I am obsessed with bowls! Rice bowls, Noodle bowls, Quinoa bowls, Poke bowls, Soup bowls, Salad bowls…you name the bowl and I will love it. I love that you can create your own mix of ingredients when it comes to “bowls” so that everyone is unique and just exactly what you want. I also love that they can get you to try new ingredients and flavors.
I have been making these at home on my nights off from recipe development and experimentation, but I’m asking myself WHY not share these? I suppose the biggest reason is that they should really be customized to YOU and your likes/dislikes. But here is my tip for this week. If you have picky eaters or if you have family members that eat at different times throughout the night, then make-your-own bowls are perfect for you.
How to Prep Dinner Bowls Ahead
Here is what you do…
- Plan 6-7 days ahead – Pick a Bowl theme or cuisine (Asian, Mexican, Italian, etc). Write down all of the ingredients and quantities you need for the bowls.
- Base: Rice, quinoa, pasta, salad, other grains, cauliflower rice,
- Proteins: Chicken, ground beef, steak, tuna, chickpeas, beans, lentils, eggs
- Veggies: Any of your favorite raw or roasted veggies.
- Cheese: Cheddar, Feta, Parmesan, cottage cheese, other
- Sauce/Dressing: salad dressings, dips, sriracha or other hot sauces, Asian Sauces, tomato sauce, guacamole, mayonnaise, sour cream, or any other favorite sauces.
- Seasonings: Dried herbs, mixes, or marinades
- Crunchy toppings: croutons, nuts, seeds, crackers, crushed chow mein or ramen noodles, panko breadcrumbs, tortilla or wonton strips.
- Shop and Prep 4-5 days ahead: shop and prepare the toppings and/or ingredients for cooking or just serving. Store them in separate airtight food storage containers or bags.
- Cook 1-2 days ahead: Cook the hot/cold ingredients and place in airtight glass storage containers in the fridge.
- For serving: Cook, reheat, or just set out all of the toppings on the counter or table and let everyone make their own bowls
- Save for Round 2: Put storage containers in fridge and then people eating later or again the next day can simply pull out the ingredients, make their bowl and reheat it
Taco Bowls with Quinoa, Ground Beef, and Corn Taco
Thai Basil Pork Recipe Over Rice
Cauliflower Rice Bowl with Ham, Spinach, & Turmeric
Vegetarian Curry Bowl with Chickpeas
Slow Cooker Brazilian Black Beans
Chicken & Seared Cabbage Salad
Creamy Cajun Bean & Cauliflower over Quinoa
Korean Lentils with cabbage & carrots rice bowl
These are just ideas, it’s really up to you to have fun with it. AND, include your kids! If they help to pick out the ingredients and prepare them, they are more likely to eat them.
Please share your tips and ideas!
carrie@talkingmeals.com
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