These grain bowls are adaptable, insanely flavorful, and easy to put together. Cook up the ingredients for your veggie/whole grain bowls at the beginning of the week, and mix and match ingredients as the week goes. Try quinoa, black or brown rice, buckwheat, freekeh, or even grits (as a Southerner I can be partial to stone ground grits). Put your grains in a large bowl, then arrange small piles of vegetables, protein (tofu or eggs) and something pickled and spicy (use naturally fermented pickles, sauerkraut or kimchi) over the grains. Don’t skimp on the fermented, pickled veggies. Besides adding a nice bite and contrast with the richness of the egg, avocado, and/or edamame, they’re so good for you. The beneficial bacteria in your gut will thank you. A happy microbiome is a happy gut and a happy gut equals a healthy, happier you. In fact, food experts like Michael Pollan recommend eating a fermented food at least once a day. Play around with this recipe, try topping it with a lime peanut sauce, a sesame, soy, ginger dressing or a tamari, sriracha, peanut oil sauce that brings together all the ingredients in the bowl. Add a little crunch with dried seaweed, pine nuts, walnuts, cashews, or pumpkin seeds and top with a little more dressing. I promise you will have a super tasty, filling, energizing lunch that you can make in minutes. Or a dinner that hits the spot every time.
[yumprint-recipe id=’8′]
