There is a reason ancient grains are, well, ancient. They have been sustaining us for generations and will likely continue to do so for years to come! With February being heart health month, we’ve rounded up our favorite nutrient-packed bowls featuring these almighty grains. Here, 5 power bowls that look great, taste great and are great for you!
Make-Ahead Power Bowl
How about you meal prep your roasted veggies for the week and make your grain bowl at the same time? Sounds like a great way to start the week on the right foot! This recipe from Oh She Glows walks you through how to prep grain bowls for the whole week, as well as a few tasty vinaigrettes to mix things up.
Big Buddha Bowl
Buddhism is all about balance in one’s life, and this healthy, veggie-loaded “Buddha bowl” is just that! Blogger The Culinary Cure shares their formula for the perfect bowl: Greens, grains, protein, and lots of colorful vegetables.
Salmon Taco Bowl
These delicious salmon taco bowls from Ambitious Kitchen combine spice-crusted baked salmon fillets, homemade sofrito rice, avocado, salsa and all the toppings. Pro-tip: always err on the side of undercooking rather than overcooking salmon to keep it moist!
Farmer’s Market Farro Bowl
When the farmers’ market isn’t overflowing like it is in the summer, one great way to add interest and more flavor to your grain bowls is to pickle! This farro bowl from Bon Appétit is packed with nutrients, crunchy pickled vegetables and soft-boiled eggs. Farro is called a ‘king grain’ because it has ancient roots and was found in the tomb of Egyptian kings. It has a nutty bite and adds loads of fiber to any meal.
Mushroom Asparagus Grain Bowl
This vegetarian recipe from Cooking Light has all the elements we look for in a tasty grain bowl: Pleasantly chewy grains (here they use farro), crisp-tender asparagus and fennel, and a big punch of flavor from browned mushrooms, parmesan and lemon. You won’t even miss the meat in this recipe — the mushrooms take on a meaty, umami quality when they get toasty and browned.
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