Veggie Grain Bowl Food

SALMON AND VEGGIE GRAIN BOWL

Salmon and Veggie Grain Bowl image

Provided by Ree Drummond : Food Network

Time 40m

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 lemon
Kosher salt and freshly cracked black pepper
1/2 cup farro
3 tablespoons olive oil
One 8-ounce salmon fillet
1 tablespoon minced shallot
2 radishes, thinly sliced
1/2 cup sugar snap peas, thinly sliced on the bias
1/2 avocado, thinly sliced
Fresh dill, for garnish

Steps:

Zest 1 teaspoon of the lemon rind and reserve. Cut the lemon in half.
Bring a medium saucepan of generously salted water to a boil. Add the farro and cook until just tender, 20 to 25 minutes. Drain and rinse under cold water, then set aside.
Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium heat. Season the salmon with salt and pepper. Add the salmon to the skillet and cook about 3 minutes per side, until just cooked through. Squeeze in the juice of one of the lemon halves. Set the salmon aside to cool slightly, then flake with a fork into chunks.
Squeeze the juice of the remaining lemon half into a small bowl, add the shallots, the reserved lemon zest and the remaining 2 tablespoons olive oil and whisk together. Season to taste with salt and pepper.
Divide the farro between 2 bowls. Arrange the salmon, radishes, peas and avocado over the farro and drizzle over the dressing. Garnish with dill and serve.

ROASTED VEGGIE GRAIN BOWL

Roasted Veggie Grain Bowl image

Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

Ingredients

One 14-ounce can chickpeas, drained and rinsed
3/4 teaspoon spicy curry powder
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion (about 4 ounces), cut into 1-inch pieces
1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
4 ounces medium cremini mushrooms, halved
1/3 cup fat-free Greek yogurt
1 tablespoon tahini
1 lemon
1 cup cooked quinoa
1/2 avocado, thinly sliced

Steps:

Preheat the oven to 425 degrees F.
Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.

VEGETARIAN GRAIN BOWL MEAL PREP RECIPE BY TASTY

Vegetarian Grain Bowl Meal Prep Recipe by Tasty image

Here's what you need: sweet potato, brussels sprouts, yellow bell pepper, red onion, can of chickpeas, olive oil, salt, pepper, paprika, brown rice, carrots, broccoli, red bell pepper, red cabbage, sugar snap peas, olive oil, salt, pepper, garlic powder, onion powder, quinoa, plain greek yogurt, lime juice, fresh cilantro, salt, pepper, soy sauce, pure maple syrup, fresh ginger, garlic, pepper

Provided by Mercedes Sandoval

Categories Lunch

Yield 4 servings

Number Of Ingredients 31

Ingredients

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
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
¼ cup plain greek yogurt
2 tablespoons lime juice
1 tablespoon fresh cilantro, chopped
salt, to taste
pepper, to taste
¼ cup soy sauce
2 tablespoons pure maple syrup
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
pepper, to taste

Steps:

Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper.
On 1 baking sheet, season the vegetables and chickpeas for the Roasted Chickpea & Veggie Brown Rice Bowl with olive oil, salt, pepper, and paprika.
On the other baking sheet, season the vegetables for the Roasted Veggie Quinoa Bowl with olive oil, salt, pepper, garlic powder, and onion powder.
Bake for 15 -20 minutes, or until the vegetables are roasted to your liking.
Fill 2 glass storage bowls with 1 cup cooked brown rice each. Fill 2 more glass storage bowls with 1 cup cooked quinoa each.
Fill the brown rice bowls with the roasted chickpea and vegetables. Fill the quinoa bowls with the other roasted vegetables.
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.
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.
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.
Enjoy!

Nutrition Facts : Calories 1240 calories, Carbohydrate 218 grams, Fat 25 grams, Fiber 28 grams, Protein 39 grams, Sugar 28 grams