This year I want to see my friends more and this crazy idea for bowl meal prep could possibly be the PERECT Sunday Funday addition to your life in 2024.
Let’s face it time is limited. We all have a million and one things to do. For some reason that usually translates to skipping dinner and coffee dates with friends in favor of shopping for groceries, finishing science projects and taking your dog to the ER because he ate a plastic hair brush.
So, I have decided that in 2024 I’m going to stop running around in circles by myself and let my friends join in the mayhem. We all have meals to prep, groceries to buy, treadmills to walk and if we are all going to have to do it, we may as well do it together!
Anyway, here is the gist for my Sunday Funday Meal Prep Party. Each friend brings the ingredients for ONE type of bowl (way less prep per person.) The host provides the mimosas. Every one preps and cooks together and has a wonderful time catching up. The afternoon or evening ends with a variety of premade meals for the whole week. Sounds pretty awesome right?!? So, to get you started here are a few easy bowls that I personally love.
PESTO CHICKEN
Ingredients
- Pesto Vinaigrette (see recipe below)
- Kale torn and well massaged
- Grape tomatoes
- Quinoa
- Sunflower seeds
- Optional – a squeeze of lemon and a little feta or shredded parmesaen
Preparation
Marinate the chicken in half the Pesto Vinaigrette overnight. Reserve the other half for dressing. Once marinated, sear the chicken in a cast iron skillet for a couple minutes on each side and then finish in a 350-degree oven for 5-7 minutes.
Mix together all of the ingredients except the dressing to store. Add the dressing when serving.
PESTO VINEGRETTE
Courtesy of Pretty Together
Ingredients
- 1 cup (packed) fresh basil leaves
- 2 tablespoons fresh lemon juice
2 tablespoons parmesan
2 tablespoons white wine vinegar
3 garlic cloves, chopped
2 tablespoon Dijon mustard
2 teaspoons grated lemon peel
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
¾ cup olive oil
Preparation
Mix all ingredients together in a food processor. Add more olive oil as needed.
PEANUT CHICKEN
Ingredients
- Peanut sauce (see recipe below)
- Shredded cabbage mix
- Soba noodles
- Green onions sliced
- Peanuts crushed
Ingredients
Marinate the chicken in half the Peanut Sauce overnight. Reserve the other half for dressing. Once marinated, sear the chicken in a cast iron skillet for a couple minutes on each side and then finish in a 350-degree oven for 5-7 minutes.
Mix together all of the ingredients except the dressing to store. Add the dressing when serving.
Easy Peanut Salad Dressing
Adapted from The New Baguette
Ingredients
- 1/2 cup natural peanut butter, stirred well
- 2 tablespoons fresh lime or lemon juice
- 1 tablespoon seasoned rice vinegar* (see note below)
- 1 tablespoon soy sauce or tamari
- 2 to 4 teaspoons Siracha
- 1 teaspoon toasted sesame oil
- 1-inch piece fresh ginger, peeled, and grated or minced
- 1 small garlic clove, crushed, grated or minced
- 1/4 to 1/3 cup water
Preparation
Mix together all of the ingredients except the water. Then incorporate water to get the consistency you want.
SALMON WITH SPICY MISO
- Spicy miso sauce (see recipe below.)
- Edamame
- Snap peas
- Farro
- Sesame sticks
Marinate the salmon in half the Spicy Miso Sauce overnight. Reserve the other half for dressing. Once marinated, sear the salmon in a cast iron skillet for a couple minutes on each.
Mix together all of the ingredients except the dressing to store. Add the dressing when serving.
Spicy Miso
Adapted from Lizzez Fare
Ingredients
- 1 tablespoon Olive Oil
- 1 tablespoon Honey
- 1 tablespoon Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoon Quick Miso or similar
- 1 tablespoon Freshly Squeezed Lemon Juice
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Garlic Szechuan Sauce (optional)
Preparation
Mix all the ingredients together and enjoy.
MIDDLE EASTERN VEGETARIAN
- Tabbouleh with extra Bulgar wheat (see recipe below)
- Tzatziki (see recipe below)
- Chick peas, drained and rinsed
- Mini cucumbers
- Pickled onions
- Pistachios
- Feta
Tabbouleh
Courtesy of Love and Lemons
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove, grated
- ½ teaspoon sea salt
- ¼ teaspoon ground coriander
- Pinch cinnamon
- 3 cups finely chopped curly parsley, about 2 bunches
- 1 cup diced English cucumber
- 1 cup cored and diced tomato
- ⅔ cup cooked bulgur wheat*
- ⅓ cup finely chopped fresh mint
- 2 scallions, chopped
Preparation
In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, coriander, and cinnamon. Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to combine.
Season to taste and chill until ready to serve
Tzatziki Sauce
Courtesy of Love and Lemons
Ingredients
- ½ cup finely grated cucumber
- 1 cup thick whole milk Greek yogurt
- 1 tablespoon lemon juice
- ½ tablespoon extra-virgin olive oil
- 1 garlic clove, grated
- ¼ teaspoon sea salt
- 1 tablespoon chopped dill
- 1 tablespoon chopped mint, optional
Preparation
Place the cucumber on a towel and gently squeeze out a bit of the excess water.
In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.
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