Coffee Maker Grain Bowl Recipes

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GRAIN BOWL



Grain Bowl image

A grain bowl or harvest bowl is a healthy trend we can get behind! Balanced with lots of colorful produce plus healthy grains and proteins, grain bowls are fun to create and easy to make. Experimenting with different ingredients is encouraged!

Provided by Food Network

Categories     main-dish

Time 15m

Yield 1 serving, plus additional dressing

Number Of Ingredients 16

1/2 cup plain non-fat Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 medium garlic clove, peeled
1/4 cup fresh parsley, chopped
1/4 cup fresh basil leaves, packed
1/2 cup cooked wheat berries
1/3 medium sweet potato, diced and roasted with 1 teaspoon olive oil
1/2 cup microgreens or sprouts
1/4 cup canned chickpeas
1/4 medium Cara Cara orange
5 sugar snap peas
1/2 medium Hass avocado
1/4 cup sliced raw watermelon radish or candy cane beet
1 tablespoon pickled red onion
1 tablespoon pepitas

Steps:

  • To make the green goddess dressing, add the yogurt, olive oil, lemon juice, garlic, parsley and basil to a food processor. Turn on and pulse and blend until smooth, scraping down the sides of the food processor on occasion.
  • To build the grain bowl: Fill a bowl in sections, starting with the wheat berries, sweet potato and microgreens. Add the chickpeas, orange, sugar snap peas, avocado, radish, pickled red onion and pepitas in groupings between and on top of the base ingredients. Top with one-quarter of the dressing. Reserve the remaining dressing for another use.

Nutrition Facts : Calories 354, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 2 milligrams, Sodium 309 milligrams, Carbohydrate 71 grams, Fiber 2 grams, Protein 18 grams, Sugar 19 grams

PANTRY GRAIN BOWL



Pantry Grain Bowl image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 cup cooked grain, like barley, brown rice or farro, or cooked root vegetable
3 cups raw vegetables or 1 1/2 to 2 cups cooked vegetables (carrots, asparagus, green beans, radishes, broccoli)
1/2 cup cooked lentils or black beans or 4 ounces cooked protein, like chicken or hard-boiled egg
A little good fat, like avocado, a splash of extra-virgin olive oil or homemade dressing, recipe follows
Savory topping like tamari or nutritional yeast
1 tablespoon seeds or nuts, like sunflower, almonds, walnuts, pepitas
2 cloves garlic
1/3 cup whole-grain spicy mustard
1/4 cup white vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
2 scallions, green and white parts, minced

Steps:

  • Start with a hearty base of grains or cooked root vegetables or a mix of both.
  • Add a generous serving of greens or other vegetables, cooked or raw, and a protein of some kind, anything from tempeh to a hard-cooked egg to chicken, lentils, black beans or a scoop of tasty hummus.
  • Consider adding a little good fat: an avocado, a homemade dressing or just a splash of extra-virgin olive oil.
  • Bump up the flavor and texture by experimenting with savory twists--a splash of tamari or a sprinkle of nutritional yeast, perhaps a smattering of pepitas or sunflower seeds or any other crunch. It's up to you.
  • In a blender, combine the garlic, mustard, vinegar, oil, salt and scallions and blend until smooth. The dressing can be stored in an airtight container in the refrigerator for up to 1 1/2 weeks.

Nutrition Facts : Calories 350, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 25 milligrams, Sodium 600 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 15 grams, Sugar 5 grams

COFFEE MAKER GRAIN BOWL



Coffee Maker Grain Bowl image

Can't imagine how you can get a hearty, healthy meal using a coffee maker? This hack delivers steamed vegetables, tender quinoa and sweet and savory tofu all from your trusty countertop appliance.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 12

1/4 cup broccoli florets
1/4 cup carrots, cut 1/4-inch thick on the diagonal
1/4 cup cauliflower florets
1/4 cup quinoa
2 slices firm tofu, 1/2-inch thick
2 teaspoons soy sauce
1 teaspoon orange juice
1 teaspoon sesame oil
1/4 teaspoon sugar
1/4 cup baby kale
2 tablespoons crispy chickpea snacks
1 tablespoon pre-made dressing, such as honey Dijon, Italian or sesame

Steps:

  • Add the broccoli, carrots and cauliflower to the coffee grind basket. Add 8 cups of water to the water basin. Turn the machine on to brew. When there is about 7 1/2 cups of water in the carafe, turn the machine off. Discard the water in the carafe and add the quinoa to the carafe. Place the carafe back on the warmer and turn the machine back on. Allow the remaining 1/2 cup of water to drip onto the quinoa. Let the quinoa sit on the warmer for 30 minutes after the drip cycle is complete. The vegetables can stay in the basket and continue to steam.
  • Meanwhile, whisk together the soy sauce, orange juice, sesame oil and sugar in a medium bowl. Add the tofu and gently toss to coat. Set aside to marinade for 10 minutes.
  • Remove both the coffee grind basket and carafe from the machine. Set aside. Keep the warmer on. Carefully place 1 marinated slice of tofu on the warmer. Cook until warmed through, about 2 per minutes per side. Repeat with the second marinated slice of tofu.
  • Put the cooked quinoa in a medium serving bowl and top it with the steamed vegetables, tofu, kale, crispy chickpeas and dressing.

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