Description
An easy to follow formula for a delicious grain bowl any time!
Ingredients
Scale
For the crispy rice:
- 2 cups cooked rice
- 2 – 3 tbsp oil
- Pinch of salt
For the vegetables:
- 1 sweet potato, chopped
- 6oz baby corn
- 2 cups lentils of choice, cooked
- 1 cup radishes, thinly sliced
- 1 serving microgreens
- 1 serving pickled onions
- 1/2 cup avocado
- Nuts or seeds of choice
For the tofu:
- 1 block tofu, frozen, thawed, and chopped
- 1 tbsp oil
- Seasonings of choice
For the dressing:
- 1 bunch cilantro
- 1 small bunch chives
- Juice of 1 large lemon
- 2 tbsp tahini
- 1 tbsp olive oil
- 2 tbsp honey
- Salt and pepper to taste
Instructions
- Prepare the rice. If preparing on the stove, add oil to a pan and bring to a medium heat. Add the rice to the pan and arrange into a single layer. Let cook for a few minutes until the rice begins to turn golden brown. Stir and let cook for another few minutes, then remove from heat. Season with salt and set aside.
- Prepare the roasted vegetables and tofu. Preheat oven to 400 degrees F. Line a large sheet tray with parchment paper and add the sweet potatoes, baby corn, and tofu to the pan. Drizzle with oil, salt, pepper, and any seasonings of choice like dried herbs, umami seasonings, paprika, etc. Bake for 25 – 30 minutes, flipping vegetables and tofu halfway through, until golden brown. Pull from oven and set aside.
- Prepare the dressing while the vegetables cook. Add all ingredients to a blender and blend until smooth. Taste and adjust seasonings to preference. Store in an airtight container up to 3 days.
- Assemble grain bowl by adding grains, lentils, roasted vegetables, greens, pickled onions, avocado, and dressing. Add nuts and seeds of choice as well. Sprinkle with salt. Enjoy!
Keywords: grain bowl