A rock star salad for those days when you can’t. Get. Enough. Umami.
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Buddha bowls. Bliss bowls. Now we’ve got flair bowls? WHAT is going ON with all these bowls?
What’s going on is that they’re healthy, delicious, easy to make (especially from leftovers) and endlessly customizable.
AKA the perfect lunch. And lunch is haaaard.
This flair bowl is basically a salad on steroids. With a flavor theme. Today’s theme is Asia cuz LOVE!
[clickToTweet tweet=”Here’s a healthy lunch packed with protein, veggies and umami!” quote=”Share this Flair Bowl on Twitter.” theme=”style1″]
Oh and here’s more good lunch news. This baby travels well and will be happy to join you on Take Your Flair Bowl to Work day. Which could easily become every day if I have my way! Mwahahahahaha…
The fish sauce dressing is POTENT. A little goes a long way. But where it takes you? Bliss.
Asian Flair Bowl Recipe
And the loopy things? Spiralized daikon radish. If the first rule of a flair bowl is that it has to have a flavor theme, the second is that something has to be spiralized.
Bathing suit season waits for no one and my Paderno spiralizer is making getting there much more fun for me. Like 350% more fun. Who doesn’t need 350% more fun in their life?!?
Making this for lunch tomorrow? Me, too! Twinsies!! Snap a pic and hashtag it #midlifecroissant so I can see and share! Got a flavor theme suggestion for my next flair bowl? Share it with me in the comments below.
This flair bowl joined the party over at Buns In My Oven.
- 1 5 ounce can tuna
- 1 Tablespoon 0% plain greek yogurt
- 1 Tablespoon rice vinegar
- 1/2 Tablespoon tamari gluten-free soy sauce
- 1 scallion white and light green parts thinly sliced crosswise
- 2 teaspoons sesame seeds
- 3 to 4 baby bok choy leaves , washed and dried
- 3 ounces cleaned and sliced shiitake mushrooms
- 1 tablespoon grated fresh ginger
- 1 clove garlic minced or pressed
- 1/2 tablespoon grapeseed oil
- 1 splash of ume plum vinegar.
- 2 tablespoons fish sauce
- 2 teaspoons grated ginger
- 1/2 teaspoon rice vinegar
- juice of half a lime
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon mirin
- 1 cup washed chopped romaine lettuce
- 4 to 5 inch daikon radish , spiralized
- 1/2 cup snow peas
With a fork, combine tuna through sesame seeds in a small bowl.
Divide tuna evenly among bok choy leaves.
Wrap and secure with toothpicks. Cut in half, if desired.
Heat grapeseed oil in a small skillet over medium heat.
Add ginger and garlic and sautée until fragrant, about one or two minutes.
Add mushrooms and sautée about eight minutes, until they've lost most of their liquid runs and start to stick to the bottom of the pan.
Deglaze with splash of ume plum vinegar.
Set aside to cool.
Combine all ingredients well in a small bowl or jar.
Lay a bed of romaine lettuce at bottom of salad bowl.
Arrange tuna wraps, mushrooms, radish and snow peas as you see fit.
Dress with fish sauce dressing to your taste. A little goes a long way. You may not use it all. (But I did!)