GRAIN BOWLS - 3 WAYS
Grain bowls are a healthy and nutritious meal that are perfect for meal prep and quick and easy dinners. Simple to make and loaded with fresh ingredients.
Provided by Yumna Jawad
Categories Main Course
Time 30m
Number Of Ingredients 25
Steps:
- To cook the brown rice, add the brown rice, 1 ¼ cups water and salt to a pot. Bring to a boil, then reduce to simmer, cover and cook for 40 minutes until all the water is evaporated. Remove from heat, but keep the pot covered for 10 minutes. Fluff with fork and serve.
- To cook the farro, add the farro, ¾ cup water and salt to a pot. Bring to a boil, then reduce to simmer, cover and cook for 20 minutes until all the water is evaporated. Remove from heat, but keep the pot covered for 5 minutes. Drain any excess water, if any, fluff with a fork and serve.
- To cook the quinoa, add the quinoa, ¾ cup water and salt to a pot. Bring to a boil, then reduce to simmer, cover and cook for 15 minutes until all the water is evaporated. Remove from heat, but keep the pot covered for 5 minutes. Fluff with fork and serve.
- To make the dressing, combine all the ingredients except for the olive oil in a food processor. While the food processor is running, slowly drizzle the oil until completely emulsified and combined. Adjust the thickness by adding more oat milk or water. And taste to adjust for more salt.
- To assemble the grain bowls, place the desired ingredients together in a bowl, drizzle with the garlic cilantro sauce and enjoy at room temperature or cold.
Nutrition Facts : Calories 652 kcal, Carbohydrate 63 g, Protein 25 g, Fat 38 g, SaturatedFat 5 g, Sodium 823 mg, Fiber 20 g, Sugar 10 g, ServingSize 1 serving
VEGETARIAN GRAIN BOWL MEAL PREP RECIPE BY TASTY
Here's what you need: sweet potato, brussels sprouts, yellow bell pepper, red onion, can of chickpeas, olive oil, salt, pepper, paprika, brown rice, carrots, broccoli, red bell pepper, red cabbage, sugar snap peas, olive oil, salt, pepper, garlic powder, onion powder, quinoa, plain greek yogurt, lime juice, fresh cilantro, salt, pepper, soy sauce, pure maple syrup, fresh ginger, garlic, pepper
Provided by Mercedes Sandoval
Categories Lunch
Yield 4 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper.
- On 1 baking sheet, season the vegetables and chickpeas for the Roasted Chickpea & Veggie Brown Rice Bowl with olive oil, salt, pepper, and paprika.
- On the other baking sheet, season the vegetables for the Roasted Veggie Quinoa Bowl with olive oil, salt, pepper, garlic powder, and onion powder.
- Bake for 15 -20 minutes, or until the vegetables are roasted to your liking.
- Fill 2 glass storage bowls with 1 cup cooked brown rice each. Fill 2 more glass storage bowls with 1 cup cooked quinoa each.
- Fill the brown rice bowls with the roasted chickpea and vegetables. Fill the quinoa bowls with the other roasted vegetables.
- Mix the cilantro-lime dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable and chickpea bowls for up to 4 days.
- Mix the soy-maple dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable quinoa bowls for up to 4 days.
- To serve, remove the containers with the dressing and heat the bowls in the microwave for 1 minute. Pour the dressing on top and mix everything together.
- Enjoy!
Nutrition Facts : Calories 1240 calories, Carbohydrate 218 grams, Fat 25 grams, Fiber 28 grams, Protein 39 grams, Sugar 28 grams
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