Simple, Healthy Meal Bowls

More recently I have really been into creating meal bowls! Healthy, in season ingredients in one bowl – what’s not to love!

We have a very small galley kitchen at our house, so reducing prep time and using the least amount of dishes is always the end game when I try new recipes. In addition, meal bowls allow for experimentation with new flavor profiles and most are 30-minute meals or less – a plus for busy weeknight dinners. I enjoy meal bowls that are Asian-flavor inspired or Southwest-flavor inspired because I usually have these flavor profiles in my pantry or fridge so less ingredients to buy on the weekend or before dinner.

My husband and I receive Plated twice a month to help with our busy weeknights, so one of our favorite meals that we have recreated a few times since making the meal has been Spicy Crunchy Shrimp Bowls. It has the flavors of spicy sushi, but in deconstructed bowl form! This bowl has a little bit of spicy from the wasabi aioli, tangy from the quick pickled veggies and salty from the seaweed salad.

Photo credit: Plated

If you are looking for new quick, tasty and healthy recipes, try a few different meal bowls and tell us your favorites!

Here is an additional Southwest inspired recipe to accompany my favorite Spicy Crunchy Shrimp Bowls:

Tex-Mex Black Bean Quinoa Bowl (via EatingWell)

Ingredients

1½ cups water

1 cup quinoa

1 teaspoon ground cumin

2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided

2 tablespoons rice vinegar

¼ teaspoon salt

¼ teaspoon ground pepper

4½ cups very thinly sliced cabbage (about ¼ medium head)

½ cup finely chopped red onion

1 medium poblano pepper, chopped

1 15-ounce can black beans, rinsed

2 teaspoons chili powder

1 cup shredded sharp Cheddar cheese

½ cup salsa

Preparation

Active: 30 minutes

Ready In: 30 minutes

Servings: 4

1. Bring water and quinoa to a boil in a medium saucepan. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Fluff with a fork and stir in cumin. Partially cover and set aside.
2. Meanwhile, whisk 2 tablespoons oil, vinegar, salt and pepper in a large bowl. Add cabbage and onion; toss to coat.
3. Heat the remaining 2 teaspoons oil in a medium skillet over medium heat. Add poblano and cook, stirring, until softened, 2 to 3 minutes. Stir in beans and chili powder; cook, stirring, until heated through, about 2 minutes more. Remove from heat.
4. To serve, layer in each bowl: ¾ cup quinoa, ½ cup bean mixture and ¼ cup cheese. Top each portion with ¾ cup cabbage salad and 2 tablespoons salsa.

Photo credit: EatingWell

Nutrition information

Serving size: about 2¼ cups

Per serving: 479 calories; 22 g fat(7 g sat); 12 g fiber; 53 g carbohydrates; 20 g protein; 174 mcg folate; 29 mg cholesterol; 11 g sugars; 0 g added sugars; 1,031 IU vitamin A; 57 mg vitamin C; 301 mg calcium; 4 mg iron; 681 mg sodium; 827 mg potassium

Nutrition Bonus: Vitamin C (95% daily value), Folate (44% dv), Calcium (30% dv), Iron (22% dv), Vitamin A (21% dv)

Carbohydrate Servings: 3½

Exchanges: 2½ starch, 2 vegetable, ½ lean meat, 1 high-fat meat, 2 fat

Post by Sarah

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