Grain bowls are very popular right now for good reason, they are super healthy and satisfying. I can make a giant bowl of a mixture proteins, vegetables and greens, top it with avocado and I can feel good about what I ate. Our family typically makes grain bowls at the end of the week when there are a few left over containers of "odds and ends" that can't feed us all. All that is required is making the grains. I like to use at least 2 types of protein-rich grains for variety. My go-to is quinoa and green lentils. If you have canned beans such as garbanzo beans or cannelini beans, that works great too.
The beauty of the grain bowl is that you use what you have on hand and it helps stretch your grocery budget by using cheap proteins and not letting that extra serving of left over roasted veggies go to waste in the fridge. Here is a great roasted root veggie dish that my family loves.
I encourage you to try adding a grain bowl to your weekly dinner (or lunch) rotation. Because the items added to these grain bowls are very healthy and low in fat, you can "stuff your face" as my kids say and feel good about it too.
How to Build Your Grain Bowl:
Start with your base grains (pick at least 2) - some options are lentils, quinoa, garbanzo beans, cannellini beans, black beans, millet, or amaranth.
Pick a Protein - left overs are great here - grilled chicken, steak, rotisserie chicken, grilled shrimp, or seared tofu.
Add your veggies - anything roasted adds tons of flavor, sauted greens, roasted broccoli, asparagus, roasted sweet potatoes. Try to add different colored vegetable and textures to add variety.
Add your toppings - Textures are key here - sliced avocado for creaminess, a lemony salad dressing, pumpkin seeds, toasted nuts, or toasted quinoa for crunch.
I'm going to try this!!!
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