grain bowls Archives - Forks Over Knives

Grilled Bok Choy, Tofu, and Mushrooms with Brown Rice and Ponzu Sauce

Ellen Boeke — Fri, 31 May 2024 17:43:15 +0000

Smoky grilled bok choy, shiitake mushrooms, and strips of creamy tofu are the stars of these hearty all-season grain bowls. (Feel free to grill indoors using a grill pan or outside on the BBQ.) A homemade ponzu sauce brushed on the veggies and tofu before grilling lends citrusy umami notes, while a bed of brown rice and edamame adds chewy goodness. A medley of crunchy fresh veggies, Thai basil, and sliced red chiles adds a refreshing lift. Drizzle with a splash of ponzu sauce for a flavor-packed meal, loaded with good-for-you ingredients.

Tip: If your shiitake mushrooms are small, use a grill basket so they don’t fall through the grate. If you don’t have shiitake mushrooms, feel free to use another variety, such as baby bella, white button, cremini, or portobello.

For more inspiration, check out these other tasty ideas:

Yield: Makes 14 cups

Time: 57 minutes

¼ cup coconut aminos or reduced-sodium tamari sauce
¼ cup orange juice
¼ cup brown rice vinegar
2 tablespoons lime juice
2 tablespoons date molasses or packed brown sugar
2 teaspoons toasted sesame seeds
2½ cups low-sodium vegetable broth or water
1 cup short grain brown rice
2 cups fresh or thawed frozen shelled edamame
1 14-oz. package extra-firm tofu
8 oz. fresh shiitake mushrooms, stems removed
8 heads bok choy or 1 lb. fresh chard, stems removed if desired
2 cups thinly sliced cucumber
1 cup coarsely shredded daikon radishes
1 cup sliced spring onions or scallions
¼ cup chopped fresh Thai basil
1 to 2 fresh red chiles, stemmed and sliced

Instructions

To make ponzu sauce, in a small bowl whisk together coconut aminos, orange juice, brown rice vinegar, lime juice, date molasses, and toasted sesame seeds.
In a medium saucepan bring vegetable broth to boiling. Stir in rice; reduce heat. Cover and simmer 45 minutes or until rice is tender and liquid is absorbed. Stir in edamame. Cover; let stand 10 minutes.
Meanwhile, cut tofu in half horizontally to make two thinner planks. Press with paper towels or a clean kitchen towel to remove excess moisture. Grill mushrooms over medium-high about 8 minutes or until browned and tender. Brush tofu and bok choy with some of the ponzu sauce. Grill tofu and bok choy over medium-high 1 to 2 minutes or until tofu is browned and bok choy is tender, turning once and brushing with additional ponzu sauce if needed. Cut mushrooms and tofu into strips. Quarter bok choy.
Stir mushrooms into rice mixture. In a small bowl toss together cucumber, radishes, onions, basil, and chiles.
Spoon rice mixture into shallow dishes. Top with tofu and bok choy. Add cucumber mixture. Drizzle remaining ponzu sauce over all.

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Rainbow Veggie Barley Bowl

Ellen Boeke — Tue, 14 May 2024 17:27:52 +0000

This colorful, single-serve barley bowl will put you in the mood for dining outside and is perfect for when the markets are loaded with petite fingerling potatoes and fresh ears of corn. (If you’re making this recipe for more than one person, be sure to adjust the ingredient amounts.) Sweet, pan-roasted corn combines with creamy butter beans, chewy grains of barley, and tender potatoes to create a hearty, satisfying base. Tangy cherry tomatoes and sharp red onion lend color and bold flavor, while chopped dill pickles add a tangy note and fresh parsley greens things up. Mix Dijon mustard with barbecue sauce and drizzle over the top for a quick and easy dressing! Whether serving this for one or making a larger batch and taking it to your next potluck, this scrumptious barley bowl is a winner.

Tips: This recipe calls for cooked hulled barley, so be sure to have that ready. For instructions, see our grains cooking guide. Feel free to substitute another grain, such as quinoa, brown rice, or farro.

If you prefer, substitute ½ cup cooked frozen corn for kernels sliced off the cob.

