Build your own bowls is one of my favorite ways to eat. Choose your own base, layer with vegetables that offer a variety of textures, and finishing with a protein of your choice.
It’s a quick and easy way to throw together whatever you have left in the fridge. It creates an easy, substantial, and tasty complete meal.
For this bowl, the base is white rice. You can also alternatively use brown rice, cauliflower rice, or even cubed roasted sweet potatoes (miso glazed sweet potatoes are my favorite, stay tuned).
I steamed some broccoli, sautéed some kale, shredded cabbage, and garnished with green onions and some sesame seeds. Drizzle some Siracha to top it all off and your week night dinner just got that much better.
- 1 teaspoon fat of choice (coconut oil, olive oil, ghee, or butter)
- 3 cloves garlic, minced
- 1 lbs shrimp, peeled and deveined
- 1 teaspoon Red Boat Fish Sauce
- 1 teaspoon sesame oil
- ½ teaspoon fresh cracked black pepper
- 1 teaspoon fat of choice
- 2 cups chopped kale
- ¼ cup water
- 1 teaspoon soy sauce
- ½ teaspoon red pepper flake
- fresh cracked black pepper
- White Rice
- Steamed Broccoli
- Shredded Green Cabbage
- Chopped Green Onions
- Sesame Seeds
- Heat a pan big enough to fit all the shrimp without crowding on medium heat. Add fat of choice (I used coconut oil). Add garlic and let cook for 20 seconds until slightly golden. Add shrimp, cook until just slightly pink (about 40 seconds) and then flip. Add fish sauce, sesame oil, and black pepper. Allow shrimp to cook in sauce for a total of 2 minutes. Remove shrimp from the pan and place aside.
- In the same pan, heat up oil on medium heat and add kale. Add water, soy sauce, red pepper flake, and black pepper. Allow to simmer, stirring gently for about 4 minutes. Remove from pan, and set aside.
- To assemble the bowls, place a scoop of rice in serving bowls. Arrange kale, broccoli, shredded cabbage, and shrimp. Garnish with green onions, sesame seeds, and drizzle with Siracha if desired.
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