Grain bowls are a delicious concept. Perfect for making something great in just a few minutes by using left over or prepared grains, legumes and proteins combined with homemade or store bought dressings or sauce, topped with fresh veggies and herbs.
Building Considerations:
Start with flavor combinations that are comfortable and familiar, then explore changing it up.
Consider using salad greens instead of a grain base for several of your bowls per week if aiming for lower carb or calorie reduction.
Visual Measurement - ¼ bowl protein, ¼ bowl grain, ½ bowl veggies, top with more veggies and herbs.
Many of these combinations are compatible with being a quick soup by simmering in stock or broth or a sauté when the weather is cool.
On a busy week, your prepped protein may be a purchased rotisserie chicken, and veggies could be from the freezer, lightly steamed, or a pre-cut slaw bag or soup starter. Left-overs are also a good option to throw together to make a bowl!
Cruciferous, root veg and squash might be roasted or steamed.
Add unrefined salt and ground pepper to taste.
Add 1-2 TBS fermented veggies (sauerkraut, ginger carrots, kimchi) to any of these.
Add chives, green onion, garlic or fresh herb to any of these.
Here's a PDF guide with a blueprint to build your bowl and some example combinations to get your started!
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