grain bowl

With brown rice, green goddess dressing, and asparagus, these goddess bowls from Delish.com are positively bursting with flavor.

Goddess Bowls

lb. asparagus, ends trimmed

extra-virgin olive oil, divided

kosher salt

black pepper

chicken breasts

garlic powder

oregano

mayonnaise

c. Greek yogurt

basil leaves

c. chopped parsley

c. chopped chives (plus more for garnish)

lemon juice

garlic,

brown rice

avocado, sliced

c. halved cherry tomatoes

Very tasty and healthy! We love this recipe and have made it a few times!!

Made this tonight for dinner and it was delicious!  The dressing is so fresh and the lemon juice is perfect. It is light and flavorful. Looking forward to making it again as a light dinner on a hot day this summer.

Delicious!! Why don't people gather info themselves on carbs, fat, etc. and whatever else they want by breaking out each ingredient? A

This is a favorite, even for my meat and potatoes loving husband! The dressing is sublime. A great tasting and filling meal, even if you're not counting every calorie and carb.

https://streaming.hearstdigitalstudios.com/5b67b068-adcc-480d-8cd0-841c81cc1ae0/video_rover_16x9_1080p_hd_1545432690_94162.mp4

Goddess Bowls Will Make You Feel Like A New Person

<p>The BEST Winter Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.</p>

Winter Grain Bowl with Balsamic Dressing

golden

sweet potatoes, cubed

olive oil and salt

rice,

cherries

shredded kale

goat cheese

pistachios

balsamic vinegar

olive oil

mayonnaise (optional but deliciously creamy)

salt

Dijon mustard

Roasted Vegetables and Wild Rice

Preheat oven to 425 degrees. Toss beets and sweet potatoes in with a little bit of olive oil and salt. Spread on parchment-lined baking sheets. Roast for 30 minutes. Cook wild rice according the package directions.

Preheat oven to 425 degrees. Toss beets and sweet potatoes in with a little bit of olive oil and salt. Spread on parchment-lined baking sheets. Roast for 30 minutes.

Winter Grain Bowl Step 1

Dressing

In a blender or food processor, blend dressing ingredients together until smooth. In a blender or food processor, blend dressing ingredients together until smooth. 

In a blender or food processor, blend dressing ingredients together until smooth. 

Winter Grain Bowl Step 2

Mix: In a large bowl, combine beets, sweet potatoes, wild rice, and dried cherries. Toss with a little bit of dressing. (This can be done ahead of time and kept in the fridge for several days.)

In a large bowl, combine beets, sweet potatoes, wild rice, and dried cherries. Toss with a little bit of dressing. (This can be done ahead of time and kept in the fridge for several days.)

Winter Grain Bowl Step 3

Assemble

To serve, scoop the pre-made wild rice salad onto a pile of kale. Top with goat cheese, pistachios, and extra dressing. It&#8217;s like a delicious spa for your winter body.

To serve, scoop the pre-made wild rice salad onto a pile of kale. Top with goat cheese, pistachios, and extra dressing. It's like a delicious spa for your winter body.

Winter Grain Bowl Step 4

Love grain bowls and balsamic vinegar dressing sounds so good. I am going to try it.

This grain bowl not only looks delicious and healthy but it is gorgeous as well. Thanks so much for sharing this wonderful January meal.

I love grain bowls and this one is perfect for winter. Roasting the root veggies makes them so much sweeter. It's my favorite way to prep them.

I made this last night and it was absolutely delicious! I added sautéed beet greens (since I didn’t want to waste them), used fresh pomegranate seeds instead of the dried cherries since I had a pomegranate on hand, and added a little lemon juice. This recipe is a keeper!

This salad is fabulous, and I will make it again! Yesterday, the weather in Texas was in the high70s, so we grilled our veggies. 😊 and we also added grilled tofu to our bowls.  We love making your recipes. They are simple and fulfilling. Thanks for sharing.
.

This is FANTASTIC! Just had it for lunch (day 2) and can't wait to have it again tomorrow. I used quinoa and arugula but will try again with wild rice. Thanks!

This was EPIC! I subbed butternut squash for beets and it was perfection. With the nutty wild rice, tangy balsamic dressing, sweet dried cherries, creamy goat cheese and crunch from the pop of pistachios, it's the bowl of my dreams. I added some shredded rotisserie chicken for extra protein. Love making this on the weekend and eating from it all week. Thank you!

Great for lunch throughout the week.  I kept each item separate and created my bowl each day for lunch. Instead of kale I did roasted brussel sprouts.   Yum! Yum!

