Divine Salad Bowls

Ingredients:

• 1 Salmon fillet (seasoned with salt and black pepper)
• 1 cup cooked Brown rice (topped with black sesame seeds)
• 2 cups curly Kale (stemmed and massaged)
• 1 handful Pea shoots or microgreens
• 4–5 Shiitake mushrooms (sliced and sautéed)
• ½ cup Kimchi
• 3–4 Kiwi berries (sliced in half)
• 1 tbsp Ginger soy dressing (or kimchi juice)

Extra tips:

• Tastes best when rice and salmon are warm while the kale, kimchi, and kiwi are chilled.
• Kiwi Berries: If you can’t find kiwi berries (the small ones pictured), use a regular kiwi but slice it into small wedges

Preparation

Massage the kale with a drizzle of oil and salt until tender, then sear the seasoned salmon and mushrooms in a pan until the fish is flaky and the mushrooms are golden. Scoop the cooked brown rice and pea shoots into a bowl, laying the salmon across the center as the focal point. Arrange the kimchi, sautéed mushrooms, and halved kiwi berries in distinct sections around the fish, finishing with a sprinkle of sesame seeds and a drizzle of ginger soy dressing.

The Golden Grille

Ingredients:

• 1 large head Romaine lettuce (torn into bite sized pieces)
• 1 large Chicken breast (marinated and grilled)
• ¼ cup Parmesan cheese (large shaved flakes)
• ½ cup Toasted croutons (golden brown cubes)
• 2 tbsp Creamy Caesar dressing
• 1 pinch Cracked black pepper

Extra Tips:

• Chill the bowl for 10 mins before serving
• Add some lemon zest for an extra tang
• Add the croutons at the very last second to avoid them getting soggy

Preparation

To assemble this dish, start by grilling a seasoned chicken breast over medium high heat until it reaches an internal temperature of 74°C, then let it rest for five minutes before slicing to keep it juicy. While the chicken rests, wash and thoroughly dry your romaine leaves to ensure the dressing adheres properly, then toss the greens in a large bowl with a generous amount of creamy Caesar dressing until every leaf is lightly coated. Transfer the dressed greens to a serving bowl, top with the warm chicken slices, and finish by scattering the croutons and large parmesan shavings over the top for a beautiful, textured presentation.

Ingredients:

• 1 cup Tri colour quinoa (cooked and chilled)
• 2 cups Curly kale (stemmed, finely chopped)
• ½ cup Cherry tomatoes (halved)
• ½ cup Roasted chickpeas (seasoned with smoked paprika)
• ½ cup Mango or yellow bell pepper (diced into small cubes)
• 1 small Avocado (peeled, pitted, and cubed)
• ¼ cup Green goddess hummus or herbed tahini dressing
• 1 tbsp Toasted pine nuts

Extra Tips:

• Massage the kale with a tiny bit of salt or lemon juice
• If you aren’t eating this immediately, squeeze a bit of lime juice over the avocado cubes to keep them from turning brown.
• Serving the quinoa and chickpeas slightly warm against the cold vegetables creates a lovely “buddha bowl” temperature contrast.

Preparation

To build this nutrient dense bowl, start by preparing your base of massaged kale and chilled quinoa, arranging them in distinct sections of a wide shallow bowl to maintain the “deconstructed” aesthetic. Work your way around the bowl, placing the diced mango, halved cherry tomatoes, and cubed avocado in neat segments, followed by the roasted chickpeas which provide a crunchy protein element. Once all the colorful components are in place, dollop a generous portion of creamy green goddess dressing right in the center and finish by sprinkling the pine nuts over the top for an added layer of buttery richness.

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The Sesame Glow

Ingredients:

• 2 cups Fresh baby spinach (lightly packed)
• 150g Firm tofu (pressed, cubed, and pan fried until golden)
• ½ cup Edamame beans (shelled and steamed)
• ½ cup Red beets (cooked and diced into cubes)
• ½ cup Red bell pepper (sliced into thin matchsticks)
• ½ cup Shredded carrots (spiraled or julienned)
• ½ medium Avocado (thinly sliced)
• 2 tbsp Spicy mayo or sriracha tahini dressing
• 1 tsp Mixed black and white sesame seeds (for garnish)

Extra tips:

• For extra crispy tofu without deep frying, toss the cubes in a little cornstarch before pan frying. It creates a satisfying “crunch” that holds up against the dressing.
• If you prefer a bit of a “bite,” you can use a mix of baby spinach and arugula for a peppery contrast to the creamy avocado.

Preparation

To create this balanced bowl, begin by pan searing your pressed tofu cubes in a touch of sesame oil until they are crispy on all sides, seasoning them lightly with soy sauce if desired. Lay down a generous bed of fresh baby spinach as your base, then arrange the edamame, cubed beets, sliced peppers, shredded carrots, and avocado in neat sections around the edge of the bowl to showcase the variety of colors. Place the warm, golden tofu cubes right in the center, drizzle the spicy dressing in a zigzag motion across the entire bowl, and finish with a heavy sprinkle of toasted sesame seeds to tie all the flavors together.

The Bright Bite

Ingredients:

• 1 chicken thigh, diced
• 1/2 cup firm tofu, cubed
• 1 large egg
• 1/2 cup okra, sliced
• 1/2 cup mixed bell peppers, diced
• 1/3 cup sweet corn
• 1/2 cup button mushrooms, halved
• 1 leek, sliced
• 2 garlic cloves, sliced
• 1 cup cooked rice
• Soy sauce and sesame oil
• Black sesame seeds

Extra Tips:

• If you prefer a crunchier texture, stir fry the okra on high heat with a splash of lemon juice to reduce any sliminess.
• To keep the colors vibrant and the presentation clean, cook the vegetables in small batches or separate areas of the pan.

Preparation

Prepare a soft poached egg by simmering it for 6 minutes, then set it aside. In a skillet, sear the chicken until golden and cooked through. Remove the chicken and sauté the leeks, garlic, mushrooms, and tofu in the same pan until the mushrooms are tender and the tofu is lightly browned. Quickly steam or stir fry the okra, corn, and peppers separately to maintain their bright colors. To serve, place the rice in a bowl and arrange each ingredient in neat sections around the edge. Place the poached egg in the center, top with black sesame seeds, and drizzle with soy sauce and sesame oil.

The Sunshine Fiesta

Ingredients:

• 1 chicken breast, chopped and seasoned with cumin/paprika
• 1/2 cup black beans, rinsed
• 1/2 avocado, cubed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sweet corn
• 2 cups fresh spinach or mixed greens
• 1/4 red onion, thinly sliced
• 1/4 cup sliced bell peppers
• 3–4 small corn tortilla chips or tostadas
• 1 lime, cut into wedges
• Shredded red cabbage for crunch

Extra tips:

• Add a dollop of Greek yogurt or sour cream to the center to balance the spices.
• For better flavor, quickly toss the black beans in the pan with a little garlic and lime juice after the chicken is done.

Preparation

Sauté the seasoned chicken in a pan over medium heat until fully cooked and slightly charred. While the chicken cooks, lay a generous bed of fresh spinach at the bottom of a wide bowl. Arrange the black beans, avocado, tomatoes, corn, peppers, and onions in neat piles on top of the greens. Place the warm chicken in the center and tuck the tortilla chips into the side of the bowl. Garnish with shredded cabbage and lime wedges, ready to be squeezed over the entire bowl right before eating.