It’s popular right now to enjoy food bowls. The idea started with Hawaiian poke bowls – fish, vegetables, and sauce. They have recently become common, with restaurants popping up all over the place and options in the freezer and deli sections of the grocery.

Dinner is served!

I have done a lot of dishes that I serve in bowls from soups to casseroles. I often make a quick dinner from leftovers that fit right in with the bowl trend.

I start with a base of some sort. I have used rice, pasta of various sorts, quinoa, etc. For this dish, I used couscous. I had some leftover rotisserie chicken, so I chopped it up. I then dug around to see what veggies I had.

I almost always have carrots, celery, green onions and bell pepper around. When I made this I also had a fresh tomato from the garden. I chopped up the veggies, keeping the tomatoes separate from the rest.

I stir fried the carrots, celery, green onion and bell pepper in a bit of oil. After a few minutes, I added the chicken to to the pan. After it was heated through, I added the tomato and cooked it for a couple more minutes. I added some Italian dressing and fresh ground pepper.

I put it on top of the couscous and added some fresh cilantro. And there you go, a “bowl” dinner in a few minutes.

I have done numerous variations of this depending on what I have around, using sausage, ground beef or pork tenderloin for the meat. Instead of Italian dressing, I have used salsa or teriyaki sauce or spicy mustard. You can also add boiled egg.