BUILD-YOUR-OWN BUDDHA BOWL
This buddha bowl recipe is super fresh, delicious and versatile! The rice and veggies and dressing can be made in advance and stored in the refrigerator. Recipe yields 4 meal-sized bowls.
Provided by Cookie and Kate
Categories Entree
Time 1h
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boil (ideally about 4 quarts water). Once the water is boiling, add the rice and continue boiling for 25 minutes. Add the edamame and cook for 3 more minutes (it's ok if the water doesn't reach a rapid boil again). Then add the snap peas and cook for 2 more minutes.
- Drain well, and return the rice and veggies to the pot. Season to taste with 1 to 2 tablespoons of tamari or soy sauce, and stir to combine.
- Divide the rice/veggie mixture and raw veggies into 4 bowls. Arrange cucumber slices along the edge of the bowl (see photos). Drizzle lightly with carrot ginger dressing and top with sliced green onion. Place a lime wedge or 2 in each bowl.
- When you're ready to serve, divide the avocado into the bowls. Lightly drizzle sesame oil over the avocado, followed by a generous sprinkle of sesame seeds and flaky sea salt. Serve promptly.
- If you intend to have leftovers, wait to complete step 4 just before serving (otherwise the avocado will brown too soon). Leftover bowls keep well (avocado excluded) for 4 to 5 days in the refrigerator.
Nutrition Facts : ServingSize 1 Buddha bowl with 1/8th of the carrot ginger dressing, Calories 597 calories, Sugar 9 g, Sodium 531.8 mg, Fat 35.2 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 68.8 g, Fiber 15.9 g, Protein 14.4 g, Cholesterol 0 mg
SUMMER ROLL BOWL
Steps:
- For the dressing: Whisk together the honey, lime juice and jalapeno. Slowly whisk in the canola oil until combined. Season with a pinch of salt.
- For the noodles: Prepare the noodles according to package instructions. After draining, drizzle the noodles lightly with canola and toss to coat.
- For the shrimp: Toss the shrimp with the sriracha seasoning and a pinch of salt. Set aside.
- Combine the lime zest and juice and honey in a small bowl and set aside.
- Preheat a large skillet over medium heat and drizzle with the canola oil. Once the oil begins to shimmer, add the shrimp in a single layer and let cook, without moving, until the bottom sides are pink and the shrimp begin to curl, about 2 minutes. Flip each shrimp and allow to cook until barely cooked through, another 2 minutes. Remove to a plate and set aside.
- Add the honey mixture and butter to the pan. Whisk constantly until the butter melts and the glaze reaches a simmer, another 1 to 2 minutes. Continue whisking until the glaze gets thick and glossy and reduces by about half, about 3 minutes longer. Add the shrimp back in and stir everything together, glazing the shrimp and letting it finish cooking in the hot glaze.
- Divide the vermicelli noodles among 4 bowls. Top with shrimp, carrot, mango and cucumbers. Drizzle with the jalapeno lime dressing, then garnish with the herbs and serve.
PERFECT SUMMER FRUIT SALAD
The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.
Provided by Nicole Graham Holley
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 3h30m
Yield 10
Number Of Ingredients 13
Steps:
- Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
- Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.
Nutrition Facts : Calories 155 calories, Carbohydrate 39 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4.7 mg, Sugar 28.7 g
SUMMER SALAD BOWL
A summer salad bursting with fresh flavours
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Boil potatoes for 15-20 mins or until tender, adding the eggs for the final 8 mins as the potatoes cook. Drain both and cool under running water until just warm.
- meanwhile, put the mushrooms into a bowl and toss with 2 tbsp balsamic vinegar and seasoning. leave to marinate while you peel and halve the eggs.
- To serve, add the remaining balsamic vinegar, the oil and garlic to the mushrooms and stir together. Put the potatoes, lettuce leaves and ham into a large serving bowl and toss with the dressed mushrooms. Top with the eggs and serve.
Nutrition Facts : Calories 308 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.33 milligram of sodium
SHRIMP SUMMER SALAD IN CANTALOUPE BOWLS
This is a very refreshing, sweet, no cook, healthy, lite, lemony, low fat summer meal. You can use store bought frozen cooked shrimp, But leftover grilled shrimp is just great in this salad. You don't need to salt because the capers, and feta are salty and lemon is a substitute for salt. But if you are a lover of salt taste first.
Provided by Rita1652
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Scoop the meat out from the cantaloupes and rough chop leaving a 1/4 inch so to keep the shell for the dish.
- Place the meat of the cantaloupe in a bowl with rest of salad ingredients.
- Mix all the dressing ingredients together in a blender.
- Toss the dressing into the salad. Chill for one hour to let the flavors meld together.
- Scoop 1/4 of the salad into each of the cantaloupe bowls.
- Top with garnishes.
Nutrition Facts : Calories 220.7, Fat 7.4, SaturatedFat 4.9, Cholesterol 28, Sodium 445.1, Carbohydrate 33.6, Fiber 3.4, Sugar 30.6, Protein 8.5
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