Tonight I have a special edition, my own creation. This year, Scott and I have been eating more of what’s now referred to as “a bowl” in our home – a bowl loaded with veggies and some kind of protein. The bowls are a healthy option and make a great dinner. We try to eat “a bowl” for dinner once or twice a week and I think it’s safe to say no two are ever the same. In the bowl in this post’s photo, the following ingredients are used –
English cucumber, cut into bite size pieces
Carrot, shaved using peeler
Roasted asparagus – see recipe on previous blog post by clicking here
Roasted cauliflower, cut into bite size pieces
3-4 Cherry tomatoes, cut in half
Avocado, peeled and cut into bite size pieces
Chicken breast, cooked in the sous vide at 150 degrees with a little olive oil and poultry seasoning
I start with a larger sized bowl and add a base layer of mixed greens (about an inch high or about 2 ounces), then cut each of the vegetables into bite sized pieces, making a top layer. When the chicken is finished cooking in the sous vide, I finish it on the stove by sautéing it in a pan. This gives it a nice finish.
Scott likes to add a balsamic vinaigrette to his bowl and I sprinkle some balsamic vinegar on mine. There’s already olive oil on the roasted vegetables and I find it’s enough of a flavor for the entire bowl, with the seasoning on the chicken and the added balsamic vinegar.