Mango Shrimp Bowl
Mango, lime, and fish sauce give this bowl its tangy Thai flare, whereas short-grain brown rice brings chewy satisfaction.
1/2 cup dry, short-grain brown rice
1 lb uncooked shrimp, shelled and deveined
half tsp paprika
1/four tsp freshly floor black pepper
3 tbsp coconut oil, divided
1 yellow squash, cubed
half lb asparagus, thinly sliced
1 cucumber, thinly sliced
1 1/2 cups mango chunks, divided
1 lime, zested and juiced
1 tbsp fish sauce
1/2 cup Thai basil
1. Cook rice in accordance to package deal directions.
2. Season shrimp with paprika and black pepper. Place a skillet over medium warmth to heat 1 tbsp coconut oil. Sauté shrimp, squash, and asparagus, stirring typically, till shrimp is cooked by means of and veggies are tender, 3–5 minutes. Divide rice, shrimp-and-vegetable combination, and cucumber amongst four bowls.
3. In a food processor, course of 1/2 cup mango, lime zest and juice, 3 tbsp water, remaining 2 tbsp coconut oil, and fish sauce till clean. Drizzle mango-lime dressing over bowls, and garnish with basil and remaining cup mango. Serve instantly.
357 energy per serving, 13 g fats (9 g saturated), 34 g carbs, four g fiber, 27 g protein, 606 mg sodium
See additionally 3 Picnic-Perfect Pasta Salad Recipes
Ginger Probiotic Bowl
Spicy kimchi and pickled ginger are gut-friendly fermented meals with sharp, fascinating flavors. Shop for the jarred variations at Asian markets or health-food shops, or ask for additional pickled ginger the subsequent time you order from a sushi restaurant.
1 cup dry farro or wheat berries
5 ouncesshiitake mushrooms (about 10 mushrooms), thinly sliced, stems discarded
half lb baby kale
2 zucchinis, cubed
1 carrot, chopped
2 tbsp pickled ginger
2 tbsp sesame oil
Olive oil cooking spray
1/2 cup kimchi, chopped
1 package deal seaweed chips (about ¼ oz), thinly sliced
1. Cook farro in accordance to package deal directions. Stir in mushrooms; divide combination amongst four bowls, and prime with kale and zucchini.
2. In a food processor, pulse carrot, ginger, oil, and ¼ cup water to create a dressing (if dressing is just too thick to drizzle, add 1 tbsp water). Drizzle dressing over greens.
3. Coat a big skillet with cooking spray. Place over medium warmth and crack within the eggs; prepare dinner till edges begin to brown, 3–four minutes. Cover and scale back warmth to low, till egg whites are cooked by way of however yolks are nonetheless mushy, 1–2 minutes. Top every bowl with 1 egg; garnish with kimchi and seaweed chips.
376 energy per serving, 13 g fats (3 g saturated), 47 g carbs, 7 g fiber, 18 g protein, 291 mg sodium
See additionally 3 Meat-Free Burgers Perfect For Your Next Cookout
Sesame-Roasted Chickpea Bowl
Roasted chickpeas and crisp bell peppers present satisfying fiber with a crave-worthy crunch.
1 15-oz.can low-sodium chickpeas, drained
2 tsp sesame oil
3/four tsp garlic salt, divided
1/2 tsp paprika
1/2 cup dry quinoa
2 cups baby greens
1 avocado, diced
1 pink bell pepper,
2 carrots, thinly sliced
1 lemon, zested and juiced
2 tbsp tahini, stirred
1/four tsp floor black pepper
half cup cilantro sprigs
1/four cup coconut chips
2 tsp sesame seeds
1. Heat oven to 400°.
2. In a bowl, mix chickpeas, oil, ½ tsp garlic salt, and paprika; toss and switch to a baking sheet. Bake till chickpeas begin to brown, 30–35 minutes.
3. Cook quinoa in accordance to package deal directions. Divide chickpeas, quinoa, greens, avocado, bell pepper, and carrots amongst four bowls.
four. In a separate bowl, whisk collectively lemon zest and juice, tahini, remaining 1/four tsp garlic salt, black pepper, and a couple of tbsp water. Drizzle lemon-tahini dressing over bowls and garnish with cilantro, coconut chips, and sesame seeds.
336 energy per serving, 16 g fats (2 g saturated), 42 g carbs, 13 g fiber, 12 g protein, 622 mg sodium
See additionally 3 Tasty, Fiber-Packed Cold Soups