Learn my formula for creating the perfect grain bowl, a simple, filling and delicious lunch option. It’s a great way to use up leftovers, making each bowl different.
|California grain bowl – instructions listed below|
It’s exciting when something I’ve been doing awhile suddenly becomes a thing. Like when Mumford and Sons became popular after I had been listening to them for almost a year or when everyone started selling owl necklaces similar to the vintage one passed down by my grandma. It all made me feel much more hip than I actually am, which is not very.
I got a similar sense of excitement when The New York Times published an article on How to Build a Grain Bowl. Basically a big, hearty salad built on grains, rather than greens, it has been my go-to lunch for quite some time. It’s filling, portable, doesn’t wilt, and is endlessly adaptable.
Since starting my little ole’ blog, I’ve realized just how well-liked grain bowls are. Looking back at my most popular recipes, most are variations on grain bowls – Buddha bowl with marinated tofu, broccoli and brown rice bowl, Jamaican Jerk tofu bowl. Even my first post, the horrendously photographed but amazingly delicious sushi salad, was technically a grain bowl. The grain bowls I’ve included with personalized meal plans have received such rave reviews as “this is genius!” and “finally I found a salad that doesn’t leave me hungry an hour later!”
|Roasted Broccoli, Chickpea and Brown Rice Bowl with Soy-Miso Dressing|
Clearly, everyone loves a good grain bowl. Well, everyone except paleo and low carb dieters. But hey, I’ve got an option for you too!
There’s no right or wrong way to create a grain bowl. Often times, I’ll simply throw leftover roasted vegetables over a small batch of grains and add canned beans or wild salmon. Drizzle it with a little olive oil and lemon juice and call it a day!
|Mexican Millet Bowl|
FORMULA FOR A PERFECT GRAIN BOWL