and spoon the cauliflower mixture over top. Drizzle each bowl with the Tahini dressing and serve!

recipesAnjali Guptabrussel sprouts, broccoli, grilling, grilled, salmon, mango, avocado, black beans, bowls, vegetarian, vegan, cauliflower, chiclpeas, Tahini, arugulaComment