Serving Bowl No-Bake Meals

Everyone knows that the key to good health is proper nutrition. With the hustle and bustle of everyday life, most of us don’t have the time to make a nutritious meal without creating a mess in the kitchen or turning on every appliance we own. Fortunately, Xtrema Pure Ceramic Cookware has a handful of no-bake meals made in serving bowls only that you can prep in advance or make in the moment. Save time and energy during the week by checking out these recipes!

Breakfast Quinoa

You will need 3/4 cup water, divided, 1/4 cup quinoa, rinsed, 1 small banana, 2 tablespoons dried goji berries or dried cranberries, 1/4 cup unsweetened almond milk, 1 tablespoon maple syrup, 1/8 teaspoon ground cinnamon, 1 tablespoon chopped walnuts, 1/8 teaspoon vanilla extract, 1/4 cup fresh or frozen unsweetened blueberries, 1 tablespoon slivered almonds, 1 tablespoon fresh pumpkin seeds, and maple syrup to taste.

Start by rinsing the quinoa under warm water to remove any residue. In an Xtrema mixing bowl, combine the quinoa and water. Cover with a lid (you can use a microwave-safe plate) and cook for six minutes. Remove and stir. More than half the water should be absorbed at this point. Return the bowl to the microwave and heat for two more minutes. Let sit, covered, for an additional five to ten minutes, or until all of the water is absorbed. Meanwhile, soak the berries in remaining water for 10 minutes; drain. Halve the banana crosswise. Slice one in half, mash the other. Remove the quinoa from the microwave and fluff with a fork. Mix in the almond milk, cinnamon, mashed banana, maple syrup, and vanilla. Transfer to a small Xtrema serving bowl. Add the remaining ingredients on top. If desired, serve with additional almond milk. Enjoy!

Broccoli Salad with Kale and Apple

Looking for a light pick-me-up to get you through all those afternoon meetings? This tasty twist on a broccoli salad is rich in fiber, antioxidants, calcium, vitamin K, vitamin C, and iron. For the salad dressing, you will need ¾ cup plain Greek yogurt, 2 tablespoons honey, 1 ½ tablespoons apple cider vinegar, 1 tablespoon lemon juice, 1 tablespoon water, 1 teaspoon poppy seeds, salt, and pepper to taste. For the salad, you will need 1 medium apple, sliced into pieces, 2 teaspoons lemon juice, 3 cups chopped broccoli florets, 15-ounce can chickpeas, rinsed and drained, 1 yellow bell pepper, chopped, ¼ cup chopped red onion, 2 cups chopped kale, and ¼ cup sunflower seeds.

Whisk together all the salad dressing ingredients. Place the apple slices in your Xtrema mixing bowl and toss them with 2 teaspoons of lemon juice to prevent the apple from browning. Set the mixture aside. Layer the rest of the salad ingredients in a small serving bowl in the following order: broccoli, chickpeas, bell pepper, onion, apple, kale, and sunflower seeds. If you make this salad ahead of time, you can store it in the refrigerator for up to three days. When you are ready to dig in, simply pour the dressing over the salad, mix, and enjoy!

Watermelon Gazpacho with Salsa Garnish

In the middle of a heatwave? Cool down with a delicious dish that comes from the southern coast of Spain. For the watermelon gazpacho, you will need 5 cups watermelon, roughly chopped, 1 cup Roma tomatoes, roughly chopped, ½ cup cucumber, roughly chopped, 1 tablespoon basil, 1 tablespoon champagne vinegar, 2 tablespoons olive oil, 1 teaspoon salt, ¼ teaspoon pepper, zest and juice of 1 lime, 1 clove garlic, and ¼ cup red onion, diced. For the salsa garnish, you will need 1 cup watermelon, 1 Roma tomato, ¼ cup red onion, 2 – 3 tablespoons cucumber, ½ cup basil, julienned, 1 tablespoon champagne vinegar, 1 tablespoon olive oil, and ½ teaspoon salt.

Place all of the ingredients for gazpacho in your largest Xtrema mixing bowl. Blend those ingredients together using a hand mixer until all the chunks are gone and the mixture is smooth. Cover the mixing bowl with plastic wrap and refrigerate for three hours to allow the flavors to mingle. Start on the salsa garnish. Finely chop the watermelon, Roma tomato, red onion, and cucumber before placing them into a small Xtrema mixing bowl. Cover the mixing bowl with plastic wrap and refrigerate for three hours. Ladle the gazpacho into bowls. Place one scoop of the salsa garnish in the center of each bowl. Serve and enjoy!

Chocolate Mousse with a Crackle

Looking for a fast and fancy dessert you can make without any fuss? Chocolate mousse is delicate, rich, and easy to make! For the mousse, you will need 1 cup chocolate chips or coarsely chopped chocolate, 1/3 cup whole milk, and ¾ cup cold heavy cream. For the crackle, choose your favorite crunchy dessert topping, such as candied pecans, chopped pistachios, graham cracker crumbs, pretzels, toasted hazelnuts, and toffee bits. For serving, you will need ½ cup cold heavy cream and 1 tablespoon granulated sugar.

Combine the chocolate and milk in a large Xtrema mixing bowl. Microwave on high for one minute and 15 seconds. Remove and stir the mixture until it is melted and smooth. Set the mixture aside to cool for 15 minutes. Once the chocolate is cooled, whip the cream in another Xtrema mixing bowl with a whisk or hand mixer until stiff peaks start to form, about two to three minutes. Gently fold the whipped cream into the cooled chocolate mixture until it becomes uniform. Don’t stir too hard, or the mousse will deflate! Divide evenly among glasses and refrigerate for at least two hours. When you are ready to serve, whip the cream and sugar to soft peaks using a whisk or hand mixer. Top each glass of chocolate mousse with some of the whipped cream and your favorite dessert topping. Enjoy!

Hopefully these no-bake meals made in serving bowls only inspire you to experiment with any meal of the day by making a dish that is just as nutritious as it is easy to make. Please let us know if you have any questions about our selection of ceramic cookware or mixing bowls today.

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