I love these bowls. I’ve been keeping the layers available in the fridge for lunches and breakfast. My fave is brown rice, quinoa combo, black beans, roasted sweet potatoes, garlicky kale, half an avocado and an over easy egg over the top. Yum. I love the balsamic dressing. Because I live in New England and am surrounded by maple trees, I substitute maple syrup for the mustard. Deeelicious!!!!!  Thanks for the idea. It’s totally saving my winter.

Meal prepped this for lunch all week. It is great cold or with the grain part warmed up, plain or with an egg or leftover meat.

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https://www.youtube.com/watch?v=YiafPhUNEjg

The BEST Winter Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.

Full recipe: https://pinchofyum.com/winter-grain-bowl-with-balsamic-dressing

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I love the Ancient Grains Bowl at True Food Kitchen so much that when I am not in California I have to make my own version! I love this one as is, but also sometimes add rotisserie chicken or sautéed shrimp.

Copycat True Foods Kitchen Ancient Grains Bowl

sweet potatoes, peeled and diced 1/2"

red onion,

extra virgin olive oil

sea salt and pepper

quinoa

honey

dijon mustard

snow peas

mushrooms, sliced

avocado,

chives

rotisserie chicken or shrimp sautéed

Preheat oven to 425 degrees, place oven rack in upper third position in oven. Cover a rimmed cookie sheet with parchment paper, set aside

Prepare potatoes and onion, place on parchment covered cookie sheet, drizzle with olive oil, sprinkle with sea salt and freshly ground pepper, toss. Be sure all veggies are glistening with oil

Place in oven and set the timer for 35 minutes

After potatoes and onions have been in the oven for 15 minutes or so, start cooking grains. The time it takes for the grains to cook will depend on which grains you buy, so be sure to check timing. Also, I find that many instructions on these grains are not spot on. My grains are almost always done before all the water is absorbed. If this happens to you, just drain the extra water using the pot lid rather than continuing to cook.

While grains cook, slice mushrooms and chives. Whisk together honey, sambal oelek and dijon mustard, set aside

When timer goes off, check potatoes. If they are almost done (crispy browned edges) add mushrooms and snow peas to pan and set timer for 5 more minutes. (If potatoes need a little more time, be patient, ovens vary, just add veggies when potatoes are almost done)

Remove veggies from oven, divide cooked grains into two bowls, top with veggies, drizzle generously with sauce, leaving some in a small bowl to use as needed. Add avocado, chives and a dallop of pesto if using. Serve!

These kale and white bean power bowls are full of flavor, texture, protein, fiber, and other nutrients. Perfect for meal prep! 

Kale and White Bean Power Bowls

brown rice (0.40)

olive oil (0.52)

Tbsp red wine vinegar (0.30)

Dijon mustard (0.05)

Tbsp Italian seasoning (0.15)

garlic powder (0.02)

salt (0.02)

tsp black pepper (0.02)

lb. chopped fresh kale (6 cups) (1.15)

Tbsp cooking oil (0.02)

garlic, minced (0.08)

15 cannellini beans (0.07)

sun dried tomatoes (0.83)

walnuts (0.03)

feta (1.14)

Begin cooking the rice first. The remaining bowl ingredients can be prepared while the rice is cooking. Add the rice and 2 cups water to a saucepot. Place a lid on top and bring the water up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 40 minutes. After 40 minutes, turn the heat off and let the rice sit with the lid in place for an additional 5 minutes. Fluff just before serving.

While the rice is cooking, make the vinaigrette so the flavors have a little time to blend. In a jar or bowl, combine the olive oil, red wine vinegar, Dijon, Italian seasoning, garlic powder, salt, and pepper. Whisk to combine, or close the jar and shake until combined. Set the dressing aside.

Add the cooking oil and minced garlic to a large pot or skillet. Sauté the garlic over medium heat for about one minute. Add the chopped kale and salt. Sauté for a few more minutes, or just until the kale is wilted. Set the kale aside.

Finally, prepare the rest of the toppings. Rinse and drain the white beans. Chop the sun dried tomatoes and walnuts. Crumble the feta.

When the rice has finished cooking, it&#039;s time to assemble the bowls. Add about ¾ cup rice to each bowl or container, followed by ½ cup sautéed kale, ⅓ cup beans, and a tablespoon each of sun dried tomatoes and walnuts. Sprinkle a little feta over each bowl. Divide the vinaigrette between four small containers. Refrigerate until ready to eat.

Reheat the bowls using a microwave just before serving, then drizzle with vinaigrette, stir, and enjoy!

