Leave out the egg for a great vegan meal!
- 2 tbsp soy sauce
- 4 tsp ginger, minced
- 1 tbsp rice vinegar
- 1/4 c peanut oil
- 1 tsp toasted sesame oil
- Salad greens
- 4 eggs, poached
- 4 c warm, cooked rice
- 1 avocado, sliced thin
- 1 c kimchi, chopped
- Scallions, sliced thin
- Crumbles seaweed snack sheets
Combine soy sauce, ginger, vinegar and peanut oil in a small jar, shake to combine.
Toss greens with 1 – 2 tbsp of the sauce to coat. Divide remaining ingredients amount bowls and serve with dressing to spoon over the bowl.
Super easy and healthy!
1 c brown rice, cooked
4 poached eggs
12 halves, slow roasted tomatoes (recipe below)
2 avocados, sliced
Preheat oven to 350. Slice tomatoes in half, season with salt and pepper and spray with olive oil. Bake for 1 hour until browned and collapsed. You store in fridge for up to a week.
Place rice in the bottom of a bowl, top with tomatoes, Avocado, egg and drizzle with Basil salsa.
I am so falling in love with rice bowls! This one is super satisfying with a poached or fried egg, just make sure the yolk is nice and runny.
3 c cooked brown rice, warm
2 tbsp chopped fresh cilantro
2 chopped scallions
Salt and pepper
4 eggs, poached or fried
2 avocado, sliced
1 tomato, halved and thinly sliced
Hot sauce, for serving
In a medium bowl, combine the rice, cilantro, scallions, and ¼ tsp of the salt.
Divide the rice mixture among 4 shallow bowls. Top each with an egg and arrange the avocado and tomato slices on the side. Sprinkle the tomato and avocado with a pinch of salt, and serve right away with hot sauce.
Serves 2 – 4.
Another winner from Skinny Taste! I love the bowl – easy one dish meal packed with lots of flavor!
1 lb pork tenderloin
1/4 tsp salt
1/8 tsp pepper
3 cloves crushed garlic
1 jalapeno, minced
1/4 c soy sauce*
1 tbsp brown sugar
For the pickled carrot:
6 tbsp distilled white vinegar
1/4 c sugar
1/4 tsp salt
1 c shredded carrots
4 radishes, cut into matchsticks
For the bowls:
3 c cooked brown rice
1 c romaine, chopped
1 c thinly sliced English cucumbers
1 small jalapeno, thinly sliced
1/4 c cilantro leaves
Season the pork with salt and pepper and place into the slow cooker. Combine the garlic, jalapeno, soy sauce and brown sugar and stir to dissolve, pour over the pork. Cover and cook on low for 8 hours until the pork is very tender, turning once half way through. When the pork is ready, shred the meat. Reserve the sauce.
Meanwhile, while the pork is cooking, make the pickled carrots and radish: In a medium bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and radish and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.
To assemble the bowls, place 3/4 c rice in each bowl, top each with about 2 1/2 oz pork, drizzle with 2 tablespoons of the reserved sauce then top with the 1/4 c shredded cabbage, 1/4 cbpickled carrots, 1/4 c cucumber, sliced jalapenos and cilantro.
The tea marinated pork really made this dish special. This is a great weeknight summmer meal.
1 c boiling
1/4 c sugar
2 English breakfast tea bags
One 1-pound pork tenderloin,butterflied and flattened
Three 1/2-inch-thick slices of fresh pineapple—peeled, quartered and cored
1 red onion, cut through the core into 1/4-inch wedges
3 tbsp olive oil or avocado oil
1/4 c lime juice
2 tbsp minced cilantro
1 diced avocado
1 thinly sliced jalapeño, for serving
In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour or overnight.
Remove the pork from the marinade. Grill the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and onion, turning once, until charred, about 4 minutes.
In a small bowl, whisk the lime juice with the minced cilantro and oil. Season the dressing with salt and pepper. Serve the pork, pineapple and onion over steamed rice with diced avocado, thinly sliced jalapeño
and the lime dressing.
This salmon bowl is delishes! Cook is low and slow gives it the creamiest texture.
1 lb salmon fillets
2 tbsp grape seed oil
8 oz daikon, radishes, carrots and cucumber sliced thin
2 tbsp rice vinegar
3 tbsp franks red hot sauce
2 tbsp lime juice
2 c cooked rice
1 c cilanteo, minced
1/4 c chives, minced
Preheat oven to 250.
Place salmon on a baking sheet, spray with oil and season with salt and pepper. Bake until just cooked through, 25 – 30 minutes.
Place the daikon, radishes, carrots and cucumber slices in a bowl and season with salt. Massage to soften and poor off any excess water. Add vinegar and toss to cook.
Whisk together the lime juice, hot sauce and 2 tbsp oil in a bowl.
Divide rice amount bowls. Break up the salmon into pieces and scatter over the rice, drizzle with vinaigrette, top with pickled veggies, cilantro and chives.
Quick, easy and oh so tasty!
1 c brown rice
8 scallions, sliced thin
1 tsp red wine vinegar
1 avocado, sliced thin
2 – 4 eggs
Salt and pepper
Combine rice, scallions and red wine vinegar. Divide amoung plates. Top with Avocado.
Cook eggs in olive oil over medium heat, 2 min on inside and 1 minute on the other.
Top rice with eggs, salt, pepper and your favorite hot sauce.