grain bowls Archives - Forks Over Knives

Veggie Burrito Bowl with Cilantro-Lime Rice

Laura Marzen, RD, LD — Mon, 03 Mar 2025 18:44:17 +0000

Our whole-food, plant-based riff on Chipotle’s classic menu item combines many flavorful elements in one big gorgeous bowl! Fragrant cilantro lime rice, seasoned black beans, and a quick Chile-Corn Salsa (recipe below) deliver heft while going big on flavor. Top with smoky skillet-cooked bell peppers and red onion, a dollop of guacamole, and a handful of shredded lettuce for a colorful, restaurant-quality veggie burrito bowl you can be proud of.

Shortcuts

This dish has a few different components: salsa, refried beans, fajita vegetables, and cilantro lime rice. While the salsa and refried beans are especially flavorful when made from scratch, this recipe would absolutely be delicious with store-bought refried beans (which lets you skip Step 2) and salsa. And feel free to prepare the fajita veggies and rice in advance up to a few days in advance, store them in the fridge, and reheat them when you’re ready to eat.

Chile-Corn Salsa

In a large dry skillet, cook 1½ cups frozen sweet corn kernels, thawed and patted dry, over medium-high 2 to 3 minutes or until lightly charred, stirring frequently and reducing heat if corn browns too quickly. Add 1 small jalapeño chile, seeded (if desired) and finely chopped, and 1 clove garlic, minced. Cook and stir 30 seconds. Immediately transfer corn mixture to a medium bowl. Stir in 1½ cups chopped seeded tomatoes and 2 tablespoons lime juice. Season with salt to taste.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 bowls

Time: 50 minutes

1 cup long grain brown rice
¾ teaspoon sea salt
⅓ cup chopped fresh cilantro
1 teaspoon lime zest
2 15-oz. cans no-salt-added black beans, rinsed and drained (3 cups)
1½ teaspoons paprika
1 clove garlic, minced
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoons freshly ground black pepper or cayenne pepper
2 medium red and/or green bell peppers, cut into ½-inch strips
½ of a medium red onion, cut into ½-inch-thick slices
2 cups shredded romaine lettuce
1 recipe Chile-Corn Salsa or purchased low-sodium corn salsa
Purchased guacamole
Seared jalapeño halves or lime wedges (optional)

Instructions

To make Cilantro-Lime Rice, in a large saucepan combine rice, ¼ teaspoon salt, and 2 cups water. Bring to boiling over medium; reduce heat to low. Cover and simmer 40 to 45 minutes or until rice is tender and liquid is absorbed. Let stand 5 minutes; fluff with a fork. Just before serving, stir in cilantro and lime zest.
In a medium saucepan stir together the next six ingredients (through black pepper) plus the remaining ½ teaspoon of salt and ¼ cup water. Bring just to boiling; reduce heat. Cover and simmer 6 to 8 minutes to blend flavors, stirring occasionally.
For fajita vegetables, in a large skillet cook bell peppers and red onion over medium 6 to 8 minutes or until crisp-tender, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Layer Cilantro-Lime Rice, lettuce, chile-corn salsa (or store-bought salsa), black beans, fajita vegetables, and guacamole in shallow serving bowls. Top with additional fresh cilantro and, if you like, garnish with jalapeño halves.

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23 Vegan Grain Bowl Recipes to Reinvigorate Your Lunch Routine

Lisa Esile, MS — Tue, 26 Oct 2021 17:38:48 +0000

Grain bowls—aka “Buddha bowls,” “hippie bowls,” and “macro bowls”—offer a deliciously balanced meal, packed with a luscious combination of whole grains, fruits, vegetables, legumes, herbs, and yummy sauce. Perfect for busy weeknights, family meals, and lunches on the go, the grain bowl truly is a hero meal for the plant-strong eater. Here are 23 of our favorite vegan grain bowl recipes. Dig into one today!

Feeling creative? Come up with your own recipe using our handy guide to grain bowls.

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Baked Mushroom Polenta Bowls

Shelli McConnell — Mon, 11 Oct 2021 17:17:37 +0000

This wonderfully creamy “hands-free” polenta requires very little prep and easily comes together in the oven. Earthy mushrooms mix with sweet pearl onions and hearty Brussels sprouts to create a vegetable medley that’s warming and satisfying. A quick grated tomato sauce brings acidic freshness to the dish, making this the perfect weeknight dinner when your energy is low but you’re craving a stick-to-your-stomach meal.

