PORK AND BROCCOLI GRAIN BOWL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Halve the pork tenderloin crosswise, then halve lengthwise. Rub two-thirds of the garlic into the meat along with 1 teaspoon each oregano and cumin and a generous pinch each of salt and pepper. Set aside 10 minutes.
- Toss the sweet potato and broccoli in a large bowl with 1 tablespoon olive oil, the remaining 1/4 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Spread in a single layer on a baking sheet and roast on the upper oven rack, stirring once, until lightly browned and tender, about 25 minutes. Meanwhile, cook the quinoa as the label directs.
- While the vegetables and quinoa cook, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned, about 5 minutes. Flip the pork and transfer the skillet to the lower oven rack. Roast until a thermometer inserted into the center registers 140 degrees F to 145 degrees F, about 5 minutes. Transfer to a cutting board.
- Stir the orange juice, vinegar, red pepper flakes, remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano in a small bowl; season with salt and pepper. Divide the quinoa and vegetables among bowls. Slice the pork and add to the bowls. Drizzle with the orange sauce.
Nutrition Facts : Calories 420, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 64 milligrams, Sodium 447 milligrams, Carbohydrate 38 grams, Fiber 6 grams, Protein 30 grams, Sugar 7 grams
ROASTED VEGGIE GRAIN BOWL
This roasted veggie grain bowl is an easy, healthy dinner or make-ahead lunch. See the post above for ideas for customizing it based on what you have on hand!
Provided by Jeanine Donofrio
Categories Main Dish
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat the oven to 425°F and line 2 baking sheets with parchment paper.
- First, make the quinoa. Add the rinsed quinoa and water to a medium pot. Bring it to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. Fluff with a fork. This will yield about 3 cups; I used a heaping ½ cup per bowl.
- Next, make the sauce. Combine the pepitas, garlic, kale, cilantro lemon juice, sea salt, pepper, olive oil, water, and maple syrup or honey in a blender and blend until smooth.
- Then, roast the vegetables. Place the parsnips, Brussels sprouts, and cauliflower on one large baking sheet. Place the broccolini on the second baking sheet. Drizzle the vegetables with olive oil and pinches of salt and pepper, toss to coat, then spread evenly onto the sheets. Roast the parsnips/Brussels sprouts/cauliflower 20 to 25 minutes or until golden brown around the edges. Roast the broccolini for 10 to 12 minute or until tender. When cool to the touch, chop up the broccolini stems.
- Assemble bowls with a scoop of quinoa, the roasted vegetables, about ¼ cup chickpeas, and a scoop of sauerkraut and top with pepitas. Drizzle with the sauce. Season to taste with additional salt and pepper, if desired, and serve. I assembled these components into 2 bowls (although the whole recipe will make 4) and saved the leftovers for tomorrow's dinner - stay tuned!
- Store the extra sauce, quinoa, and remaining chickpeas in the fridge.
MUSHROOM GRAIN BOWL
This is a fabulously filling veggie supper to satisfy even the most diehard of meat-eaters.
Provided by Donal Skehan
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the butter and half the olive oil in a large frying pan over a medium-high heat. Add the mushrooms and cook on one side, pressing down, until really crispy. Turn over, add the garlic and cook the other side, again until golden. You may need to do this in batches if you don't have a big enough pan. Add the paprika, season well with salt and pepper and set aside in a bowl.
- Heat the remaining oil in the pan, add the kale and fry for 3 to 4 minutes until softened. Season with lots of black pepper and toss with the mushrooms.
- Heat the grains according to the packet instructions and mix with the extra-virgin olive oil, herbs and lemon juice to taste. Divide the grains between four bowls and add the mushrooms and kale. Top each bowl with a dollop of sour cream and a sprinkle of smoked paprika and serve.
Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 75 milligrams, Carbohydrate 66 grams, Fiber 16 grams, Protein 15 grams, Sugar 5 grams
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25 HEALTHY GRAIN BOWL RECIPES AND IDEAS - INSANELY GOOD
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5/5 (1)Published Jul 13, 2022Category Dinner, Recipe Roundup
- Roasted Veggie Grain Bowl. This grain bowl is fully loaded with fantastic roasted veggies. Between the cauliflower, Brussel sprouts, parsnips, and broccolini, it’s hearty and delicious.
- Jerk Chicken Bowls With Mango Salsa And Coconut Rice. I adore jerk chicken. And if you love tropical flavors with spicy chicken, this is the perfect grain bowl for you.
- Green Goddess Rice Bowl With Shrimp. Have you tried the infamous green goddess dressing yet? It really is as good as they say! This one is made with avocado, making it full of nutrients and healthy fats.
- Hawaiian Quinoa Bowl. As the name suggests, this Hawaiian bowl is sunny and scrumptious. It’s also effortless to make. Along with quinoa, it’s brimming with pineapple, onions, bell pepper, and beans.
- Roasted Veggie Rice Bowls. Roasted veggie bowls are ideal for people looking to add more nutrients to their diet. Not only are they colorful and healthy, but they’re also insanely delish.
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