A Southern take on nachos. 

Chicken and corn nacho bowls 

Serves 4 

Ingredients

3 Tbsp butter 
750g frozen corn 
4 tsp paprika
1 tsp chilli flakes
2-3 jalapeños, sliced
Handful parsley, chopped 
3 chicken breast fillets, cut into strips 
Glug olive oil 
Salt and milled pepper 
1 block (200g) halloumi, cut into sticks 
1 packet (120g) corn chips 
Handful of rocket 
3 avocados, diced
Lime wedges, for serving  

Method

1. Heat butter in a pan and fry corn for about 3 minutes. 
2. Add 1 tsp paprika, chilli flakes and jalapenos then fry for another 2 minutes.
3. Set aside and stir through parsley. 
4. Drizzle chicken with oil, season and rub with remaining paprika.
5. 5. Grill chicken for 3-4 minutes a side or until cooked through. Set aside and wipe griddle pan clean. 
6. Grill halloumi for about a minute or until charred.
7. Divide corn, chicken, halloumi and corn chips between serving bowls. 
8. Top with rocket and avocado. 
9. Serve with lime wedges on the side. 

Make it healthier  

Serve nacho bowls with creamy ricotta or yoghurt sauce instead of the halloumi. 

By: Lichelle May
Photography by: Fresh Living magazine

Also read: 5 yummy food bowls you must try

The post Chicken and corn nacho bowls  appeared first on MyKitchen.

Roasting barley gives it a nutty flavour and the kernels become crisp on the outside while staying creamy inside. If you’re short on time, serve it straight out of the pot.  

Roasted barley, beetroot and pumpkin bowl 

Serves 4

Ingredients

500g pumpkin, cut into wedges
4 large beetroots, peeled and cut into wedges
2 red onions, quartered
¼ cup olive oil
1 tsp each fennel and cumin seeds, crushed (optional)
Salt and milled pepper
1 large onion, chopped
2 cloves garlic, chopped
2 cups pearl barley
3 cups vegetable stock
Handful each toasted pumpkin seeds and walnuts
Basil and watercress (optional), for serving 

Method

1. Preheat oven ro 180°C.
2. Place pumpkin, beetroot and onions on a baking tray.
3. Drizzle with oil, then sprinkle with fennel and cumin seeds. Season well.
4. Roast for 40-45 minutes until tender.
5. Heat oil in a pot and sauté onion until soft.
6. Add garlic and fry for another minute. Add barley and stock then boil for 15-18 minutes, stirring regularly until liquid is absorbed and the barley edges are soft.
7. Increase oven heat to 220°C.
8. Place barley in a single layer on a baking tray with pumpkin seeds and walnuts.
9. Drizzle with a little oil and roast for 8 – 1 0 minutes or until crispy, stirring after 5 minutes.
10. Spoon barley onto a platter or into bowls and top with warm roasted vegetables.
11. Serve with basil and watercress, if you like.

By: Lichelle May
Photography by: Fresh Living magazine

Also read: Pumpkin pecan pie 

The post Roasted barley, beetroot and pumpkin bowl  appeared first on MyKitchen.

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

Sticky marinated tofu & veggie bowl 

Serves 2 

Ditch the stove and air-fry the mushrooms and tofu at 180°C for 8-12 minutes, basting with the marinade as it cooks. 

Ingredients

1 batch sweet & tangy soy dressing 
350g firm tofu, cubed 1 punnet (250g) mushrooms (we used portabellini and shimeji) Glug olive or canola oil 
2 cups cauli rice 
½ cup frozen peas, blanched (fresh peas work well, too) 
½ cup corn, charred 
1 cup shredded kale or spinach
2 pak choi, sliced 
Sliced spring onion, for serving 
Pickled ginger, for serving  

Method

1. Use about two thirds of the dressing to coat the tofu and mushrooms and marinate for at least 30 minutes. 
2. Heat oil over medium heat and fry tofu, mushrooms and marinade liquid until golden and sticky, about 10-12 minutes. Set aside. 
3. To assemble, divide the cauli rice between two bowls and top with sticky tofu, mushrooms and vegetables. 
4. Drizzle with the reserved dressing, scatter with spring onion and serve topped with pickled ginger.

Dress it up
Have fun and explore flavour combinations by swapping out dressing to make these recipes your own.

Spicy seared tuna bowl 

Serves 2

Splurge with fresh salmon or try tinned tuna and smoked mackerel for an easy swap. Serves 2 

Ingredients

For the poké spice

1/3 cup sesame seeds, toasted 
3 Tbsp onion flakes 
2 Tbsp garlic flakes 
2 tsp ground ginger 
1 Tbsp chilli flakes 
1 sheet nori, crushed or finely cut 
3 lime leaves, crushed 
Grated peel of 1 lime 
1 Tbsp coconut or brown sugar 
2 Tbsp dried coriander (optional)  

About 200-300g fresh tuna
Soy sauce, for brushing
2 cups cooked sushi rice
1 avocado, sliced or cubed 
About 6 snacking cucumbers, halved or sliced 
6 radishes, sliced 
1 bulb fennel, thinly sliced 
1 pack (150g) shelled edamame beans 
Fresh mint or coriander, for serving  

Method

1. Combine poke spice ingredients. Set aside. 
2. Pat the tuna dry with paper towel and brush with soy sauce to coat well.
3. Generously sprinkle with poke spice, pressing it down so it sticks and thoroughly covers the fish. 
4. Preheat a pan over medium heat until very hot. 
5. Sear tuna, for about 2-3 minutes a side until golden. Slice once cooled. 
6. To assemble: Divide rice between two bowls and top with sliced tuna and veggies. 
7. Drizzle with dressing and scatter with mint or coriander before serving. 

