Roasty Toasty Winter Bowls

Sean just started night shift nursing and I’ve been constantly at yoga, so our normal meal planning schedule has been pummeled. Guys, it’s been rough. We’re eating different foods at different times and we often go days without seeing each other. I haven’t posted on this blog in a while because our diets have changed a lot, moving away from recipes and toward “grab and go” options we can keep in our fridge. Change is good, but this one has been a bit of a doozy.

The one thing that’s been saving us this winter is “the bowl.” We keep ingredients for the bowl in the fridge at all times. I meal prep on Sundays, stocking up on roasted ingredients, grains, proteins and chopped raw veggies. Then, when one of us needs a healthy meal option, we have something quick and easy to grab.

“The bowl” always contains different variations on the same recipe:

PROTEIN + VEGGIES + GRAIN + GREENS + (Optional) CHEESE + (Optional) SAUCE

Here are a few versions of “the bowl” that we’ve enjoyed in the past few weeks:

The Sushi-Inspired Bowl

  • Soy marinated shrimp (marinate shrimp in soy sauce, garlic and rice vinegar for 20 minutes, then saute)
  • Turmeric roasted carrots and onions (carrots and onions tossed with olive oil, salt, pepper and turmeric, roasted in a 400 degree oven for 20 minutes)
  • Ginger and garlic-infused Jasmin rice (saute minced ginger and garlic, then add rice and liquid and cook according to the instructions)
  • Thin-sliced, quick-pickled red onions (2 T rice vinegar + 1 t water + onions, let pickle for 15 minutes)
  • Avocado
  • Toasted sesame seeds
  • Thinly sliced cucumber
  • Hoisin sauce

The Seasonal Bowl

  • Maple paprika pulled pork (rub pork loin with olive oil, paprika, salt, pepper, brown sugar and a touch of maple syrup, then cook in a slow cooker for 6 hours over low heat and shred)
  • Maple-glazed roasted acorn squash (peeled and chopped squash tossed with olive oil, salt, pepper and maple syrup, roasted in a 400 degree oven for 20-30 minutes)
  • Roasted mushrooms (tossed with olive oil, salt and pepper, roasted in a 400 degree oven for 20 minutes)
  • Jasmin Rice
  • Chunks of Creamy Toscana Cheese
  • Arugula
  • Deb’s Kale Salad Dressing

The Italian Bowl

  • Roasted Italian chicken sausage (roasted in a 400 degree oven for 30-40 minutes)
  • Crumbled goat cheese
  • Roasted sweet potatoes (tossed with olive oil, salt and pepper, roasted in a 400 degree oven for 20 minutes)
  • Creamy Arborio Rice (saute minced garlic and diced onion, then add rice and chicken stock and cook according to the instructions, finishing with 1 T butter)
  • Arugula
  • Avocado
  • Balsamic dressing (2 T olive oil + 1 T balsamic vinegar + salt & pepper)

The BBQ Bowl

  • Roasted Chicken with Sriracha BBQ Sauce (rubbed with olive oil, salt and pepper, then roasted in a 375 oven for 20 minutes, shredded and mixed with BBQ sauce — we recommend Trader Joe’s)
  • Brown Rice
  • Charred Broccoli (tossed with olive oil, minced garlic, salt and pepper, roasted in a 400 degree oven for 20 minutes)
  • Cumin Roasted Sweet Potatoes (tossed with olive oil, cumin salt and pepper, roasted in a 400 degree oven for 20 minutes)
  • Shredded Cheddar Cheese

Do you have tasty bowls you love to make at home? Share your favorite version in the comments!

One Comment Add yours

  1. I love this idea! I will definitely give it a go in my kitchen!

    Like

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