A new way to lunch

This summer I traveled extensively, more than normal, and thus, ate out… a lot. When I was home, my lunches consisted of a mish-mash of Lean Cuisines, campustown takeout and leftovers. With school starting, my midday needed an overhaul. Since I’m not really of the sandwich, chips and fruit type of luncher, I decided to jump right in and explore all the foods I don’t eat at home… in the form of lunch bowls!

This week, I’m dining on Indian Bowl #1. I’ll post pictures and details in the next few days, but this bowl is my version of an Indian chaat. All of my bowls will be built on the “chaat” concept – throw a bunch of stuff together in a bowl with a great sauce or two. From week to week, I’ll vary the theme and really, the sauce is the star.

So here’s some of the ideas I had. Generally, the protein and grains would be re-heated and then combined with any raw veggies and the sauce.

• Indian Bowl #2: tandoori chicken/tofu/paneer, tomato, naan pieces, brown rice, cilantro, mango sauce
• Greek Bowl #1: brown rice, lemon chicken, diced cucumber, feta cheese, herby yogurt sauce
• Greek Bowl #2: tofu or falafel, brown rice, diced tomato & cucumber, tahini sauce
• American Bowl #1: shredded bbq beef, brown rice, cheddar cheese, corn, ranch sauce
• American Bowl #2: brown rice, corn, lima beans, squash, cilantro-pepita pesto
  
• Thai Bowl #1: wheat noodles, tofu, carrots, red peppers, cilantro, scallions, peanut sauce
• Italian Bowl #1: cheese tortellini, sweet italian sausage, zucchini, sun-dried tomato sauce

I’d love to hear any of your recipes or ideas for lunch bowls.