Food – Bowl Ma­nia

These quick and easy-to-prep recipes prove that bowls aren't just for soup

True Love - - NEWS - By TUMELO MUSHI- SE­BOPA Pho­to­graphs GRAEME WYLLIE

SPICY CHICK­PEAS AND SALMON BOWL

Serves: 2

Prep time: 20 mins

IN­GRE­DI­ENTS

1 cup brown rice

½ of 400 g can brown lentils, drained and rinsed

2 T olive oil

2 red spring onions, finely chopped

2 cloves gar­lic, chopped 1 stick gin­ger, finely chopped 1 red chilli, finely chopped

1 x 400 g can chick­peas, drained and rinsed

20 T av­o­cado oil

200 g Salmon steak Bunch co­rian­der

1 av­o­cado

Soy sauce, to serve

METHOD

1. Cook the rice ac­cord­ing to pack­age in­struc­tions. Af­ter 20 min­utes, add lentils and toss to mix. Set aside.

2. In the mean­time, heat a pan and add olive oil, onions, gar­lic, gin­ger and chilli. Sauté un­til soft, then add chick­peas and com­bine well. Set aside.

3. In an­other hot pan, add av­o­cado oil and fry salmon for 3-5 min­utes on each side.

4. In a bowl, place spicy chick­peas, then brown rice and lentils, co­rian­der, av­o­cado then top with salmon. Serve gar­nished with soy sauce, more spring onion and chilli.

METHOD

1. Ar­range the in­gre­di­ents in a bowl, with rocket leaves at the bot­tom, then ba­con, chicken, toma­toes, cu­cum­ber, radish and eggs.

2. Mix all in­gre­di­ents for the dress­ing in an­other bowl, whisk un­til well mixed. Serve poke cae­sar with the dress­ing driz­zled on top.

GRILLED CHICKEN AND BA­CON CEASAR BOWL

Serves: 2 Prep time: 15 mins

IN­GRE­DI­ENTS

4 streaks ba­con, crispy

4 chicken breasts, grilled and sliced 2 eggs, soft-boiled

1 Is­raeli and ½ English cu­cum­ber slices 150 g cherry toma­toes

150 g radish, sliced

200 g rocket leaves

For dress­ing

1 gar­lic clove, crushed Salt

1 tsp di­jon mus­tard

½ cup ex­tra vir­gin olive oil 2 T fresh lemon juice ½ tsp sugar ½ tsp black pep­per ½ tsp mixed dried herbs

ASIAN GRILLED DUCK BREAST BOWL

Serves: 2

Prep time: 20 mins

IN­GRE­DI­ENTS

1 T olive oil

1 spring onion, chopped

2 cloves gar­lic, crushed

2 T gin­ger, crushed

1 chilli, finely chopped

3 cups chicken stock

50 g noo­dles

4 baby bok choy

1 small baby red cab­bage, finely shred­ded

2 eggs, soft-boiled

1 duck breast, grilled and finely sliced

METHOD

1. In a large saucepan, heat oil and sauté onion, gar­lic, gin­ger and chilli for 2 min­utes. Add stock and bring to the boil, re­duce heat and sim­mer. Add noo­dles, bok choy and red cab­bage, and sim­mer for 3-5 min­utes.

2. Spoon into bowls us­ing a la­dle spoon, served with duck and eggs.

ROASTED MUSH­ROOMS AND BEET­ROOT BOWL WITH FETA

Serves: 1

Prep time: 15 mins

IN­GRE­DI­ENTS

150 g broc­coli

100 g sugar snap peas 50 g peas

100 g Enoki mush­rooms 2 beet­roots, sliced 100 g feta cheese 1 car­rot, grated 1 or­ange, juiced

¼ cup olive oil

1 T honey

1 T gin­ger, crushed

METHOD

1. In a saucepan of boil­ing wa­ter, add broc­coli and blanch for 2 min­utes, re­move and set aside in a warm place. In the same wa­ter, blanch the sugar snap peas and peas, for about 2 min­utes. Re­move and set aside in a warm place.

2. Heat a pan, add olive oil and mush­rooms. Sauté for about 10 min­utes, turn­ing once. Re­move and set aside. In the same pan, cook beet­root slices on both sides for about 10 min­utes. Re­move and set aside. In the same pan, grill the feta cheese for 1 min­utes on each side.

3. In a bowl, ar­range the veg­eta­bles start­ing with mush­rooms, beet­root, sugar snap peas and peas, grated car­rots and broc­coli.

4. In a bowl, whisk or­ange juice, olive oil, honey and gin­ger un­til well mixed. Serve veg­eta­bles with gin­ger, honey, or­ange salad dress­ing.

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