Small Bowl Recipe

Prepare grains or greens

If using cooked grains (white rice, brown rice, or quinoa), reheat 1 cup per base in microwave 60–90 seconds covered or warm in a saucepan with a splash (1–2 tbs) of water until steaming. If using mixed greens, wash and spin dry 1 cup and keep chilled until assembly.

Divide the two chosen bases between bowls so each bowl has approximately 2 cups combined (e.g., 1 cup cooked rice + 1 cup greens).

Roasted sweet potato

Preheat oven to 425°F (220°C). Toss 3 oz diced sweet potato with 1 tsp oil and a pinch of salt. Roast on a sheet pan 20–25 minutes until tender and lightly caramelized. Cool slightly before adding to bowl.

Steamed vegetables

Steam 3 oz mixed vegetables for 4–6 minutes until tender-crisp. Season lightly with salt and pepper and drain well before adding to bowl.

Cabbage slaw

Toss 3 oz shredded cabbage with 1 tsp rice vinegar and a pinch of salt. Let sit 5 minutes to mellow before adding to bowl.

Grilled chicken

Season a 3 oz chicken breast with 1/4 tsp salt and 1/8 tsp pepper. Grill or pan-sear over medium-high heat 3–4 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 3 minutes, then slice and place atop the bases.

Pan-fried tofu

Press tofu briefly to remove excess moisture, then cut into cubes. Toss 3 oz tofu with 1 tsp soy sauce. Heat 1 tbs oil in a nonstick pan over medium-high heat and fry tofu cubes 6–8 minutes, turning occasionally, until golden on all sides. Drain on paper towel and add to bowl.

Chickpeas

Drain and rinse 3 oz chickpeas. Optionally toss with 1/4 tsp smoked paprika and 1/4 tsp salt. Warm in a small pan over medium heat 3–4 minutes, stirring, then add to bowl.

Ginger-sesame dressing

Whisk together 2 tbs soy sauce, 1 tbs rice vinegar, 1 tbs toasted sesame oil, 1 tsp grated fresh ginger, and 1/2 tsp honey (or sugar) until combined. Drizzle over bowl.

Tahini lemon sauce

Whisk 2 tbs tahini with 1 tbs lemon juice, 1 tbs warm water (to thin), 1/4 tsp salt, and 1/2 tsp maple syrup until smooth. Adjust water to reach drizzling consistency and spoon over bowl.

Spicy mayo

Mix 1 tbs mayonnaise with 1/2–1 tsp Sriracha (to taste) and 1/2 tsp lime juice. Drizzle sparingly over bowl.

Finish each bowl with chosen toppings: 1 tbs sliced scallions, 1 tsp toasted sesame seeds, a small portion (1 tbs) of pickled ginger, and a lime wedge to squeeze over if desired.

To build a small bowl: place the two chosen bases as a layered bed (about 2 cups combined). Arrange the chosen vegetable (3 oz) on one side and the chosen protein (3 oz) on the other. Drizzle 1–2 tbs of the chosen sauce evenly over the bowl. Add optional toppings as desired. Serve immediately while warm (if using hot bases/protein) or chilled if using greens/tofu.