For more inspiration, check out these tasty ideas:

Yield: Makes 1 bowl

Time: 25 minutes

1 ear fresh sweet corn, husk and silks removed
3 red fingerling potatoes, halved lengthwise (4.5 oz.)
1 tablespoon apple cider vinegar
½ cup cooked or canned no-salt-added butter beans, rinsed and drained
2 tablespoons chopped fresh parsley
3 tablespoons chopped dill pickle
¾ cup cooked hulled barley
½ cup halved cherry tomatoes
2 tablespoons thinly sliced red onion
3 tablespoons oil-free barbecue sauce
1 teaspoon Dijon mustard
Freshly ground black pepper, to taste

Instructions

Soak corn in cold water 10 minutes. Heat a large cast-iron skillet over medium. Add corn and pan-roast 8 minutes or until browned, turning ear to roast all sides. Cool slightly. Cut corn kernels off ear in planks.
Meanwhile, place potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 8 to 10 minutes or until tender. Toss with vinegar. Let cool.
In a bowl toss together beans, parsley, and pickle. Arrange in a shallow dish with barley, corn, potatoes, tomatoes, and onion. In a small bowl stir together barbecue sauce and mustard; drizzle over bowl. Season with pepper.

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Pickled Cauliflower and Farro Salad

Ellen Boeke — Thu, 09 May 2024 17:17:52 +0000

Pickled cauliflower adds a tangy, herbal element to this earthy farro salad. This tasty recipe is quick to make if you think of it in two parts. The day before, spend a few minutes preparing the cauliflower pickle: Mustard seeds, garlic, and fresh oregano create an aromatic base, while crushed red pepper adds a little heat—all soaked up by mild-flavored cauliflower. (The recipe calls for cooked farro, which you can do a day ahead as well.) When you’re ready to assemble, add the pickled cauliflower to the farro, sweet roasted red bell peppers, earthy lima beans, and peppery fresh basil. This Mediterranean-style salad makes an excellent hearty dinner, lunch, or colorful side dish. It’s flexible, too, so feel free to use other grains and veggies. The pickled cauliflower is also wonderful served as a snack or on a relish tray.

For more inspiration, check out these tasty ideas?

Yield: Makes 15 cups

Time: 23 hours 60 minutes

3 cups small cauliflower florets
2 sprigs fresh oregano
1 tablespoon mustard seeds
2 cloves garlic, thinly sliced
⅛ to ¼ teaspoon crushed red pepper
1 cup apple cider vinegar or white vinegar
1 tablespoon packed brown sugar
1 teaspoon sea salt
3 cups cooked farro
2 cups chopped roasted red bell pepper (from the jar, drained)
1½ cups frozen lima beans, prepared according to package directions
½ cup sliced fresh basil
Freshly ground black pepper, to taste
6 cups assorted fresh baby greens

Instructions

For pickled cauliflower, place cauliflower in a medium bowl. Add oregano, mustard seeds, garlic, and crushed red pepper. In a saucepan combine vinegar, sugar, salt, and 2 cups water. Bring to boiling, stirring to dissolve sugar. Pour over cauliflower mixture. Let cool. Cover and chill at least 24 hours.
For salad, drain cauliflower, reserving 3 tablespoons pickling liquid. In a large bowl combine farro, drained cauliflower, roasted red pepper, lima beans, basil, and 2 tablespoons of the reserved pickling liquid; toss to combine. Season with black pepper. Toss greens with remaining 1 tablespoon pickling liquid. Serve dressed greens alongside farro salad.

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Shawarma Sweet Potato-Quinoa Bowl

Ellen Boeke — Fri, 29 Mar 2024 17:40:02 +0000

Ready in 30 minutes, this single-serve sweet potato-quinoa bowl makes a colorful and satisfying meal when you don’t have a ton of time on your hands. (If you’re making this recipe for more than one person, be sure to adjust the ingredient amounts.) Roasted sweet potatoes coated in a homemade shawarma seasoning give this hearty dish a classic Middle Eastern smokiness, while warm quinoa, cool cucumber, creamy hummus, and juicy cherry tomatoes bring in all the best flavors of your favorite kebab shop. Garnish with tangy red onion and fresh dill, and you’re ready to dig in! Enjoy this flavor-filled bowl warm, at room temperature, or chilled. To make it gluten-free, serve with gluten-free crackers or bread instead of whole wheat pita.

Tip: You’ll have leftovers of the Salt-Free Shawarma Seasoning, so you can store it in an airtight container and use it to flavor more roasted veggies, add to grain bowls, or sprinkle onto sandwiches.

