Tuesday, November 30, 2021

Delicious grain bowl recipes to inspire and delight you!

Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Grain bowls have become quite the popular dish but, certainly for a reason! They are typically a one-bowl meal that consists of avocado, chicken, seafood, leafy greens, and of course the star grains! These grains are typically either rice or quinoa. These meals are meant to be filling and healthy and many people will use them as meal options when they are trying to lose weight. Here are some deliciously healthy grain bowl recipes to inspire and delight you!

Baja Grain Bowls

Baja Grain Bowls



Cilantro Lime Vinaigrette

  • 3 tablespoons freshly squeezed lime juice
  • 1 1/2 tablespoons honey
  • 1/4 cup fresh cilantro
  • 2 garlic cloves, minced or pressed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch crushed red pepper flakes
  • 1/3 cup extra virgin olive oil

Baja Bowls

  • 1 cup cooked rice
  • 1 cup cooked quinoa
  • 1 14-ounce can black beans, drained and rinsed
  • 1 avocado, thinly sliced
  • ¾ cup diced tomatoes
  • ⅔ cup of corn
  • ½ cup crumbled feta cheese
  • 2 tablespoons chopped fresh cilantro
  • plain Greek yogurt or sour cream, for serving
  • lime wedges for spritzing
  • salt and pepper

Cilantro Lime Vinaigrette

  1. In a blender or food processor, combine the lime juice, honey, garlic, cilantro salt, pepper, pepper flakes, and olive oil. Blend until combined and smooth (some pieces of cilantro may remain). Leftovers stay great in the fridge for a few days! Store it in a sealed container.
  2. To assemble the bowls, divide the rice and quinoa between 2 bowls. Drizzle with a little vinaigrette and toss. Divide the beans, avocado tomatoes, corn, and feta between the bowls. Sprinkle each with a pinch of salt and pepper. Top with fresh cilantro and sour cream. Drizzle on the remaining dressing and serve with lime wedges.
Vegetarian Grain Bowl

Vegetarian Grain Bowl Meal Prep



Roasted Chickpea & Veggie Brown Rice Bowl

  • 1 sweet potato, peeled and chopped into bite-size pieces
  • ½ lb brussels sprouts, trimmed and halved
  • 1 yellow bell pepper, roughly chopped
  • ½ red onion, roughly chopped
  • 15 oz can of chickpeas, drained and rinsed
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • paprika, to taste
  • 2 cups brown rice, cooked

Roasted Veggie Quinoa Bowl

  • 2 carrots, sliced
  • 1 head broccoli, cut into florets
  • 1 red bell pepper, roughly chopped
  • ½ head red cabbage, sliced
  • 1 cup sugar snap peas
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • garlic powder, to taste
  • onion powder, to taste
  • 2 cups quinoa, cooked

Cilantro Lime Dressing

  • ¼ cup plain greek yogurt
  • 2 tablespoons lime juice
  • 1 tablespoon fresh cilantro, chopped
  • salt, to taste
  • pepper, to taste

Soy Maple Dressing

  • ¼ cup of soy sauce
  • 2 tablespoons pure maple syrup
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon garlic, minced
  • pepper, to taste
  1. Preheat the oven to 425˚F. Line 2 baking sheets with parchment paper.
  2. On 1 baking sheet, season the vegetables and chickpeas for the Roasted Chickpea & Veggie Brown Rice Bowl with olive oil, salt, pepper, and paprika.
  3. On the other baking sheet, season the vegetables for the Roasted Veggie Quinoa Bowl with olive oil, salt, pepper, garlic powder, and onion powder.
  4. Bake for 15 -20 minutes, or until the vegetables are roasted to your liking.
  5. Fill 2 glass storage bowls with 1 cup cooked brown rice each. Fill 2 more glass storage bowls with 1 cup cooked quinoa each.
  6. Fill the brown rice bowls with the roasted chickpea and vegetables. Fill the quinoa bowls with the other roasted vegetables.
  7. 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.
  8. 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.
  9. 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.
  10. Enjoy!

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