I’m a sucker for packaging and presentation. If it’s something ordinary presented in a new way, then it’s so cool. It’s always about the cool and fun factor. LOL. One of my latest cool things is to make bowls for dinner. Yes, you can plop the same thing on a plate but calling it a bowl makes it different.
Everyone is jumping on this trend as well in restaurants. I had an acai bowl the other day at a vegan restaurant. I’ve had chirashi bowls at Asian places. I made a tofu yum yum rice bowl based on one in a restaurant far far away. Bowls are creative and versatile. Pick your grain, pick some veggies, add a protein, and a flavor and bowl!
Blueberry Quinoa Bowl
- 1/2 cup (86g) uncooked quinoa
- 16 oz grilled chicken breast, sliced
- 3 cups (100g) shredded kale
- 1/2 cup (100g) kale stems, chopped (See notes below)
- 1 rounded cup (200g) fresh blueberries
- 1 oz (28g) walnuts, roughly chopped
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- Salt and pepper, to taste
Cook the quinoa according to package directions and set aside to cool slightly. Place the shredded kale evenly into 4 bowls and top with the sliced chicken.
Mix the remaining ingredients and divide evenly into the bowls. Salt and pepper as desired.
Makes 4 servings at approximately 373 calories each – 26g protein, 29g carbs, and 17g fat.
The stems in kale leaves are usually tough and crunchy. In the past, I’ve just thrown them out instead of using them but I’ve found that they are very close in texture to celery. I chop them just like I would pieces of celery and use them in recipes like this one or in things like tuna salad, soups, and more. Don’t just toss them when you can put them to good use.