For more inspiration, check out these tasty ideas:

15-Minute Quinoa Slaw Bowl
BBQ Jackfruit Bowls with Texas Toast
Quinoa Broccoli Bowls with Roasted Beets
Or this delicious collection of Vegan Grain Bowl Recipes

Yield: Makes 1 bowl

Time: 30 minutes

½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon ground allspice
¼ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon hot chili powder
¼ teaspoon dried oregano leaves
2 tablespoons lemon juice
1 6-oz. sweet potato, peeled and cut into 1/2-inch strips (1¼ cups)
⅓ cup oil-free hummus
1 tablespoon chopped fresh dill
1 cup hot cooked quinoa
½ cup thinly sliced cucumber
½ cup halved cherry tomatoes or chopped tomato
2 tablespoon finely chopped red onion
½ of a whole wheat pita round, cut into wedges

Instructions

For Salt-Free Shawarma Seasoning, in a small bowl combine the first 11 ingredients (through oregano).
Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl combine 1 tablespoon of the lemon juice, 1 teaspoon of the Salt-Free Shawarma Seasoning, and 1 tablespoon water. Add sweet potato strips; toss to coat. Place sweet potato on prepared baking sheet. Roast 15 minutes or until tender. Transfer baking sheet to a wire rack. Drizzle sweet potato with any remaining seasoning mixture in bowl.
Meanwhile, in a small bowl whisk together hummus, dill, and the remaining 1 tablespoon lemon juice. Whisk in 2 tablespoons water, or enough to reach drizzling consistency.
In a bowl combine sweet potato, quinoa, and hummus mixture. Toss to coat. Top with cucumber, tomatoes, and onion. If you like, sprinkle with additional Salt- Free Shawarma Seasoning and dill. Serve with pita wedges. Store leftover seasoning in an airtight container for up to 3 months.

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Super Green Goddess Bulgur Bowl

Ellen Boeke — Fri, 08 Mar 2024 18:53:36 +0000

Equal parts crunchy, refreshing, hearty, and zesty, this easy bulgur bowl is the perfect weekday lunch when you need something healthy and flavorful to power you through the day. The chewy whole grain bulgur base is infused with bright lemon juice and aromatic parsley before being piled high with zucchini, chickpeas, cabbage, and cucumber. We went all out with vibrant green veggies in these bowls, but feel free to substitute any other fresh produce you have on hand to reap the antioxidant benefits of multi-colored veggies. All that’s left to do is drizzle the herbaceous Green Goddess Dressing on top, and dig in!

Tip: This recipe makes more of the Green Goddess Dressing than you need, but you can easily store it in the fridge for up to five days. Use it on additional grain bowls, salads, or as a zesty sandwich spread.

For more inspiration, check out these tasty ideas:

Yield: Makes 1 bowl

Time: 30 minutes

5 oz. Yukon gold potato, peeled and chopped (1 cup)
½ cup + 2 tablespoons chopped fresh parsley
½ cup chopped chives
½ cup chopped basil
¼ cup chopped fresh dill
¼ cup raw cashews
3 tablespoons lemon juice
1 clove garlic
½ teaspoon sea salt
Freshly ground black pepper, to taste
3 baby zucchini
1 cup cooked bulgur
2 tablespoons sliced scallion
1 teaspoon lemon zest
¾ cup cooked or canned no-salt-added chickpeas, rinsed and drained
¾ cup shredded napa cabbage
½ cup thinly sliced cucumber

Instructions

For Green Goddess Dressing, in a small saucepan combine potatoes and 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until tender. Do not drain. Let cool 10 minutes. Transfer potato and cooking water to a blender. Add ½ cup parsley, the chives, basil, dill, cashews, 2 tablespoons lemon juice, the garlic, and sea salt. Cover and blend until thick and creamy. Add water, 1 tablespoon at a time, and blend to desired consistency. Season to taste with freshly ground black pepper. Store in an airtight container until ready to use.
Cut zucchini in half lengthwise. Place zucchini in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 2 to 3 minutes or until tender. Let cool.
In a bowl stir together bulgur, scallions, lemon zest, the remaining 1 tablespoon lemon juice, and remaining 2 tablespoons parsley. Add zucchini, chickpeas, cabbage, and cucumber to bowl. Drizzle with ½ cup Green Goddess Dressing.

