These scrumptious and simple bowl recipes are brimming with healthy ingredients and fantastic flavour.
1. Coconut Rice Bowl with Ginger Tofu Slaw
We can’t put down our chopsticks with this tasty number—with a delectable ginger peanut sauce, this Coconut Rice Bowl with Ginger and Tofu Slaw makes for a mouthwatering meal.
1½ cups Jasmine rice, rinsed and drained
1¾ cups coconut milk
1 cup water
½ tsp kosher salt
Ginger Peanut Sauce
½ cup smooth peanut butter
½ cup water
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp honey
1 tbsp finely grated fresh ginger
2 tsp Sriracha sauce
1 (19oz) package extra firm tofu
2 tsp vegetable oil
4 cups shredded napa cabbage
1½ cups shredded carrot
2 small red bell peppers, chopped
1 cup chopped, roasted cashews
¼ cup chopped, fresh flat-leaf parsley
Whole roasted cashews, for garnish
Black sesame seeds, for garnish
1) For the coconut rice, in a medium saucepan, combine rice, coconut milk, water and salt. Bring to a boil, stir, cover and reduce heat to low. Cook for 15 minutes, remove from heat and let sit for 5 minutes covered. Set aside.
2) For the ginger peanut sauce, using a blender, combine peanut butter, water, rice vinegar, soy sauce, honey, ginger and Sriracha sauce. Blend until smooth, set aside.
3) To prepare the tofu, cut the tofu into 1-inch cubes and lay on paper towel to absorb excess moisture. Heat vegetable oil in a medium skillet over medium-high heat. Sauté the tofu for 2-3 minutes on each side to lightly sear the outside. Remove from heat and set aside.
4) In a large bowl, combine napa cabbage, carrots, red peppers, chopped cashews and parsley. Toss with ½ cup of ginger peanut sauce and cooked tofu.
5) To serve, place a large scoop of coconut rice in each serving bowl, drizzle with ginger peanut sauce, top with tofu slaw and garnish with whole cashews and sesame seeds. Drizzle each serving with sauce as desired.
2. Easy Teriyaki Salmon Rice Bowl
Ready to be bowled over? Check out this incredible Japanese-style Teriyaki Salmon Rice Bowl, an easy, healthy and extremely tasty meal. The homemade teriyaki sauce (it’s easy, we promise) is lustrous and lends a sweet and tangy glaze to the tender roasted salmon. Paired with sautéed spinach and creamy avocado, this hearty-yet-healthy salmon is superb.
Honey Teriyaki Sauce
6 tbsp soy sauce
6 tbsp mirin
6 tbsp sake
2 tbsp honey
1 tbsp cornstarch
2 tbsp water
4 (6oz) salmon fillets
2 tsp olive oil
10 oz baby spinach
½ tsp kosher salt
¼ tsp freshly ground black pepper
4 cups cooked Jasmine or brown rice
1 large ripe avocado, thinly sliced, for garnish
Black sesame seeds, for garnish
Green onions, thinly sliced for garnish
1) For the teriyaki sauce, in a small bowl, whisk soy sauce, mirin, sake and honey. In another small bowl, combine cornstarch and water and mix until smooth. Set aside. Remove 3 tbsp of soy mixture for marinating salmon. Pour remaining soy mixture in a small saucepan. Bring to a boil over medium heat. Whisk in cornstarch mixture and continuously whisk until desired thickness, about 2 minutes.
2) Place salmon fillets in a large reusable plastic bag and add reserved 3 tbsp of soy mixture. Set aside to marinate for 30 minutes.
3) Preheat oven to 400ºF and line a baking sheet with parchment paper. Remove salmon from marinade and place on prepared baking sheet. Bake for 10 minutes, remove from oven and brush the top of each salmon fillet with a generous amount of teriyaki sauce. Return to oven and bake 3-5 minutes more until fish flakes easily. Remove from oven.
4) While the fish cooks, in a large skillet, heat olive oil over medium-high heat. Add spinach, salt and pepper and toss to coat with olive oil. Cover and cook for 1 minute, uncover, turn heat to high and cook 1 minute more while continuously stirring. Remove from heat.
5) To assemble bowls, place cooked rice in the bottom of each bowl. Divide sautéed spinach between the 4 bowls and lay salmon over spinach. Garnish each bowl with a few slices of avocado, a sprinkling of sesame seeds and green onions. Drizzle remaining teriyaki sauce over finished bowls.
3. Hawaiian Tuna Poke Bowl
Forget Spam, poi and pineapple. Poké (pronounced poh-kay) is a Hawaiian staple that is quickly making its way to the mainland. While traditionally made using ahi tuna, mainland Pokérias (no, not a real word but sure to catch on) are chopping up octopus, salmon and scallops as well. The fish is marinated in soy sauce and sesame oil and then can be tossed with everything from green and white onions, edamame and wasabi to sesame seeds, macadamia nuts and jalapenos. Poké can be served with tortilla chips, piled atop a bowl of rice, noodles or kale, or simply snacked on with a spoon.
1 lb sushi grade tuna, cut into 1/2-inch cubes (you can use salmon, octopus, scallops if desired)
1/4 cup soy sauce
1 tsp rice vinegar
1 tsp wasabi paste
1/2 tsp sesame oil
1/4 cup mayonnaise
1 tsp Sriracha sauce
2 cups cooked rice
Toasted seaweed, sliced
Black sesame seeds
1) Place cubed tuna in a medium bowl. In another bowl, combine soy sauce, rice vinegar, wasabi paste and sesame oil. Pour over tuna and let marinate for 5 minutes.
2) For the spicy sauce, mix together mayonnaise and Sriracha. Place in a small baggie and cut the corner so you can squeeze a small amount of the spicy sauce on the rice.
3) Divide rice between 2-3 bowls. Top with small amount of spicy sauce. Lay tuna on top and finish with seaweed, avocado, pickled ginger and sesame seeds.