Blt In A Bowl Recipes

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BLT QUINOA BOWLS



BLT Quinoa Bowls image

I absolutely love a BLT with sliced avocado and an egg. Recently, I've been trying out grain bowls, and I thought the flavors of my favorite sandwich would work really well. My family agreed! -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Brunch     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1 cup quinoa, rinsed
4 tablespoons olive oil, divided
2 tablespoons minced fresh basil
2 tablespoons white wine vinegar, divided
1 tablespoon lemon juice
4 large eggs
8 ounces cherry tomatoes
3 cups fresh arugula
1 small ripe avocado, peeled and sliced
4 bacon strips, cooked and crumbled

Steps:

  • Prepare quinoa according to package directions. Combine 3 tablespoons olive oil, basil, 1 tablespoon vinegar and lemon juice. Add to cooked quinoa; stir to combine., Place 2-3 in. of water in a large skillet with high sides; add remaining vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 cold egg at a time into a small cup; holding cup close to surface of water, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Keep warm., In a large skillet, heat remaining oil over medium heat. Cook tomatoes until they begin to release their juices, 8-10 minutes. Add arugula; cook and stir just until arugula is wilted, 1-2 minutes., To serve, divide quinoa evenly among 4 bowls. Add cherry tomatoes, arugula, avocado slices and crumbled bacon. Top each with a poached egg.

Nutrition Facts : Calories 446 calories, Fat 28g fat (5g saturated fat), Cholesterol 194mg cholesterol, Sodium 228mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 6g fiber), Protein 17g protein.

BLT IN A BOWL



BLT in a Bowl image

Make and share this BLT in a Bowl recipe from Food.com.

Provided by Dana-MMH

Categories     Very Low Carbs

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 lb bacon, cut crosswise into 1-inch pieces
4 tablespoons lemon juice
1 clove garlic, crushed and peeled
3/4 cup vegetable oil
1 head iceberg lettuce
romaine lettuce (I use the same amount of romaine as I do iceberg)
1 pint cherry tomatoes, halved
1/2 lb mild cheddar cheese
1/2 cup grated parmesan cheese (optional)
1/2 cup toasted slivered almonds (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook bacon until crisp, set aside.
  • In a small bowl, combine the lemon juice and garlic.
  • Beating with a fork, add the oil in a slow steady stream and beat until well blended, set aside.
  • Gather the lettuce leaves into stacks and cut crosswise into 1/2 inch wide shreds.
  • Place lettuce in a large salad bowl, add the bacon, tomatoes, cheeses and almonds, toss to combine.
  • Beat the dressing to recombine, then remove any discard garlic.
  • Add dressing to salad and toss, add salt and pepper.
  • Serve with Italian bread on the side.

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