We used this recipe for a "Cook Along" and enjoyed seeing the variety of yummy-looking bowls people created. Buckwheat was the whole grain of choice because it cooks quickly. Some mentioned how easy it would be to use this template for breakfast, subbing fruit for vegetables if desired. The template also works as a simple approach to planning a meal from what's on hand.
Protein – try cooked chicken, beef, pork, seafood, tofu, tempeh, beans, lentils or eggs
Vegetables – use any mixture of fresh, frozen or canned
Grains – try whole grains such as brown rice, quinoa, buckwheat or oats
Topping – try something crunchy or chewy like nuts, seeds, raw or pickled vegetables, microgreens or fresh or dried fruit
Sauce or dressing – use a prepared dressing or salsa, or try one of these Food Hero recipes:
- Oil and vinegar dressing from Food Hero Plant Part Salad or Spring Green Salad
- Orange ginger dressing from Food Hero Carrot Ginger Salad
- Food Hero Cucumber Yogurt Dip, Lemony Garbanzo Bean Dip, Hummus, Ranch Dressing or Peanut Sauce
- Food Hero Salsa Roja, Salsa Verde or Pico de Gallo and avocado (slice, dice or mash)
- (see Notes for ingredient ideas)
- 2 cups cooked grains
- 2 cups chopped vegetables (raw or cooked any way you choose)
- 12 ounces cooked protein, cut bite-sized (about 2 cups)
- ¼ cup topping
- ¼ to ½ cup sauce or dressing
- Wash hands with soap and water. Gather ingredients and 4 bowls.
- Spoon about ½ cup of the grain into each bowl.
- Arrange ¼ of the vegetables and protein on top of or around the grains in each bowl.
- Drizzle 1 to 2 Tablespoons of the dressing over each bowl.
- Sprinkle 1 Tablespoon of topping over the top.
- Refrigerate leftovers within 2 hours.