Manage busy schedules with nutritious bowls
When jam-packed calendars and seemingly constant takeout orders get you down, diving into a fresh way to rethink meals can get you and your loved ones into a better-for-you routine.
Close your favorite food delivery app and instead break out the bowls for simple yet nutritious recipes that are equal parts filling and fresh. Easily prepped ahead of time, dishes like Chicken and Rice Bowls with Peanut Sauce provide powerful protein and flavor without the hassle. For added pizzazz, drizzle with extra peanut sauce and squeeze a dash of lime juice.
Or put a tangy twist on a traditional chicken bowl with these Greek-Inspired Power Bowls featuring homemade tzatziki made with celery, which offers a satisfying complement to sliced chicken, mixed greens, whole-grain quinoa and Kalamata olives.
An added bowl-inspired bonus: These family-friendly recipes can be personalized for taste preferences so no one goes hungry.
Chicken and Rice Bowls with Peanut Sauce
Recipe courtesy of The Produce Moms
Prep time: 7 minutes
Cook time: 5 minutes
Servings: 2
Creamy Peanut Sauce:
1 1/2 tablespoons soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons rice vinegar
1 teaspoon honey
1/4 cup creamy peanut butter
1 tablespoon toasted sesame oil
Bowls:
1 tablespoon olive oil
1 cup cooked, shredded chicken
1 cup cooked brown or jasmine rice
1 cup celery, julienned
1 cup shredded carrot
1/2 medium English cucumber, thinly sliced
1/4 cup unsalted roasted peanuts, coarsely chopped
lime wedges, for serving
To prepare peanut sauce: In small bowl, whisk soy sauce, lime juice, rice vinegar and honey. Add peanut butter and sesame oil. Whisk vigorously until sauce is completely smooth and creamy. Set aside.
To prepare bowls: In nonstick 12-inch skillet over medium-high heat, heat olive oil until simmering. Add shredded chicken and about 3 tablespoons peanut sauce. Stir constantly to coat chicken and heat through, about 3 minutes. Remove from heat and set aside.
To assemble rice bowls: In deep serving bowls, add cooked rice. Top with warm chicken covered in peanut sauce. Arrange celery, carrot and cucumber around chicken. Top with peanuts.
Drizzle remaining peanut sauce over bowls. Serve with lime wedges to squeeze over bowls.
Greek-Inspired Power Bowls
Recipe courtesy of Anastasiia de la Cruz
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 2
Celery Tzatziki:
1 cup plain, full-fat Greek yogurt
1/2 cup finely chopped celery
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 small garlic clove, finely grated
2 tablespoons chopped walnuts (optional)
salt, to taste
pepper, to taste
Bowls:
2 cups mixed greens
1 1/3 cups cooked, gluten-free, whole-grain quinoa
2 large grilled chicken breasts (about 6 ounces each), sliced
1/2 cup hummus
1/4 cup Kalamata olives, halved
1 tablespoon extra-virgin olive oil, for drizzling
fresh herbs, for garnish
To make celery tzatziki: Mix yogurt, celery, olive oil, lemon juice, garlic and walnuts, if desired. Season with salt and pepper, to taste. Stir well. Chill.
To assemble bowls: In two bowls, layer greens and cooked quinoa evenly. Top with grilled chicken.
Spoon 1/4 cup hummus on side of each bowl. Add olives, 2-3 tablespoons tzatziki and drizzle with olive oil.
Sprinkle with fresh herbs.