(Feature Impact) When jam-packed calendars and seemingly constant takeout orders have you confused, diving into a new way to rethink home-cooked meals can get you and your loved ones into a routine that’s better for you.
Close your favorite food delivery app and break out the bowls instead for simple yet nutritious recipes that are as filling as they are fresh. Dishes like chicken and rice bowls with peanut sauce are easy to prepare ahead of time and provide powerful protein and flavor without the fuss. For extra spice, you can drizzle some extra peanut sauce on top and squeeze in a squeeze of lime juice.
Or put a spicy twist on a traditional chicken bowl with these Greek-inspired Power Bowls featuring homemade tzatziki made with Dandy Celery, a naturally sweeter, crunchier and less stringy alternative to other celery. Celebrating its 100th anniversary, it delivers the ultimate crunch and flavor for a snack (or dinner), providing a satisfying accompaniment to sliced chicken, mixed vegetables, whole grain quinoa and Kalamata olives.
An added bowl-inspired bonus: These family-friendly recipes can be personalized based on taste preferences, so no one has to go hungry.
Rethink your family’s menu with quicker, more nutritious recipes to relieve the stress of hectic schedules while visiting DudaFresh.com.
Chicken and rice bowls with peanut sauce
Recipe courtesy of The production mothers
Preparation time: 7 minutes
Cooking time: 5 minutes
Servings: 2
Creamy peanut sauce:
- 1 1/2 tablespoons soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons of rice vinegar
- 1 teaspoon of honey
- 1/4 cup creamy peanut butter
- 1 tablespoon toasted sesame oil
Bowls:
- 1 tablespoon olive oil
- 1 cup cooked, shredded chicken
- 1 cup cooked brown or jasmine rice
- 1 cup Dandy celeryjulienne
- 1 cup grated carrot
- 1/2 medium English cucumber, thinly sliced
- 1/4 cup unsalted roasted peanuts, coarsely chopped
- lime wedges, for serving
- To prepare peanut sauce: In a small bowl, whisk the soy sauce, lime juice, rice vinegar, and honey. Add peanut butter and sesame oil. Beat vigorously until the sauce is completely smooth and creamy. Set aside.
- To prepare bowls: Heat olive oil in a 12-inch nonstick skillet over medium heat until boiling. Add the shredded chicken and about 3 tablespoons of the peanut sauce. Stir constantly to coat and heat through the chicken, about 3 minutes. Remove from heat and set aside.
- Assemble rice bowls: Add cooked rice to deep serving bowls. Top with warm chicken covered in peanut sauce. Arrange the celery, carrot and cucumber around the chicken. Top with peanuts.
- Pour the remaining peanut sauce over the bowls. Serve with lime wedges to squeeze over bowls.
Greek-inspired Power Bowls
Recipe courtesy of Anastasiia de la Cruz
Preparation time: 20 minutes
Cooking time: 15 minutes
Servings: 2
Celery Tzatziki:
- 1 cup plain, full-fat Greek yogurt
- 1/2 cup finely chopped Dandy celery
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 small clove of garlic, finely grated
- 2 tablespoons chopped walnuts (optional)
- salt, to taste
- pepper, to taste
Bowls:
- 2 cups mixed vegetables
- 1 1/3 cups cooked, gluten-free, whole-grain quinoa
- 2 large grilled chicken breasts (about 6 ounces each), sliced
- 1/2 cup hummus
- 1/4 cup Kalamata olives, halved
- 1 tablespoon extra virgin olive oil, for drizzling
- fresh herbs, for garnish
- To make celery tzatziki: Mix yogurt, celery, olive oil, lemon juice, garlic and walnuts, if desired. Season with salt and pepper. Stir well. Chill.
- To assemble bowls: In two bowls, arrange the greens and cooked quinoa evenly. Top with grilled chicken.
- Spoon 1/4 cup of hummus onto the side of each bowl. Add olives and 2-3 tablespoons of tzatziki and drizzle with olive oil.
- Sprinkle with fresh herbs.
SOURCE: Duda Farm fresh food
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