I'm in my Bowl Era. Buddha bowls, burrito bowls, Asian noodle bowls. The varieties are endless because of their versatility, which is why I can eat so many veggie-forward meals. What separates"a Bowl" from "just a bowl full of vegetables" is the sauce. In this post, I'll share the sauces and dressings I make ahead and keep on hand so you're never wondering what to make for dinner tonight.
Admittedly, sauces used to intimidate me. They looked complicated, and when I followed what looked like a simple recipe, it didn't come out very well. I began reading more cookbooks and learned I could make more than a dressing for a side salad; I could make sauces with simple (and few) ingredients that transformed a meal!
Pro tip: be sure to have rice vinegar, tamari and maple syrup on hand. They are often-used ingredients and used to scare me. Now, we're best friends.
I do my best to make sauces at the beginning of the week while I have the food processor out and store them in glass jars. Enjoy!
Thai Peanut Sauce
This sauce was the catalyst for the "power of sauce" awakening. It has minimal ingredients, and I use natural peanut butter to up the unprocessed factor. Confession time: I don't use fresh ginger. I invested in minced ginger (though minimally processed) because it's much easier and stays fresh longer. Plus, I don't risk slicing my fingers on the grater (again).
Ingredients & Instructions 1/2 cup peanut butter 2 tsp minced fresh ginger 2 tbsp tamari 2 tbsp maple syrup 1 tbsp rice vinegar 2 tbsp lime juice Combine all ingredients and mix well. Can mix by hand or use a high speed blender. Add water if it's too thick for your taste.
I use this sauce on Buddha and Asian noodle bowls, which are super versatile.
Asian Noodle Bowl below (sans the sauce for some reason, lol). I put roasted sweet potatoes, black beans, edamame, steamed broccoli, and pad Thai noodles. I prepared the elements ahead of time (save for the noodles), so putting this nourishing and delicious meal together was easy!
Cilantro Tahini
Ingredients & Instructions 1/3 cup Tahini 1/4 + 1 tbsp water 1 cup fresh cilantro 1 tbsp lime juice 1/2 tsp salt Combine all ingredients in a food processor or blender until smooth.
I use this creamy and fresh dressing mainly on burrito bowls or salads. You can also drizzle it over roasted veggies or use it as a spread for toasted pita bread. The burrito bowl below has roasted sweet potatoes, avocado, white rice, tomatoes, carrots, corn and shredded cheese. Top with cilantro tahini sauce, and it's a winning dish. Want to make it even easier? Prep all of the elements ahead of time for a fast, healthy, and filling meal.
I used this sauce on stuffed peppers, and it was amazing. Not to mention super simple to prepare. Click here for the full recipe. I foresee using this on tacos and Buddha bowls.
We will exit this post's "bowl portion" and move on to more traditional sauces I like to make ahead and have on hand.
Mushroom Soup
While not a technical sauce or dressing, I've found value in having this ready. It's tasty as a soup and over pasta for a lighter stroganoff-type meal. It's convenient when we have leftover noodles, so lunch or dinner is a quick reheat away!
Pizza sauce
For a long time, I used plain canned tomato sauce as the base for my pizzas (cringe). I saw a friend using jarred pizza sauce and realized it's different (you can stop shaking your head now). The trusty internet gave me an easy recipe, and my pizzas leveled up. I make a batch, store it in a jar, and it keeps for weeks. It's also a lot cheaper and much less processed than the store-bought.
Ingredients & Instructions 6 oz tomato paste 15 oz tomato sauce 1-2 tbsp dried oregano to taste 2 tbsp Italian seasoning ½ teaspoon garlic powder ½ teaspoon onion powder ½ Tablespoon garlic salt ¼ teaspoon freshly ground black pepper 1 teaspoon sugar (optional) Mix tomato paste and sauce together in a medium-sized bowl until smooth. Add the rest of the ingredients and stir until evenly distributed throughout the sauce. Taste and adjust seasonings to your liking. Spread onto your pizza dough.
I make pizzas weekly, so this recipe is used often. Making it in a larger quantity (along with pre-shredding my cheese) makes pizza one of the quicker meals I put together.
Marinara Sauce
OK, not so life-changing, but we all have a jar of marinara sauce in our fridge, so why not make it yourself? It's super easy, and you probably already have all the ingredients.
Ingredients & Instructions 1 tbsp olive oil 1/2 onion diced 2 (28 oz cans crushed tomatoes) or 1 28 oz can tomato sauce 4 garlic cloves, minced 1 tsp dried basil 1 1/2 tsp dried oregano 3 tbsp sugar 1 tsp salt 1/4 tsp crushed red pepper (optional) In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft, about 5 mins. Pour in tomatoes and season with basil, oregano, sugar, salt, and crushed red pepper. Stir well and reduce to medium-low heat. Simmer for 25-30 mins, stirring periodically. Serve immediately and store the remaining sauce in a jar.
My kiddos love pasta and marinara sauce, so having an unprocessed version on hand makes mealtime more manageable, and I know they're eating fresh, real food. That's how I feel about all the sauces above.
Please share your go-to sauces and dressings in the comments!
Comments