When pangs of hunger interrupt a busy schedule and combine with apathy, a barren refrigerator and a dash or two of laziness, an Amy’s pizza is usually my salvation. (Thank God for that family and their organic pizzas!) However, a better solution is to nip that trifecta in the bud, and one of my best preventative measures is to stock my refrigerator with all the components necessary to make a Grain Bowl.
My Tips & Tricks for Grain Bowls
The beauty of the grain bowl is how easily a healthy meal comes together. By prepping big batches of the main components, you can make several wholesome, delicious meals with minimal effort (especially if you need to pack a lunch for work/school). Changing the combinations based on what’s available helps avoid boredom and prevent that long apathetic stare into the refrigerator. It’s also easy to make vegetarian, vegan and gluten free options. Below are my general starting points for each component.
The Grain
I used brown rice for this bowl, but I shuffle through a variety of grains like quinoa, farro and wild rice. If you use barley, you can save the liquid and make Lemon & Honey Barley Water. While the grain is in the final stages of steaming, I’ll add a hearty scoop of flax seeds for extra flavor and nutrients.
Steamed
I like to include steamed broccoli and cauliflower. I keep these fairly simple.
Roasted
This bowl features a mix of roasted sweet potatoes, parsnips and Brussels sprouts. Rainbow carrots and beets also work well. For the roasted veggies, I start with coconut oil, then splash them with Apple Cider Vinegar, a LOT of minced fresh ginger, a dusting of turmeric, and a black pepper. The result is a really healthy, flavorful roasted mix.
Raw
There are so many conflicting nutrition guides, so between raw, roasted and steamed in one bowl, I figure I’m bound to reap some benefits! For raw, I top the bowl with bright green avocados and pomegranate seeds. I also like fresh green peas or edamame. Pickled veggies are also a great option for flavor and crispness, especially in the winter.
Proteins
My staples are wild-caught smoked salmon and hard-boiled eggs, or sometimes a sunny-side-up egg. I also add goat cheese crumbles from time to time.
Toppings
The bowl packs so many flavors, a topping is hardly necessary, but I like to add just a drizzle of Raw Coconut Aminos or Bragg’s Liquid Aminos. You can experiment with ginger dressings or honey mustard dressings too.
Voila! Go forth and grain!
-Quelcy