I have to admit, I’m just a little bit food-obsessed. So when a new food trend comes out, I am one of the first people to try it, then try and recreate it. Enter the world of bowls. Basically, the idea is that if you put enough random good-tasting things in a bowl, you get an even better-tasting meal. Here in DC they call it fast-casual, with places like Sweetgreen, Cava, and Beefsteak serving up messy-but-glorious meals.
I wanted to create my own bowl (that I wouldn’t have to fork over $12 for) as a quick lunch to bring to work. There are a few elements that we’re working with to construct the perfect bowl. Combinations are endless, but here’s what’s in mine today.
Something green… I went with a combination of baby kale and baby spinach. Arugula is also great this time of year. This is the base of your bowl!
Something carb-y… Sweet potatoes (both the regular and Japanese variety) add healthy carbs and gorgeous color. Grains like farro and quinoa are stellar here.
Something protein-y… I grilled a few turkey burgers and just cut them into bite-sized cubes. Shredded chicken or tofu would also be great options!
Something textured… Toasted almonds add an awesome nuttiness and great crunch to this bowl.
Something unexpected… I threw in cranberries for a sweetness and an ode to fall days (I mean, cranberries, turkey, and sweet potatoes in one bowl?)
Something creamy… A good dressing binds everything together. I used a poppyseed dressing, but you can always make your own or go with your favorite!
There’s nothing left to do but assemble and enjoy! If you’re planning on bringing this to work, I’d recommend storing the dressing in a separate container to keep the greens fresh.
The best thing about these bowls is that they lend themselves to endless creativity and resourcefulness. Simply try and put together one element from each of those categories and come up with your own one-bowl-wonder!
One Bowl Wonder #1
- one medium sweet potato, peeled and cubed
- one Japanese sweet potato, peeled and cubed
- 2 tablespoons olive oil
- salt and pepper
- 1 teaspoon paprika
- 1-2 cups leafy greens (baby kale and spinach blend)
- 1 turkey burger, cut and cubed
- 1 tablespoon almonds
- 1 tablespoon dried cranberries
- 1-3 tablespoons poppyseed dressing
- To prepare the roast vegetables, preheat an oven to 375F. Layer potatoes on a foil-lined baking sheet. Drizzle with olive oil, salt, pepper, and paprika, and toss to coat. Roast for 30-45 minutes until tender.
- Wash greens and place in large bowl.
- Grill turkey burger or protein of choice, cut into bite sized portions, and set aside.
- In a small pan, toast almonds until fragrant. Set aside.
- To assemble bowl: layer all ingredients and toss with dressing to coat. If enjoying at a later time, it’s recommended to cool the individual components before assembling.