grain bowl recipe

Check out this recipe for healthy and hearty Buddha Bowls from Delish.com.

Buddha Bowls

sweet potato,

red onion, diced

Kosher salt

black pepper

chicken breasts

garlic powder

ginger

garlic,

peanut butter

c. Juice of 1 lime

tbsp. low-sodium soy sauce

honey

sesame oil

brown rice

avocado, thinly sliced

c. baby spinach

tbsp. Freshly chopped cilantro, for garnish

sesame seeds

It's a really great recipe. Whenever I make it, I end up needing to double the peanut sauce and avocado, otherwise it feels a bit skimpy. Something I recently started doing was adding a fried egg on top, which honestly brings it up the next level (in my household at least). All in all, a worthwhile recipe!

I just made this very delicious and filling. I swapped the rice for cauliflower.

Amazing! Roasted the veggies at 450+ for 35 minutes and added red peppers, sesame seed and green onion garnish. Yum!

This is amazing! We didn't have ginger so I subbed paprika, and it was delicious! We always make extra sauce, and chopped bell peppers work as a great sub to sweet potatoes. Thanks for the recipe!

We make this quite a bit. It's become one of our staple meals around here. It's SO GOOD. We honestly save our calories so we can each have two servings. lol. We definitely use less rice than the recipe calls for though, because we split a boil in bag  brown rice bag between us and just load up on the veggies. If I'm in a hurry, I also just use the chicken skewers I get at Costco and put them in the pan with a bit of sesame oil and ginger and stir them until they have the taste of it. lol. You can definitely change this one up a lot and still end up with a delicious meal!

Love this delicious and healthy recipe! 
lit’s my go to recipe! 
East meets west!

So good, be generous with the liquids if you want the sauce to flow.

Really good!  I felt like I was eating healthy(ish).

My family were licking the bowls ! Thank you

Turned out so well, and was very simple to make! The sweet potatoes add a great sweetness! You definitely try this if you have not!

I just made these tonight, and it's just as delicious as it looks.  I made chicken meatballs instead and it turned out great, very satisfying and lots of different flavors and textures.  This recipe is going to become a part of my regular rotation.

https://streaming.hearstdigitalstudios.com/147f35fe-e488-403b-81fc-74a98f5d7b0b/video_rover_16x9_1080p_hd_1537996743_66475.mp4

Buudha Bowls Are Blowing Up On Pinterest

Barley salad, loaded with fresh juicy tomatoes, crisp cucumber, and chopped parsley, is a healthy and satisfying summer salad. Serve it as a side dish or a main course salad.

Barley Salad with Tomatoes, Cucumber and Parsley

pearl barley ((1 cup dry))

tomatoes, seeds removed,

cucumber,

red onion

⅓ cup chopped flat leaf parsley

mint leaves

extra virgin olive oil

lemon juice

garlic, pressed

¾ teaspoon kosher salt, more as needed

black pepper, more as needed

Cook barley

Cook pearl barley according to package directions. Cool at least one hour or overnight.

Make vinaigrette

In a large bowl, whisk together vinaigrette ingredients: olive oil, lemon juice, garlic, salt and pepper.

Combine

If necessary, use a fork to fluff up barley and separate pieces. Add to bowl with vinaigrette; stir lightly to combine. Add tomatoes, cucumber, onion, parsley, and mint to bowl; fold in to combine. Taste and adjust seasonings, if necessary.

Serve

Serve immediately, or refrigerate overnight (see note).

https://mediavine-res.cloudinary.com/video/upload/t_original/v1685993574/ef771p7paytnvuzhtkqz.mp4

Barley Salad With Tomatoes, Cucumber And Parsley

Roasted Sweet Potato Grain Bowls with green beans, quinoa, and turmeric honey mustard sauce. A meal prep-friendly bowl perfect for weekday lunches or dinner.

Sweet Potato Grain Bowls with Turmeric Honey Mustard

sweet potatoes,

Tbsp. extra-virgin olive oil, divided

smoked paprika

cumin

kosher salt, divided

dry (uncooked) quinoa

cherry tomatoes, halved

avocado, sliced

parsley

Tbsp. olive oil

Tbsp. tahini

Tbsp. honey

Dijon mustard

turmeric

Roast Vegetables: Preheat oven to 425ºF.Place sweet potatoes on a rimmed baking sheet and toss with 1 Tbsp. olive oil, smoked paprika, cumin, garlic powder, and 1/4 tsp. salt. Bake for 15 minutes. Toss sweet potatoes and move to one half of the baking sheet.Add green beans to open half; toss with remaining 1 Tbsp. olive oil, 1/4 tsp. salt, and black pepper. Bake for another 15 to 17 minutes, tossing once halfway through, until all vegetables are tender. Toss green beans with sweet potatoes so they coat in some of the spices.

