Zesty Artichoke Basil Grain Bowl Recipe By Tasty

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!

Steps:

• Preheat the oven to 400°F (200ºC). Line a baking sheet with parchment paper and set a wire rack inside.
• Drain and rinse the artichokes. Pat them dry.
• In a medium bowl, combine the bread crumbs and vegetarian Parmesan cheese.
• Dip the artichoke hearts in the melted butter, making sure they are evenly coated. Then coat well with the bread crumb mixture.
• Place the artichoke bites on the wire rack.
• Bake for 15 minutes, then reduce the oven temperature to 350ºF (175ºC), flip the artichokes, and bake for 15 minutes more, until the artichoke hearts are warmed through and the bread crumb mixture is toasted.
• Meanwhile, make the garlic aioli. In a small bowl, combine the mayonnaise, olive oil, garlic, lemon juice, salt, and parsley. Stir to combine.
• Sprinkle the artichoke bites with parsley before serving with aioli alongside.
• Enjoy!

Steps:

• Make the tacos: Slice the steak into ¼-inch (6-millimeter) thick strips.
• Add the steak to a medium bowl with the taco seasoning and toss to coat. Let marinate in the refrigerator for 1 hour.
• Preheat a large 12-inch (30-centimeter) cast iron skillet over high heat. When the pan is hot, add the oil. Working in batches, cook the steak for about 2 minutes per side, or until the meat is browned and just cooked through. Remove from the pan and repeat with rest of meat.
• To the same pan, add the onions and bell peppers, then reduce the heat to medium. Cook the vegetables until tender. Season with salt, then add the meat back to the pan and toss with the vegetables.
• Serve the fajitas in the pan with tortillas, shredded cheese, salsa, and avocado alongside.
• Make the next-day grain bowl: Reheat the leftover fajitas in a medium pan over medium-high heat until warmed through.
• Divide the cooked quinoa between 2 bowls. Top with the fajitas, black beans, shredded cheese, avocado, and cilantro.
• Enjoy!