pleasing and wholly satisfying. Be creative and
build your own bowl.
If you’re on the run or at a traditional office,
you can place some vinaigrette at the bottom of
a large container that has a snug seal and then
layer on the various elements. When you’re ready
to eat, just turn over the container, give it a few
shakes and you have a delicious, nutritious meal
that will make your appetite (and energy) come
alive. Dragon bowls are also easy on your budget
and sure to help you stay away from the dubious
temptations of fast food. C
Marcy Goldman is a chef, cookbook author,
restaurant and food consultant, and the host of
Betterbaking.com. Follow her on Twitter @
CHICKEN OR TOFU DRAGON BOWL
1 pound boneless, skinless chicken breast, cut into strips, or
1 to 2 cups slivered tofu, or ½ pound block of tofu, cut into
6 cups mixed salad greens (spring mix, kale, romaine, baby
½ cup canned mandarin orange segments
½ cup baby corn, diced
½ avocado, cut into wedges
½ cup fried wonton noodles
1 packet uncooked, broken-up ramen noodles (optional)
Dragon Bowl Dressing (see recipe)
Sriracha noodles (see recipe) or 1 packet cooked ramen
½ cup shredded carrot
½ cup shredded beet
1 cup alfalfa sprouts
Black and white sesame seeds
1 cup soy or tamari sauce
;⁄; cup brown sugar
Juice of ½ lemon
1 tablespoon sesame seed oil
Prepare chicken and/or tofu: In a medium bowl, mix the mar-
inade ingredients, then add the chicken or tofu. Marinate in
the fridge for at least 20 minutes or up to 6 hours.
Preheat oven to 350 F. Line a baking sheet with parchment
paper. Arrange the chicken or tofu on the sheet. Bake, turning once, until done, 20 to 25 minutes. Remove. Alternatively,
you can briskly fry the chicken or tofu in a nonstick skillet for
about 4 to 5 minutes per side.
Prepare the greens: In a large bowl, toss the mixed greens
with the mandarin orange segments, baby corn, avocado,
fried wonton noodles and uncooked ramen noodles (if using).
Drizzle with Dragon Bowl Dressing and toss to cover greens.
Assemble the dragon bowl: Place the Sriracha noodles or
cooked ramen noodles on the bottom of serving bowls or
containers. Then place dressed greens on the noodles. Add
chicken or tofu. Surround with a mound of shredded carrot,
shredded beet and alfalfa sprouts. Drizzle on a bit more
dressing and dust with sesame seeds.
Makes approximately 2 servings.
DRAGON BOWL DRESSING
;⁄; cup rice or apple cider vinegar
1 tablespoon ;nely minced ginger
1 tablespoon ;nely crushed garlic
¼ teaspoon pepper
;⁄; cup soy or tamari sauce
2 tablespoons toasted sesame oil
2 tablespoons orange juice
¼ cup chopped scallions
2 tablespoons peanut butter, optional
1 tablespoon honey
2 tablespoons plum sauce or mango chutney
;⁄; cup light olive oil or grapeseed oil
Place vinegar, ginger, garlic, pepper, soy or tamari, sesame
oil, orange juice, scallions, peanut butter, honey, and plum
sauce or mango chutney in a food processor and blend well,
2 to 3 minutes.
Slowly drizzle the olive or grapeseed oil in a thin stream until
all of it is incorporated and mixture is blended and thickened.
Makes 1¼ cups.
These noodles o;er a spicy base to your
dragon bowl, making it more ;lling.
8 ounces dried chow mein or ramen noodles, or 2 cups of
cooked quinoa or brown rice
¼ cup soy or tamari sauce
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
½ teaspoon Sriracha sauce
1 tablespoon lemon juice
¼ cup diced scallions
In a large pot of boiling water, cook the noodles until tender.
Drain and rinse in cold water. (If using quinoa or rice, allow it to
cool.) Place the noodles in a large bowl with soy or tamari, ses-
ame oil, garlic, ginger, Sriracha sauce, lemon juice and scallions.
Toss well. Serve beneath dragon bowl salad as a base.
HERE ARE suggestions for
concocting your own wholesome dragon bowls at home.
Base of fresh greens:
Grains and/or noodles:
Quinoa, brown rice, ramen or
chow mein noodles.
Vegetables and fruits:
Cooked and uncooked carrots, squash, onions; cabbage,
pickled veggies, avocado,
Protein: Hard-boiled eggs,
legumes, tofu, chicken, beef,
Toppings: Nuts, dried
fruits, chia, sesame or sunflower seeds, fresh ginger,
Dressing: Flavors from
Asian cuisine (ginger, soy,
peanut sauce, etc.).
Check out Pinterest and
other culinary sites for various
renditions, including fruit-based varieties.
All recipes courtesy of Marcy Goldman