Food bowls are the trendy food par excellence. New restaurant chains are opening everywhere, and there’s hardly an Instagram feed without a photo of a bowl. But what exactly is it?
First of all, everything is served in a bowl – obviously, it’s a bowl… – and then, in principle, you can combine things however you like. The base for a warm bowl is usually rice or quinoa, along with various vegetables, ideally colorful ones, meat or fish as you like, herbs, nuts and a sauce as a topping.
But a bowl isn’t just a visually appealing combination of as many ingredients as possible; above all, it’s meant to bring different flavors and textures together. And ideally, the bowl also tastes incredibly good, like this chicken bowl, for example.
Chicken Bowl
Ingredients
- 250 g rice, basmati
- 0.25 red cabbage
- 3 carrots
- 2 mini romaine lettuces
- 1 can corn
- 4 scallions
- 150 g shelled edamame, frozen
- 1 chili pepper
- 1 avocado
For the meat
- 500 g chicken breasts, approx.
- 3 tsp sambal oelek
For the sauce
- 4 tbsp peanut butter
- 2 tsp soy sauce
- water
Optional
- toasted sesame seeds
- roasted peanuts , unsalted
- herbs such as cilantro, parsley, etc.
Nutrition per bowl, approx.: 657 kcal46 g protein80 g carbs18 g fat14 g fiber
Estimates, calculated from the ingredients.
Instructions
- Put 150 g shelled edamame on a plate and let thaw. If needed, heat in the microwave on a low setting to thaw.
- Wash the vegetables if needed, cut them into small pieces or slice thinly, and set each aside separately. It’s best to cut the vegetables into different shapes such as strips, slices or chunks. If you have a spiralizer, you can make carrot spirals, for example.
- Cook 250 g rice according to the package directions until al dente.
- Meanwhile, stir together 4 tbsp peanut butter and 2 tsp soy sauce and thin with a little water. You want a thick, syrupy sauce.
- Pat 500 g chicken breasts dry and cut into bite-size pieces
- Heat a pan over high heat and sear the meat. Turn the heat down and let the chicken finish cooking. Add 3 tsp sambal oelek, stir and keep warm.
- Prepare herbs, nuts and sesame seeds as you like and have them ready.
- Divide the cooked rice among the 4 bowls, arrange the vegetables and the meat separately on top, and finish with the sauce, herbs, nuts and sesame seeds.
Tips
- A bowl thrives on variety. That’s why all the quantities here are just a guide, since you can combine things however you like, depending on your mood, taste and what’s in the fridge.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Chicken Bowls
Can I make the chicken bowl vegetarian?
Yes, pan-fried tofu with sambal oelek works great instead of chicken. The peanut sauce and vegetables stay the same. A bowl thrives on variety anyway.
Is the bowl good for kids?
Yes, kids love helping with the prep and assembly. Everyone fills their bowl with what they like. For kids, it’s best to serve the chili and sambal on the side.
Can I prep the chicken bowl for a lunchbox?
Yes, it’s best to make two extra portions for the next day. Slice the avocado fresh or drizzle it with lemon juice to prevent browning.
How should I store a chicken bowl?
It’s best to store the rice, raw veggies and chicken separately in sealed containers. They’ll keep in the fridge for 2 to 3 days. Add the dressing just before eating so the vegetables stay crisp.
Can I freeze a chicken bowl?
The assembled bowl doesn’t freeze well because the raw veggies turn mushy. You can freeze the rice and chicken separately in portions for about 3 months, though. Thaw them in the fridge, reheat thoroughly and add freshly chopped vegetables.
