It’s beginning to look a lot like Christmas at our house. And when I say that, I mean we’re all running around like crazy to finish up the last holiday shopping, getting cards out (late this year once again), wrapping presents, ordering last minute gifts online, attending holiday parties and grocery shopping for various holiday meals. It’s like a mini war zone in this house. Everyone is busy and heading in a different direction.
That can make cooking dinner. . . .difficult. My mantra is ‘try to keep it healthy but tasty’, so that I’m not putting junk into out mouths, but so that it’s still interesting food that tastes good and isn’t the same meal over and over. But during the crazy times in life, that can be hard. However, I have a fall-back. A trusty go-to that I pull out on the craziest of days. And it’s all thanks to a little restaurant in Tampa called Daily Eats. One of my besties lives near the restaurant and every time I go visit, I have to have at least one meal from there.
After my first visit lo so many years ago, I totally stole one of their menu staples and started making it at home. At Daily Eats, the call them Shredder Bowls. I call them yummy (and we call them Rice Bowls at our house). Using a few simple items we usually have around the house and a couple of cheats (yes, I will admit to using precooked rice from Trader Joe’s), it’s a quick, totally healthy meal that everyone can customize to their liking.
Here’s how we make ours at home:
The “base” of the bowl is rice (or you could use quinoa too). I like to use the precooked brown rice from Trader Joe’s that you can find in the frozen foods section of the store.
If you’re not a vegan/vegetarian, you can add a protein like steak or chicken strips or fried fish is really good in a Mexican-like bowl too. Think fish tacos with out the taco.
Then you add a “green” layer. I usually use a mix of fresh spinach and lettuce but the beauty is that you can customize it to your liking with your favorite leafy green.
Next add some additional veggies, like tomatoes, shredded carrots, chopped onion, jalapeños, avocado (or a scoop of guacamole). . . . you get the idea.
I sometimes add some black beans if I’m going for a Mexican bowl feel. Or garbanzo beans/chickpeas work well too.
And lastly I top it off with a salad dressing of some sort to match the feel of whatever bowl I’m making and maybe a little crumbled cheese, if it fits in with the theme. Here are some variations we’ve come up with:
- BBQ Chicken Bowl
- Black and Blue Bowl (steak and blue cheese dressing)
- Fish Tacos Bowl
- All Veggies All The Time Bowl (we loaded it up with fresh veggies)
- Hot Wings Bowl (with strips of grilled chicken tossed in hot wings sauce)
- Ground Beef Taco Bowl
The fresh cool veggies against the warm meat and rice is a great combo and it’s a well-rounded meal, all in one bowl! We usually just put out bowls and various ingredients on the kitchen counter and everyone builds their own with the stuff they like/want. It’s a win all around. And since they are served just a single bowl for each person, clean up is quick and easy!
And then we can all get back to running around like crazy. If this sounds like your house too, good luck with the online shopping, the grocery store and the holiday parties. ‘Cause dinner is served. And you’re welcome.