One Bowl Meals Cookbook

65 Pages·2017·21.116 MB·English

by  Williams-Sonoma

one bowl
meals
COOKBOOK
Photographs Annabelle Breakey
Contents
Great Bowls of Fun 7
All About Ingredients 8
Building Your Bowl 11
Recipes 12
Basic Recipes 56
Index 62
Mediterranean Chicken Salad Bowl with
Bulgur & Tapenade Dressing (page 25)
Spiralized Vegetable Bowl with
Crispy Quinoa & Pistachios (page 38)
GGrreeaatt BBoowwllss ooff FFuunn
Everyone loves to eat from bowls. They’re friendly and welcoming—and
just plain fun. Filled with uncomplicated and delicious food, bowl dishes
pack a lot of punch into one single-serving vessel. Simple yet balanced,
these recipes are your road map to quicker, easier, and healthier meals.
What’s more, these complete feasts are practical, designed for everyday
enjoyment and even eating on the go.
Within these pages, you’ll discover the many benefits of bowls. They’re
versatile—easy to eat solo yet bountiful enough to share with guests.
The ingredient options are endless and full of variety, so you’ll be able
to cook with whatever you have on hand, making weeknight dinners
and breakfasts on frenzied mornings a snap.
In the 27 recipes that follow, you’ll find a bowl for every occasion.
A colorful and nutritious Acai Bowl with Mango, Kiwifruits, Raspberries,
Goji Berries & Chia Seeds (page 54) is the perfect way to start the day.
Pack a filling and energizing Spiralized Vegetable Bowl with Crispy
Quinoa & Pistachios (page 38) for lunch, and then tuck into a cozy
bowl of Short-Rib Bibimbap with Kimchi-Zucchini Slaw & Fried Egg
(page 31) for dinner. You’ll even find deconstructed versions of some
of your favorite non-bowl recipes, like the mouthwatering Pork Belly
Banh Mi Bowl (page 15). There’s truly something for every palate,
preference, and mood. Once you learn how easy it is to layer textures,
colors, and flavors, there’s no doubt that you’ll become a bowl pro.
7
AAllll AAbboouutt IInnggrreeddiieennttss
We eat with our eyes, so it’s no surprise that an aesthetically beautiful bowl is
even more delightful to enjoy. From the nourishing grain or noodle base to the
array of veggies and meats that cover it, each ingredient has an important role
to play. This is food you can feel good about, with their many health benefits
wrapped up into a pretty package.
COLOR IS KEY Don’t be shy about adding lots of colorful Which bowl to use?
fruits and vegetables when they are fresh and in season. Of course, bowl preferences
Bowls are an easy way to eat the rainbow. are so personal. We love
a wide, shallow bowl, which
DO DOUBLE DUTY Protein-packed quinoa and good-for-
lets you see all of the bounty
your-gut kimchi are just two examples of foods that provide
that you are about to enjoy,
both a tasty and a nutritious element to your feast.
while a deep bowl lets you
PREP AHEAD Cook grains in big batches to use all week, slowly uncover the goodies
and mix sauces separately so they’re easily packable and that await. We’re a fan of
portable for lunch. Many dressings (like creamy avocado digging in with a traditional
or tangy lemon za’atar yogurt) can be used for a variety of fork or even opting for a
dishes, so keep your favorites in the fridge to speed up prep spoon, spork (spoon-fork
at mealtime. All of the dressing recipes (pages 56–58) will hybrid), or chopsticks.
last up to 1 week in the refrigerator.
THE MORE THE MERRIER Many of these meals are
easily served family style by doubling the quantities of
each ingredient, or set up a bar and let everyone assemble
their own bowl.
8
Thai Chicken Bowl with Green Beans,
Eggplant & Coconut Rice (page 48)