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Pumpkin Spice Latte- Starbucks’ Pumpkin Spice Latte is an autumn icon, made hot or iced with espresso and pumpkin sauce, your choice of milk, and topped with whipped cream. It’s my go-to fall indulgence for a burst of seasonal joy.
Iced Pumpkin Cream Chai Tea Latte- Introducing a new contender! Drawing inspiration from a favorite custom drink created by our talented baristas, the Iced Pumpkin Cream Chai Tea Latte (better start practicing your order) crowns an iced chai, tailored to your milk preference, with our delectable pumpkin-flavored cold foam. Given the natural harmony between chai spice and sweet flavors, this beverage is poised for success!
Apple Crisp Oatmilk Macchiato- Apple Crisp Oatmilk Macchiato brings back the cherished tastes of the season. It blends blonde espresso and oatmilk, creating a lighter and sweeter profile, enhanced by a generous serving of Apple Crisp syrup.
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This Vietnamese Shrimp Noodle Bowl is like a vacation in a bowl. You guys know how much I adore Vietnamese cuisine—its harmony of sweet, sour, salty, and spicy always makes me weak in the knees. Well, let me tell you, this noodle bowl brings all that goodness right to your kitchen. From the juicy shrimp to the tangy quick-pickled daikon and carrots, each bite is an explosion of flavor and texture. And let’s not forget the Nuoc Cham, that irresistible Vietnamese dressing that ties it all together. Trust me, this is one bowl you won’t want to put down.
The Magic Behind This Shrimp Noodle Bowl
Harmonized Flavors: Vietnamese cuisine is renowned for its perfect balance of flavors, and this dish is no exception. The sweet and tangy pickled daikon and carrots beautifully complement the savory shrimp, while the Nuoc Cham adds layers of depth and zing to every bite.
Textural Treat: Between the succulent shrimp, crunchy quick-pickled veggies, and soft vermicelli noodles, this bowl delivers a delightful mix of textures that keeps every spoonful exciting.
Effortless Preparation: Despite its intricate taste profile, this noodle bowl is surprisingly straightforward to make. Most ingredients require simple prep, and the Nuoc Cham dressing is as easy as shake-and-serve, allowing you to have a gourmet experience right at home without the fuss.
Rice Vermicelli: More Than Just Noodles!
So, you think you know noodles? Wait until you get acquainted with rice vermicelli! Originating from China, these slender, delicate noodles have been a foodie favorite for literally thousands of years. Yep, you heard me right—these “little worms” (that’s what ‘vermicelli’ means in Italian, by the way) have been soaking up delicious flavors long before any of us stepped into a kitchen.
Now, what makes them so special? First off, they’re made from rice—a grain that’s pretty much been the backbone of Asian cuisine since forever. Those brilliant Chinese farmers figured out they could turn their staple crop into these dreamy strands of deliciousness. Genius, right?
But here’s where the story takes a twist. Rice vermicelli found its way to Vietnam, and oh boy, did the Vietnamese make it their own! They paired it with flavors like lime, fish sauce, and fresh herbs to create bowlfuls of awesome like Bún Riêu and Bún Thịt Nướng. Street vendors and home chefs alike got creative, making this humble noodle a star in its own right.
So the next time you dive fork-first into this Vietnamese Shrimp Noodle Bowl, give a little nod to the ancient innovation and modern creativity that turned simple rice into these magical strands. Because believe me, each bite is like a little journey through culinary history! 🍜💫
Building the Perfect Vietnamese Buddha Bowl
Ah, the art of the Buddha Bowl. It’s not just a meal—it’s an experience. A harmonious blend of flavors, textures, and colors, just waiting to delight your taste buds. And this Vietnamese Shrimp Noodle Bowl is a stellar example! Here’s how it all breaks down:
Base (Noodles):
Main Choice: Rice Vermicelli Noodles – light, delicate, and wonderfully absorbent, they capture the essence of the Vietnamese culinary landscape.
Alternatives: Brown rice noodles for a nuttier profile, zucchini noodles (zoodles) for those counting carbs, or soba noodles if you’re in the mood for something a tad earthier.
Proteins:
Main Choice: Cooked Shrimp – succulent and tender, they dance in harmony with the flavors they’re paired with.