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Jasmine Rice Bowls with Glazed Eggplant and Oyster Mushrooms

Juliana Hale — Wed, 20 Dec 2023 18:24:53 +0000

These produce-packed rice bowls are hearty, healthy, and full of flavor. It all starts by creating a savory-sweet glaze of mirin, soy sauce, miso, ginger, and maple syrup to coat the eggplant and oyster mushrooms. Once the veggies have been infused with the Asian-inspired sauce, hot jasmine rice and chewy edamame are stirred into the pan to form the base of the grain bowls. All that’s left to do is top each serving with your favorite raw veggies, such as carrots, radishes, and cucumbers, and sprinkle with cilantro for an herbal garnish. This recipe calls for cashews as a topping, but feel free to omit if you are nut-free. The tantalizing combination of saucy, cooked ingredients with crunchy, fresh produce is an absolute winner and ensures this meal is a worthy addition to your regular recipe rotation.

Tip: If you want more moisture in these bowls, stop cooking the eggplant mixture while there is still just a little liquid in the skillet.

For more vegan eggplant recipes, check out these tasty ideas:

Grilled Chinese Eggplant with Spiced Vinegar Sauce
Roasted Eggplant Gyros with Watermelon Rind Pickles
Thai Basil Eggplant
Or take a look at our full collection of eggplant recipes

Yield: Makes 4 bowls

Time: 35 minutes

2 tablespoons mirin (sweet rice wine)
2 tablespoons reduced-sodium tamari or soy sauce
1 tablespoon pure maple syrup
1 tablespoon red miso paste or tahini
1½ teaspoons grated fresh ginger
¼ teaspoon crushed red pepper
1 medium eggplant, peeled and cut into 1-inch cubes
8 oz. fresh oyster mushrooms, stems removed, caps halved or quartered, or enoki mushrooms, divided into small clusters
4 cups hot cooked brown jasmine rice
1 cup frozen shelled edamame, cooked according to package directions
¼ of an English cucumber, cut into ribbons with a vegetable peeler
½ cup matchstick-cut carrot or thinly sliced radishes
¼ cup fresh cilantro leaves or bias-sliced scallions
¼ cup dry-roasted cashews, coarsely chopped

Instructions

In an extra-large skillet stir together the first six ingredients (through crushed red pepper) and 2 tablespoons water. Bring to boiling; reduce heat to medium. Add eggplant and mushrooms. Cook and stir until all sauce is absorbed and any excess liquid from the vegetables evaporates. Remove from heat. Stir in rice and edamame.
Spoon rice mixture into bowls. Arrange the cucumber, carrot, cilantro, and cashews in bowls with rice mixture.

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Celeriac Steak Asada with Black Bean Quinoa

Ellen Boeke — Wed, 23 Aug 2023 17:47:11 +0000

Celeriac has a meaty texture and neutral flavor, which makes it ideal for cutting into steaks that absorb your favorite seasonings. In this recipe, the steaks are brushed in lime juice and sprinkled with savory Southwest spices for a plant-based carne asada plate. Each perfectly golden medallion is laid on a bed of hearty quinoa that’s studded with beans, red onion, and jalapeño to create the perfect blend of Tex-Mex ingredients. Orange does double duty in this satisfying recipe: First, by infusing the entire dish with a citrus vinaigrette, and second by topping the quinoa base with juicy slices to contrast the medley of spicy flavors traditional carne asada is known for. Top each serving with fresh cilantro and a dash of hot sauce if you like extra heat!

For more veggie steak dinners, check out these tasty ideas:

Yield: Makes 4 plates

1½ cups dry tricolor quinoa
1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
3 oranges, peeled and sliced
¾ cup slivered red onion
½ cup coarsely chopped fresh cilantro
1 fresh jalapeño chile, seeded and thinly sliced
1 celeriac root, peeled and cut into four or five ¾- to 1-inch steaks
3 tablespoons lime juice
½ teaspoon salt-free Southwest seasoning blend
½ cup orange juice
2 teaspoons Dijon mustard
1 clove garlic, minced
⅛ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

Instructions

Prepare quinoa according to package directions; let cool. Stir in beans, orange slices, onion, cilantro, and jalapeño.
Meanwhile, mix together 1 tablespoon lime juice with 1 tablespoon water. Brush celeriac steaks with lime mixture and sprinkle steaks with Southwest seasoning. Grill, covered, over medium heat 8 to 10 minutes or until tender and browned, turning once.
For Orange Vinaigrette, in a small bowl whisk together orange juice, the remaining 2 tablespoons lime juice, the Dijon mustard, garlic, sea salt, and freshly ground black pepper.
Arrange quinoa and steaks on plates. Drizzle with Orange Vinaigrette.