Cook Quinoa: Meanwhile, combine quinoa, 1 1/2 cups water, and remaining 1/4 tsp. salt in a medium saucepan. Bring the mixture to a boil, reduce heat to low, cover, and gently simmer until the liquid is absorbed, about 15 minutes.Remove pan from heat and let quinoa steam, covered, for 10 minutes until fluffy.

Prepare Turmeric Honey Mustard: In a medium bowl, combine tahini, olive oil, Dijon mustard, honey, turmeric, salt and pepper; stir with a whisk to combine.

Assemble Bowls: Divide quinoa evenly between bowls, and top with roasted sweet potatoes and green beans. Scatter tomatoes overtop, along with sliced avocado. Drizzle Turmeric Honey Mustard sauce overtop, and garnish with fresh parsley, if desired. Enjoy warm or closer to room temperature.

This warm ancient grain bowl with farro and roasted veggies is a perfect cozy fall or winter dinner, full of protein and seasonal flavor. 

This fall harvest bowl is full of warm roasted veggies like sweet potatoes and marinated brussel sprouts, plus it&#x27;s topped off with crispy flavorful marinated tofu and creamy avocado. It has the perfect blend of textures and flavors.

Warm Ancient Grain Bowl (Harvest Bowl)

kale,

Recipe TYBM’s Lemon Tahini Dressing

Recipe TYBM’s Maple & Balsamic Brussel Sprouts

olive oil

salt

¼ tsp pepper

block of extra firm tofu

apple cider vinegar

maple syrup

farro (Note: farro isn't gluten free, brown rice

water

veggie stock

In a large, shallow bowl, mix together the...

In a large, shallow bowl, mix together the olive oil, vinegar, maple syrup, garlic, salt, and pepper. 

Drain and press the tofu so most of...

Drain and press the tofu so most of the liquid is removed. Cut the tofu into fillets or strips about 1 ½” wide and 3” long. 

Place the tofu in the marinade for at...

Place the tofu in the marinade for at least 20 minutes. (You can prep the other ingredients while it marinates).

Preheat the oven to 425F.

To prep the sweet potatoes, quarter the potato...

To prep the sweet potatoes, quarter the potato and slice it into thin wedges (see pictures in the post above). 

Lay the wedges onto a baking tray and...

Lay the wedges onto a baking tray and coat the sweet potato in olive oil, salt, and pepper.

Once the tofu is marinated, lay the tofu...

Once the tofu is marinated, lay the tofu onto the same baking tray (or a second tray depending on the size). 

Bake the tofu and the sweet potato for...

Bake the tofu and the sweet potato for 35 minutes, flipping halfway.

Follow the instructions in this recipe.

If using a rice cooker: add the farro,...

If using a rice cooker: add the farro, water, and veggie stock to the rice cooker and select the brown rice setting on the rice cooker and press start. 

If making the farro on the stovetop: Place...

If making the farro on the stovetop: Place the farro, water, and veggie stock in a medium-sized saucepan.

Bring to a boil. Then cover with a...

Bring to a boil. Then cover with a lid and reduce heat to medium-low. 

Simmer for about 15-20 minutes until tender.

Remove from the heat and fluff with a...

Remove from the heat and fluff with a fork. 

Scoop your desired amount of farro into a...

Scoop your desired amount of farro into a large bowl (I recommend ½ cup - ¾ of a cup, cooked). 

Optional- in a small bowl, massage the kale...

Optional- in a small bowl, massage the kale with your hands with 1 tbsp of the tahini dressing for about 1-2 minutes.

Add the roasted sweet potatoes, tofu, Brussel sprouts,...

Add the roasted sweet potatoes, tofu, Brussel sprouts, kale, and avocado on top.

Top 4 grain bowl recipe recipes from across the web

The most viewed grain bowl recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Buddha Bowls

Barley Salad with Tomatoes, Cucumbe...

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Warm Ancient Grain Bowl (Harvest Bo...

Top 4 grain bowl recipe recipes from across the web

The most viewed grain bowl recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buddha Bowls

Barley Salad with Tomatoes, Cucumbe...

Sweet Potato Grain Bowls with Turme...

Warm Ancient Grain Bowl (Harvest Bo...

The most viewed grain bowl recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine