One-bowl meals are a trend that we don’t see going away anytime soon. Is it because they’re travel-friendly? Convenient? Highly ’grammable? No matter why we’ve fallen in love with bowls, there’s no denying they’re the “it” menu item of the moment — not to mention one of LIVESTRONG.COM’s 2018 wellness trends.
LIVESTRONG.COM partnered with Danika Brysha, model and founder of Model Meals, to give you two versatile, one-bowl recipes featuring exciting all-natural products. The first recipe is a salmon bowl featuring three different ancient grains from Bob’s Red Mill, an employee-owned company with a mission to promote “whole grain foods for every meal of the day." The bowl includes protein-rich quinoa, fiber-packed bulgar wheat and millet, which improves both heart and gut health.
The second recipe, a peanut butter and banana breakfast bowl, features Swell, The Next Wave of Ice Cream, a product that boasts 10 grams of protein and only 120 calories per serving. If you’d rather sip your breakfast, you can throw all the ingredients included in this breakfast bowl, including chia, hemp, flax, berries and Peanut Butter Chocolate Chip Swell Ice Cream, into a blender, and — voila — you have a protein-packed smoothie.
We’ve listed the two one-bowl recipes below, so you have the power to create the latest food trend in the comfort of your own kitchen.
Savory Bowl: Wild Mediterranean Salmon Ancient Grain Bowl
1/3 cup Bob’s Red Mill Tricolor Quinoa
1/3 cup Bob’s Red Mill Bulgar
1/3 cup Bob’s Red Mill Millet
2 cups water
2 wild salmon fillets, deboned and skinless (5 to 7 ounces per fillet)
3 tablespoons avocado oil
1 lemon (for juice)
1 tablespoon basil, minced
1/2 tablespoon mint, minced
2 tablespoons fresh parsley, minced
2 tablespoons unsweetened dried cranberries
1 tablespoon raw hazelnuts, lightly crushed
1 handful spinach, cut thinly into ribbons
Salt and pepper
1. Bring two cups of water to a boil in a two-quart pot. Add tricolor quinoa, bulgar and millet to the water and return to a boil. Cover and reduce heat to medium and simmer until water is absorbed, about 12 minutes. Remove from the heat, fluff, cover and let stand for 15 minutes. Refrigerate if you prefer your grains cold.
2. Add two tablespoons avocado oil to a skillet on medium-high heat. Use a paper towel to dry your salmon fillets well, and then salt and pepper to taste. Squeeze the juice from half a lemon over the salmon and top with a half-tablespoon of parsley per filet, massaging in the spices and herbs gently to soak in flavor. Place the salmon fillets flesh-side down in the skillet and let sear for three to four minutes. Flip the salmon and cook for two more minutes. Then add the juice from the remaining lemon half and sprinkle with another half-tablespoon of parsley and cook for an additional one to two minutes. Remove from pan and top with remaining parsley.
3. Add dried cranberries, one tablespoon of avocado oil, spinach ribbons, mint and dill to grain mix, and salt and pepper to taste. Mix well.
4. Top with salmon. Garnish with crushed hazelnut and additional lemon juice to taste (if preferred).
Sweet Bowl: Peanut Butter Banana Breakfast Bowl
2 ounces unsweetened almond milk
1/2 banana, frozen and broken into chunks
1/2 banana, sliced into half-inch slices
1 tablespoon chia, hemp or flax
1/4 cup blueberries
1. Add two scoops of Peanut Butter Chocolate Chip Swell Ice Cream to a blender. Add two ounces of unsweetened almond milk and 1/2 frozen banana. Blend ingredients until well mixed and add additional liquid to reach desired consistency. Pour into a bowl.
2. Top each bowl with half of a sliced banana, one tablespoon of chia, hemp or flax and 1/4 cup blueberries. Garnish with a sprinkle of cinnamon to taste.
What Do YOU Think?
Will you try these one-bowl recipes? Are you more excited about the breakfast bowl or the salmon and ancient grain bowl? Tell us what you think in the comments!