Why didn’t I think of this before? Bowl recipes for a Super Bowl is such a natural. Even if your team isn’t playing - you can cook up a limitless variety of bowl dishes to prepare before the first whistle is blown or the first commercial airs - to enjoy throughout the game.
Perhaps you can play a bit of bowl trivia. From the Dust Bowl to the Food Bowl trend of late - served hot or cold for healthy eating.
Did you know there at least seven different kinds of basic bowls? According to TABLE SETTING GUIDE
There are three basic types of bowls:
- Soup Bowls (with or without handles)
- Finger Bowls (to rinse finger tips)
- Ramekins (to hold solid foods)
- Soup Plate Bowl
- Coupe Soup Bowl
- Soup-Cereal Bowl
- Covered Soup Bowl
- Lug Soup Bowl
- Cream Soup Bowl
- Bouillon Cup.
Here’s a few recipes to get you “bowled” up for a delicious and fun Super Bowl.
Start off with snacks in a bowl: nuts, legumes, pretzels, popcorn, or homemade chips.
Serve up smoothies in bowls:
(Photo: Bojongo) Salads and soups in bowls - and bowls made from squash or round bread:
(Photo: Amazon) 
(Photo: Dreamstime) Recipes
Chalupa Dinner Bowl: Betty Crocker:
Slow-Cooker Chalupa Dinner Bowl
Prep 30 minutes; Servings 8
Ingredients:
1 bag (16 oz) dried pinto beans (2 cups), sorted, rinsed
1 bone-in pork loin roast (3 1/2 lb)
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 cloves garlic, finely chopped
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 can (10 oz) diced tomatoes with green chiles, lime juice and cilantro
1 small head iceberg lettuce, shredded
1 box (6.5 oz) Old El Paso™ taco salad shells (8 shells), heated as directed on box
Steps:
1. Spray 6-quart slow cooker with cooking spray. In slow cooker, place beans; top with pork roast. Add green chiles, garlic, chili powder, salt, oregano and cumin. Pour broth evenly over top of pork.
2. Cover; cook on High heat setting 6 hours. Remove pork from slow cooker to large plate; remove bones and fat. Pull pork into large pieces with 2 forks; return to slow cooker. Stir in tomatoes. Cook uncovered 1 hour or until liquid is slightly thickened.
3. To serve, divide shredded lettuce among heated taco salad shells. Using slotted spoon, spoon about 1 cup pork and bean mixture over lettuce in each shell.
Bibimbap Korean Mixed Rice with Meat and Assorted Vegetables
(Photo: Reclaiming Yesterday)
(Photo: Reclaiming Yesterday)
Bibimap: The Ultimate Bowl Meal from Sue at My Korean Kitchen
Ingredients:
Meat and meat sauce
100 g beef mince (3.5 ounces)
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp sugar I used brown sugar
1/4 tsp minced garlic
Vegetables and other
250 g spinach (mildly seasoned) (0.6 pounds)
350 g bean sprouts – (mildly seasoned) 0.8 pounds, You don’t have to use them up if you think it’s too much
100 g shiitake mushroom (3.5 ounces)
120 g carrots (4.2 ounces, 1 small)
1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
3 cups steamed rice (3 to 4 serving portions )
3 eggs (3 or 4 depending on the serving portion)
Some cooking oil (to cook the meat, mushroom, carrots and eggs – I used rice bran oil.)
Some Korean seasoned seaweed shredded (long thin cut)
Bibimbap sauce
The below sauce might be only enough for 3 servings if you like eating it spicy.
2 Tbsp gochujang
1 Tbsp sesame oil
1 Tbsp sugar I used raw sugar
1 Tbsp water
1 Tbsp toasted sesame seeds
1 tsp vinegar I used apple vinegar
1 tsp minced garlic
Instructions:
1. Prepare and cook ingredients as below.
For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while
you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the
meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.
Mix the Bibimbap sauce ingredients in a bowl.
Spinach and bean sprouts per linked recipe.
Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the
carrots on medium high to high heat for 2 to 3 mins.
Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt
in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3
mins.)
Make fried eggs. (While sunny side up is common, you can make them per your preference.)
2. Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, Bibimbap sauce and the
egg on top of the rice. Serve it.
3. Mix the ingredients well in the bowl and enjoy!
Potatoes filled with cheese or spice or tofu or chives and Greek yogurt. Or Greek Tzatziki.
