Bowls

I love love love the idea of Bowls of food! What's not to love about an entire meal in one bowl! Wil thinks that Asian food tastes better when it is served in a square bowl. It's a thing. These are my favorite bowls so far:)

Indonesian Red Curry Bowl

TJ Red Curry Sauce

Coconut Milk

Red Curry Paste

Sprinkle Nutmeg

Garnish:

Cucumbers

Julienned Carrots                                  Shredded cabbage                                    Red Onion

Lime

Fresh Cilantro

Chicken or Hamburger-

 sautéed in Red Curry Sauce

Coconut or Plain Rice

                                                                                                       Idea from BHG

Vietnamese Bahn Mi Bowl

1 pound pork tenderloin

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

3 cloves crushed garlic

1 jalapeno, sliced

1/4 cup reduced sodium soy sauce*

1 tablespoon brown sugar

Cook in Instant pot 35 min

Garnish: shredded red cabbage

                 thinly sliced English cucumbers

                 jalapeno, thinly sliced

                 cilantro leaves

                  Julienned Carrots

Serve over Rice

 (Can also serve on crusty bread for Sandwich)

skinnytaste.com

Asian Style Bowl

Teriyaki Sauce

or Thai Sweet Chili Sauce

Garnish: Broccoli

                 Toasted Sesame Seeds

                  Sauteed red peppers

                  Sauteed or grilled pineapple chunks

                        Chicken- sautéed in Teriyaki Sauce

                                          or Sweet Chili Sauce. 

Can also make Kabobs with chicken, pineapple and red pepper and brush with Thai Sweet Chili Sauce and Grill.

These Bowls are REALLY good! The Gochujang is essential- I found mine at Target. 

KOREAN BEEF RICE BOWLS

10 Smart Points 394 calories

TOTAL TIME: 30 minutes

These Korean Beef Rice Bowls make a quick and easy meal, loaded with flavor for under 400 calories!

INGREDIENTS:

• 1/4 cup low sodium soy sauce*
• 2 teaspoons light brown sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper flakes
• cooking spray
• 1 pound 93% lean ground beef
• 1/4 cup chopped yellow onion
• 2 garlic cloves, crushed
• 1 teaspoon fresh grated ginger
• 3 cups cooked brown rice
• 1 small sliced cucumber, skin on
• 2 tablespoons Gochujang, or more if desired*
• 1/2 tablespoon sesame seeds, plus more for topping
• 2 sliced scallions, white and green parts

*check labels for gluten-free

DIRECTIONS:

1. Combine the soy sauce, 2 tablespoons water, brown sugar, sesame oil and red pepper flakes in a small bowl.
2. Heat a large deep nonstick skillet over high heat, spray with oil and add the ground beef. Cook, breaking the meat up with a wooden spoon until cooked through, about 5 minutes.
3. Add the onion, garlic and ginger and cook 1 minute.
4. Pour the sauce over the beef, cover and simmer on low heat 10 minutes.
5. To assemble the bowls, place 3/4 cup rice in each bowl, top with scant 2/3 cup beef, cucumbers, Gochujong, sesame seeds and scallions.

www.skinnytaste.com/korean-beef-rice-bowls

If these bowls taste as good as they look...I am excited to try them!

https://tastesbetterfromscratch.com/bbq-ranch-grilled-chicken-veggie-bowls/

https://www.lecremedelacrumb.com/easy-coconut-curry-chicken/

https://damndelicious.net/2017/09/04/chicken-shawarma-meal-prep/  + I would add the chickpeas from this blog  https://www.twopeasandtheirpod.com/chickpea-shawarma-bowls/