The post Celeriac Steak Asada with Black Bean Quinoa appeared first on Forks Over Knives.

Butternut Squash Steak Supper

Ellen Boeke — Thu, 15 Jun 2023 17:50:51 +0000

Grab your knife and fork to dig into these epic butternut squash steak bowls when your appetite comes a-calling. Oregano-infused buckwheat groats (also known as kasha) are mixed with a jumble of fresh veggies to create a hearty base for the planks of tender sweet potato. There are two different preparation methods you can choose from to cook the steaks: Grilling or roasting. Both are equally delicious, so it just depends on whether you’re craving some smoky char marks to take things to the next level. A flavor-packed chimichurri sauce adds brightness to to all the dense veggies and tastes incredible when mixed into the warm grains. Happy feasting!

Tip: If you can’t find buckwheat groats that are already toasted, toast them in a dry skillet over medium 4 to 5 minutes or until lightly browned.

Roasting Instructions

To roast your steaks instead of grill them, arrange seasoned squash on a baking sheet lined with parchment paper or a silicone baking mat. Roast at 400°F for 40 to 50 minutes or until tender and browned, turning steaks once and brushing with additional balsamic if needed.

Yield: Makes 4 bowls

Ingredients

Bowls

3½ cups low-sodium vegetable broth or water
2 cups dry toasted buckwheat groats (kasha, see tip in intro)
1 sprig fresh oregano
1 butternut squash, unpeeled (look for one with a long neck)
2 tablespoons balsamic vinegar
Freshly ground black pepper, to taste
3 cups chopped sweet potato
3 cups sliced fresh mushrooms
1 cup chopped onion
3 cloves garlic, minced
4 cups fresh arugula
½ cup thinly sliced or shredded radishes

CHIMICHURRI SAUCE

½ cup lightly packed fresh parsley leaves
1 tablespoon lightly packed fresh oregano leaves
3 cloves garlic, chopped
1 tablespoon lemon juice
⅛ teaspoon crushed red pepper (optional)
Sea salt, to taste

Instructions

In a large saucepan combine broth, groats, and oregano sprig. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until groats are tender. Remove and discard oregano.
For Chimichurri Sauce, in a small food processor combine parsley, oregano leaves, and garlic. Cover and pulse until chopped. Add 3 tablespoons of water, the lemon juice, and crushed red pepper (if using). Pulse until smooth. Season to taste with sea salt. Place in an airtight container. Cover and refrigerate up to 3 days.
Meanwhile, slice neck off unpeeled butternut squash (reserve base for another use). Trim two sides of the neck flat. Cut lengthwise into four or five ¾- to 1-inch steaks (6 oz. per steak). Microwave the steaks for 2 minutes. Brush them with 2 tablespoons balsamic vinegar and season with sea salt and freshly ground black pepper. Grill, covered, over medium heat 8 to 10 minutes or until tender and browned, turning once.
In an extra-large skillet cook sweet potato in ½ cup water over medium 5 minutes. Add mushrooms and onion; cook 3 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add garlic; cook and stir 1 minute. In a large serving bowl combine sweet potato mixture, hot cooked kasha, the arugula, and radishes. Serve in bowls with butternut steaks. Drizzle with Chimichurri Sauce.

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Quinoa Broccoli Bowls with Roasted Beets

Ellen Boeke — Thu, 04 May 2023 17:15:28 +0000

We know beets can be a controversial ingredient: Some say they taste like dirt; others say they’re nature’s candy. No matter where you stand on the spectrum, these roasted beet and broccoli bowls are a delicious way to enjoy the hearty root vegetable. To start, roast some multicolored beets in tin foil packets so they get deliciously tender without becoming charred or losing their moisture. Next, add some vibrant steamed broccoli to the mix and toss everything with a citrus-thyme dressing to complement the earthy flavors. The finishing touch involves spooning the veggies over a bed of quinoa (or any other whole grain of choice) and topping everything with creamy avocado slices. Now all that’s left to do is dig into this garden feast with glee!