(Photo: My Recipes)
I like to fill those tiny potatoes -- all colors (especially those purple ones -- with creme fraiche topped with caviar.
Burger in a Bowl
(Photo: FeastingAtHome)
Author: Sylvia Fountaine, Feasting at Home
Prep Time: 15 Cook Time: 15 Total Time: 30 minutes Yield: 2
Ingredients:
2 burger patties ( lamb, beef, chicken, turkey, veggie or vegan)
grill-able veggies- 1 onion, zucchini, bell pepper, eggplant, tomato or asparagus
2 large handfuls fresh greens- arugula, spinach, baby kale, mesclun, or other salad greens
fresh veggies- grated carrot, grated beet, cucumber, radish, shredded cabbage, tomatoes, sprouts, avocado, or whatever else you can think of.
optional additions- seeds, nuts, fermented things like sauerkraut or kimchi, pickled onions or shallots
Dressing- caesar, gorgonzola, balsamic, tahini, green goddess, or simply lemon and olive oil.
instructions
Pre-heat grill to medium high. ( you can also pan-sear)
Prep burgers and veggies.
Grill burgers and any grill-able veggies, turning heat down after marking.
Assemble bowls with greens, veggies, grilled veggies, burger and spoon dressing over top adding any optional additions that you like.
Enjoy!!
Punch Bowl Recipes
Making a festive punch beforehand allows you to set out the drinks and have your guests self-serve. A Punch is beautiful, too.
A Hot Rum Punch from NY Times:
12 to 16 servings
By my favorite “culinary cutie,” Melissa Clark
Ingredients:
4 to 5 lemons
1 tangerine, tangelo or other thick-skinned, small citrus fruit
¾ cup Demerara sugar
1 ¼ cups amber or aged rum
1 ¼ cups Jamaican rum (preferably 100-proof)
1 cup cognac
Freshly grated nutmeg, as needed
Method:
Using a vegetable peeler, remove the zest of 2 lemons and the tangerine in strips. Drop into a large heatproof bowl (or use a fireproof bowl if you plan to set the punch on fire) and combine with sugar. Muddle together with a muddler, pestle or the back of a wooden spoon. Let mixture sit for at least 3 hours to infuse (or infuse overnight).
Halve the tangerine and squeeze juice into a measuring cup. Halve lemons and squeeze lemon juice into the measuring cup to make 3/4 cup juice in total. (Save any unsqueezed lemon halves for another purpose.)
When ready to serve, bring 1 quart water to a boil. Pour rum and cognac into the bowl with the sugar and peels. If you want to flame the punch, do so now; see note below.
Add reserved citrus juice and boiling water and stir well. Grate nutmeg over top of punch and ladle into glasses.
I made this spooky punch for a Halloween lunch -- and you can adapt for the big game. The dry ice is a dramatic touch! See the punch recipe here from my previous posting on Garden Glamour
Desserts:
Here you can serve up anything and everything from a layered trifle bowl:
(Photo: Sweetandspicyco)
Or serve football and marker lollipops to ice cream sandwiches -
(Photo: Good Housekeeping)
or make self-serve ice cream sundaes with all the fixings artfully displayed on the serving table or bar. Use your favorite ice cream bowls or fruit or coconuts.
(Photo: AwesomeInventions)
Create a super tablescape - use cloth napkins for the meal and cocktail napkins in the team colors: red, white & blue - and green.
Lay out the food with fresh flowers and at various heights. Remember - the eyes eat first.
And you’ll want your guests to be “bowled over” with your tablescape and hospitality.
How glamorous...
Cheers. And may the best bowl win.
Ingredients:
Meat and meat sauce
100 g beef mince (3.5 ounces)
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp sugar I used brown sugar
1/4 tsp minced garlic
Vegetables and other
250 g spinach (mildly seasoned) (0.6 pounds)
350 g bean sprouts – (mildly seasoned) 0.8 pounds, You don’t have to use them up if you think it’s too much
100 g shiitake mushroom (3.5 ounces)
120 g carrots (4.2 ounces, 1 small)
1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
3 cups steamed rice (3 to 4 serving portions )
3 eggs (3 or 4 depending on the serving portion)
Some cooking oil (to cook the meat, mushroom, carrots and eggs – I used rice bran oil.)
Some Korean seasoned seaweed shredded (long thin cut)
Bibimbap sauce
The below sauce might be only enough for 3 servings if you like eating it spicy.
