— perfect for weeknight dinners or meal prep.
1️⃣Peanut chicken spring roll bowls
For the Dressing:
1/4 Cup Creamy Natural Peanut Butter
1 Lime, juice
2 tsp Maple Syrup
1 Tbsp White Vinegar
1 Tbsp Soy Sauce
1 tsp Sriracha or Chili Sauce (optional)
3 Tbsp Water
For the Bowls:
4 oz. Dried Vermicelli Noodles
1 tsp Olive Oil
4 Cups Romaine, sliced in thin strips
1/2 a Red Bell Pepper, sliced in thin strips
1/2 Cup Red Cabbage, sliced in thin strips
1/2 a Carrot, sliced in thin strips
1/2 Cup Cucumber, sliced in thin strips
2 Tbsp Fresh Basil Leaves, sliced
2 Tbsp Peanuts, chopped
For the Chicken:
1 Chicken Breast
2 tsp Olive Oil
Kosher Salt & Pepper
Mix together the ingredients for the dressing and set aside (if dressing looks thick you can add a little more water)
Boil vermicelli noodles according to package directions then rinse in cool water and toss with olive oil to prevent them from sticking
Split the noodles into two bowls and add the romaine, red bell pepper, cabbage, carrot, and cucumber
Pound chicken ~1/2” thick and season both sides with salt and pepper; pan sear in olive oil over medium heat for 5-6 mins per side until internal temp reaches 165F, then let rest for 5 mins and slice into bite size pieces
Serve the chicken on the spring roll bowls and top with dressing, peanuts, and basil – enjoy!
2️⃣Korean Ground Beef Rice Bowls
Ingredients
Ground Beef
1 lb ground beef
2 cloves garlic, minced
1 tsp fresh ginger, grated
¼ cup soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp gochujang (optional, for heat)
½ tsp black pepper
Rice & Toppings
3 cups cooked white rice
1 cup kimchi
1 cup julienned carrots
1 small cucumber, thinly sliced
2 green onions, sliced
1 tbsp sesame seeds
Instructions
- Cook the beef
Heat a skillet over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed. - Add aromatics
Stir in garlic and ginger. Cook 30 seconds until fragrant. - Season
Add soy sauce, brown sugar, sesame oil, gochujang (if using), and black pepper.
Simmer 2–3 minutes until the beef is glossy and slightly caramelized. - Assemble bowls
Add rice to bowls. Top with beef, kimchi, carrots, and cucumber. - Garnish & serve
Sprinkle with green onions and sesame seeds. Serve warm.
3️⃣Egg Roll Bowl
Ingredients
1 lb ground pork (or ground beef, chicken, or turkey)
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
4 cups coleslaw mix (cabbage + carrots)
3 tbsp soy sauce (or tamari)
1 tbsp rice vinegar
1 tsp sugar (optional)
½ tsp black pepper
¼ tsp crushed red pepper flakes (optional)
2 green onions, sliced
1 tbsp sesame seeds
Optional Toppings
Chili oil or chili crisp
Sriracha mayo
Extra green onions
Instructions
- Heat sesame oil in a large skillet over medium-high heat.
- Add ground meat and cook until browned, breaking it up as it cooks.
- Stir in garlic and ginger. Cook 30 seconds until fragrant.
- Add coleslaw mix and cook 3–5 minutes until cabbage is tender but not mushy.
- Stir in soy sauce, rice vinegar, sugar, black pepper, and red pepper flakes.
- Cook 1–2 minutes until everything is well combined and glossy.
- Remove from heat. Garnish with green onions and sesame seeds.
4️⃣Steak Burrito Bowl
Ingredients
Steak
1 lb flank steak or sirloin
2 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
Juice of 1 lime
Bowl Base & Toppings
3 cups cooked white rice (or cilantro-lime rice)
1 cup black beans, drained & rinse
1 cup corn (fresh or thawed frozen)
1 cup pico de gallo
½ cup guacamole
Fresh cilantro, chopped
Lime wedges
Instructions
Cook the Steak
- Pat steak dry and rub with olive oil, spices, salt, pepper, and lime juice.
- Heat a skillet or grill pan over high heat.
- Cook steak 3–4 minutes per side (medium-rare to medium).
- Rest 5 minutes, then slice thinly against the grain.
Assemble the Bowl
- Add rice to bowls.
- Arrange sliced steak, black beans, corn, pico de gallo, and guacamole on top.
- Garnish with cilantro and a squeeze of lime.
5️⃣Fresh Sushi Bowl (Salmon & Tuna)
Ingredients (2 bowls)
Sushi Rice
2 cups cooked short-grain sushi rice
2 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
Protein
½ lb sushi-grade tuna, diced
½ lb sushi-grade salmon, diced
1–2 tbsp soy sauce
1 tsp sesame oil
Toppings
1 avocado, sliced
½ cup cucumber, thinly sliced
¼ cup shredded nori (seaweed)
2 tbsp green onions, sliced
¼ cup spicy salmon (salmon mixed with mayo + sriracha)
2 tbsp masago or tobiko (optional)
Pickled ginger, for serving
Sesame seeds, for garnish
Instructions
- Season the rice
While rice is warm, gently fold in rice vinegar, sugar, and salt. Set aside. - Prepare the fish
Toss diced tuna and salmon lightly with soy sauce and sesame oil. - Assemble the bowls
Add rice to a bowl. Arrange tuna, salmon, avocado, cucumber, spicy salmon, seaweed, and masago in sections on top. - Finish & serve
Sprinkle with sesame seeds and green onions. Serve with pickled ginger and soy sauce on the side.
