We’ve been making bowls (quinoa bowls, farro bowls, rice bowls…) a lot lately. It’s one of those things that’s so good in a pinch because it can be served buffet style and even when there are a lot of toppings/ingredients, it’s somehow easier to throw together (yessss leftovers) with minimal cleanup. I honestly don’t know how it works out like that; it just does.
Turns out my beau is a BIG fan. I don’t know if it’s because it reminds him of picking up lunch during work at Dig Inn…you know, when we went to work…or if we all just love eating a one-bowl meal. Either way, since it’s such an easy meal to grab and go, I started making it on Thursdays when Albie has a poker night. Somehow it turned into a weekly thing. Now almost every Thursday, we have some sort of bowl for supper. I’m here for it.
I recently made a very last minute meal using Trader Joe’s Thai red curry sauce as the star. I sautéd cubed chicken with zucchini, onions, and that sauce and served it over quinoa. It wasn’t really a planned meal but was so well received that I thought I’d do a version of it for a recent Thursday bowl. First, start roasting veggies. I had cauliflower, broccoli, and bell peppers handy. I drizzled them with oil, seasoned with some everyday seasoning, and roasted for about 25 minutes at 375. Note: If your veggies are different sizes, they may require different cooking times so you might just need to pull some out of the oven earlier. While the veggies are roasting. Slice turkey cutlets into thin strips along with an onion. Start by sautéing the onion in butter or oil, then add the turkey and the Thai red curry sauce. It won’t take long to cook since the turkey is cut so thin. In another sauté pan, cook up some cauliflower rice (or cook in the microwave if you can find those steamfresh bags at the grocery store). I actually had my cauliflower rice leftover from the previous night’s supper and had sautéd it with corn and edamame, which is why you may see some colorful bits mixed in – but don’t worry, plain cauli rice is coooool. Fill your bowl with that cauliflower rice, top with the turkey and veggies, and then sprinkle on some sliced scallions and shredded carrot. (I forgot to take a pic with the carrot but you get the idea.)
I can’t take much credit since so much of this meal is thanks to the sauce. You’ve done it again, Trader Joe. There is so much flavor in this sauce and it makes just about any veggie taste good so it’s a great way to make a very healthy meal – no cheese needed. (I can’t believe I just said that.)