Ah, bowls! The food trend came and happily never left us again. From smoothie bowls to yummy poké bowls and even bunny chow bowls, you can make these yummy all-in-one meals for breakfast, lunch and dinner. 

Smoothie bowls with berry nibs 

Serves 2 // Cooking time 30 minutes + freezing time 

Ingredients 

For the berry nibs 

1 cup desiccated coconut
½ cup coconut sugar
½ cup walnuts, roughly chopped
½ cup frozen mixed berries  

For the smoothie bowls 

1 avocado, frozen
1½ cups milk of choice
Honey, to taste
2 bananas, frozen
2 Tbsp cacao powder
2 Tbsp maca powder
Fruit, to serve 

Method 

For the berry nibs  

1. Preheat oven to 180°C.
2. Mix together all ingredients (except the berries). Spread out on a baking tray and bake for 10–12 minutes, until golden and crisp.
3. Mix in the berries. Place in the freezer until ready to serve.

For the smoothie bowls 

1. Blend the avocado and ½ cup milk. Sweeten with honey and set aside.
2. Blend the banana and remaining 1 cup milk. Sweeten with honey.
3. Divide the banana mixture between 2 bowls. Whisk cacao powder into one bowl and maca into the other.
4. Divide the avocado, cacao and maca mixtures between 2 bowls. In each bowl, swirl the 3 colours together. Top with the berry nibs and fresh fruit.

With summer under way, enjoy these yummy strawberry and banana fro-yo bowls. 

Baby marrow nacho bowls 

Serves 2 // Cooking time 40 minutes 

Ingredients  

±3 baby marrows (1 cup of slices)
1 cup Bolognese sauce
¼ cup grated mozzarella
3 green chillies, finely sliced  

Method  

1. Preheat oven to 180°C.
2. Deep-fry the baby marrow slices until crispy and season.
3. Spoon Bolognese into an ovenproof dish and sprinkle with mozzarella. Grill until the cheese is melted.
4. Sprinkle with chillies and serve with the baby marrows on the side.

Japanese angelfish poké bowls 

Serves 4 // Cooking time 30 minutes 

Ingredients  

For the rice 

2 cups sushi rice
3 cups water
3 Tbsp rice wine vinegar  

For the fish 

2 angelfish fillets, cubed
2 Tbsp vegetable oil 

For the dressing 

¼ cup soy sauce
2 Tbsp honey
2 Tbsp mayonnaise
1 Tbsp sesame oil 

To serve  

1 avocado, sliced
Handful coriander
Handful baby spinach
2 carrots, ribboned
6 baby cucumbers, ribboned
Sesame seeds, to sprinkle
1 lime, wedges 

Method  

For the rice

Heat a potjie over medium coals and cook the rice according to packet instructions. Stir through the vinegar and set aside.

For the fish

1. Rub the angelfish with oil and season well.

2. Heat a braai pan over hot coals. Flash-fry the fish for 3 minutes per side.

For the dressing

Combine all the ingredients and pour over the fish. Set aside.

To serve

Divide the rice between bowls and top with sliced avo, coriander, spinach, carrots and baby cucumber. Add fish and sprinkle with sesame seeds. Pop a lime wedge on the side and serve.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za  

You have to try these refeshing  watermelon poke bowls. 

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

Deconstructed bunny chow bowls with dumplings 

Makes 4 // Cooking time 1 hour 50 min 

Ingredients 

500 g stewing lamb cubes
1 sachet red curry paste
2 cups water
2 beef stock cubes
250 g store-bought bread dough  

Method 

1. Heat some oil in a large pot over high heat. Add the lamb cubes and fry until well browned.
2. Add the curry paste and cook for 1 minute. 
3. Add the water and beef stock cubes, reduce the heat to medium and allow to simmer for 1 hour, until reduced and the lamb is tender. Season.
4. Divide the dough into 8 balls and add them to the pot. Cover with the lid and let the dough steam in the pot for 15 minutes.
5. Dish the lamb into bowls and serve with the dumplings.

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

The post 5 yummy food bowls you must try appeared first on MyKitchen.

Traditionally, poke bowls are made with raw marinated fish such as fresh tuna, but we opted for protein-packed chicken for a more budget-friendly option.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
3 chicken breasts, chopped
2 tbsp Bovril mixed with 2 tbsp boiling water
4 tsp white vinegar
3 garlic cloves, minced
1 spring onion, sliced
2 tsp sesame seeds
1 tbsp vegetable oil
2½ cups cooked rice
1 avocado, sliced
2 carrots, ribboned
2 radishes, sliced
¼ cucumber, sliced

METHOD
1. Mix the chicken, Bovril mixture, vinegar, garlic, spring onion and sesame seeds together. Marinate in the fridge for 30 minutes.
2. Heat some oil in a pan over medium. Stir-fry the chicken for 6–8 minutes, until it’s cooked through.
3. Divide the rice, avo, carrots, radishes and cucumber between your bowls. Top with the chicken and serve.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

How Insta-worthy are these poke bowls? For a treat that’s just as pretty and nutritious, check out our double-thick strawberry milkshakes.

The post Colourful chicken poke bowls that won’t break the bank appeared first on MyKitchen.

For a healthy and sustainable meal, these Japanese angelfish poke bowls tick all the right boxes! You can prepare the fish over the braai and assemble the bowl together, all in no time.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the rice
2 cups sushi rice
3 cups water
3 tbsp rice-wine vinegar
For the fish
2 angelfish fillets, cubed
2 tbsp vegetable oil
For the dressing
¼ cup soy sauce
2 tbsp honey
2 tbsp mayonnaise
1 tbsp sesame oil
To serve
1 avocado, sliced
Handful coriander
Handful baby spinach
2 carrots, ribboned
6 baby cucumbers, ribboned
Sesame seeds, to sprinkle
1 lime, wedges

METHOD
For the rice
1. Heat a potjie over medium coals and cook the rice according to packet instructions. Stir through the vinegar and set aside.
For the fish
1. Rub the angelfish with oil and season well.
2. Heat a braai pan over hot coals. Flash-fry the fish for 3 min per side.
For the dressing
1. Combine all the ingredients and pour over the fish. Set aside.
To serve
1. Divide the rice between bowls and top with sliced avo, coriander, spinach, carrots and baby cucumber. Add fish and sprinkle with sesame seeds. Pop a lime wedge on the side and serve.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Japanese angelfish poke bowls, on the braai! appeared first on MyKitchen.