Bowls are easy way to get dinner on the table. I recently created this quick lunch using a frozen riced cauliflower veggie bag. If you’re looking for quick and easy ways to get more veggies into your life – frozen veggies for the win!
I love rice and probably use it to create a bowl for dinner once a week. You do not (and should not) have to eliminate rice or pasta from your diet unless you are physically intolerant to it. However, sometimes we need more veggies in my busy life. That’s where “riced” cauliflower may come in (although frankly, in my opinion, rice tastes so much better in my opinion. And the texture is no question).
Frozen Veggie Convenience
In addition to being utterly convenient, there’s no food waste. You can open a bag and use half of it, then seal it and return to your freezer for later use. You can stock up on 3-4 bags of frozen veggies or riced cauliflower, and your freezer will maintain the quality without any food waste.
I don’t know about you, but I often have grandiose ideas about meal planning when I grocery shop, but then never get to those fresh veggies I bought. I learned this while writing Zero Waste Cooking For Dummies®, and changed my ways. I now only buy the fresh produce I definitely have a realistic plan for, and then rest is canned or frozen, or bought at a later date.
Protein Add-in
I added two scrambled eggs to this bowl for both flavor and an additional 12-14 grams of protein (20 grams total bowl). If you have high blood pressure however, be aware that this particular veggie blend is a sodium bomb. The whole bag clocks in at over 600mg (and 135 calories), but rocks 6 grams fiber. Plan accordingly, or look for a frozen package with less sodium.
Salmon and Broccoli Grain Bowl
Here’s another quick bowl that comes together in less than 30 minutes. This salmon bowl recipe serves two, and is satisfying and delicious. For convenience, I used a microwavable grain pouch that cooks in 90 seconds.
Try it and let me know what you think in the comments!
Salmon & Broccoli Quinoa & Brown Rice Bowl
Ingredients
- 3 TB olive oil
- 2 TB low sodium soy sauce
- 1/4 tsp ground ginger or grate fresh
- 1-2 tsp sriracha sauce
- 1/2 tsp crushed red pepper optional
- 2 TB brown sugar
- 8-12 ounces salmon filet cut into 1-inch cubes
- 2 cups broccoli florets with sliced stems
- 1 Quick cook pouch of Quinoa and Brown Rice serves 2, you can use 2 servings of any grain of your choice.
- 1 TB light mayo optional
- 1 tsp sriracha sauce optional
Instructions
- Combine first 6 ingredients in a medium glass bowl. Mix well. Add salmon cubes, tossing to coat.
- Heat your broiler on high. Place salmon (and marinade) onto one half of a foil-lined baking sheet or pan. Add the broccoli 🥦 to the other side. Drizzle lightly with oil and toss. Add salt and pepper (to taste) to broccoli.
- Place pan under the broiler and set timer for 4 minutes.
- Meanwhile, microwave cook the 90-second grain pouch. Set aside.
- After 4 minutes, remove salmon-broccoli pan from the oven. Gently toss broccoli, then return to broiler for 2-3 more minutes or until salmon sauce is slightly caramelized.
- Divide the rice or grain mix between two bowls. Top with the salmon cubes and broccoli.
- Optional: Mix the mayo and sriracha until blended, and spoon evenly over each bowl.
Notes
Try this one too!
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