Alternatives: Grilled tofu for our vegetarian friends, slices of seared beef for those who love a meaty bite, or poached chicken for a lighter touch.
Veggies & Extras:
Main Choices: Quick pickle daikon and carrots for that tangy thrill, blanched cabbage for a hint of sweet crunch, and fresh mint sprigs that make every bite feel like a fresh breeze.
Alternatives: Spiralized cucumber for added crispness, julienned bell peppers for a dash of sweetness, or steamed bok choy for some tender greens.
Dress it Up:
Main Choice: Vietnamese Dressing (Nuoc Cham) – a symphony of tang, sweet, and umami, this dressing captures the heart of Vietnamese cuisine.
Alternatives: Thai peanut sauce for a creamy and nutty twist, tamarind dressing for a sharp tangy note, or a ginger-soy vinaigrette for those who like it salty and zingy.
Crunch Element:
Main Choice: Crushed Peanuts (a great addition to this recipe!) – lending a nutty crunch that contrasts beautifully with the soft noodles.
Alternatives: Toasted sesame seeds for an aromatic crunch, fried shallots to amp up the savory factor, or crispy wonton strips for a delightful bite.
Building the bowl is all about balance. It’s about ensuring every bite gives you a little crunch, a little zest, and a whole lot of satisfaction. So don’t be afraid to get creative and make it your own! After all, the best Buddha Bowls are the ones that make your taste buds do a happy dance.💃🍜
Noodle Bowl Navigations: Your Questions Answered
Can I make this dish ahead of time? Absolutely! However, keep the dressing separate and drizzle it right before serving to maintain the freshness and prevent the noodles from getting too soggy.
I’m allergic to shrimp; what’s a good substitute? You can opt for grilled tofu, poached chicken, or even seared beef slices. Just ensure they’re seasoned well to match the vibrant flavors of this bowl.
What’s the best way to store leftover Nuoc Cham? Store any leftover dressing in an airtight container in the refrigerator. It should last up to a week. Remember to give it a good shake or stir before using it again.
Is there a vegetarian version for the Nuoc Cham? Certainly! Substitute the fish sauce with a blend of soy sauce and a touch of seaweed (like kombu) to mimic that umami flavor. Adjust to taste.
Can I use different types of noodles? Of course! While rice vermicelli noodles are traditional for this dish, feel free to experiment with brown rice noodles, zoodles (zucchini noodles), or even soba noodles.
You can use leftover shrimp, chicken, or even ground pork for this intensely flavorful dinner! We love vermicelli noodles, but we’ve also been known to make this recipe with rice from time to time.
Ever dream of a sun-soaked journey through the Mediterranean, where the scent of fresh herbs fills the air and the sound of the Aegean sea plays in the background? Bring that dream to your dinner table with our Greek Meatball Bowl with Lemon Tahini Sauce. Every bite is a dance of classic Grecian flavors, from the zesty punch of kalamata olives to the rich allure of feta. And to tie it all together? A creamy lemon tahini sauce, bright with citrus and smooth tahini, that’ll make you sigh in pure culinary delight. Whether it’s a regular Tuesday dinner or a special feast, this bowl transports you straight to Greece — no passport needed!
Three Reasons This Greek Bowl Delights:
Balanced Flavors and Textures: The savory, juicy meatballs paired with the nutty, creamy tahini offer a delightful contrast, while the crispness of fresh cucumbers and tomatoes and the saltiness of kalamata olives bring an array of flavors and textures that ensure every bite is exciting and satisfying.
Nutritional Powerhouse: Broccoli rice serves as a nutrient-dense base, packed with vitamins and fiber, while tahini brings in a rich dose of calcium and healthy fats. Topped with protein-rich meatballs and a sprinkle of almonds, this bowl offers a wholesome meal that nourishes the body.
Quick and Adaptable: Whether you’re using a favorite homemade meatball recipe or saving time with frozen meatballs, this dish comes together with ease. Plus, its flexibility allows for adding or swapping ingredients based on personal preferences or what’s available in the pantry.
