I told myself it would never happen when I became a mom. I would not finish the food off my son’s plate and call it a dinner. I would feed him and then sit down to a well balanced meal, eating with purpose, blah blah blah, I should have known better! But this afternoon as I found myself polishing off 1.5 chicken tenders and a handful of cold fries, I found myself eating my words, literally. There’s nothing wrong with finishing the food on your child’s plate or eating food that you “buy for them” sometimes of the frozen variety. The issue I have is that I know I can eat healthier (and way more interesting meals) with very little effort on my part. Rebecca Meeker from Lucky Lime is here to share three easy-to-assemble and delicious bowls that will leave your mind and body feeling satisfied. Bonus, you can include your babes in the bowl-making process, making this a fun family tradition.

With Lucky Lime, you can preorder healthy, delicious meals delivered weekly in Austin to your home or office. They are now offering lunch catering services to mid-size companies located in Austin. For more info, follow them on instagram or get in touch via email.

Recipes and Images by Lucky Lime

Tahini Chicken & Quinoa Bowl – serves 4

Ingredients: 

8 tahini-marinated chicken thighs
4 cups quinoa, cooked
1 ½ cups chopped cucumber
1 ½ cups chopped tomato
1 cup chopped parsley
¼ cup chopped mint
Juice of one lemon
1 Tb olive oil
Grilled Chicken Thighs:
8 skinless, boneless chicken thighs
¼ cup tahini
3 Tb chopped parsley
1 Tb chopped rosemary
½ tsp crushed red pepper flakes
1 garlic clove, finely chopped
1 shallot, finely chopped
3 Tb olive oil
Juice of one lemon
3 Tb water

Combine everything except the chicken in a bowl and mix well using a whisk.
Reserve a ¼ cup of the mixture. Place the rest of the mixture in a ziplock bag with
the chicken thighs. Refrigerate for 3-6 hours. Remove chicken from the marinade
and sprinkle with salt. Heat the grill to high. Cook the chicken thighs on high for 5
minutes on each side. Place on a cutting board to rest.

Assembly:

Toss the quinoa, cucumber, tomatoes, parsley, mint, lemon juice and olive in a
bowl. Divide evenly among 4 shallow bowls and top with 2 grilled chicken thighs.

Carne Asada Bowl- serves 4

Ingredients:

12oz flank steak
4 cups cilantro rice
4 cups chopped romaine
1 ½ cups chopped tomato
2 cups corn
2 avocados, sliced thinly
1 cup queso fresco
4 lime wedges
Grilled Flank Steak:
1/12oz flank steak
¾ tsp kosher salt
½ tsp cracked black pepper
1 Tb olive oil
Heat the grill to high. Sprinkle the steak with salt & pepper and rub the steak in
the olive oil. Cook the steak on high heat for 6 minutes on each side. Place the
steak on a cutting, let stand for 5 minutes. Cut across the grain into slices, cut
slices into ¾ inch pieces.

Cilantro Rice:

4 cups pre-cooked white rice
½ cup chopped cilantro
Juice of one lime
½ tsp kosher salt
Mix the cilantro, lime and salt into the cooked rice.

Assembly:

Divide cilantro rice among 4 shallow bowls. Top evenly with steak, romaine,
tomato, corn and avocado. Sprinkle with queso fresco and serve with lime wedges.

Wild Salmon Poke Bowl- serves 4

Ingredients:

12oz sushi grade wild salmon, chopped in small squares
4 cups jasmine brown rice
2 cups medium diced watermelon
1 cup chopped scallions
2 Tb black sesame seeds
1 cup tamari vinaigrette
Tamari Vinaigrette:
½ cup tamari (gluten free soy sauce)
¼ cup orange juice
¼ cup sesame oil
In a small bowl mix all ingredients together

Assembly:

Toss the salmon with the tamari vinaigrette and scallions. Divide rice among 4
shallow bowls. Top evenly with salmon tamari mixture and watermelon. Sprinkle
black sesame seeds on each bowl.