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One Bowl Meals Cookbook

Published by Weldon Owen
Distributed by Simon & Schuster

About The Book

Whether it’s a rice bowl, grain bowl, salad bowl, vegetarian or made with seafood or meat, there’s a simplicity and comfort in eating a full and balanced meal out of a bowl. One Bowl Meals will inspire readers to mix and match their favorite flavors and foods to create simple, satisfying meals.

In this compact yet comprehensive cookbook, the expert chefs at the Williams Sonoma Test Kitchen show how varied bowl meals can be. Simply put, bowl food is healthful, colorful, comforting, and most important, easy to prepare. Organized by recipes featuring chicken; beef, pork, and lamb; seafood; vegetarian; and even a breakfast chapter, this book will appeal to all sorts of dietary preferences and restrictions. Many recipes include international flavors—such as Thai, Korean, and Mediterranean—and all are healthy and balanced with grains, protein, and fresh vegetables.

Recipes include:
Thai Chicken Bowl with Coconut Rice, Red Chilis, Scallions and Basil

Mediterranean Bowl with Grilled Chicken, Olives, Hummus, Feta, Parsley, Onion and Cucumber and Tomato Salad

Short Rib Bibimbap with Garlicky Spinach, Kimchi–Zucchini Slaw, Scallions and Fried Egg

Barley Bowl with Spiced Chickpeas, Mushrooms, Kale and Tahini-Lemon Sauce

Coconut Curry Bowl with Asparagus, Chinese Eggplant and Purple Cabbage Slaw

Teriyaki Salmon Bowl with Sake-Marinated Cucumbers and Rice

Lox Bowl with Farro Salad, Dill, Pickles and Lemon Black Pepper Yogurt

Roasted Root Vegetable Bowl (sweet potato, celery root, parsnip) with Herby White Bean Puree and Shaved Fennel


Teriyaki Salmon Bowl with Cucumbers, Grilled Pineapple, Zucchini & Avocado
½ cup sake
3 tablespoons sesame oil
1 tablespoon soy sauce
2 cucumbers, thinly shaved
Canola oil for brushing
1 pineapple, peeled and cut
into planks about 1 inch thick
2 zucchini, halved lengthwise
¼ cup soy sauce
¼ cup mirin
2 tablespoons sake
2 tablespoons firmly
packed light brown sugar
1½ lb salmon fillets,
cut into 4 equal pieces
1 tablespoon canola oil
Steamed sushi rice, for serving
2 avocados, pitted, peeled, and thinly sliced
White sesame seeds, for garnish
Soy sauce, for drizzling
In a bowl, whisk together the sake, sesame oil, and soy sauce. Add the cucumbers and toss to coat. Let stand for at least 15 minutes.
Heat a grill pan over medium-high heat and brush with canola oil. Working in batches, grill the pineapple and zucchini until tender-crisp and charred, about 3 minutes per side. Transfer to a cutting board and let cool slightly. Cut the pineapple into 1-inch cubes and the zucchini into
½-inch half-moons. Keep warm.
To make the teriyaki sauce, in a small saucepan over high heat, combine the soy sauce, mirin, sake, and brown sugar and bring to a boil. Reduce the heat to medium and simmer until thickened, about 3 minutes.
Brush half of the teriyaki sauce over the salmon. In a large sauté pan over medium-high heat, warm the canola oil. Add the salmon and sear until cooked through, about 4 minutes per side. The flesh should be opaque and flaky and easily pierced with a paring knife. Remove from the heat and brush with the remaining teriyaki sauce.
Divide the rice among 4 bowls. Drain the cucumbers and distribute them evenly among the bowls. Top with the pineapple, zucchini, salmon, and avocado. Garnish with sesame seeds. Drizzle with soy sauce and serve.

About The Author

Since its founding by Chuck Williams in 1956, the Williams-Sonoma brand has been bringing people together around food. Williams-Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. The Williams-Sonoma Test Kitchen spearheads the development of culinary content for the brand’s catalog, website, blog, social media programs, cooking schools, and special events.

Product Details

  • Publisher: Weldon Owen (August 1, 2017)
  • Length: 64 pages
  • ISBN13: 9781681882451

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