Our new favorite way to eat dinner? Pile a delicious mix of good-for-you grains, protein and veggies into one bowl—and dig in.
It's simple: Just follow these four steps, mixing and matching the components. Make it even easier by prepping big batches of grains, proteins and vegetables at the start of the week and storing them in the fridge.
Pick a base. 3/4 cup cooked quinoa, brown rice, farro, bulgur, polenta or barley or 4 ounces soba or whole-wheat noodles.
Power it with protein. 3 ounces chicken, ground beef, turkey or seafood (salmon, cod, halibut, shrimp); 1 egg (fried, hard-boiled, poached); 3/4 cup beans or lentils; or 1/2 cup tofu.
Fill it out with veggies. Aim for at least 1 cup. Raw: greens, avocado, tomato, cucumber or radish. Roasted: brussels sprouts, beets, carrots or broccoli. Sautéed: Swiss chard, onion, bell pepper or mushrooms.
Flavor it with toppings. Fresh herbs, 1 tablespoon cheese, a sprinkling of toasted nuts or seeds, a few olives or a dollop of pesto, plain yogurt, tahini or hot sauce.
For more inventive bowl recipes, check out food blogger Sara Forte's new cookbook, The Sprouted Kitchen Bowl + Spoon.
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