More recently I have really been into creating meal bowls! Healthy, in season ingredients in one bowl – what’s not to love!
We have a very small galley kitchen at our house, so reducing prep time and using the least amount of dishes is always the end game when I try new recipes. In addition, meal bowls allow for experimentation with new flavor profiles and most are 30-minute meals or less – a plus for busy weeknight dinners. I enjoy meal bowls that are Asian-flavor inspired or Southwest-flavor inspired because I usually have these flavor profiles in my pantry or fridge so less ingredients to buy on the weekend or before dinner.
My husband and I receive Plated twice a month to help with our busy weeknights, so one of our favorite meals that we have recreated a few times since making the meal has been Spicy Crunchy Shrimp Bowls. It has the flavors of spicy sushi, but in deconstructed bowl form! This bowl has a little bit of spicy from the wasabi aioli, tangy from the quick pickled veggies and salty from the seaweed salad.
Photo credit: Plated
If you are looking for new quick, tasty and healthy recipes, try a few different meal bowls and tell us your favorites!
Here is an additional Southwest inspired recipe to accompany my favorite Spicy Crunchy Shrimp Bowls:
Tex-Mex Black Bean Quinoa Bowl (via EatingWell)
1½ cups water
1 cup quinoa
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
2 tablespoons rice vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
4½ cups very thinly sliced cabbage (about ¼ medium head)
½ cup finely chopped red onion
1 medium poblano pepper, chopped
1 15-ounce can black beans, rinsed
2 teaspoons chili powder
1 cup shredded sharp Cheddar cheese
½ cup salsa
Active: 30 minutes
Ready In: 30 minutes
- Bring water and quinoa to a boil in a medium saucepan. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Fluff with a fork and stir in cumin. Partially cover and set aside.
- Meanwhile, whisk 2 tablespoons oil, vinegar, salt and pepper in a large bowl. Add cabbage and onion; toss to coat.
- Heat the remaining 2 teaspoons oil in a medium skillet over medium heat. Add poblano and cook, stirring, until softened, 2 to 3 minutes. Stir in beans and chili powder; cook, stirring, until heated through, about 2 minutes more. Remove from heat.
- To serve, layer in each bowl: ¾ cup quinoa, ½ cup bean mixture and ¼ cup cheese. Top each portion with ¾ cup cabbage salad and 2 tablespoons salsa.
Photo credit: EatingWell
Serving size: about 2¼ cups
Per serving: 479 calories; 22 g fat(7 g sat); 12 g fiber; 53 g carbohydrates; 20 g protein; 174 mcg folate; 29 mg cholesterol; 11 g sugars; 0 g added sugars; 1,031 IU vitamin A; 57 mg vitamin C; 301 mg calcium; 4 mg iron; 681 mg sodium; 827 mg potassium
Nutrition Bonus: Vitamin C (95% daily value), Folate (44% dv), Calcium (30% dv), Iron (22% dv), Vitamin A (21% dv)
Carbohydrate Servings: 3½
Exchanges: 2½ starch, 2 vegetable, ½ lean meat, 1 high-fat meat, 2 fat
Post by Sarah