Katsu chicken bowl 

Serves 2 

For a “lazy chicken bowl”, replace the katsu chicken with shredded chicken leftover from Sunday lunch or store-bought rotisserie chicken. 

Ingredients

1/3 cup soy sauce 
2cm knob ginger, grated 
2 Tbsp honey 
1 Tbsp sesame oil, optional 
1 tsp chilli flakes 
Salt and milled pepper 
2 chicken breast fillets, butterflied 
1 cup panko crumbs 
¼ cup sesame seeds + extra for serving 
Olive oil, for frying 
2 cups cooked sushi rice 
150g shelled edamame beans 
1 avocado, sliced 
Spicy miso aioli 
Sliced spring onion and nori, for serving  

Method

1. Whisk together soy sauce, ginger, honey, sesame oil and chilli flakes. 
2. Season the chicken and marinate in soy sauce mixture for at least 30 minutes. 
3. Mix panko and sesame seeds and thoroughly coat chicken, pressing down to make sure it sticks. 
4. Heat oil over medium heat and fry until golden and crispy on both sides. Set aside and keep warm. 
5. Fry the edamame beans until golden, about 5-8 minutes. 
6. To assemble, divide sushi rice between bowls then top with veggies and sliced chicken. 
7. Drizzle with aioli and scatter with spring onion and nori.

Recipes and styling: Gail Damon 

Photographs: Zhann Solomons 

Also read: Chef Mahle’s salmon poké bowl recipe 

The post 3 fresh and flavourful poke bowl recipes appeared first on MyKitchen.

It’s no secret that we adore spice and this month we’re turning up the heat with this finger-licking-good recipe

Chicken burrito rice bowls 

Serves 4 

Total time 30 minutes

Ingredients 

Olive oil, for grilling and dressing
4 chicken breast fillets
1 tsp paprika
1 tsp ground cumin
Salt and milled black pepper
1 can (400g) corn kernels, drained and patted dry
250g snacking peppers, sliced
200g medley tomatoes, halved
1 can (400g) black beans or red kidney beans
1 punnet (20g) fresh coriander, chopped
Juice and zest of 2 limes

For serving  

3 cups cooked white long-grain rice

Method  

1. Drizzle chicken with olive oil and rub with spices, salt and pepper. 
2. Heat a griddle pan until smoking hot. 
3. Grill chicken until tender, cooked through and well charred for about 8-10 minutes. Remove and slice. 
4. Wipe pan clean, grill corn until blistered and charred. 
5. Repeat with sliced peppers. 
6. Combine corn, peppers, tomatoes, beans and half the coriander in a bowl. Dress with olive oil and juice of 1 lime. Season well. 
7. Flavour rice with remaining coriander, lime juice and zest. Season well. 
8. Serve corn mixture, rice and sliced chicken in bowls. 

The post Chicken burrito rice bowls appeared first on MyKitchen.

While we love a big bake, there’s no doubt that these quick and easy bobotie bowls make for a cute dinner treat! And, you only need five ingredients.

MAKES 4 // COOKING TIME 50 min

INGREDIENTS
2 tbsp bobotie spice mix
500 g beef mince
7 eggs, 3 whisked and 4 poached
100 g tenderstem broccoli
Handful sultanas

METHOD
1. Heat some oil in a pan over medium heat. Add the spice mix and fry for 2 minutes, until fragrant.
2. Mix together the beef mince, whisked eggs and spice mix in an ovenproof dish. Season. Bake for 30 minutes.
3. Steam the broccoli.
4. Dish the bobotie into bowls and stir in the broccoli and sultanas. Serve topped with a poached egg.

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

Now that dinner is sorted, it’s time to focus on breakfast! This pear and rooibos smoothie bowl from South Africa’s very own Baking Ginger is a delicious mix of local flavour and healthy ingredients.

The post Quick, easy & flavour-packed bobotie bowls appeared first on MyKitchen.

You’ve been served! Serving dishes certainly aren’t limited to fancy affairs. Plate up in style to turn every meal into a special occasion with these items from @home and home.co.za. Plus, MyKitchen magazine readers get an exclusive discount when buying selected editor’s choice products online when using the voucher code in your latest copy of MK. 

1. S&P Palais Footed Cake Stand

2. Rialheim Small Grey BLTG Curved Plate

3. Madeira Raw Wood Round Platter

4. S&P Opal Platter

5. Madeira Round Dip Platter

6. S&P Matte Black Square Platter Bowl

The post Become the ultimate host with these serving dishes appeared first on MyKitchen.