Dinner Bowls

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Is it just us, or do some dinners just taste so much better mixed together in one big bowl?! The one bowl dinner is very trendy right now, and we’re totally on board! We’re thinking we need to make these asap! The kale salad bowl would be a perfect hearty lunch, the 15-minute Lo Mein looks great for those busy week nights when you need to whip up something fast, the Egg Roll Bowl looks like an awesome twist on traditional stir fry, and that Steak Fajita Bowl seems like it will definitely satisfy your Mexican craving. What are you favorite one bowl dinners? Christa loves a couscous, chicken sausage, kale and red wine vinegar dish she adapted from a tasty Marley Spoon recipe, and Reg loves her Mexican Protein Bowl.


 

Mexican Protein Bowl

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Recently I’ve been trying to log my daily food intake, mainly to get a better sense of my overall nutrition to see what areas could use improvement. One of the main regions I definitely lack in is protein — for some reason it’s always the last thing I think to add to my food, as I tend to base my meals more off of fiber and vegetables.

In an attempt to kick this habit I whipped up this little protein-packed salad bowl with all sorts of tasty goodness to keep my belly full and taste buds excited. This also makes for an great on-the-go lunch to prep for the weekdays, see below for details.


Ingredients (makes one salad):

For the Salad:
1 handful of chopped romaine
1 handful of chopped & de-stemmed kale
1/4 cup quartered grape tomatos
3 tbsp cooked quinoa
2 tbsp thawed frozen corn
2 tbsp rinsed and drained canned black beans
2 tbsp crumbled feta
1 small sliced grilled chicken breast… I’m lazy and purchase the pre-made lemon chicken breasts at Trader Joe’s, they’re always perfectly cooked!

For the Dressing:
2 tbsp olive oil
1/2 tsp apple cider vinegar
1/2 lemon, freshly squeezed
1/8 tsp minced garlic
A pinch of salt & pepper


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To Make:

Prep all ingredients according to above list and set aside on the cutting board. In a large salad bowl, mix your kale and romaine together. Top with the remaining salad ingredients and set aside.

In a small mixing bowl, pour the dressing contents together. Whisk well until it becomes an opaque consistency. Pour over your salad and dig in!

If you’re prepping meals for the week, I actually put my ingredients into my tupperware  upside down, so that the romaine doesn’t get soggy from the tomato juice.

For this method, put your dressing into a small tupperware, and place on the bottom of your larger one. Put all salad ingredients into your tupperware except for the kale and romaine, then top off with the greens. Store in the fridge for the rest of the week for an easy lunch on the go.