I hope you’ve been enjoying my mini-series on Lunch Bowls. I’m a bit obsessed with portion controlled meals. Mostly though, I’m quite fond of a theme.
It helps my brain get organized.
We recently celebrated National Crabmeat Day. When Bowl Week meets Crabmeat a California Roll Lunch Bowl is born.
Lunch Bowls are a fantastic way to incorporate leftovers into a meal. Cooked chicken has found a new sexy purpose. Who among us??
Yet, for our California Roll Lunch Bowl, crabmeat was a key ingredient. Not so good leftover. We are fortunate to have competing grocery stores all about town. One snow-crab cluster will set you back about $4.00 and 2 WW Pts+. That’s winning. Add a couple more points for rice, avocado, a drizzle of sesame soy srirachi dressing and this bowl weighs in at about 7 WW Pts+.
California Roll Lunch Bowl
For each California Roll Lunch Bowl…
- 1 snow crab cluster
- 2 cups fresh spinach
- 2 radish sliced
- 1 baby cucumber thinly sliced
- 1/2 cup cooked rice
- 1 tsp. sesame seeds
- 1/2 avocado sliced
For sesame soy sriracha dressing…
- 1 Tbl. soy sauce
- 1 Tbl. sesame oil
- 1 tsp. sriracha sauce
- Whisk together soy sauce, sesame oil and sriracha sauce. Reserve.
- Place crab cluster on a steamer basket over boiling water and cook for 5 minutes.
- Layer bowl with spinach, rice, avocado, cucumber, radish and crab. Sprinkle with sesame seeds and drizzle with dressing.