Grain bowls are a feast for both the eyes and the palate, offering endless possibilities for creativity. Whether you’re craving something savory, sweet, or a bit of both, these bowls are your canvas. Packed with wholesome grains, vibrant veggies, and a variety of toppings, they bring together flavor, texture, and nutrition in every bite. If you’re ready to explore the art of crafting stunning and delicious grain bowls, this guide will show you how to transform simple ingredients into culinary masterpieces.
Steps
- Preheat your oven to 425°F and prepare two baking sheets by lining them with parchment paper.
- Cook the quinoa by combining it with water in a medium pot. Bring the mixture to a boil, then cover and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes before fluffing it with a fork.
- Prepare the sauce by blending pepitas, garlic, kale, cilantro, lemon juice, sea salt, pepper, olive oil, water, and maple syrup or honey until smooth.
- Arrange parsnips, Brussels sprouts, and cauliflower on one baking sheet and broccolini on the other. Drizzle them with olive oil, salt, and pepper, then toss to coat evenly.
- Roast the parsnips, Brussels sprouts, and cauliflower for 20 to 25 minutes until golden brown, and roast the broccolini for 10 to 12 minutes until tender. Once cool, chop the broccolini stems.
- To assemble, place a scoop of quinoa in a bowl and add the roasted vegetables, a quarter cup of chickpeas, and sauerkraut. Top with pepitas and drizzle with the prepared sauce. Adjust seasoning with salt and pepper as needed.
Ingredients
- 1 cup raw quinoa, rinsed
- 1¾ cups water
- ½ cup pepitas (or shelled raw pistachios)
- 2 small garlic cloves
- 1 packed cup chopped kale
- 1 packed cup cilantro, plus more for garnish
- ¼ cup fresh lemon juice
- ½ teaspoon sea salt
- Freshly ground black pepper
- ½ cup extra-virgin olive oil
- ½ cup water (for the sauce)
- ½ teaspoon maple syrup or honey
- 2 parsnips, chopped into ½ inch pieces
- Florets from ½ cauliflower
- ½ bunch broccolini
- 1½ cups halved Brussels sprouts
- 1 (14-ounce) can chickpeas, drained and rinsed (use ¼ cup per bowl)
- Scoop of sauerkraut (such as Bubbies)
- Sprinkle of toasted pepitas
- Additional olive oil for roasting vegetables
- Salt and pepper for seasoning
FAQ
- What grains can I use in a grain bowl besides quinoa?
- You can experiment with various grains such as farro, white or brown rice, cauliflower rice, wheat berries, or millet. Each offers a unique texture and flavor to your bowl.
- What protein options can I include in my grain bowl?
- For plant-based protein, consider using baked tofu, tempeh, black beans, or lentils. If you’re not strictly vegan, a poached or fried egg can also be a great addition.
- What are some alternative sauces that can be used in a grain bowl?
- You can try a variety of sauces like peanut sauce, chipotle sauce, cilantro lime dressing, basil pesto, or tahini sauce to add different flavors to your bowl.
- What types of vegetables work well in a grain bowl?
- Any roasted or raw vegetables can work well. Try mixing and matching based on the flavor profile you desire, such as grilled corn, sweet potato, bell peppers, cabbage, or cherry tomatoes.
- What can I use as a pickle in a grain bowl?
- Pickled onions and jalapeños are excellent choices for adding a tangy twist to your bowl. Sauerkraut is another good option for a briny flavor.
- How can I add extra crunch to my grain bowl?
- Nuts and seeds such as pepitas are great for adding crunch. Consider incorporating feta cheese or fresh herbs for additional taste and texture.
Tips
- Prep Ingredients in Advance: For efficient meal preparation, cook the quinoa and roast the vegetables ahead of time. Store them in the fridge so you can quickly assemble your grain bowl during busy weekdays.
- Customize Your Protein: While chickpeas are a great plant-based protein option, feel free to experiment with alternatives such as baked tofu, tempeh, or even a poached egg if you’re not following a vegan diet.
- Experiment with Sauces and Toppings: Enhance the flavor of your bowl by trying different sauces like peanut, chipotle, or tahini. Add extra crunch with a variety of nuts and seeds, or sprinkle some feta cheese for a tangy touch.
- Mix and Match Vegetables: Use any combination of roasted or raw vegetables you have on hand. Options like sweet potatoes, bell peppers, or cherry tomatoes can add different flavors and textures to your grain bowl.
Equipment
- Blender – For making the kale pepita pesto sauce.
- Parchment Paper – Used to line the baking sheets for roasting vegetables.
- Baking Sheets – If you don’t have enough or the right size for roasting vegetables.
- Medium Pot with Lid – In case you need one for cooking quinoa.
- Chef’s Knife – For chopping vegetables efficiently.
- Cutting Board – A sturdy surface for chopping vegetables and herbs.