2 Tbsp gochujang
1 Tbsp sesame oil
1 Tbsp sugar I used raw sugar
1 Tbsp water
1 Tbsp toasted sesame seeds
1 tsp vinegar I used apple vinegar
1 tsp minced garlic
Instructions:
1. Prepare and cook ingredients as below.
For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while
you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the
meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.
Mix the Bibimbap sauce ingredients in a bowl.
Spinach and bean sprouts per linked recipe.
Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the
carrots on medium high to high heat for 2 to 3 mins.
Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt
in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3
mins.)
Make fried eggs. (While sunny side up is common, you can make them per your preference.)
2. Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, Bibimbap sauce and the
egg on top of the rice. Serve it.
3. Mix the ingredients well in the bowl and enjoy!
Potatoes filled with cheese or spice or tofu or chives and Greek yogurt. Or Greek Tzatziki.
(Photo: My Recipes)I like to fill those tiny potatoes -- all colors (especially those purple ones -- with creme fraiche topped with caviar.
Burger in a Bowl
(Photo: FeastingAtHome)Author: Sylvia Fountaine, Feasting at Home
Prep Time: 15 Cook Time: 15 Total Time: 30 minutes Yield: 2
Ingredients:
2 burger patties ( lamb, beef, chicken, turkey, veggie or vegan)
grill-able veggies- 1 onion, zucchini, bell pepper, eggplant, tomato or asparagus
2 large handfuls fresh greens- arugula, spinach, baby kale, mesclun, or other salad greens
fresh veggies- grated carrot, grated beet, cucumber, radish, shredded cabbage, tomatoes, sprouts, avocado, or whatever else you can think of.
optional additions- seeds, nuts, fermented things like sauerkraut or kimchi, pickled onions or shallots
Dressing- caesar, gorgonzola, balsamic, tahini, green goddess, or simply lemon and olive oil.
instructions
Pre-heat grill to medium high. ( you can also pan-sear)
Prep burgers and veggies.
Grill burgers and any grill-able veggies, turning heat down after marking.
Assemble bowls with greens, veggies, grilled veggies, burger and spoon dressing over top adding any optional additions that you like.
Enjoy!!
Punch Bowl Recipes
Making a festive punch beforehand allows you to set out the drinks and have your guests self-serve. A Punch is beautiful, too.
A Hot Rum Punch from NY Times:
12 to 16 servings
By my favorite “culinary cutie,” Melissa Clark
Ingredients:
4 to 5 lemons
1 tangerine, tangelo or other thick-skinned, small citrus fruit
¾ cup Demerara sugar
1 ¼ cups amber or aged rum
1 ¼ cups Jamaican rum (preferably 100-proof)
1 cup cognac
Freshly grated nutmeg, as needed
Method:
Using a vegetable peeler, remove the zest of 2 lemons and the tangerine in strips. Drop into a large heatproof bowl (or use a fireproof bowl if you plan to set the punch on fire) and combine with sugar. Muddle together with a muddler, pestle or the back of a wooden spoon. Let mixture sit for at least 3 hours to infuse (or infuse overnight).
Halve the tangerine and squeeze juice into a measuring cup. Halve lemons and squeeze lemon juice into the measuring cup to make 3/4 cup juice in total. (Save any unsqueezed lemon halves for another purpose.)
When ready to serve, bring 1 quart water to a boil. Pour rum and cognac into the bowl with the sugar and peels. If you want to flame the punch, do so now; see note below.
Add reserved citrus juice and boiling water and stir well. Grate nutmeg over top of punch and ladle into glasses.
I made this spooky punch for a Halloween lunch -- and you can adapt for the big game. The dry ice is a dramatic touch! See the punch recipe here from my previous posting on Garden Glamour
Desserts:
Here you can serve up anything and everything from a layered trifle bowl:
(Photo: Sweetandspicyco)Or serve football and marker lollipops to ice cream sandwiches -
(Photo: Good Housekeeping)or make self-serve ice cream sundaes with all the fixings artfully displayed on the serving table or bar. Use your favorite ice cream bowls or fruit or coconuts.
(Photo: AwesomeInventions)Create a super tablescape - use cloth napkins for the meal and cocktail napkins in the team colors: red, white & blue - and green.
Lay out the food with fresh flowers and at various heights. Remember - the eyes eat first.
And you’ll want your guests to be “bowled over” with your tablescape and hospitality.
How glamorous...
Cheers. And may the best bowl win.
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