Simple Supper: Meals-In-Bowls

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Looking for some simply delicious summer eats? These recipes make mealtime a snap and cover off your food pyramid from top to bottom!

Get your dessert-in-a-bowl too with this selection of scrumptious sundaes.

Chinese Chicken Salad

Peanut Butter Chicken
6 boneless, skinless chicken breast halves, cubed
1/4 cup smooth peanut butter
1/4 cup soy sauce
1 tbsp honey
1 tbsp sesame oil
1/2 tsp grated fresh ginger

Hoisin Peanut Dressing
6 tbsp hoisin sauce
1/4 cup rice vinegar
1/4 cup packed brown sugar
1/4 cup smooth peanut butter
1 tbsp sesame oil
1 tsp grated fresh ginger

Crunchy Noodles
1 (3oz/85g) package ramen noodles, crushed
3/4 cup slivered almonds
1 tbsp melted butter

2 cups snow peas, trimmed and cut on the diagonal
2 cups peeled and grated carrots
1 1/2 cups corn kernels
12 cups shredded iceberg lettuce

1) For the chicken, preheat oven to 350°F. Coat an 11×9-inch baking dish with non-stick cooking spray. Place cubed chicken in baking dish.

2) In a small bowl, whisk peanut butter, soy sauce, honey, sesame oil and ginger. Pour sauce over cubed chicken and bake for 25 minutes or until cooked through. Remove from the oven and cool to room temperature before adding to salad.

3) For the dressing, in a medium bowl, whisk hoisin, rice vinegar, brown sugar, peanut butter, sesame oil and ginger. Set aside.

4) For the crunchy noodles, preheat oven to 350°F and line a baking sheet with aluminum foil. In a small bowl, toss ramen noodles, slivered almonds and melted butter until evenly coated. Spread mixture on prepared baking sheet and bake for 8 minutes or until toasted. Remove from the oven and cool.

5) Fill a medium saucepan with water and bring to a boil over high heat. Add snow peas, turn off heat and cover saucepan for 3 minutes. Drain snow peas and rinse under cold water to prevent further cooking. Drain and set aside.

6) On a large platter, top shredded lettuce with snow peas, carrots and corn. Pile cooked chicken in the center of the platter. Scatter noodle and almond mixture on top of the lettuce, vegetables and chicken. Drizzle with salad dressing and serve.

Serves 8

Kale, Spinach & Quinoa Salad

½ cup quinoa, rinsed well and drained
1 cup water
¼ tsp kosher salt

Spiced Walnuts
1 tbsp butter
1 cup walnut halves
¼ tsp ground cumin
¼ tsp kosher salt
1/8 tsp ground cinnamon
Pinch cayenne pepper
2 tbsp brown sugar
1 tsp water

Lemon Shallot Dressing
2 tbsp fresh lemon juice
1 tbsp sherry vinegar
1 tsp honey
½ tsp minced shallots
½ tsp Dijon mustard
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup olive oil

4 cups lightly packed baby kale
4 cups lightly packed baby spinach
1 large ripe avocado, chopped
1 large ripe mango, chopped
1/3 cup crumbled goat cheese

1) To cook quinoa, in a medium saucepan, combine quinoa, water and salt. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook 15 minutes. Remove from heat and let sit covered for 5 minutes. Place in a large bowl and let cool.

2) For the spiced walnuts, in a medium skillet, melt butter over medium heat. Add walnuts, cumin, salt, cinnamon and cayenne pepper. Stir continuously for 3 minutes, until walnuts are slightly toasted. Add brown sugar and water and continue cooking, stirring constantly for 1 minute. Remove from heat, spread on a piece of parchment paper and let cool.

3) For the salad dressing, in a small mixing bowl, whisk lemon juice, sherry vinegar, honey, shallots, Dijon mustard, salt and pepper. Slowly add the olive oil, whisking vigorously until emulsified.

4) To assemble the salad, place kale and spinach leaves in a large serving bowl. Toss with a few tablespoons of dressing. To the cooled quinoa, add chopped avocado and mango, tossing with a few more tablespoons of dressing. Place quinoa mixture over kale and spinach leaves. Top with crumbled goat cheese and spiced walnuts. Drizzle each serving with extra dressing.

Serves 4

Sushi Salad with Tofu & Brown Rice

Marinated Tofu
12oz (350g) firm tofu, pressed dry between layers of paper towel and cut into ¾-inch thick strips
2 tbsp soy sauce
1 tbsp mirin
1 tsp grated fresh ginger
½ tsp sesame oil

Brown Rice
1½ cups short grain brown rice
2¾ cups water
2 tbsp rice vinegar
1 tbsp sugar
½ tsp soy sauce

Ginger Wasabi Dressing
¼ cup rice wine vinegar
¼ cup mayonnaise
2 tbsp peanut oil
1 tbsp soy sauce
1 tsp wasabi paste
1 tsp honey
½ tsp grated fresh ginger

1 small English cucumber, peeled and thinly sliced
1 large carrot, peeled and thinly sliced
1 cup shelled frozen edamame, thawed and drained well
1 ripe avocado, pitted, peeled and sliced
1 tbsp toasted sesame seeds
1 nori sheet, cut into thin strips

1) Place tofu in a medium bowl and toss with soy sauce, mirin, ginger and sesame oil. Set aside to marinate for 30 minutes.

