Psynergy’s inspired one-bowl meal recipes

Thai beef stir-fry bowl

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.

Ingredients

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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

Method

  1. Stir together lime juice, light brown sugar, soy sauce, fish sauce, and sriracha. Set aside.
  2. 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

Method

  1. Cut chicken breast into 1/2-inch-thick strips. Season with pepper and 1⁄2 teaspoon of the salt.
  2. 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.
  3. Heat remaining oil in skillet. Add bok choy, carrots, onion, ginger, and garlic; cook, stirring, until vegetables are tender-crisp, 3 to 4 minutes.
  4. Whisk together cornstarch and 1 tablespoon of the broth in a bowl; set aside.
  5. 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.
  6. Add cornstarch mixture; cook, stirring, until thickened, about 1 minute. Serve stir-fry over hot cooked rice.