I could eat this heavenly bowl every day! This is like a salad, do whatever amounts you like! But if you want to build the same bowl with the same macros, my amounts are below.

Copy Cat Cava Mediterranean Grain Bowl

brown rice (70 g)- (I always use the frozen brown rice from Trader Joe’s)

75 g arugula (favorite bagged arugula is Trader Joe’s)

g grilled Greek Chicken

Greek Salsa

g tzatziki (or use Trader Joe’s tzatziki or avocado tzatziki!)

g easy pickled red onion

cabbage

g of fat-free feta (Trader Joe’s sells one!)

mint

lemon

Toss brown rice and arugula in a large bowl.

Top with leftover grilled Greek Chicken, Greek Salsa, tzatziki, hummus, pickled onion and cabbage.

Add extra feta, mint, and a squeeze of lemon and close your eyes and dream that you&#8217;re at Cava.

this was amazing!!! i couldnt find it on MFP however :( not sure why

This Mediterranean Farro Salad with Spiced Chickpeas is packed with flavor, texture, and nutrients (and no animal products!).&nbsp;

Mediterranean Farro Salad with Spiced Chickpeas

tahini (1.13)

water (0.00)

lemon juice (0.18)

garlic, minced (0.16)

tsp ground cumin (0.05)

cayenne pepper (0.03)

chickpeas (1.15)

olive oil (0.12)

tsp smoked paprika (0.05)

garlic powder (0.03)

cayenne pepper (optional) (0.02)

Salt (0.02)

cooked farro (or other grain) (1.49)

Roma tomatoes (1.39)

cucumber (0.99)

parsley (0.79)

To make the dressing, combine the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender. Blend until smooth. Set the dressing aside until ready to use (keep in the refrigerator for up to 5 days).

Rinse and drain the chickpeas in a colander. Heat the olive oil in a non-stick skillet over medium heat. Once hot add the drained chick peas. Sprinkle the smoked paprika, garlic powder, cayenne pepper (if using), and some freshly cracked pepper over top. Stir the chickpeas to coat in the spices, then continue to sauté for about five minutes, or until the outside of the chickpeas are slightly browned and blistered. Season with salt to taste.

Chop the tomatoes, cucumber, and parsley. Place about 3/4 cup cooked farro in each bowl, then top with chopped tomato, chopped cucumber, spiced chickpeas, and a large pinch of chopped parsley. Drizzle the dressing over top and serve.

Here's how to make a grain bowl! Pair a whole grain, protein and veggies with this amazing tahini sauce to make a healthy, fast and easy dinner.

Easy Grain Bowl

Seasoned Quinoa (shown here)

White or Brown Rice (season like the quinoa)

Farro

Bulgur Wheat

Millet

chickpeas*

garlic cloves

smoked paprika paprika

recipe Tahini Sauce

cherry tomatoes

English cucumber

Kalamata olives (optional)

red onion

Make the grain: 

Go to Seasoned Quinoa to make the quinoa, or follow the other whole grain recipes listed above. The quinoa takes about 25 minutes total, so use the cook time to prepare the remaining ingredients.

Make the chickpeas

Drain and rinse the chickpeas. Mince the garlic. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns. Add the chickpeas, smoked paprika, salt, and several grinds of black pepper. Cook 2 minutes until warmed through.

Make the sauce

Make the Tahini Sauce. (Or, try Lemon Dill Sauce or Creamy Cilantro Sauce.)

Prep the veggies

Slice the tomatoes in half. Slice the cucumber. Slice the red onion.

Assemble the bowls

Place the quinoa and chickpeas in the bowl. Add the fresh veggies and drizzle with the sauce.

Here's what you need: chickpeas, garlic, paprika, sea salt, cumin, lemon, olive oil, water, red pepper flake, olive oil, quinoa, vegetable broth, dried thyme, dried tarragon, dried parsley, lemons, salt, persian cucumbers, grape tomato, kalamata olive, red onion, fresh parsley leaf, pepper, feta cheese

Mediterranean Meal Prep Recipe by Tasty

oz chickpeas, 1 can, drained and rinsed

paprika

sea salt,

cumin

½ lemon, juiced

olive oil, divided

water

red pepper flake,

quinoa, uncooked,

vegetable broth

thyme

tarragon

parsley

salt,

persian cucumbers

grape tomato

kalamata olive,

parsley leaf,

pepper,

feta cheese, crumbled,

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Top Tags

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Copycat True Foods Kitchen Ancient ...

Kale and White Bean Power Bowls

Copy Cat Cava Mediterranean Grain B...

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