Psynergy’s inspired one-bowl meal recipes
In today’s post I will be sharing some exciting recipes inspired by our spring-summer menus. I’m featuring several dishes that our Chef Christophe likes to call ‘the super bowl’, delicious and healthy one-bowl meals. These one-bowl meals have become increasingly popular and appear on menus everywhere. They are filled with grains or noodles, veggies and protein, they are filling, appetizing and hassle-free.
Vegetarian Burrito Bowl (serves 4)
Charred corn, seasoned black beans, creamy avocado, tangy pico de gallo and cilantro-lime rice makes every bite of this burrito-in-a-bowl a delicious surprise. The finishing touches of avocado and sour cream add a little extra creaminess.
1 (15-oz.) can unsalted black beans, drained and rinsed
1/4 cup water
1/4 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon olive oil
1 cup fresh corn kernels
1 tablespoon fresh lime juice (from 1 lime), divided
1 (8.8-oz.) pouch microwavable brown rice
1/4 cup chopped fresh cilantro, divided
4 cups finely chopped romaine lettuce hearts (from about 1 heart)
4 ounces queso blanco, crumbled (about 1 cup)
2 ripe avocados, sliced
1/2 cup pico de gallo
4 tablespoons light sour cream
- Combine beans, water, cumin, and 1/4 teaspoon of the salt in a small saucepan, and cook over medium until beans are hot, about 3 to 4 minutes. Remove from heat, and cover to keep warm.
- Heat oil in a medium-size skillet over medium-high. Add corn, and cook, stirring occasionally, until slightly charred, about 5 minutes. Sprinkle with 1 1/2 teaspoons of the lime juice and remaining 1/4 teaspoon salt. Set aside.
- Cook brown rice according to package instructions, and transfer to a medium bowl. Stir in 2 tablespoons of the cilantro and remaining 1 1/2 teaspoons lime juice.
- Divide warm beans, corn, rice, lettuce, cheese, and avocado among 4 bowls. Top with pico de gallo, sour cream, and remaining 2 tablespoons cilantro.
Easy Thai Beef Stir-Fry Bowl
A bright and easy-to-make Thai-inspired one- bowl meal.
Ingredients (serves 4)
1/4 cup fresh lime juice
1 tablespoon light brown sugar
2 tablespoons low-sodium light soy sauce
1 tablespoon fish sauce
1 1/2 teaspoons sriracha
1 tablespoon canola oil
1 pound ground sirloin
4 cups roughly chopped, rainbow chard
1/2 cup sliced red onion
2 tablespoons chopped basil
1 cup cherry tomatoes, halved
4 cups cooked Jasmine rice/ brown rice/ noodles/farrow
Garnish: lime wedges and fresh basil
- Stir together lime juice, light brown sugar, soy sauce, fish sauce, and sriracha. Set aside.
- Heat oil in a large skillet or wok over high heat. Add the ground sirloin and cook, breaking into pieces, until brown, about 5 minutes. Stir in rainbow chard, red onion, basil and lime juice mixture. Cook, stirring constantly, until greens are wilted and tender, about 2 minutes. Remove from heat, stir in tomatoes. Serve over rice and garnish with lime wedges and fresh basil.
Chinese Chicken and Bok Choy Stir-fry Bowl
This recipe is a power booster because of the bok choy. The leaves and stalks are full of vitamins A, C, B6, and K as well as potassium, calcium, iron, folate, fiber, and antioxidants. You can also add snow peas, broccoli, and bell peppers.
Ingredients (serves 5)
1 1/2 pounds chicken breast
1/4 teaspoon black pepper
1 1/4 teaspoons kosher salt, divided
3 tablespoons peanut oil, divided
1/2 pound bok choy, cut into 1-inch pieces (about 3 cups)
3 cups matchstick carrots
1 small red onion, thinly sliced
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 1/2 teaspoons cornstarch
3/4 cup chicken broth, divided
1/4 cup fresh orange juice
2 tablespoons soy sauce
Hot cooked rice
- Cut chicken breast into 1/2-inch-thick strips. Season with pepper and 1⁄2 teaspoon of the salt.
- Heat 1 tablespoon of the oil in a large skillet or wok over high. Add the chicken; cook, stirring, until browned, 2 to 3 minutes. Remove from skillet.
- Heat remaining oil in skillet. Add bok choy, carrots, onion, ginger, and garlic; cook, stirring, until vegetables are tender-crisp, 3 to 4 minutes.
- Whisk together cornstarch and 1 tablespoon of the broth in a bowl; set aside.
- Stir together orange juice, soy sauce, and remaining broth in a separate bowl. Pour orange juice mixture over vegetable mixture in skillet; bring to a simmer over medium-high. Add the chicken and remaining 3/4 teaspoon salt; simmer until meat is just done, 1 to 2 minutes.
- Add cornstarch mixture; cook, stirring, until thickened, about 1 minute. Serve stir-fry over hot cooked rice.