Summer In A Bowl Recipes
SUMMER ROLL BOWL
Steps:
- For the dressing: Whisk together the honey, lime juice and jalapeno. Slowly whisk in the canola oil until combined. Season with a pinch of salt.
- For the noodles: Prepare the noodles according to package instructions. After draining, drizzle the noodles lightly with canola and toss to coat.
- For the shrimp: Toss the shrimp with the sriracha seasoning and a pinch of salt. Set aside.
- Combine the lime zest and juice and honey in a small bowl and set aside.
- Preheat a large skillet over medium heat and drizzle with the canola oil. Once the oil begins to shimmer, add the shrimp in a single layer and let cook, without moving, until the bottom sides are pink and the shrimp begin to curl, about 2 minutes. Flip each shrimp and allow to cook until barely cooked through, another 2 minutes. Remove to a plate and set aside.
- Add the honey mixture and butter to the pan. Whisk constantly until the butter melts and the glaze reaches a simmer, another 1 to 2 minutes. Continue whisking until the glaze gets thick and glossy and reduces by about half, about 3 minutes longer. Add the shrimp back in and stir everything together, glazing the shrimp and letting it finish cooking in the hot glaze.
- Divide the vermicelli noodles among 4 bowls. Top with shrimp, carrot, mango and cucumbers. Drizzle with the jalapeno lime dressing, then garnish with the herbs and serve.
SUMMER IN A BOWL
Number Of Ingredients 8
Steps:
- Combine vegetables, basil, salt and pepper to taste. Let stand at room temperature for 30 minutes. Stir in bread cubes; drizzle with oil. Mix thoroughly; serve at room temperature. Tip: Serve individual servings of salads in hollowed-out bell peppers...choose a variety of red, green, yellow and orange.
Nutrition Facts : Nutritional Facts Serves
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Author One Green PlanetPublished 2015-06-10Estimated Reading Time 4 mins
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- Roasted Buddha Bowl. Before meal bowls became trendy, there were Buddha bowls filled with grains, veggies and a sauce. This Roasted Buddha Bowl has roasted broccoli, cauliflower and radishes on a bed of quinoa.
- Persephone Bowl. Start with bulgur and add lentils, roasted cauliflower, cabbage, and green beans. Add some seeds, an orange and a pomegranate and you have this Persephone Bowl, a colorful, vibrant dish of mythical proportions.
- Farro Black Beans Mexican Bowl. This Farro Black Beans Mexican Bowl is a beautiful combination of raw and cooked ingredients. Healthy farro is topped with sauteed veggies and black beans with Mexican spices and aromatics.
- Tempeh Bacon Bowl. Try a new grain like freekeh and build your bowl around it. In this Tempeh Bacon Bowl, butternut squash and chickpeas are roasted with chili and thyme and served with spring greens, seaweed, and tomatoes.
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