You’ve probably noticed from my Instagram feed and stories that I make a lot of bowls for dinner. Rice bowls, sushi bowls, burrito bowls….the list goes on. So it probably wasn’t a shocker the other night when I shared my latest creation: MedItalian Bowls. (The name is a work in progress, ha!)
The reason I make so many bowls is because it’s easy! I’m so busy during the days living the mom life, that I don’t always have time to follow a recipe or put together a composed dinner. So making bowls allows me to mix and match whatever is in the fridge and/or whatever looked fresh and delicious at the grocery store. Sometimes the result IS in fact a composed meal (like my sushi bowls or these MedItalian bowls), but others it’s a jumbled mix of roasted veggies served over whole grains.
I didn’t intend for this post to turn into an “Ode to Bowls”…but since we’re going there, I’ll also add that making bowls is a great way to feed multiple people with different tastes. My husband is not a fan of zucchini, but I am….so I’ll roast some up and put it in my bowl, but leave it out of his! I look like a wonderful caring wife (I really am I promise), and he doesn’t have to push zucs around his plate hoping I don’t take offense that he’s not eating it.
Finally, my FAVORITE part about bowls? I’ll circle back to what I mentioned earlier – it’s EASY. On Sunday or Monday, I’ll make a big batch of quinoa or brown rice. Roast 3-4 trays of veggies and grill up some chicken. And BOOM dinner is done for the next 2-3 nights. But it’s not the same thing because again….I can jumble it up in any way I’d like. Broccoli one night, but not the next! Yogurt sauce on Monday then a dollop of pesto Tuesday! Chicken on Tuesday and Black beans Wednesday! My taste buds are entertained and delighted.
So are you guys with me? Do you get now why I love making bowls so much? I hope so. And I hope you’ll give the bowl life a try with these MedItalian Bowls.
And next time when you’re staring down the week on Sunday or Monday night thinking about meals for the week – consider making it easy on yourself and going the bowl route. A variety of roasted veggies, proteins and whole grains is all it takes. Give it a try!
1 Eggplant, diced
1lb Red or Yellow Fingerling Potatoes, quartered or diced (depending on their size – aim for bite sized pieces)
5 Tomatoes, roughly chopped into 2 inch pieces
1lb Italian Sausage, hot or mild
4oz Mozzarella Cheese, diced
1/2 cup Olive Oil, divided
Salt & Pepper
Preheat the oven to 425.
Toss eggplant pieces with 2 tbsp of olive oil and sprinkle with salt and pepper. Spread in even layer on a baking sheet. Roast the eggplant for 15 minutes. Flip and roast until golden-brown and tender, about 10-15 minutes more.
Toss potatoes with 2 tbsp of olive oil and sprinkle with salt and pepper. Spread in even layer on a baking sheet. Roast in the same oven – preferably on a lower rack- as the eggplant for 15 minutes. Flip and roast until golden-brown and tender, about 15-20 minutes more.
While the eggplant and potatoes are roasting, heat a nonstick pan over medium high heat and add the tomatoes. Let sit, undisturbed for 5 minutes or until slightly browned. Stir and add 1 tbsp olive oil and season with salt and pepper. Cook until tender. Remove from heat, and scrape into a small bowl. Wipe out pan before returning it to the stovetop.
Heat the pan to medium high heat and add the sausages. Cook until browned, about 5 minutes. Turn sausages, reduce heat to medium low and cover pan with a lid. Cook for 10-12 minutes, or until sausages are cooked through. Remove from pan and let cook slightly. Slice the sausages into 1/2inch thick slices and return to pan. Cook over medium high heat until slightly crisped on both sides.
To serve, assemble the eggplant, potatoes, tomatoes and sausage in a bowl. Top with mozzarella cheese and a dollop of pesto, if desired.