Get ready for poké perfection! Gail Damon shares her fast, fresh and flavourful bowls with dressings and toppings to match.   

Candied coconut & steak bowl 

Serves 2 

The candied coconut is just downright delicious! Great as a topping, even better as a snack. 

Ingredients

For the candied coconut  

1 cup coconut flakes
1 tsp canola oil 
2 tsp soy sauce 
1 tsp smoked paprika 
1 Tbsp honey (maple or golden syrup works well, too) 
Salt and milled pepper  

For the strawberry sambal  

200g strawberries, chopped 
¼ cup sherry vinegar 
2 tsp honey 
1 lemon or 2 limes, juiced and zested 
Handful chopped mint 
200-300g steak 

Salt and milled pepper 
Olive oil or butter, for frying 
2 cups brown rice 
1 cup shredded red and green cabbage 
1 avocado, cubed or sliced 
¼ cup pickled red onions 
Ponzu dressing
Sesame seeds and red chilli, for serving  

Method

1. Preheat oven to 160°C. 
2. Toss candied coconut ingredients together, season and spread evenly on a baking tray lined with baking paper. 
3. Bake for about 20-30 minutes until crispy. Cool. 
4. Combine strawberry sambal ingredients. Season and set aside. 
5. Heat a cast-iron or heavy-bottomed pan over high heat until smoking hot. 
6. Add oil or butter and sear steak 4-5 minutes a side (for medium-rare doneness). Set aside to rest before slicing. 
7. To assemble, divide rice between two bowls and top with steak, veggies, strawberry sambal and pickled onions. Garnish with candied coconut, sesame seeds and chilli to serve. 

Recipes and styling: Gail Damon 

Photographs: Zhann Solomons 

Also read: 3 fresh and flavourful poke bowl recipes

The post Candied coconut & steak bowl recipe appeared first on MyKitchen.

This breakfast bowl with apple, flaxseed and cinnamon is quick and easy to make, tasty and also healthy! What more could you want?

SERVES 1 // COOK TIME 5 min

INGREDIENTS
200 ml plain yoghurt
1 apple, ¾ grated, ¼ sliced
2 tbsp ground flaxseed, plus whole seeds to sprinkle
½ tsp cinnamon

METHOD

1. Layer the yoghurt, apple and ground flaxseed. Sprinkle with whole seeds and cinnamon, and enjoy.

There’s nothing wrong with craving baked goods in the morning, and if you whip up a batch of our breakfast muffins this weekend, you can have just that.

The post Apple and flaxseed breakfast bowl appeared first on MyKitchen.

We love fresh bowls of fruit in summer, but this watermelon poke bowl takes it a step further. You can also add a cubed chicken breast for extra protein.

SERVES 4 // COOKING TIME 10 min

INGREDIENTS
2 cups cooked brown rice (±½ cup dry rice)
3 cups cubed watermelon
1 avocado, quartered
¼ cup pickled ginger
2 tbsp sesame seeds
2 spring onions, sliced
Micro-coriander, to serve
¼ cup tahini
4 tsp soy sauce
2 tsp honey

METHOD
1. Arrange the brown rice, watermelon cubes, avocado and ginger in bowls. Sprinkle with sesame seeds, spring onions and micro-coriander.
2. Whisk together the tahini, soy and honey. Drizzle over the bowls.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

What about breakfast? We have you covered with this melon muesli breakfast bowls.

The post Love summer with this watermelon poke bowl appeared first on MyKitchen.

You only need five ingredients and half an hour to whip together these delicious biltong pizza bowls for the family – the perfect weekend treat!

MAKES 2 // COOKING TIME 35 min

INGREDIENTS
250 g store-bought bread dough
1 block Danish feta
1 cup exotic tomatoes, roasted
Handful sliced biltong
Handful baby spinach

METHOD
1. Preheat oven to 180°C. Line a baking tray.
2. Divide the dough into 4 balls and roll out until ½ cm thick. Brush with olive oil and bake for 20 minutes. Cut into wedges.
3. Assemble your bowl by layering the pizza wedges, feta, tomatoes, biltong and spinach. Season to taste and drizzle with olive oil.

Recipe & styling: Leila-Ann Mokotedi
Photography: Andreas Eiselen // HMimages.co.za

For a super healthy brain-boosting option, try our smoked snoek bowls with veggies and brown rice.

The post You only need 5 ingredients for these biltong pizza bowls appeared first on MyKitchen.

We won’t blame you for being bowled over by this shwarma bowl with beef, tomato, tzatziki and brown pita! It’s perfect for sharing, too.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
For the beef
1 tsp origanum
1 tsp salt
½ tsp allspice
½ tsp pepper
½ tsp garlic powder
¼ tsp clove
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp chilli flakes
500 g rump steak
6 tbsp olive oil
4 tbsp red-wine vinegar
For the tzatziki
1 cucumber, grated
1 lemon, zested
1 cup yoghurt
1 tsp origanum
To serve
1 red onion, finely chopped
5 Roma tomatoes, quartered
6 brown pitas, toasted
Handful fresh origanum

METHOD
For the beef
1. Mix the spices and rub them on the beef with half the oil and vinegar. Marinate for 15 minutes.
2. Heat the pan with the rest of the oil and fry the beef on high heat for 4 minutes per side until medium-rare. Allow the beef to rest for 10 minutes before slicing.
For the tzatziki
1. Mix all the ingredients together and place in the fridge.
To serve
1. Lay the sliced beef on a platter with onions and tomatoes.
2. Place the tzatziki in a bowl and the toasted pitas on the side. Garnish your shwarma bowl with origanum.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Not a red meat fan? For something just as tasty, healthy and budget-friendly, make this pilchards Buddha bowl.

The post Shwarma bowl with beef, tomato, tzatziki and brown pita appeared first on MyKitchen.

A bowl of oats with tropical flavours and fruit is the best way to start the day, especially in summer. Make this coconut and grapefruit oatmeal breakfast bowl in 20 minutes!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
1 × 400 ml tin coconut milk
½ cup water
2 cups oats
½ tsp salt
2 tsp honey
1 tsp vanilla essence
1 grapefruit, cut into segments, to serve
¼ cup coconut flakes, toasted, to serve
¼ cup cashew nuts, toasted, to serve
2 tsp honey, to serve

METHOD
1. Bring coconut milk and water to a boil in a pot over medium heat. Add the oats and salt and reduce the heat. Simmer for 5 minutes, stirring occasionally, until liquid has been absorbed and the oats are soft.
2. Mix in the honey and vanilla essence.
3. Dry-fry grapefruit in a hot pan until slightly caramelised, about 3–5 minutes.
4. Top the oats with grapefruit segments, coconut flakes and cashew nuts. Drizzle with honey.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

For an even sweeter option, try our sesame oats with fig jam!

The post Coconut and grapefruit oatmeal breakfast bowl appeared first on MyKitchen.