"I don't want to eat bagged salad for lunch just because it's easy. In my household, when I don't have last night's dinner leftovers to turn to, my go-to lunch has always been a rice bowl. I usually fry up some tofu and/or chickpeas and toss those with greens and a quick little sauce. It takes about 10 minutes and is wildly satisfying."
"I am a tinned fish pusher at this point, and I can't go more than a few days without having some. Despite the many, many ways you can use it, by far my favorite is in a lunch bowl with rice and greens. The flavorful oil that the fish is packed in doubles as a dressing or sauce, which makes it a lunch you can pull together lightning quick that feels like so much more than it is."
Lunch often requires balancing satiety and avoiding post-meal drowsiness while remaining quick to acquire or prepare. Rice bowls serve as a practical midday solution when leftovers are unavailable, combining fried tofu or chickpeas, greens, and a quick sauce in about ten minutes. Tinned fish further simplifies and enhances the bowl by providing concentrated flavor and oil that doubles as dressing, enabling lightning-quick assembly. Choosing tinned fish packed in oil or sauce delivers more flavor than water-packed options. Spicy yellowfin tuna packed in extra-virgin olive oil exemplifies a flavorful choice for this purpose.
Read at Apartment Therapy
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