The Timeless Tale of Tahini
Tahini, a velvety paste made from toasted ground sesame seeds, boasts a rich history that spans thousands of years and bridges continents. Its origins trace back to the ancient civilizations of the Middle East and the Mediterranean region.
The word “tahini” comes from the Arabic term “ṭaḥīnīa,” meaning “to grind,” aptly capturing the essence of its creation. Ancient Egyptians were known to have utilized tahini in their daily dishes, while it has been suggested that even before that, the Persians were grinding sesame seeds into a paste. As trade routes expanded, so did tahini’s popularity. It journeyed across North Africa, into Greece, and traveled the Silk Road to reach the far corners of Asia.
Tahini was not just a culinary staple but held spiritual significance as well. The ancient Hebrews considered sesame seeds a symbol of prosperity and strength.
Over time, tahini became an essential ingredient in various iconic dishes. From the velvety hummus of the Levant to the sweet halva that delights many across the globe, tahini’s presence is undeniable. In modern cuisine, its versatility is recognized more than ever, starring in both savory and sweet dishes.
In this Greek Meatball Bowl, tahini pays homage to its Mediterranean roots. The creamy lemon tahini sauce adds depth and a touch of historical richness, making each bite a flavorful journey through time.
Balancing the Buddha Bowl: Greek Meatball Edition
Whenever I dive into crafting a Buddha Bowl, it’s like embarking on a culinary journey. With this Greek Meatball Bowl, every ingredient feels like a step along the cobblestone streets of a quaint Greek village. As you blend the elements together, you’re not just making a meal; you’re weaving a story of sun, sea, and Mediterranean flavors right in your kitchen.
Base Layer – Broccoli Rice: Instead of the traditional grainy bed, we’re going for a vibrant, verdant layer of broccoli rice. Not only does it pack a nutritious punch, but it also provides a lush canvas for the toppings to shine. Every bite contains the garden-fresh goodness you’d yearn for in a heartwarming, home-cooked meal.
Protein Power – Meatballs: Here lies the heart and soul of this bowl. Whether you’re using a cherished family meatball recipe or some trusted frozen gems, these meatballs inject the rich, savory bite that contrasts beautifully with the crunchy veggies.
Vibrant Veggies and Toppings: Cherry tomatoes pop with juiciness, while kalamata olives lend that signature Mediterranean saltiness. Cucumbers add a cool crunch, and when you sprinkle in the crumbled feta, fresh mint, and slivered almonds? It’s like an Aegean symphony in your mouth.
Golden Finale – Lemon Tahini Sauce: The pièce de résistance! This creamy, tangy elixir binds all the elements together. Every scoop with the sauce feels like an embrace, the warm Mediterranean sun caressing your face.
Greek Meatball Buddha Bowl FAQs
1. Can I make the Lemon Tahini Sauce in advance? Yes, you can prepare the Lemon Tahini Sauce ahead of time. Store it in an airtight container in the refrigerator for up to a week. If the sauce thickens after refrigeration, you can thin it out with a little water and give it a good stir before using.
2. Is there a gluten-free option for the meatballs? Certainly! If you’re looking to make gluten-free meatballs, you can substitute breadcrumbs with gluten-free breadcrumbs or ground oats. This will ensure that the meatballs remain just as flavorful and tender.
3. Can I turn this recipe into a vegetarian version? Absolutely. Instead of meatballs, you can use plant-based protein options such as falafel or lentil balls. The Lemon Tahini Sauce and the Mediterranean-inspired veggies will still provide the same delightful flavors.
4. Can I freeze the Greek-style meatballs? Yes, you can freeze the cooked meatballs for later use. Allow them to cool completely, then place them in an airtight container or freezer-safe bag. They can be stored in the freezer for up to three months. Thaw in the refrigerator before reheating
5. Can I use store-bought meatballs to save time? Yes, you can use store-bought meatballs if you’re looking to save time. Just make sure to choose meatballs that align with your dietary preferences and complement the Mediterranean flavors of the dish.
Greek Meatball Bowl with Lemon Tahini Sauce Recipe
Steamy Kitchen Greek Meatball Bowl with Lemon Tahini Sauce is a flavorful dish featuring juicy Greek-style meatballs, tangy lemon tahini sauce, and fresh Mediterranean ingredients. It's a delicious and satisfying meal that captures the vibrant flavors of the Mediterranean in every bite.
