Buddha Bowls are all the rage in the vegetarian world. That's not me on many levels, but I do love the idea of meals in a bowl. So hold the Buddha, but bring on the bowl. Plus, I really fell in love with the flavor of the Banh Mi Pork I made for the Food Truck issue of the Diner News this last June. I mean truly enamored of the flavors going on here. I knew it was a perfect choice for a bowl meal. It was just calling out for this combination!
So why bowl meals? All sorts of good things that go great together. Like a big loving family. Not baked together like a casserole. Only mixed all together if you want them to be. I have one child who eats one food at a time if possible. He is not so OCD that they are not allowed to touch, but still, he is so methodical about it all. NOT ME. I love jumping from savory to sweet, tart to mellow, creamy to crunchy. Bowl meals please us both.
Some may ask why I consider this a bowl meal and not a salad. For me it is the warm meat and the addition of rice. Most bowl meals are constructed on a base of rice or some other grain. Well, that is not going to work for us. I made a combination of good ingredients that function like rice in these bowl meals, but don't add the carb load. I call it the Three Friends. You can find that recipe in this month's Diner News. Order that here. It is totally worth it! Until then, you can make this with caulirice, like I did for this particular photo shoot. See that yellow orange stuff? That is a new take on cauliflower rice. One super fast trick to is buy the bags of riced cauliflower from Trader Joe. I sauteed this with some Red Palm Oil to get that gorgeous hue. Any oil will do, but this is just so beautiful
Vietnamese Banh Mi sandwiches are traditionally topped with lightly pickled veggies. I copied that here with some cabbage, carrots and onion. They are topped with cilantro and jalapeno peppers, so of course, those go on too.
Banh Mi Bowl
3 oz leftover Banh Mi pork, heated
1 cup uncooked riced cauliflower
1 tsp red palm oil or coconut oil
1 cup shredded cabbage
1 slice red onion
1/4 carrot, cut into matchsticks
1/4 cup cilantro leaves
3 slices jalapeno pepper
1 tsp sambal oelek (optional)
1 tbsp vinegar
1 tsp soy sauce
1/4 tsp fish sauce
1/4 tsp erythritol/ stevia sweetener
1/8 tsp garlic powder
Sauté riced cauliflower in red palm oil or coconut oil. When tender, place into a serving bowl. Combine the dressing ingredients. Place sliced vegetables and pork in a serving bowl and drizzle vegetables with dressing. Add a spoon of Sambal Oelek for heat.
So delish. Remember, you can go get the recipe for the Banh Mi meat on this post .
And for an idea of the other Bowl Meals I created this month, take a look:
|Punkin Pie Bowl|
|Apple Pie Breakfast Bowl|
|Chipotle Salmon Breakfast Bowl|
|Candy Bar Bowl|
|Thai Tuna Bowl|
|Country Breakfast Bowl|
|Barbecue Chicken Bowl|
|Lemon Poppyseed Bowl|
|Greek Chicken Bowl|
|Chicken Fajita Bowl|
Don't those look fabulous! Breakfast, lunch or dinner, we have you covered. It is just $6 a year for my monthly Diner News. Order today.
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