5 Sous Vide Bowls for Your Meal Prep (Including a Savory Breakfast Bowl)


Nomiku Sous Chef Meals Thai Curry Chicken and Jasmine Rice

If you are anything like those of us at Nomiku, you want more ideas what you can meal prep so that you eat as many healthy meals as possible without resorting to shelling out too much money on your lunch hour from pricey eateries near your office.

So when you are meal prepping, here are some ideas for fulling and easy grain bowls to get you through the week without a big headache.

Sriracha Butter Chicken Bowl

Here’s what you need to make this filling bowl:

When you are meal prepping (can you say: ‘Meal Prep Sunday’?) we always encourage our friends to make a few cups of some nutrient-rich grains so you can assemble a hearty grain bowl for lunch or dinner.

When we make this for meal prep, we start by heating up our Nomiku to start the Sriracha Butter Chicken. While the chicken is cooking, we cook up some grains in a rice cooker or on the stovetop. When the chicken has about 30 minutes left, we toss in a bag of the Sous Chef Meals’ red cabbage into the water bath.

Next, grab your favorite resealable container and fill the bottom with grains. Then tear or cut up some of the chicken and sauce to make a second layer. Then, like pie segments, arrange the carrots into a quarter atop the chicken, then cabbage, then mini tomatoes, then avocado. Sprinkle some sesame seed over the bowl and either top with the squeeze of Sriracha mayo or place the condiment into a separate container for when you are ready to eat.

This bowl is enjoyable to eat at room temperature or re-heated.

All Veggie Bowl

Whenever you meal prep, make sure to prepare a few cups of grains. While the grains are cooking, tap and drop in the Sous Chef Meals cauliflower and sweet potatoes. As those items are all cooking, you can sauté some spinach in a little oil, salt and garlic.

When your grains and veggies are done, pack the bottom of a resealable container with the grains, chop the veggies into small chunks that are easy to pick up with a fork. Then, in quarter segments, arrange the cauliflower, sweet potatoes, edamame and spinach until the grains are covered. Drizzle the top with tahini and you are ready to go!

Thai Chicken Curry Bowl

This is a great bowl if you don’t have a lot of options in your refrigerator.

Tap and drop the chicken, rice and carrots into your Nomiku. While those cook, pull out a bell pepper, some pumpkin seeds (or if you have other seeds or nuts on hand you can sub them out) and some soy sauce or similar condiment like coconut aminos.

When the Sous Chef Meals are ready, fluff and place the rice in the bowl, top with the chicken curry (making sure to get all the lovely sauce over the rice). Then arrange the carrots and bell peppers over the chicken. Sprinkle with the pumpkin seeds and drizzle a little soy to add that last salty pop. Enjoy!

Italian Meatball Bowl

Grain bowls can be a little indulgent. This is a bowl that really sings when its pipping hot so we love it for a quick dinner option. Get your Sous Chef meatballs and grits out of the freezer and tap and drop them into the Nomiku water bath.

While that is cooking, steam or sauté up at least a cup of baby kale with some salt and garlic. Place the grits in the bottom of a bowl. Then carefully scoop the meatballs over the grits and pour the sauce over the meatballs. Then layer the red peppers and the greens in the bowl. Sprinkle the shredded cheese over the dish and add some chopped basil. Viola, you have a very filling bowl!

Breakfast Bowl

  • Sous Chef Meals Oatmeal (feeds at 2 people)
  • Two eggs
  • 1/2 cup mushrooms, sautéed
  • 2 garlic cloves
  • Sunflower seeds
  • 1 teaspoon of neutral oil
  • 1/4 cup bean sprouts (optional)
  • 2 scallions, sliced (optional)
  • 2 tablespoons soy sauce (optional)
  • 2 tablespoons fresh lime juice (optional)

Sometime you need a warm and savory breakfast to really get the day off on the right foot. This savory oatmeal does just the trick! You’ll have a nutritious breakfast in less than thirty minutes (and if you make the mushrooms ahead of time, it is just a few minutes of active time.

Grab one container of oatmeal from the freezer and tap and drop it into the Nomiku. At the same time, gently place two eggs (in their shells) into the water bath to cook at the same time as the oatmeal.

Now chop up some mushrooms and garlic and place in an oiled pan to sauté. When the oatmeal is done, take it out (leave the eggs in as long as possible), then place the oatmeal into a two bowls. Then divide the garlic mushroom mixture into the two bowls. Sprinkle in be a sprouts and the soy sauce and lime juice over the mushrooms. Now remove the eggs and carefully crack them open. At this point you can either add the just the soft yolk to your oatmeal bowl. The yolk should be just set to a loose custard consistency. Top with a dash of sunflower seeds and you’re off to the races!

 

Learn more about Nomiku Sous Chef Meals. It’s the meal kit that cooks itself in 30 minutes.