Manage Busy Spring Schedules With Simple, Nutritious Bowls

Close your favorite food delivery app and instead break out the bowls for simple yet nutritious recipes that are equal parts filling and fresh. Easily prepped ahead of time, dishes like Chicken and Rice Bowls with Peanut Sauce provide powerful protein and flavor without the hassle. For added pizzazz, drizzle with extra peanut sauce and squeeze a dash of lime juice.

Or put a tangy twist on a traditional chicken bowl with these Greek-Inspired Power Bowls featuring homemade tzatziki made with Dandy Celery, a naturally sweeter, crispier and less stringy alternative to other celeries. Celebrating its 100th anniversary, it delivers the ultimate snack time (or dinner) crunch and flavor, offering a satisfying complement to sliced chicken, mixed greens, whole-grain quinoa and Kalamata olives.

An added bowl-inspired bonus: These family-friendly recipes can be personalized for taste preferences so no one goes hungry.

Rethink your family's menu with more quick, nutritious recipes to alleviate the stress of hectic schedules by visiting: www.DudaFresh.com.

Chicken and Rice Bowls with Peanut Sauce

Recipe courtesy of The Produce Moms

Prep time: 7 minutes

Cook time: 5 minutes

Servings: 2

Creamy Peanut Sauce:

1 1/2 Tablespoons of Soy Sauce

1 Tablespoon of Freshly Squeezed Lime Juice

2 Teaspoons of Rice Vinegar

1 Teaspoon of Honey

1/4 Cups of Creamy Peanut Butter

1 Tablespoons of Toasted Sesame Oil

Bowls:

1 Tablespoon of Olive Oil

1 Cup of cooked, Shredded Chicken

1 Cup of cooked Brown or Jasmine Rice

1 Cup of Dandy Celery, julienned

1 Cup of Shredded Carrot

1/2 Medium English Cucumber, thinly sliced

1/4 Cup of Unsalted Roasted Peanuts, coarsely chopped

Lime wedges, for serving

To prepare the Peanut Sauce: In a small bowl, whisk the Soy Sauce, the Lime Juice, the Rice Vinegar and the Honey. Add the Peanut Butter and the Sesame Oil. Whisk vigorously until the sauce is completely smooth and creamy. Set aside.

To prepare bowls: In a nonstick 12-inch skillet over medium-high heat, heat olive oil until simmering. Add Shredded Chicken and about 3 tablespoons of Peanut Sauce. Stir constantly to coat the Chicken and heat it through, for about 3 minutes. Remove from the heat and set aside.

To assemble rice bowls: In deep serving bowls, add the Cooked Rice. Top with the warm Chicken covered in the Peanut Sauce. Arrange the Celery, the Carrot and the Cucumber around the Chicken and top it with the Peanuts.

Drizzle remaining the Peanut Sauce over the bowls. Serve with the Lime Wedges to squeeze over the bowls.

Power Bowls

Recipe courtesy of Anastasiia de la Cruz

Prep time: 20 minutes

Cook time: 15 minutes

Servings: 2

Celery Yogurt Sauce:

1 Cup of Plain, Full-Fat Greek Yogurt

1/2 Cup of finely chopped Dandy celery

1 Tablespoon of Extra-Virgin Olive Oil

1 Tablespoon of Fresh Lemon Juice

1 Small Garlic Clove, finely grated

2 Tablespoons of Chopped Walnuts (optional)

Salt, to taste

Pepper, to taste

Bowls:

2 Cups of Mixed Greens

1 1/3 Cups of cooked, gluten-free, Whole-Grain Quinoa

2 Large Grilled Chicken Breasts (about 6 ounces each), sliced

1/2 Cup of Hummus

1/4 Cup Kalamata Olives, halved

1 Tablespoon of Extra-Virgin Olive Oil, for drizzling

Fresh Herbs, for garnish

To make the Celery Yogurt Sauce: Mix the Yogurt, the Celery, the Olive Oil, the Lemon Juice, the Garlic and the Walnuts, if desired. Season it with the Salt and the Pepper, to taste. Stir well and chill it.

To assemble bowls: In two bowls, layer the Greens and the Cooked Quinoa evenly. Top with the Grilled Chicken.

Spoon 1/4 Cup of the Hummus on the side of each bowl. Add the Olives, 2-3 Tablespoons of Tzatziki and drizzle with the Olive Oil.

Sprinkle with fresh herbs.