Veggie Grain Bowl Recipes

ROASTED VEGGIE GRAIN BOWL

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

Roasted Veggie Grain Bowl image

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.

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

VEGETARIAN GRAIN BOWL MEAL PREP RECIPE BY TASTY

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

Vegetarian Grain Bowl Meal Prep Recipe by Tasty image

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

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

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Place all of the ingredients for the dressing, except 1 tablespoon of the olive oil, in a blender and blend on medium speed until combined. Set aside.
Heat the remaining olive oil in a large skillet over medium heat. Add the onion and allow it to soften for 5 minutes. Next, add the mushrooms, tomatoes, thyme, salt, and pepper and cook until the mushrooms have cooked down and tomatoes are starting to burst, about 10 minutes.
Add the chopped kale and continue to cook until the kale is bright green and wilted, a few minutes more.
To assemble the bowl, start with some of the farro, add the vegetable mixture, and top with the toasted pine nuts and dressing. Enjoy!

Veggie Grain Bowl Recipes

ROASTED VEGGIE GRAIN BOWL

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.

VEGETARIAN GRAIN BOWL MEAL PREP RECIPE BY TASTY

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