2) For the rice, in a fine-mesh strainer, rinse the rice until the water runs clear. Combine rice and water in a medium saucepan. Bring to a simmer, then cover and cook over low heat for 40 minutes. Remove from heat and let steam covered for 5 minutes. Spread rice on a baking sheet. In a small bowl whisk rice vinegar, sugar and soy sauce sprinkle vinegar mixture over the rice let cool.

3) Preheat oven to 400ºF. Line a baking sheet with parchment paper and place tofu in a single layer. Bake for 10 minutes, turn tofu and continue to bake 5 minutes more until golden. Remove from oven and set aside.

4) For the Ginger Wasabi dressing, using a blender, combine rice vinegar, mayonnaise, peanut oil, soy sauce, wasabi paste, honey and ginger until well combined.

5) To assemble salad, using 6 individual serving bowls, place rice in the bottom of each. Add tofu, cucumber, carrots, edamame and avocado. Generously drizzle each bowl with dressing and sprinkle with sesame seeds and nori strips to garnish.

Serves 6

Saucy Tofu Pad Thai

1 (1 lb/454g) package wide rice stick noodles
4 tsp vegetable oil, divided in half
1 (12oz/350g) package extra firm tofu, cut into 1/2-inch cubes
2 large eggs
3 large egg whites
2 cups fresh bean sprouts
1/2 cup minced fresh flat-leaf parsley

Sweet Chili Sauce
1 1/4 cups Heinz chili sauce
1/2 cup packed brown sugar
4 tbsp water
2 tbsp fish sauce
1 tbsp fresh lime juice
2 tsp grated fresh ginger
2 /3 cup coarsely chopped dry roast peanuts, for topping

Lime wedges, for serving

1) Cook noodles in boiling water for 5 minutes. Drain and rinse under cold water.

2) In a large skillet, heat 2 tsp oil over medium- high heat. Cook tofu for 5-7 minutes, until browned. Remove from pan.

3) Whisk 2 eggs and 3 egg whites. In the skillet, heat remaining 2 tsp oil over medium-high heat. Add eggs and cook for 1 minute, stirring constantly. Set aside.

4) For the sauce, in a medium bowl, combine chili sauce, brown sugar, water, fish sauce, lime juice and ginger. Add sauce and drained noodles to skillet with egg mixture in it. Cook for 2 minutes over medium- high heat. Stir in tofu, bean sprouts and parsley, cooking an additional 3-5 minutes. Serve sprinkled with peanuts and garnished with lime wedges.

Serves 6-8

Chicken Cobb Salad with Thousand Island Dressing

Thousand Island Dressing
1 cup mayonnaise
4 tbsp ketchup
2 tbsp white vinegar
1 tbsp sugar
2 tsp sweet green relish
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Chicken Cobb Salad
8 cups romaine lettuce torn into bite-size pieces
6 bacon slices, cooked crisp and crumbled
5 boneless, skinless chicken breast halves, cooked and diced
3 large eggs, hard boiled and finely chopped
3 large tomatoes, seeded and diced
2 avocados, pitted, peeled and diced
3/4 cup crumbled blue cheese

1) For the dressing, in a medium bowl, whisk mayonnaise, ketchup, vinegar, sugar, relish, salt and pepper. Set aside until ready to use (this recipe makes extra dressing for you to keep in the refrigerator for up to 1 week).

2) In a large bowl, combine lettuce, bacon, diced chicken, egg, tomatoes, avocado and blue cheese. Gently toss with desired amount of dressing.

Serves 6

Southwestern Chopped Chicken Salad

1 head iceberg lettuce, chopped
4 tomatoes, seeded and diced
1 avocado, peeled and diced
1 roasted deli chicken, breast meat shredded
3/4 cup shredded cheddar or Monterey Jack cheese

Creamy Salsa Dressing
1/2 cup sour cream
1/2 cup salsa
1/4 cup mayonnaise
1/2 cup canned chopped green chilies
1 lime, juiced
1 tbsp sugar
1/2 tsp ground cumin
1/4 tsp chili powder

2 cups crumbled tortilla chips, for topping

1) Place lettuce, tomatoes, avocado, chicken and grated cheese in a large bowl.

2) For the dressing, in a medium bowl, whisk sour cream, salsa, mayonnaise, chopped green chilies, lime juice, sugar, cumin and chili powder.

3) Add dressing to salad bowl, tossing well to coat. Sprinkle salad with crumbled tortilla chips.

Serves 4

Easy Teriyaki Salmon Rice Bowl

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.

Serves 4