There is a LOT of cooking (and eating!) ahead of us, and I’ve said it before, and I’ll say it again! Build your own bowl bars are the way to go! There is so much to build on, it fills up a table, and it’s a fun feast! And so festive too! I love a warm bowl of chili in the Sukkah, but ramen is probably our fave! Here are some other great BYOB ideas for the holiday!
RAMEN BOWLS
broth: chicken soup, miso soup, bone broth (here’s a great recipe!)
noodles: ramen, udon or rice noodles
veg: julienned carrot, zucchini, snow peas, mushrooms, bok choy, cabbage
protein: London broil, chicken breast, leftover brisket or roast, soft boiled eggs
toppings: nori, sriracha, sesame seeds, scallions, radishes, chili peppers, lime wedges, cilantro
sauces: sriracha, gochujang, chili crisp
SUSHI BOWLS
grains: sushi rice, crispy sushi rice, quinoa
fruit/veg: julienned carrot, julienned cucumber, radish, avocado, mango
protein: flaked salmon, raw tuna, kani, edamame
toppings: nori, sesame seeds, french fried onions, scallions or chives
sauces: sweet sauce, spicy mayo, soy sauce, wasabi sauce, teriyaki sauce
BURGER BAR
bread: pretzel buns, burger buns, sourdough
protein: beef burger, turkey burger, quinoa burger, pulled beef, pulled chicken, sunny side up eggs
toppings: lettuce, tomato, onion, sauteed onion, pickled onion, pickles
sides: onion rings, french fries, corn on the cob
sauces: bbq sauce, ketchup, mustard, mayo, pickle relish
FALAFEL BAR
bread: pita, laffa, lachuch, malawach
protein: falafel, shawarma chicken, shnitzel, hard boiled eggs, hummus, roasted chickpeas
toppings: red cabbage slaw, Israeli salad, Israeli pickles, Israeli hot peppers, sauerkraut, sumac onions, beet salad, fried eggplant, parsley
sauces: tahini, amba, schug, harissa
2 tbsp extra virgin olive oil
1 medium onion, diced
1 red pepper, diced
3 garlic cloves, minced
1 ½ lbs ground beef (not lean)
1 jalapeno, diced (veins and seeds removed) or 4oz. canned green chilies
1/3 cup tomato paste
2 (15 oz) cans black beans, drained and rinsed
1 (15oz.) can kidney beans, drained and rinsed
2 (14.5 oz) can diced tomatoes
2 cups chicken or vegetable broth
2 tsp chili powder
2 tsp ground cumin
1 1/2 tsp smoked paprika
1/4 tsp cinnamon
1/8 tsp cayenne pepper (optional, for extra heat)
1 tbsp Dutch process cocoa powder
2 tbsp brown sugar
2 tbsp maple syrup
Salt and black pepper, to taste
BYOB BAR toppings & sides
iceberg lettuce
Sliced jalapeños
sliced avocado
corn
red onion
cilantro
lime wedges
dairy-free our cream
salsa or pico de gallo
guacamole
soft and hard shell tacos, wraps
tortilla chips
cornbread
Method:
Heat a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, 3 minutes, add diced peppers (jalapeno, if using) and continue to saute until softened, 2 minutes. Stir in garlic and cook 1 minute. Add beef and cook until browned, breaking it up with a spoon, about 6 minutes. Stir in the tomato paste and cook for 2 minutes to caramelize it slightly. Add chili powder, cumin, paprika, cinnamon, and cayenne. Stir well to coat.
Add the diced green chilies (if not using jalapeno), beans, and diced tomatoes and pour in broth. Stir everything together. Add cocoa powder, brown sugar and maple syrup and stir to incorporate. Add salt and pepper, to taste. Bring to a simmer, cover and cook 30–40 minutes, stirring occasionally, until thickened and flavors have melded.
Serve hot with toppings and sides of choice.
Related Recipes
cornbread
pumpkin chili
BYOB ramen bowls
pulled brisket ramen
falafel board
crisp rice sushi salad
