Bowl Your Way to Wellness: 2 Recipes You’ll Love

When I first discovered the beauty of grain bowls, it was during a busy week when I needed something quick but still nutritious. I remember standing in my kitchen, tired from work and starving for something hearty. 

 

That’s when I stumbled upon a recipe for a Mediterranean Chickpea Bowl in an old cookbook.

 

I gathered ingredients from my pantry and fridge: canned chickpeas, cherry tomatoes, cucumber, red onion. Less than fifteen minutes later, I was eating a meal that was not only healthy and delicious but also so EASY. 

 

I was struck by how versatile a dinner bowl could be. I used whatever protein, grains, and veggies I had lying around. Different dressings made the same ingredients taste completely new. Bowls now feature prominently in the weekly menu at my house.  

 

I’m excited to share two bowl recipes that my family loves and eats on repeat. 🌱

🌟 Salmon Veggie Rice Bowl (Asian-Inspired)

My current obsession! This bowl has everything you crave in an Asian-inspired dinner or lunch: a neutral cauliflower rice base, spicy and creamy sauces, earthy avocado, and the sweet-salty-umami flavor trio of salmon with teriyaki sauce.

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Ingredients

• 1 ½ cups frozen cauliflower rice

• 6 oz. cooked salmon (grilled, baked, or pan-seared)

• ¼ cup kimchi

• 2 Tbsp Primal Kitchen No Soy Teriyaki Sauce

• ½ avocado, diced

• 1 tsp toasted sesame seeds

• 1 Tbsp Primal Kitchen Squeeze Mayo

• 1 Tbsp sriracha sauce

• Optional: drizzle of Primal Kitchen Thick & Sticky Honey Teriyaki for extra glaze

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Instructions

1. Cook the base: Heat cauliflower rice according to package instructions. Season lightly with salt and pepper if desired, then divide into a serving bowl.

2. Prepare the salmon: Flake the cooked salmon into bite-sized pieces. Toss gently with 2 Tbsp No Soy Teriyaki Sauce until coated.

3. Assemble the bowl: Layer salmon on top of the cauliflower rice. Add kimchi, diced avocado, and a sprinkle of toasted sesame seeds.

4. Mix the sauces: In a small bowl, stir together the mayo and sriracha to create a spicy-creamy drizzle. Spoon over the bowl.

5. Finish with flavor: For extra sweet-savory depth, drizzle a touch of Thick & Sticky Honey Teriyaki over the salmon.

6. Serve & enjoy! Eat warm, mix it all together, and savor the spicy, creamy, umami-packed goodness.

Nutrition (per bowl): 708 calories · 45g protein · 27g carbs · 46g fat · 9g fiber

 

🌶️ Buffalo Ranch Chicken Bowls (Serves 2)

Buffalo and ranch go together like a fork and a spoon. One is spicy, the other is cool, and together they make this bowl extra creamy and satisfying.

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Ingredients

• 2 bags (10 oz each) frozen cauliflower rice

• 2 boneless, skinless chicken breasts (5–6 oz each)

• ¾ cup Primal Kitchen Buffalo Ranch Dressing (½ cup for chicken, ¼ cup for cauliflower rice)

• Optional toppings:

  • 1 cup shredded carrots

  • 1 cup chopped celery

  • Extra Buffalo Ranch Dressing for drizzling

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Instructions

1. Cook the base: Heat cauliflower rice according to package directions. Once warm, toss with ¼ cup Buffalo Ranch Dressing. Divide between two bowls.

2. Cook the chicken: Season chicken breasts lightly with salt and pepper. Grill, bake, or pan-sear until cooked through (internal temp 165°F), about 15–20 minutes depending on method. Slice into strips.

3. Toss in sauce: While still warm, toss sliced chicken with ½ cup Buffalo Ranch Dressing until coated.

4. Assemble the bowls: Top each cauliflower rice bowl with half of the buffalo ranch chicken. Add shredded carrots, celery, and any extra toppings you like.

5. Finish: Drizzle with more Buffalo Ranch Dressing to taste. Serve immediately and enjoy the spicy-cool, creamy combo!

Nutrition (per bowl): 560 calories · 40g protein · 25g carbs · 35g fat · 8g fiber