Gk Bowls Recipe

Cook and hold grains

If you don’t have cooked rice and quinoa ready, cook 1 cup short-grain brown rice and 1/2 cup dry quinoa per package instructions to yield about 2 cups rice and 1 cup quinoa cooked. Fluff with a fork and keep warm. Optionally season cooked grains with a pinch of salt and 1 teaspoon olive oil.

Season and cook chicken

Pat the chicken breast dry and rub with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika. Heat a skillet over medium-high heat. When hot, add the chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove to a cutting board and rest 5 minutes, then slice thinly.

Crisp tofu (optional alternate protein)

Toss cubed pressed tofu with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon smoked paprika. Heat a nonstick skillet over medium-high heat and add tofu in a single layer. Cook 3–4 minutes per side until golden and crisp. Remove from heat and keep warm. Use tofu instead of or alongside chicken.

Prepare vegetables while grains and proteins cook: rinse spinach and dry; shred or thinly slice cabbage; grate carrot; thinly slice cucumber and avocado; slice green onions. Keep microgreens or cilantro for garnish. Arrange components in bowls so each serving gets about 1 cup spinach, 1/4 cup cabbage, 1/4 cup carrot, 1/4 cup cucumber, 1/2 avocado and 1 tablespoon green onion.

Whisk the dressing: in a bowl combine 1 cup Greek yogurt, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 1 minced garlic clove and 1 teaspoon sriracha (if using). Whisk until smooth and taste; adjust sweetness or acidity by adding more honey or vinegar to preference. If too thick, thin with 1–2 tablespoons warm water.

Build 3–4 bowls (servings): divide cooked rice and quinoa between bowls (approx. 1/2 cup rice + 1/4 cup quinoa per serving). Add spinach, cabbage, carrot and cucumber in sections. Place sliced chicken or tofu on top, add avocado slices and sprinkle green onions and toasted sesame seeds. Drizzle 2–3 tablespoons dressing over each bowl, finish with a small drizzle of extra virgin olive oil, a squeeze of lime wedge and a pinch of red pepper flakes if desired.

Serve warm or at room temperature

Serve bowls warm (with warm grains and protein) or at room temperature. Toss gently before eating to combine dressing and grains. Leftovers: store components separately in airtight containers up to 3 days; dress just before serving.