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Eating your meals in ‘bowl’ form – a trend fuelled by Instagram and nutrition enthusiasts shows no signs of slowing down. By giving your favourite comfort foods a ‘bowl’ makeover, you can create a meal that’s delicious AND healthy – we won’t argue with that logic. Check out our super-easy burrito ‘bowl’ makeovers!
Preheat oven to 200° C. In a small bowl mix together 2tbs taco seasoning and a pinch of dried chilli flakes.
Toss 150g diced sweet potato (skin on) in ½ tbs extra virgin olive oil and half the spice mix, then bake for 15-20 minutes until tender. Meanwhile, lightly pan-fry 300g of extra lean beef mince over high heat for 8 minutes.
To the beef, add 200g of tinned kidney beans (drained and rinsed) and remaining spice mix, stir over heat for another 5 minutes. Divide the sweet potato and beef mix, once cooked, into 4 bowls. To each bowl, add a handful each of halved cherry tomatoes, roughly chopped spinach, and diced cucumber.
Top each bowl with chopped spring onion, fresh coriander, ¼ avocado and a dollop of natural yoghurt. Squeeze over lime juice to serve.
In a small saucepan, combine 1 cup of dry quinoa (rinsed) and 2 cups of chicken stock. Bring to the boil; then reduce to a simmer, cover, and cook for 15 minutes or until broth has absorbed and quinoa is soft. Fluff with a fork, then set aside covered to steam until ready to use.
Meanwhile, shred a whole BBQ chicken, removing the skin and fatty tissue. Next, prepare the crispy slaw – shred ¼ head of purple cabbage and 2 large carrots into a bowl. Add two sliced spring onions and a handful of fresh coriander. Drizzle over 1tbs extra virgin olive oil, pinch of salt, and juice of 1 lime.
Toss to combine and assemble into 4 bowls. Divide and add the cooked quinoa and shredded chicken. Top with a dollop of light sour cream and as much taco hot sauce as you can handle!
Lightly grease a pan and sauté 1 diced red onion, 2 cloves of minced garlic, ½ thinly sliced red capsicum and ½ a thinly sliced green capsicum. Add 1tsp of cumin, a pinch each of salt and cayenne pepper, and 300g of shelled, raw prawns and stir through vegetables.
Cook for a further 3 minutes. Once vegetables are tender and prawns cooked, set aside to cool. Next, shred 1 baby cos lettuce, and dice 2 tomatoes and 1 avocado. Prepare 1 microwave pouch of brown or black rice according to packet directions, and divide between four bowls.
Top with salads, cooked vegetables and prawns. Squeeze over fresh lime juice and sprinkle with coriander leaves.
Add a 400g tin of black beans, drained and rinsed, to a small saucepan, along with 1tbs water, 1tsp cumin, ½ tsp chilli flakes and a pinch of salt to taste. Sauté on high heat until bubbling, then reduce to a simmer, stirring occasionally until ready to use. Add more water to prevent sticking to the pot, if necessary.
Meanwhile, prepare cauliflower rice - blitz half a cauliflower in a food processor until you achieve a fine crumb. Heat a large pan and add the cauliflower rice with ¼ cup of water, and stir until cauliflower is soft. Remove from heat. Next, prepare the pico de gallo – finely dice 2 medium tomatoes, 1 shallot, ½ a green chilli (optional), 1 handful of coriander leaves, a pinch of salt and a good squeeze of lime juice.
Assemble the bowls by dividing the cauliflower rice, black beans and pico de gallo into 4 bowls. Add a handful of rocket leaves, 20g grated cheese, a dollop of Greek yoghurt and/or a dollop of store-bought guacamole.
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