From poke to acai, bowls are a great way to stir up a healthy meal. Justin Searle, Sharp Chula Vista’s executive chef, shares three tasty varieties that cover breakfast, lunch and dinner.

1. Mix the cottage cheese, chia seeds, maple syrup and vanilla extract in a large bowl. Set in refrigerator for 20 minutes or overnight to soften the chia seeds.

2. Garnish with remaining ingredients.

Breakfast: cottage cheese bowl

Ingredients

A combination of cottage cheese, chia seeds, almonds and coconut provides a generous amount of protein, vitamin B complex, omega-3s, vitamin E and antioxidants.

1 ½ cupscottage cheese

½ teaspoon vanilla extract

¼ cup fresh pineapple

⅛ cup almonds

1 tablespoon chia seeds

2 teaspoons maple syrup

⅛ cup shaved, unsweetened

coconut

better bowl Build a

Lunch: poke bowl

Ahi tuna is high in protein and vitamin B. Sesame is an ancient condiment known for its disease-prevention qualities, as well as being packed with minerals, vitamins and oils.

1. Dice tuna into ½-inch chunks. Thinly slice the scallions.

2. Mix all ingredients together; adjust seasoning with more ponzu or salt if preferred.

Ingredients

8 ounces sushi-grade ahi tuna

1 tablespoon sesame oil

¼ cup scallions

1 teaspoon chili oil

2 tablespoons furikake (roasted seaweed)

2 tablespoons ponzu sauce

© 2016 Sharp HealthCare. All rights reserved.www.sharp.com/news

From the expert

“I love experimenting with local flavors and ingredients, following what's in season. Don't be intimidated to try a new item at home. Instead, learn about what it offers and the ways you can use it.”

This bowl offers fiber and protein from the beans, and healthyfats and potassium from the avocado. The tomatillos, peppers, onions and garlic all provide vitamins A and C, antioxidants and plenty of energy.

1. Dice pork into ½-inch chunks. Heat a medium saute pan with 1 tablespoon olive oil. Saute pork 4 to 5 minutes over medium heat.

2. Add minced garlic and chopped onion; simmer another 4 to 5 minutes.

3. Add rinsed canned black beans and continue to simmer another 8 to 10 minutes.

4. Add tomatillo salsa and simmer for 3 to 5 minutes. Remove from heat; mix in chopped cilantro and season to taste with salt and pepper.

5. Place in bowl and garnish with avocado, cilantro and your favorite salsa.

— Justin Searle, executive chef at Sharp Chula Vista

Ingredients

4 ounces pork tenderloin

½ cup canned black beans

¼ cuptomatillo salsa

¼ avocado ¼ cupred onion

1 tablespoon garlic

2 tablespoons fresh cilantro

Dinner: pork chile verde bowl