Salads are delicious. Lately, I have been arranging them in a bowl with various ingredients centered around particular regional cuisines. Part of enjoying your food is to make it appealing. Take your favorite elements and combine them into a meal you know you will enjoy. For the perfect bowl, you want a little crunch, a little sweet, a little salty, and a grain that is filling. You are in control of what goes into your food and into your tummy. Play around with different ingredients to make a bowl your very own!
1 cup black rice
1 sweet potato, sliced
1 sweet red bell pepper
green onions, julienne
2 beef filet, grilled medium-rare and sliced
2 tbsp pepitas, divided
2 cups fresh spinach and arugula mix, divided
1/2 cup tamari
1/2 cup rice wine vinegar
1 tbsp garlic chili paste
Prepare grill for vegetables and meat.
Cook rice to package instructions.
Place sweet potatoes, bell pepper, and filet onto a baking sheet and drizzle with olive oil. Season with salt and pepper. Grill bell pepper first until it is charred. Place into a plastic container with lid and let it sweat while you grill the potato slices and filet. For a 1- 1/4 inch filet, cook 3 minutes on each side, remove potato slices, flip filet a third time and grill another 2 minutes. Remove from grill and set aside to rest
Rinse bell pepper underneath cool water to remove the charred skin. Slice bell pepper and set aside
Combine tamari, rice wine vinegar, and chili paste in a small bowl and stir.
Arrange rice, vegetables, salad mix, green onion, and filet into two medium bowl. Sprinkle with pepitas, drizzle with ponzu, and serve with lime wedges.
*Choose your grain
*Add your veggies
*Compliment with a protein….or don’t
Asian Bowl: jasmine rice, edamame, sauteed bok choy, seared tuna, pickled or fresh ginger, sesame seeds, ponzu
Mediterranean Bowl: fresh basil, parsley, cooked farro, chicken breast, cherry tomatoes, balsamic glaze, fresh garlic, olive oil, choice of salad mix, feta cheese
Mexican Bowl: black beans, cooked brown rice, ground beef seasoned with cumin and chili powder, chopped fresh red onion, tomato salsa, sliced avocado, cherry tomatoes, roasted poblano peppers
Parisian Bowl: cooked lentils, cooked millet, baby spinach, fresh tarragon, chopped walnuts, roasted carrots and parsnips, roasted duck breast
For dressing: sherry vinegar, olive oil, and Dijon mustard