Crispy Fish Bowls with Lemon

We most often see this crispy fish for tacos and I like to keep the kiddos on their toes. This grain bowl has an orzo base, roasted parmesan broccoli, some fresh tomatoes, and a lemon-butter-herb drizzle.

Some filling grain/rice/noodle base + a protein + a cooked veg + a fresh component + a drizzle = a perfect meal.

Crispy Fish Bowls with Lemon Herb Drizzle
Ingredients: (serves 4)

1/2 pound orzo
8 breaded fish fillets
2 broccoli florets
1 tablespoon parmesan cheese
3 tomatoes
1/2 a lemon
4 tablespoons butter
1 tablespoon dijon mustard
herbs

Directions:
Cook the orzo until cooked through – then stir in butter and some lemon juice.
Chop the broccoli, drizzle with olive oil, and roast at 400-degrees for 15 minutes. Then sprinkle with salt, pepper, and parmesan when removing from the oven.
Chop the tomatoes and add to a bowl with a drizzle of olive oil & vinegar or Italian dressing.
Cook the fish according to the package.
Layer the bowls with orzo on the bottom, top with broccoli, and tomatoes.

In a small bowl, melt the remaining butter and whisk in lemon juice, dijon, and herbs.
Drizzle on top. Enjoy!

We loved it. One kiddo said it was the best dinner ever. Ever? Roasted broccoli is a hit here but could swap with sautéed green beans or brussels sprouts or asparagus! We have this fish all the time as fish tacos with lemonade slaw or salmon would be really good too.

Teriyaki Mushroom Rice Bowls

I love rice bowls for customization though, as the only mushroom fan in the house, this one was purely for me. Roasted broccoli, sweet potatoes, and mushrooms top rice and get a sesame peanut drizzle. Swap the broccoli for edamame or cucumbers or greens!

Teriyaki Mushroom Rice Bowls
Ingredients:

1 cup brown rice
1/2 sweet potato
1 cup broccoli
1 cup mushrooms
1 – 2 teaspoons teriyaki
1 tablespoon peanut butter
1 teaspoon sesame oil
1 teaspoon rice vinegar
chili crisp

Directions:
Prepare the rice, the potato, and the broccoli.
Pan fry the mushrooms and add a splash of teriyaki at the end.
Spread the rice into the bottom of the bowl and add the broccoli, the potato, and mushrooms.

Stir together the peanut butter, rice vinegar, and sesame oil. Add chili oil if desired.
Drizzle sauce over the top.
Enjoy!

This has sweet from the potatoes with salty from the teriyaki and crunch from the broccoli and the perfect nutty sauce.

Salmon Teriyaki Rice Bowls

Leftovers dream of becoming a rice bowl like this one. Salmon, on top of rice, with edamame, and wonton strips then drizzled with a teriyaki drizzle.

Give some roasted salmon a second life with a flavorful sauce. The veggies can swap, the crunch element can too – just go for a grain + salmon + veggies + a crunch factor.

Salmon Teriyaki Rice Bowls
Ingredients: (serves 2)

~1 cup brown rice, cooked
2 salmon fillets
1 1/2 cups edamame in the pods (or 3/4 cup shelled)
3 tablespoons teriyaki sauce
1 tablespoons honey
1/2 teaspoon minced garlic
1/4 teaspoon minced ginger
1/2 cup wonton strips

Directions:
Warm the rice, salmon, and edamame. Whisk together the teriyaki sauce, honey, garlic, and ginger.
Layer the bowls with rice, salmon, edamame, and wonton strips.

Drizzle the sauce on top. Enjoy!

This hit the spot – the salmon goes well with lots of flavors and these work together so well. Broccoli would be good, or fried onions instead of wonton strips.

Hibachi Rice Bowls

We are not hibachi connoisseurs but it was such a fun family birthday celebration for a special 9 year-old so I remembered these flavors and made them into rice bowls. A good rice bowl is customizable with a grain and has something raw, something cooked, and a special sauce.

Ours have rice, teriyaki chicken, sautéed zucchini, shredded carrot, and a yum yum sauce – which was just yum to one kid, and not at all yum to the other. Theirs was on the side so don’t worry to much about them.

Hibachi Rice Bowls
Ingredients: (for ~4)

1 1/2 cups rice + water/broth
1 pound of chicken, chopped into bite size chunks
1/4 cup of teriyaki sauce
1 zucchini
1-2 carrots
1/2 cup mayo
1/3 cup rice vinegar
2 tablespoons ketchup
1 tablespoon melted butter
1-2 teaspoons garlic powder
1-2 teaspoons onion powder
1 teaspoon paprika

Directions:
Cook the rice + water/broth. Mine went in the pressure cooker for 8 minutes.
Marinate the chicken in the teriyaki sauce while the rice cooks. Chop the zucchini and grate the carrot.
Heat a large pan to medium heat. Add in a drizzle of vegetable/canola/avocado oil. Cook the chicken until cooked through with an internal temperature of 165-degrees.
Mix up the yum yum sauce with mayo, vinegar, ketchup, melted butter, spices.

Whisk together and refrigerate until serving.

Assemble the bowls as you wish – the kids wanted everything separate.

These were good – though I haven’t cracked the code on the restaurant yum yum sauce. I love how sweet it is – especially with the teriyaki but I wonder if theirs isn’t ketchup/paprika flavored…more turmeric/orange?

These won’t be our most requested, but I was glad for variety of flavors, and after a busy day it was a good dinner. Here are others – Italian themed rice bowls are always a hit, and the coconut rice/pineapple/pulled pork or kielbasa is my personal favorite.

Greek Chicken Hot Wraps

I love to burrito-ize all my favorite flavors and it worked great for a Greek twist! I took grain-bowl ingredients and made it into another hot wrap – like these others that have come before: Buffalo Chicken Burritos; Chicken, Bacon, Ranch Burritos; Thanksgiving Hot Wraps; French Onion Burritos; and others.

Greek Chicken Hot Wraps
Ingredients: (for 2)

2 burrito size wraps
1/2 cooked cup rice/grain
1 teaspoon oregano or zaatar or mixed spice
1 cup roasted chicken
1/3 cup chopped tomatoes
1/3 cup chopped cucumbers
1/4 cup feta cheese
~3 tablespoons creamy Caesar dressing
2 tablespoons Greek dressing/Italian dressing/oil & red wine vinegar

Directions:
Warm the grain and the chicken, if not already warmed through.
Chop & mix the veggies with the cheese.
Assemble the burritos with rice on the bottom, then chicken, then dressings, and veggies.

Preheat a skillet with olive oil or non-stick spray to medium heat.
Fold the sides in and roll the burritos tucking the filling in.
Pan sear to crisp the outside.

Slice & enjoy!
I loved this and will 100% make them again. The cucumber is still crisp but it isn’t cold so proceed knowing that. Swap with greens or olives or red onions or anything you’re happier with when slightly warm.