Looking to add some more healthy options to the weekly menu at home. I feel like we’re in a bit of a rut lately…
I’ve got a kid with dairy, egg and peanut allergies and been finding so many bowls are dependent on aiolis for seasoning. Have any favorites you’re willing to share? Essential ingredients that really make the bowl in your opinion?
Thanks,
Tom
We typically wing it stir-frying whatever veggie/protein needs to be used up and can use soy sauce/sesame oil/vinegar/tahini combos to avoid dairy. Favorite is to toss firm tofu cubes with sesame oil and siracha, roast in oven to crisp the outside. Crispy crumbles can also add flavor, texture contrasts. Toss puffed rice with siracha/garlic chili sauce, soy, coconut oil, unsweetened coconut and toast in oven, sprinkle on top. We make a big batch as it keeps for awhile. Roast garbanzos, edamame with different spices, harissa until crispy. Also mix and match herbs: cilantro, mint, Thai basil, tarragon, parsley, chilies, etc, for different flavors. Ready for warm weather to get herb garden growing again.
I have a bowl with roasted vegetables and quinoa almost every morning for breakfast, with whatever protein I have on hand added. I make a batch of quinoa, cooked in half water/half chicken stock, and a batch of roasted veggies (red pepper, onion, sweet potato, zucchini, brussels sprouts, cauliflower…) every few days, then heat up a portion in a pan along with leftover chicken/pork/steak or eggs or even a can of good quality tuna. Often I top with avocado. I make a sauce of equal parts tahini, greek yogurt (can leave this out), and water with a big squeeze of lemon juice, and maybe some garlic and/or herbs if I feel like it. Sometimes I add harissa into the sauce.
I never seem to get tired of it. My proportions are more veggies than quinoa, but it’s endlessly flexible.
Google search egg roll bowl . Plenty of recipes out there . Serve over rice .
I often make bibimbap with some quick pickled bean sprouts, sliced cucumber and julienned carrots (salt/rice vinegar, I leave out the sugar), some sesame oil sauteed greens (spinach, bok choy, mustard greens, etc), and some kind of protein (ground or cubed chicken, pork, beef, even fish, etc) sauteed and finished in the pan with a soy/gochujang/sesame oil/ginger/rice vinegar mixture. Top with toasted sesame seeds and green onion, all over sticky rice. The bibimbap sauce is similar to the gochujang mixture but watered down a bit. It’s easy to leave out the egg with this recipe and simple to swap out other ingredients especially when I need to clean out the vegetables in the fridge.
Thank you to all for the great ideas! I’ll try some of these and report back!
For some reason the apple cider vinegar in the egg roll bowls make it delicious.
Put me down for bibimbap as well. Such a fun and delish meal. Riesling to wash down.
We make ours with riced cauliflower (ducking for cover). At least once per week, with whatever leftover proteins we have around, and eggs, usually radish, avocado, zucchini, confit cherry tomato, other seasonal veggies. Usually a mayo/aioli of some kind. all kinds of herbs and toppings. etc. Last week some katsuobushi. Hard to go wrong.
Dennis that actually sounds pretty good as well, never hating on the rice cauliflower.
Wish me luck this evening! Trying a bowl with sesame chicken as the protein. Got the chicken in the marinade earlier.
I’m planning to let the family assemble their own on basmati with the following choices:
Cilantro
parsley
green onion
sliced cukes
Sesame seeds
pickled onion
shredded carrots
pea pods
Also will make a dairy/egg-free sriracha aioli that I’ve been trying to dial-in on my allergy son. Also found a Gochujang like Alex_N mentioned.
Thanks for the help. Fingers crossed…
I like a bahn mi bowl with quinoa. Pork belly or chicken, pickled veggies, cilantro, jalapenos, and if it needs sauce dairy free sour cream and sriracha as the sauce.
Rice was pretty bland, need to do something there to add a bit of flavor. Otherwise, decent first effort!
And because we’re WB, paired with a Sauv Blanc.
We just made this again, was excellent - Cauliflower Rice Burrito Bowl - Cauliflower Rice Burrito Bowls | Minimalist Baker Recipes
We’ve done this one several times and use it as a base for easy variations.
For attached image, we modified like this…
Looks great Pete.
One of the staples that the cook makes at home - steak teriyaki on top of sautéed mung bean sprouts on top of chahan.
Since I am on my keto diet ( if u are interested be sure to know it better here https://betterme.world/articles/keto-diet/ ) so here’s a simple recipe for a rice bowl:
Ingredients:
Instructions:
This recipe is high in healthy fats from the avocado and olive oil, and low in carbs thanks to the cauliflower “rice”. It’s also packed with vitamins and minerals from the fresh veggies.
If you and your family like seafood, you might consider the wide variety of tinned seafood (“conservas”) that are available. These can be superb–if your only experience with tinned seafood is cheap supermarket tuna or sardines, you ought to consider trying the higher-end offerings. These are not substitutes for fresh seafood, they’re a different thing altogether, in the way that charcuterie is not a substitute for fresh meat. You can find very high quality sardines, mackerel, salmon, herring, shellfish, etc. Many of these make great additions to grain/veg/salad/pasta. I’ve recently enjoyed tins including Ati Manel’s garfish in spicy olive oil (a hit at a “seacuterie”/wine dinner), Mariscadora razor clams in olive oil, and Wildfish Cannery’s smoked white king salmon belly. Check out rainbowtomatoesgarden.com for the world’s largest range of delicious conservas.
@Bdklein I gather you don’t care for seafood, but there’s no need to be rude.
Huh?? What am I missing ? What did I say ?
And I eat plenty of seafood (along with plenty of other food -too much actually).
