Creating a meal around a variety of grains, vegetables, fruits and fats is a trend worth looking at. Not only are bowl meals nutritious, delicious and filling they are also perfect for meal prep and using up those little bits of things!
Below is the replay of a workshop I conducted providing guidance and examples for building your own meal bowls. The key point is to NOT OVERTHINK! You DO NOT NEED A RECIPE. Use what you love and have already. As a rule of thumb try to incorporate 5-8 different real food components on top of your base layer and incorporate AS MANY COLORS as possible!
If you are looking for a reference on this technique, I highly recommend the book Bowls by Americas Test Kitchen.
Steel-cut oats topped with strawberries, raspberries, banana, cacao nibs, sliced almonds, hemp seed, ground flax, and a drizzle of maple syrup.
Brown rice topped with roasted brussels sprouts, roasted turmeric seasoned sweet potato, blanched asparagus, sauteed purple cabbage, sauerkraut, turkey breast, pumpkin seeds, sliced almonds, and tahini-lemon dressing.
Romaine lettuce topped with edamame, radish, carrot, purple cabbage, red bell pepper, sunflower seeds, feta, and peanut-ginger dressing.
Brown rice topped with fresh spinach, charred seasoned corn, edamame, avocado slices, red bell pepper, cilantro, baked tortilla strips, and avocado-lime-herb dressing.
Lightly sauteed zucchini noodles tossed with olive oil and nutritional yeast topped with sauteed purple cabbage, cooked lentils, tomatoes, olives, blanched asparagus & broccoli, and parsley "chimichurri-like" sauce.