How to Build a Veggie Grain Bowl
It’s back-to-school season! Looking for meals you can toss together with your eyes closed? I hear you. Even though I don’t have any little mouths to feed at home, I love veggie grain bowls. No matter how tired I am, I can always manage to whip up some variation of this simple, healthy stuff (which makes great next-day leftovers too). Here are five keys to building a super bowl:
1. Grains: I like hearty ones like brown rice, quinoa, and whole-wheat pearl couscous (the plump kind). Cook a big batch on Sunday, and save 1/2 to 1 cup for each later-in-the-week bowl.
2. Veggies: The sweeter, the better. Think beets, sweet potatoes, butternut squash, and red bell peppers—leftovers come in handy here. Chop into bite-size pieces, and sprinkle over the grains.
3. Greens: Throw in some raw or steamed kale, spinach, broccoli, or other good-for-you green. I am a fan of the microwave for steaming. (Psst, it doesn’t kill nutrients.)
4. Proteins: Add a handful of black beans, chickpeas, or edamame for a tasty protein boost (8 grams per 1/2-cup serving!). If you’re not into beans, go the baked cubed tofu or tempeh route.
5. Sauce: Use any bottled or homemade sauce you like—just make sure it is wow-worthy. Peanut sauce? Pesto? Annie’s Goddess Dressing? All game.
That’s it! Garnish with any extra favorites like crumbled feta, fresh cilantro, sliced scallions, pumpkin seeds, or avocado, and dig in.
Here are a few foolproof veggie grain bowls to get you started:
Sweet Potato Bowl with Chimichurri (pictured)
Got a go-to bowl concoction? Share it in the comments!