How to Prepare Food Bowls as a Cheaper Dining Option

Prepare Your Own One-Bowl Meal for a Cheaper Dining Option

Skip the lines by creating your own delicious feast using a simple checklist

JONATHON KAMBOURIS Lunch and dinner bowls are the rage at trendy restaurants. Now preparing them just got easier. Here’s how to make them at home and chop the cost: Get started Use one or more ingredients from each of the five categories below and choose one international flavor profile. Find a sauce in your market’s global-foods section: ssamjang, chutney, hot sauce, salsa, pesto, chimichurri, romesco, aioli, tahini or peanut sauce. Save money by using leftovers. To save time, use prechopped fresh vegetables. Choose a base ingredient ½ cup cooked brown rice, quinoa, millet, bulgur, farro, barley, whole-grain pasta Choose a lean protein 3–4 ounces cooked meat, poultry, seafood, legumes, eggs, tofu Choose vegetables 1–2 cups Vary colors and textures Choose a sauce 1–3 tablespoons Sriracha, harissa, soy, sweet chili — or pick a sauce listed above Choose a garnish 1–3 tablespoons nuts, dried fruits, fresh herbs, pickled veggies, cheese Take these basic steps and then add your own flair to create these delicious dishes: of

Korean

Cooked noodles or rice, shredded carrot, sliced cucumber, sliced daikon radish, bean sprouts, sliced grilled beef, runny fried egg (optional), ssamjang, kimchi of

Middle Eastern 

Cooked bulgur, roasted eggplant and/or cauliflower, sautéed spinach, cooked chickpeas, grilled chicken, minted yogurt sauce, roasted pumpkin seeds, za’atar spice blend of

Italian

Cooked farro, sautéed zucchini, sautéed kale, roasted red peppers or cherry tomatoes, tuna, pesto, olives, marinated artichoke hearts, pine nuts

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