As the ‘power bowl’ foodie trend takes the world by storm, we’ve created three great easy and affordable recipes for you to try.
These meals are easy enough to make for a lazy Friday night meal in front of the TV – but they’re also pretty enough that you’re going to want to Instagram them! Take a picture of yours and share it with us using the hashtag #RCSinspired!
FANCY 2-MINUTE NOODLE BOWL
Serves 4
Grilled chicken:
4 chicken breasts
1 lemon, juiced
2 tbsp butter, melted
1 sprig of thyme
salt and pepper, to season
vegetable oil, for frying
2 large eggs, at room temperature
Chicken broth:
2 chicken stock cubes or 2 tbsp concentrated chicken stock
1 litre water
2 tbsp soy sauce
2 tbsp honey
1 medium red chilli, sliced
1 lime, juiced
200g bok choi
4 packets 2-minute noodles
Sesame seeds and sprouts, to garnish
In a Ziploc bag, combine all the chicken ingredients together. Ensure the chicken breasts are covered completely. Allow to marinade for 30 minutes. Preheat a griddle pan until smoking, then brush with oil. Grill chicken breasts for five minutes per side. Take off the heat and allow to rest for five minutes before slicing.
While you grill your chicken, bring a pot of water to the boil then add your eggs. Boil for 7 minutes and allow to cool before you shell and slice them in half.
Combine all the broth ingredients together in a pot and bring to a gentle simmer. Add the bok choi and 2-minute noodles to the broth and allow to cook for 2 minutes.
Serve the broth with sliced chicken breasts and boiled eggs. Garnish with sesame seeds and sprouts.
CHIMICHURRI BEEF BROWN RICE BOWL
Serves 4
2 cups brown rice, cooked
Chargrilled corn and tomatoes:
100g mini corn or 2 whole corn cobs
drizzle of oil
salt and pepper, to season
100g baby tomatoes, halved
Seared steak:
350g sirloin steaks, room temperature
2 tbsp oil
2 tbsp unsalted butter
2 sprigs rosemary
3 garlic cloves, peeled and crushed
Chimichurri dressing:
1 cup fresh parsley leaves, packed
1 cup fresh coriander leaves, packed
1/2 cup olive oil
2 spring onions, sliced
2 garlic cloves, peeled
2 limes, juiced
2 tbsp balsamic vinegar
1/2 red chilli
salt and pepper, to taste
2 avocados, halved and sliced
coriander, to garnish
In a Ziploc bag, combine all the steak ingredients and leave in the fridge to marinate for 1 hour or overnight. Preheat a griddle pan until smoking point, then brush with oil. Grill the corn and baby tomatoes until char lines form, then season with salt and pepper. Set aside. On the same griddle pan, grill the steak for 6 to 7 minutes a side (for medium-rare). Take off the heat and allow to rest for 5 minutes before slicing. Combine all the chimichurri ingredients in a blender and blitz until well combined. In a bowl layer rice, steak, corn, tomatoes and avocado, then dress with chimichurri sauce. Garnish with coriander.
WARM RAINBOW BOWL
Serves 4
Roasted butternut:
500g butternut, peeled and cubed
drizzle of oil
1 tbsp turmeric
drizzle of honey
handful fresh thyme, washed
Falafel:
1 tin lentils, drained
50g coriander
50g parsley
handful mint leaves
3 tbsp olive oil
2 cloves garlic
1 lemon, juiced
salt, to taste
1 large egg
1 cup dried breadcrumbs
vegetable or canola oil, for frying
1 tin chickpeas, drained and rinsed
4 whole baby pickled beetroots, sliced
1/2 cup pumpkin seeds, toasted
yoghurt, to serve
coriander, to garnish
Preheat the oven to 200°C. On a baking sheet, combine all the butternut ingredients together and roast in the oven for 20 to 25 minutes or until slightly charred and cooked through.
For the falafel, combine the lentils with all the other ingredients, except the egg and breadcrumbs, in a blender. Blend until the ingredients are finely chopped and compact. Scrape down the sides and blend again until the texture looks similar to that of couscous. Stir in the egg and breadcrumbs until well combined. Season to taste with salt and pepper. Using a tablespoon as measurement, form the mixture into golf ball-sized balls.
Fill a large pot with canola oil about 5cm full. Heat over medium-high heat for about 5 to 7 minutes. When the oil is hot, fry the falafel balls for 2 to 3 minutes or until dark golden brown in colour. Once the falafels are browned, remove them from the oil using a slotted spoon and drain on paper towel. To serve, layer the chickpeas at the bottom of each bowl, then top with the falafel, roasted butternut, pickled beetroot and garnish with pumpkin seeds, yoghurt and coriander.
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