For more amazing vegan beet recipes, check out these tasty ideas:

Yield: Makes 4 bowls

4 medium red and/or yellow beets, peeled and cut into ½-inch pieces
¼ cup white wine vinegar
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
4 cups small broccoli florets
1 tablespoon orange zest
½ cup orange juice
2 teaspoons fresh thyme
4 cups cooked quinoa
½ of a small avocado, halved, pitted, peeled, and sliced

Instructions

Preheat oven to 425°F. Keep beet colors separate for roasting. Cut four 12-inch pieces of foil. In a medium bowl toss yellow beets with 1 tablespoon of the vinegar and ⅛ teaspoon each salt and pepper. Transfer beets to one piece of foil; top with second piece of foil and fold edges together to create a packet. Repeat with red beets, placing them in a separate packet. (If using one color of beet, cut two 24-inch pieces of foil.) Place packets on a baking sheet. Roast 50 to 60 minutes or until very tender. Remove from oven; cool on a wire rack about 15 minutes. Chill beets until ready to serve.
Meanwhile, place broccoli in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 5 to 8 minutes or until tender. Chill until ready to serve.
For dressing, in a large bowl whisk together the remaining 2 tablespoons vinegar, the orange zest, orange juice, thyme, and additional salt and pepper to taste. Add chilled roasted beets and broccoli. Toss to combine.
To assemble bowls, divide cooked quinoa among 4 bowls. Spoon broccoli mixture over quinoa. Drizzle any leftover dressing over top. Garnish with avocado slices.

The post Quinoa Broccoli Bowls with Roasted Beets appeared first on Forks Over Knives.

Miso-Ginger Grilled Vegetable Farro Bowls

Nancy Macklin, RDN — Fri, 31 Mar 2023 17:17:17 +0000

Grilling isn’t just for the great outdoors, thanks to the invention of indoor grill pans. For this all-season recipe, broccolini, red bell pepper, bok choy, and spiralized sweet potatoes are marinated in a savory miso-ginger sauce and grilled to char-marked perfection for this wholesome grain bowl recipe. The colorful veggies get an extra punch of flavor from zesty lime juice and spicy red pepper flakes, while the remaining marinade is soaked up by the chewy grains of farro. If farro isn’t your favorite, feel free to swap it out for another whole grain such as quinoa or millet. Sliced raw radishes make a crunchy topping that balances the bold flavors with a refreshing peppery note. (If you don’t have radishes on hand, thinly sliced scallions would also make for a palate-pleasing garnish.) Chow down on this nourishing dish whenever you’re ready to zhuzh up your produce!

Tip: You may have to cook the vegetables in batches. Keep them warm on a foil-covered baking sheet in a 200°F oven as you go.

For more amazing grain bowl recipes, check out these tasty ideas:

Thai Grain Bowls
Jerk Grain Bowls with Air-Fried Plantain Chips
Green Goddess Grain Bowls
Or check out our full collection of grain bowl recipes

Yield: Makes 2 bowls

Time: 55 minutes

⅓ cup low-sodium vegetable broth
¼ cup lime juice
2 tablespoons white miso paste
4 teaspoons grated fresh ginger
2 cloves garlic, minced
¼ teaspoon ground white pepper
¼ teaspoon crushed red pepper
8 oz. fresh Broccolini
2 baby bok choy, halved
1 red bell pepper, cut into bite-size strips
4 scallions (2 trimmed and 2 chopped)
8 oz. spiralized fresh sweet potato
3 cups hot cooked farro
Sliced daikon or rainbow radishes

Instructions

1. For sauce, in a small bowl stir together the first seven ingredients (through crushed red pepper) and 2 tablespoons water. Preheat a nonstick or cast iron grill pan over medium-high. Grill Broccolini, bok choy, bell pepper, and the trimmed scallions 6 to 10 minutes or until crisp-tender, turning and brushing with 2 tablespoons of the sauce once or twice. Remove vegetables from the grill pan and keep warm.
Add sweet potato to grill pan and toss frequently while drizzling with 1 tablespoon of the sauce until crisp-tender.
In a bowl toss together farro, the chopped scallions, and 2 tablespoons of the sauce. Divide farro among two bowls. Top with sweet potato and grilled vegetables. Drizzle with the remaining sauce. Garnish with radish slices.

Editor’s note: FOK may collect a small share of sales from some of the links on this page, though it doesn’t influence our product picks.

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