Grain Bowl
This Grain Bowl is my go-to for a fulfilling lunch, packed with wholesome ingredients and vibrant flavors that make me feel alive. I love how customizable it...
There's something so grounding about grain bowls, don't you think?
They remind me of cozy evenings spent in my kitchen, experimenting with different flavors and textures.
I often whip one up when I need a quick yet nourishing meal, and the best part?
You can make it your own.
I love adding seasonal veggies and herbs from my garden, which makes every bowl a little different and special.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Quinoa is such a great base for grain bowls, but feel free to switch it up with brown rice or farro if you're in the mood. I love using chickpeas for that extra protein kick, but black beans or lentils work wonderfully too!
Tips & Notes
- •I like to keep some roasted veggies in the fridge for quick meal prep throughout the week.
- •If you want a bit of crunch, sprinkle some seeds or nuts on top before serving.
Recipe Variations
- •Sometimes I throw in some avocado slices for creaminess and healthy fats.
- •You can also add a splash of hot sauce if you're feeling adventurous!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. I recommend keeping the components separate to maintain freshness, especially for the veggies.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! I often prep everything in advance and store the components separately in the fridge. Just toss everything together when you're ready to eat.
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This Grain Bowl is my go-to for a fulfilling lunch, packed with wholesome ingredients and vibrant flavors that make me feel alive. I love how customizable it...
Ingredients
Instructions
- 1
Start by cooking the quinoa. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Once cooked, fluff it with a fork and set aside.
- 2
While the quinoa is cooking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 3
In a bowl, toss the diced red bell pepper, sliced zucchini, and julienned carrot with olive oil, salt, and pepper. Spread the veggies onto the prepared baking sheet in a single layer.
- 4
Roast the veggies in the preheated oven for about 20 minutes, or until they’re tender and slightly caramelized.
- 5
When the vegetables are almost done, sauté the spinach in a pan over medium heat for about 2-3 minutes or until wilted.
- 6
In a large bowl, combine the cooked quinoa, roasted vegetables, sautéed spinach, and nutritional yeast. Drizzle with lemon juice and give everything a gentle toss.
- 7
Taste and adjust the seasonings with more salt, pepper, or lemon juice as needed. Serve warm, and enjoy!
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