Delicious, Easy Bowls You Are going to love!

Entrees, Recipe

April 22, 2021

SPICY TUNA POKE BOWLS

INGREDIENTS

For the tuna

  • 1/2 pound sushi grade tuna, cut into 1/2-inch cubes
  • 1/4 cup sliced scallions
  • 2 tablespoons reduced sodium soy sauce or gluten-free tamari
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sriracha

For the spicy mayo

  • 2 tablespoons light mayonnaise
  • 2 teaspoons sriracha sauce

For The Bowl

  • 1 cup cooked short grain brown rice or sushi white rice
  • 1 cup cucumbers, (from 2 Persian) peeled and diced 1/2-inch cubes
  • 1/2 medium Hass avocado, (3 ounces) sliced
  • 2 scallions, sliced for garnish
  • 1 teaspoon black sesame seeds
  • Reduced sodium soy or gluten-free tamari, for serving (optional)
  • sriracha, for serving (optional)

INSTRUCTIONS

  • In a small bowl combine the mayonnaise and sriracha, thin with a little water to drizzle.
  • In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the bowls.
  • In 2 bowls, layer 1/2 the rice, 1/2 the tuna, avocado, cucumber and scallions.
  • Drizzle with spicy mayo and sesame seeds and serve with extra soy sauce on the side, if desired.

Serving: 1bowl, Calories: 397kcal, Carbohydrates: 33.5g, Protein: 32.5g, Fat: 14.5g, Saturated Fat: 2g,

Smoky yogurt-marinated grilled chicken served over quinoa and Mediterranean-inspired tomatoes, cucumbers, and olives with tzatziki and Feta.

CHICKEN TZATZIKI BOWL

INGREDIENTS

For the chicken:

  • 1 pound boneless, skinless chicken thighs
  • 1/4 cup 1% plain Greek yogurt
  • 1 teaspoon olive oil
  • 1/2 tablespoon red wine vinegar
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground turmeric
  • 3/4 teaspoon kosher salt, plus more for sprinkling
  • 1/8 teaspoon red pepper flakes, optional
  • Freshly cracked black pepper

For the salad:

  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly cracked black pepper
  • 3 Persian cucumbers, thinly sliced
  • 1 cup 145 g cherry tomatoes, halved
  • ΒΌ red onion, thinly sliced

For the bowls:

    • 2 cups cooked quinoa
    • 1 cup Skinny Tzatziki, from my blog
    • 1/4 cup authentic feta, the kind that comes in brine, crumbled
    • 12 smashed castelvetrano olives

INSTRUCTIONS

To make the chicken:

  • Cut the chicken thighs into 1-inch (2.5-cm) pieces.
  • In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.
  • Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
  • Preheat an outdoor grill or grill pan to medium-low heat.
  • Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
  • Sprinkle with salt and pepper.
  • Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 minutes.

To make the salad:

  • In a medium bowl, whisk together the oil and vinegar and season with salt and pepper.
  • Add the cucumbers, cherry tomatoes, and red onion and toss to combine.

To make the bowls:

  • Divide the quinoa among 4 bowls, 1/2 cup each.
  • Top with the cucumber salad, followed by a spoonful of tzatziki, 1 tablespoon crumbled feta, and 3 olives.
  • Top with 1 chicken skewer and serve immediately.
Serving: 1bowl, Calories: 400kcal, Carbohydrates: 30g, Protein: 33.5g, Fat: 16g, Saturated Fat: 3.5g, Cholesterol: 113mg, Sodium: 719.5mg, Fiber: 3.5g, Sugar: 4g

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