4-6tablespoonswatermore if needed for your preferred consistency
1garlic cloveminced
salt and pepperto taste
flat leaf parsleychopped, to taste
Greek Meatball Bowl
1of your favorite meatball recipe or frozen meatballs
6cupscooked broccoli rice
1pintcherry tomatoessliced
1cupkalamata olivessliced
1cucumberdiced
To Serve:
feta cheese
fresh mintjulienned
lemon wedges
slivered almonds
Instructions
Make tahini sauce. In a bowl, whisk together al tahini sauce ingredients. Taste and adjust for more lemon, salt, or pepper if needed. Thin out with water to your preferred consistency.
Cook or heat up meatballs.
Build your Buddha Bowls. Add your broccoli rice and top with meatballs, cherry tomatoes, olives, and cucumbers. Top with feta cheese, fresh mint, slivered almonds, and some extra lemon. Drizzle on lemon tahini sauce and enjoy!
This isn’t your ordinary takeout dish—oh, no. Imagine shrimp so tender it almost melts in your mouth, coupled with juicy pineapple chunks and crisp, colorful bell peppers. It’s a tropical symphony of flavors and textures, and you get to be the conductor right in your own kitchen. Plus, it’s so quick and easy, you won’t believe you made something this delightful in under 30 minutes. So let’s put on some island tunes, and dive right in, shall we?
The Sensational Secrets of Sweet and Sour Shrimp
Perfectly Marinated Shrimp: By letting the shrimp marinate with cornstarch, salt, pepper, and sesame oil, we ensure every bite is flavorful and tender. The cornstarch gives the shrimp that beloved, light crispy texture without deep frying, making each piece an absolute delight.
Freshness is Key: Using fresh ginger, onion, and bell peppers injects a refreshing, aromatic flavor into the sauce and complements the succulent shrimp beautifully. These fresh ingredients elevate the entire dish, bringing out the authentic tastes of sweet and sour cuisine.
The Pineapple Touch: Not only does the pineapple add a tropical zest and natural sweetness, but using its syrup in the sauce creates a harmonious blend, enhancing the signature sweet-tangy notes of this classic dish. The balance is just right—not too cloying, not too tart. Just pure, palate-pleasing perfection.
The Yin and Yang of Flavor Fusion
Every great dish tells a story—a symphony of flavors, each ingredient playing its part. In Asian culinary traditions, especially in dishes like our Sweet and Sour Shrimp, there’s a careful balance achieved between contrasting tastes and textures. When I’m stirring everything in the wok, I feel like I’m composing a song with every ingredient harmonizing with the other. Here’s why this delightful dish sings so beautifully to me:
A Sweet ‘Hello’ and Sour ‘How Do You Do?’: Every bite starts with a sugary grin from the pineapple and ketchup and then BAM! The vinegar comes in with a playful tart wink. It’s a duo that’s just having fun on the taste buds.
Ginger’s Warm Embrace: Amidst the playful teasing of sweet and sour, ginger strides in like a comforting old friend. Its spiciness is the warm hug amidst the party, adding that depth which makes each mouthful feel like home.
A Texture Symphony: Now, let’s talk feels. The shrimp, oh-so-tender, paired with the crispy crunch of bell peppers and the pineapple’s juicy burst—it’s like a dance party in every bite.
With every bite of this dish, you’re not just enjoying a meal—you’re partaking in a culinary journey, where ancient wisdom meets modern cuisine, and every ingredient has a purpose.
Building Your Sweet and Sour Shrimp Buddha Bowl
With a dish as versatile as this Sweet and Sour Shrimp Buddha Bowl, every bite tells a story, and every flavor is an invitation to a culinary adventure. Dive in, mix it up, and find your own sweet, sour, and everything-in-between journey.
Protein Base:
Main Choice: Shrimp – juicy, tender morsels that soak in the sweet and sour magic.
Alternatives: Tofu cubes for a vegetarian twist or even chicken strips for those craving poultry.
Veggies & Fruits:
Main Choices: Bell peppers for that crispy crunch, onions to add a savory touch, and pineapple chunks to bring in the sweet nostalgia.
