GRAB-AND-GO GRAIN BOWLS
There's no excuse to skip breakfast or have a sad lunch. Follow this easy formula for a grain bowl that packs fiber, protein, and flavor into a full meal that's under 400 calories. You'll need 1/2 cup cooked protein, 1 cup raw or cooked vegetables, 1/4 to 1/2 teaspoon seasoning blend, 1/2 cup cooked whole grain, 2 to 3 tablespoons sauce, and 1 to 2 tablespoons toppings. Try the Mediterranean bowl shown here or one of the variations below!
Provided by EatAndRun
Categories Everyday Cooking
Time 15m
Yield 1
Number Of Ingredients 9
Steps:
- Sprinkle chickpeas, cherry tomatoes, and cucumbers with seasoning blend. Place in a bowl with farro, Italian dressing, yogurt, olives, and feta cheese. Serve hot or cold.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 60.5 g, Cholesterol 4.6 mg, Fat 14.1 g, Fiber 8.8 g, Protein 10.9 g, SaturatedFat 2.6 g, Sodium 1145 mg, Sugar 4.2 g
GRAB-AND-GO GRAIN BOWLS
There's no excuse to skip breakfast or have a sad lunch. Follow this easy formula for a grain bowl that packs fiber, protein, and flavor into a full meal that's under 400 calories. You'll need 1/2 cup cooked protein, 1 cup raw or cooked vegetables, 1/4 to 1/2 teaspoon seasoning blend, 1/2 cup cooked whole grain, 2 to 3 tablespoons sauce, and 1 to 2 tablespoons toppings. Try the Mediterranean bowl shown here or one of the variations below!
Provided by EatAndRun
Categories Everyday Cooking
Time 15m
Yield 1
Number Of Ingredients 9
Steps:
- Sprinkle chickpeas, cherry tomatoes, and cucumbers with seasoning blend. Place in a bowl with farro, Italian dressing, yogurt, olives, and feta cheese. Serve hot or cold.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 60.5 g, Cholesterol 4.6 mg, Fat 14.1 g, Fiber 8.8 g, Protein 10.9 g, SaturatedFat 2.6 g, Sodium 1145 mg, Sugar 4.2 g
VEGETARIAN GRAIN BOWL MEAL PREP RECIPE BY TASTY
Here's what you need: sweet potato, brussels sprouts, yellow bell pepper, red onion, can of chickpeas, olive oil, salt, pepper, paprika, brown rice, carrots, broccoli, red bell pepper, red cabbage, sugar snap peas, olive oil, salt, pepper, garlic powder, onion powder, quinoa, plain greek yogurt, lime juice, fresh cilantro, salt, pepper, soy sauce, pure maple syrup, fresh ginger, garlic, pepper
Provided by Mercedes Sandoval
Categories Lunch
Yield 4 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper.
- On 1 baking sheet, season the vegetables and chickpeas for the Roasted Chickpea & Veggie Brown Rice Bowl with olive oil, salt, pepper, and paprika.
- On the other baking sheet, season the vegetables for the Roasted Veggie Quinoa Bowl with olive oil, salt, pepper, garlic powder, and onion powder.
- Bake for 15 -20 minutes, or until the vegetables are roasted to your liking.
- Fill 2 glass storage bowls with 1 cup cooked brown rice each. Fill 2 more glass storage bowls with 1 cup cooked quinoa each.
- Fill the brown rice bowls with the roasted chickpea and vegetables. Fill the quinoa bowls with the other roasted vegetables.
- Mix the cilantro-lime dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable and chickpea bowls for up to 4 days.
- Mix the soy-maple dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable quinoa bowls for up to 4 days.
- To serve, remove the containers with the dressing and heat the bowls in the microwave for 1 minute. Pour the dressing on top and mix everything together.
- Enjoy!
Nutrition Facts : Calories 1240 calories, Carbohydrate 218 grams, Fat 25 grams, Fiber 28 grams, Protein 39 grams, Sugar 28 grams
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