If you lived with us for a week, you would be served up meals in a bowl not just for dinner, but for breakfast and lunch too. I’m kind of crazy about the concept of a meal in a bowl. It’s a fun way to present food and layer flavors. A protein and a green veggie makes it complete.
Like this morning for breakfast I topped a twice baked sweet potato with shredded sautéed kale and Napa cabbage with a fried egg on top. The whole thing took me maybe 15 minutes to prepare because the twice baked sweet potatoes were made ahead and frozen. Everything was made in one pan and served up in a neat pile- okay so it was served on a plate, but it could’ve easily been served in a bowl as well. You get the idea, right?
Here is a meal in a bowl recipe built on zucchini noodles (aka Zoodles). Having a spiralizer has opened up so many creative ways to prepare vegetables and eat grain free. Have you bought yours yet? Unlike other small appliances that are hard to operate and to clean-this is a cinch and it takes no time at all to whip out some zucchini noodles, aka, “zoodles”. The Paderno Spiralizer is available at a reasonable price on Amazon.
While shopping at Costco, we picked up some fresh Wild Caught True Cod, which happens to be my husbands favorite fish. Yes it was wrapped in a big package, but we took it home and divided it up and stuck 1 pound portions in the freezer. It’s mild flavor makes it so versatile, I baked it up with an almond breading and it turned out oh-so-good! You might be interested in the gluten-free recipe Almond Crusted True Cod on my instagram account. Just click the camera icon below to connect to my instagram account ag_thefreshtable. Look for the photo of Almond Crusted Cod and click on it.
True Cod is a firm white fish which was a good match for this Whole30 compliant meal in a bowl.
“Zoodles” Red Curry Bowl with Cod, from sustainabledish, makes a wonderful lunch or light dinner for two. If you like Thai inspired food, you will love this. It’s definitely a lazy day recipe, it cooks up so quick! The only change we would make would be to add more veggies to the mix. But then it wouldn’t be so quick-would it?
The red curry paste, coconut milk and chicken broth are combined and simmered in a saucepan with cod for 5 minutes.
Meanwhile, I spiraled zucchini into noodles. This took not even 5 minutes.
The zoodles were added to the seasoned red curry broth and simmered together for another 5 minutes. Season with sea salt and red pepper flakes, if using. Top steaming bowls with cilantro and green onion.
And slurp away!
I hope you like this Thai inspired meal in a bowl as much as we do-
1 pound of firm white fish (like cod) cut into 1 inch pieces
1 cup of fish or chicken stock
1 cup coconut milk
2 tablespoons red curry paste
2 medium zucchini, spun into noodles
sea salt to taste
red pepper flakes
1 tablespoon cilantro, chopped
1 tablespoon scallions, chopped
In a medium saucepan, bring the stock, coconut milk, and curry paste to a simmer. Add the fish and cook for 5 minutes. Add the “zoodles” and cook for another five minutes. Add salt to taste and red pepper flakes if using. Serve up steaming bowls of this luscious soup and garnish with cilantro and scallions.