Part Two of “The Whole Bowl”

ROASTED SPICY CHICKEN AND VEGETABLE BOWL WITH AVOCADO LIME DRESSING

This is a lovely twist on the traditional chicken and vegetable bowl as this recipe uses harissa powder or paste to add a little flair and flavor to the chicken. Harissa is an aromatic and spicy chili paste or powder that is traditionally used in African or Middle Eastern cooking but has become quite popular in the West in the last few years. Harissa is now easily found in most markets and makes a nice change in flavor to curry or sriracha. In addition to the ingredients I’ve included in this recipe, I often include wilted greens, spinach, tomatoes, green onions, radishes, and mandarin oranges.

Makes 2 bowls

• 2 tablespoons extra-virgin olive oil
• 1 cup diced chicken, either breast or dark meat
• 1 teaspoon harissa powder or harissa paste (easily found in most markets)
• 1 avocado
• 1 lime, juiced
• ¼ cup chopped fresh cilantro
• 1 small clove garlic
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• Salt and pepper to taste
• 1 to 2 tablespoons water, optional
• 2 cups cooked white or brown rice, warm
• ½ cup shredded or diced carrots
• ½ cup diced zucchini, not cooked
• ¼ cup diced red pepper
• ¼ cup diced pineapple
• 2 tablespoons sunflower seeds
• ¼ cup chopped fresh cilantro

In a sauté pan over medium-high heat add the 2 tablespoons of oil. Season the diced chicken with salt and pepper and then toss with the harissa paste or powder.

Add the seasoned diced chicken to the sauté pan and cook until the chicken is browned and cooked through. Transfer the chicken to a platter.

In a small food processor or blender, add the avocado, lime juice, ¼ cup chopped cilantro, garlic, olive oil, and white wine vinegar. Pulse until the dressing is smooth. Season to taste with salt and pepper. If you’d like the dressing a bit thinner in consistency, add 1 to 2 tablespoons of water until you’ve reached desired consistency. Set aside.

To assemble, place one cup of warm rice into each bowl. Top with cooked chicken, carrots, zucchini, red pepper, pineapple, sunflower seeds, and fresh cilantro. Drizzle with the avocado lime dressing and serve immediately.

ASIAN NOODLE SALAD BOWL WITH SPICY PEANUT SAUCE

Noodle salad bowls are the perfect lunch or dinner bowl; they combine the comforting texture of soba noodles with an array of fresh ingredients. Top the ingredients with this plate-licking spicy peanut sauce and you’ll find yourself adding this beautiful bowl to your regular menu rotation. I make this Asian noodle salad bowl with all or just a few of the ingredients, depending on what I have on hand. Sometimes I simply throw a handful of baby greens in the bowl and top with sliced mushrooms, sliced green onions, and sesame seeds. It is also delicious with grilled or pan seared Gulf shrimp, tofu, or tempeh. Whatever I put with it, this beautiful Asian noodle bowl is always a favorite at my kitchen table.

Makes 2 bowls

• ¼ cup peanut butter
• ¼ cup sweet chili sauce
• 1 lime, juiced
• 2 tablespoons rice wine vinegar
• 2 tablespoons hoisin sauce
• 2 tablespoons olive oil
• 2 to 4 tablespoons warm water
• Salt (optional)
• 1 package buckwheat or traditional soba noodles cooked according to package directions and cooled
• ⅓ cup shredded carrots
• ⅓ cup sliced or diced red pepper
• ⅓ cup mung beans
• ⅓ cup sliced green onions
• ¼ cup sliced radishes
• ¼ cup fresh chopped basil
• ¼ cup fresh chopped cilantro
• 2 tablespoons sesame seeds
• ½ avocado, sliced

In a food processor add the peanut butter, chili sauce, lime juice, vinegar, hoisin sauce, olive oil, and 2 tablespoons warm water. Blend until the sauce is smooth and creamy. Add additional water to thin the sauce if desired. Season to taste with salt if needed.

To assemble the salad bowl, place about 1 cup of noodles in each bowl. Top with the carrots, red pepper, mung beans, green onions, radishes, basil, cilantro, sesame seeds, and avocado. Drizzle with the spicy peanut sauce and serve. Serve with extra sauce for the noodles.

MEDITERRANEAN QUINOA BOWL WITH HONEY LIME VINAIGRETTE

Quinoa’s nutty flavor lends itself delightfully to an array of ingredients, and it pairs especially well with Mediterranean flavors. Here I’ve used fresh herbs such as mint, Italian parsley, and basil along with other unmistakable ingredients including Kalamata olives and sun-dried tomatoes for a culinary adventure for the palate.

Makes 2 bowls

• 1 cup quinoa, rinsed
• 1½ cups water
• 1 tablespoon salt
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh Italian parsley
• 1 lime, juiced
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• ¼ cup extra-virgin olive oil
• 1 tablespoon white wine vinegar
• Salt and pepper to taste
• ¼ cup sun-dried tomatoes, chopped (use the jarred sun-dried tomatoes in olive oil)
• ¼ cup diced or sliced cucumbers (or more if desired)
• ¼ cup marinated artichoke hearts (or more if desired)
• ¼ cup pitted Kalamata olives
• ¼ cup crumbled feta cheese

Rinse the quinoa under cold water until it runs clear.

Add the quinoa to a pot and then add the water and one tablespoon salt. Stir and then heat to a boil, turning it down to a simmer. Cover with a lid and let it cook for about 10 to 15 minutes. Take it off the heat and let it sit for another 5 minutes. Fluff with a fork and then stir in the fresh mint and Italian parsley and chill in the refrigerator for about 30 minutes to 1 hour.

To make the vinaigrette, whisk together the lime juice, honey, mustard, olive oil, and white wine vinegar. Season to taste with salt and pepper.

To assemble the bowls, divide the chilled quinoa into two bowls. Top each bowl with sun-dried tomatoes, cucumbers, artichoke hearts, Kalamata olives, and crumbled feta. Drizzle with the vinaigrette and serve.