Yield: Makes 4 bowls

5½ cups no-salt-added vegetable broth
1 cup coarse yellow cornmeal
1 oz. dried porcini mushrooms, broken up (1 cup)
½ teaspoon sea salt
1 lb. Brussels sprouts, trimmed and halved
8 cipollini onions or 16 pearl onions, trimmed and peeled
Freshly ground black pepper, to taste
1 15-oz. can no-salt-added white beans, rinsed and drained (1½ cups)
2 tablespoons white wine vinegar
4 Roma tomatoes
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

Instructions

Preheat oven to 375°F. In a 4-quart Dutch oven whisk together the first four ingredients (through salt). Bring to a simmer over medium-high, stirring often to prevent clumping. Transfer the Dutch oven, uncovered, to the oven. Bake for 1 hour.
Meanwhile, line a large rimmed baking sheet with parchment paper. Arrange Brussels sprouts and onions on a baking sheet. Brush with 1 tablespoon water. Season to taste with salt and pepper. Place in the oven next to the polenta. Bake for about 45 minutes or until tender. Remove from oven. Add beans and 1 tablespoon of the vinegar; toss to combine.
Remove Dutch oven from the oven. Whisk polenta until smooth. Return Dutch oven, uncovered, to oven. Bake for 10 minutes or until polenta is thick and creamy. Remove from oven. Whisk well.
Meanwhile, grate tomatoes on the coarse side of a box grater into a bowl. Stir in parsley, remaining 1 tablespoon vinegar, and salt and pepper to taste.
Spoon polenta into shallow bowls. Top with vegetable mixture. Drizzle tomato mixture around the outside edge of polenta. Sprinkle with additional parsley.

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Orzo Pasta Bowl with Kidney Beans and Sauteed Veggies

Darshana Thacker Wendel — Thu, 12 Dec 2019 19:54:43 +0000

A creamy cashew sauce tops off this nourishing medley of beans, veggies, and pasta. Orzo is an ideal base for bowls such as this because the small rice-shaped pasta soaks up the flavors of other ingredients. This easy recipe comes together in just 30 minutes, making it great for busy weeknights.

Yield: Makes 2 bowls

Time: 30 minutes

¼ cup raw cashews
2 cups thinly sliced mushrooms
1 cup coarsely chopped orange bell pepper
½ cup finely chopped onion
2 tablespoons nutritional yeast
4½ teaspoons white wine vinegar
1 teaspoon dry Italian seasoning, crushed
1 teaspoon garlic powder
Sea salt and freshly ground black pepper, to taste
½ cup dry orzo
1 15-oz. can red kidney beans, rinsed and drained
4 cups shredded fresh spinach

Instructions

In a small bowl combine cashews and 1 cup hot water. Let stand 20 minutes.
Meanwhile, in a medium saucepan cook mushrooms, bell pepper, and onion over medium about 10 minutes or until onion starts to turn golden brown. Add water, 1 to 2 tablespoon at a time, as needed to prevent sticking.
Transfer cashews and soaking water to a blender. Add nutritional yeast, vinegar, Italian seasoning, and garlic powder. Cover and blend until smooth. Season with salt and black pepper.
Cook orzo according to package directions. Warm beans in a saucepan.
Divide orzo between two bowls. Top with vegetables, spinach, and beans. Drizzle with cashew sauce.

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Italian Roasted Vegetable and Wheat Berry Buddha Bowl

Carla Christian, RD, LD — Thu, 06 Sep 2018 07:00:58 +0000

All the best ingredients in Italian cooking come together in this satisfying vegan Buddha bowl. The base of the meal is wheat berries, a whole grain that’s exactly what it sounds like: whole wheat kernels that are cooked until tender. Wheat berries have a wonderfully chewy texture that pairs well with hearty vegetables like kale, squash, and Brussels sprouts. Any tomato-based pasta sauce will work in place of the marinara sauce; just remember to check the label to make sure the brand you buy doesn’t have oil or added sugar.

Yield: Serves 4

1½ cups wheat berries
4 cups torn fresh kale
1 cup sliced onion
Sea salt
Freshly ground black pepper
2 cups Brussels sprouts, trimmed and sliced
2 cups cherry tomatoes
1 zucchini, halved lengthwise and sliced ¼ inch thick
1 cup yellow bell pepper strips
2 tablespoons balsamic vinegar, plus more for serving
1 cup marinara sauce, warmed
¼ cup pine nuts, toasted
¼ cup snipped fresh basil

Instructions

Bring 5 cups water to a boil in a 4-quart Dutch oven. Stir in the wheat berries. Return to a boil; reduce heat. Simmer, covered, for 45 minutes. Stir in the kale and onion. Simmer, covered, for 15 minutes more. Drain off any excess liquid. Season with salt and pepper.
Meanwhile, preheat the oven to 425°F. Line a baking sheet with foil or a silicone baking mat. Spread the Brussels sprouts, tomatoes, zucchini, and bell peppers on the baking sheet and drizzle with vinegar. Roast vegetables for 20 minutes or until tender. Season with salt and pepper.
Divide wheat berry mixture among shallow bowls. Top with marinara sauce and roasted vegetables. Sprinkle with pine nuts and basil. Drizzle with additional vinegar.

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