GRAIN BOWL
A grain bowl or harvest bowl is a healthy trend we can get behind! Balanced with lots of colorful produce plus healthy grains and proteins, grain bowls are fun to create and easy to make. Experimenting with different ingredients is encouraged!
Provided by Food Network
Categories main-dish
Time 15m
Yield 1 serving, plus additional dressing
Number Of Ingredients 16
Steps:
- To make the green goddess dressing, add the yogurt, olive oil, lemon juice, garlic, parsley and basil to a food processor. Turn on and pulse and blend until smooth, scraping down the sides of the food processor on occasion.
- To build the grain bowl: Fill a bowl in sections, starting with the wheat berries, sweet potato and microgreens. Add the chickpeas, orange, sugar snap peas, avocado, radish, pickled red onion and pepitas in groupings between and on top of the base ingredients. Top with one-quarter of the dressing. Reserve the remaining dressing for another use.
Nutrition Facts : Calories 354, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 2 milligrams, Sodium 309 milligrams, Carbohydrate 71 grams, Fiber 2 grams, Protein 18 grams, Sugar 19 grams
PANTRY GRAIN BOWL
Steps:
- Start with a hearty base of grains or cooked root vegetables or a mix of both.
- Add a generous serving of greens or other vegetables, cooked or raw, and a protein of some kind, anything from tempeh to a hard-cooked egg to chicken, lentils, black beans or a scoop of tasty hummus.
- Consider adding a little good fat: an avocado, a homemade dressing or just a splash of extra-virgin olive oil.
- Bump up the flavor and texture by experimenting with savory twists--a splash of tamari or a sprinkle of nutritional yeast, perhaps a smattering of pepitas or sunflower seeds or any other crunch. It's up to you.
- In a blender, combine the garlic, mustard, vinegar, oil, salt and scallions and blend until smooth. The dressing can be stored in an airtight container in the refrigerator for up to 1 1/2 weeks.
Nutrition Facts : Calories 350, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 25 milligrams, Sodium 600 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 15 grams, Sugar 5 grams
COFFEE MAKER GRAIN BOWL
Can't imagine how you can get a hearty, healthy meal using a coffee maker? This hack delivers steamed vegetables, tender quinoa and sweet and savory tofu all from your trusty countertop appliance.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Add the broccoli, carrots and cauliflower to the coffee grind basket. Add 8 cups of water to the water basin. Turn the machine on to brew. When there is about 7 1/2 cups of water in the carafe, turn the machine off. Discard the water in the carafe and add the quinoa to the carafe. Place the carafe back on the warmer and turn the machine back on. Allow the remaining 1/2 cup of water to drip onto the quinoa. Let the quinoa sit on the warmer for 30 minutes after the drip cycle is complete. The vegetables can stay in the basket and continue to steam.
- Meanwhile, whisk together the soy sauce, orange juice, sesame oil and sugar in a medium bowl. Add the tofu and gently toss to coat. Set aside to marinade for 10 minutes.
- Remove both the coffee grind basket and carafe from the machine. Set aside. Keep the warmer on. Carefully place 1 marinated slice of tofu on the warmer. Cook until warmed through, about 2 per minutes per side. Repeat with the second marinated slice of tofu.
- Put the cooked quinoa in a medium serving bowl and top it with the steamed vegetables, tofu, kale, crispy chickpeas and dressing.
MUSHROOM GRAIN BOWL
This is a fabulously filling veggie supper to satisfy even the most diehard of meat-eaters.
Provided by Donal Skehan
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the butter and half the olive oil in a large frying pan over a medium-high heat. Add the mushrooms and cook on one side, pressing down, until really crispy. Turn over, add the garlic and cook the other side, again until golden. You may need to do this in batches if you don't have a big enough pan. Add the paprika, season well with salt and pepper and set aside in a bowl.
- Heat the remaining oil in the pan, add the kale and fry for 3 to 4 minutes until softened. Season with lots of black pepper and toss with the mushrooms.
- Heat the grains according to the packet instructions and mix with the extra-virgin olive oil, herbs and lemon juice to taste. Divide the grains between four bowls and add the mushrooms and kale. Top each bowl with a dollop of sour cream and a sprinkle of smoked paprika and serve.
Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 75 milligrams, Carbohydrate 66 grams, Fiber 16 grams, Protein 15 grams, Sugar 5 grams
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