Alternatives: Swap in chunks of mango for a tropical twist, broccoli florets for some green goodness, or even snow peas for a delightful snap.
Grains:
Main Choice: Since it’s not mentioned in the recipe, I’d go with steamed jasmine rice – its fragrance and soft texture is the perfect canvas for the sauce.
Alternatives: Quinoa for a protein-packed grain, brown rice for a nuttier bite, or glass noodles for a gluten-free option.
Sauce Central:
Main Choice: The star – sweet and sour sauce, balancing the tangy with the sweet, bringing the whole bowl together.
Alternatives: A Thai-inspired peanut sauce for a nutty kick, teriyaki sauce for a savory-sweet vibe, or a simple soy and lime dressing for something lighter.
Crunch Element (Optional):
Main Choice: Cashews or peanuts – to sprinkle on top for that added crunch.
Alternatives: Toasted sesame seeds, crispy wonton strips, or even some baked panko crumbs.
Sweet, Sour, and Solved: A Shrimp Dish FAQ
Can I make this dish vegetarian? Absolutely! Swap out the shrimp for tofu cubes or your favorite plant-based protein. Adjust the cooking time accordingly.
What’s the best type of shrimp to use for this dish? Medium to large-sized shrimps are ideal. Whether fresh or frozen, make sure they’re peeled and deveined for the best experience.
I’m not a fan of pineapples; any replacements? Certainly! Mango chunks are a lovely tropical alternative. You can also consider peaches for a different kind of sweetness.
What if I don’t have a wok? No worries! A large sauté pan or skillet will work just as well. Ensure it’s large enough so the ingredients aren’t overcrowded, which allows for even cooking.
Can I make the sweet and sour sauce ahead of time? Absolutely! Store it in an airtight container in the fridge for up to a week. Just give it a good stir before using it in the recipe.
More Buddha Bowl Inspirations from Steamy Kitchen:
A delectable combination of succulent shrimp, crisp vegetables, and a tantalizing sweet and sour sauce. This dish features a perfect balance of flavors, with the sweetness of pineapple and tanginess of vinegar coming together to create a mouthwatering taste sensation. The shrimp is lightly battered and fried to golden perfection, then tossed with the vibrant sauce and colorful vegetables for a delightful and satisfying meal. Enjoy this classic Asian-inspired dish that is sure to please your taste buds.
Courselunch, Main Course, signature buddha bowl
CuisineAsian
Keywordasian food, shrimp recipe, sweet and sour, sweet and sour shrimp
Prep Time15 minutesminutes
Cook Time15 minutesminutes
Total Time30 minutesminutes
Servings4
Calories320kcal
Ingredients
FOR THE SHRIMP
1pound450g shrimppeeled and deveined
1tbspcornstarch
1/2tspsalt
Freshly ground black pepper
½tspAsian sesame oil
FOR THE SAUCE
1/2cupketchup
1/4cuprice vinegar
3tbspshoney
2tbspssoy sauce
1tbspcornstarch
1/4cupwater
FOR THE STIR-FRY
1tbspvegetable oil
1red bell pepperdiced
1green bell pepperdiced
1oniondiced
1cuppineapple chunksfresh or canned
2clovesgarlicminced
1tspgrated fresh gingerfresh or frozen
Instructions
In a bowl, combine the cornstarch, salt, and black pepper. Toss the shrimp in the mixture until coated evenly.
In a separate bowl, whisk together the ketchup, rice vinegar, honey, soy sauce, cornstarch, and water to make the sauce. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated shrimp and cook until golden brown, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
In the same pan, add 1 tablespoon of vegetable oil. Add the bell peppers, onion, pineapple chunks, garlic, ginger, and red pepper flakes (if using). Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
Pour the sauce into the pan with the vegetables. Cook, stirring constantly, until the sauce has thickened and coats the back of a spoon, about 2-3 minutes.
Return the cooked shrimp to the pan and toss to coat them in the sauce. Cook for an additional minute to heat the shrimp through.
Serve the sweet and sour shrimp over steamed rice or noodles.
Notes
The nutrition facts provided are approximate and may vary depending on the specific ingredients and brands used.
