Are grain bowls still a thing?
I mean, I know they were really popular last summer (hence, my Buddha bowl post last year). But somehow I thought they had sort of phased out (which I was really sad about because they can be rather delicious!).
But then last month I went to brunch with a friend and had this ahhh-mazing grain bowl (oh stop rolling your eyes at your screen—they really are pretty tasty!). The following week on yet another outing I again spied a grain bowl on the menu! I instantly knew what I was ordering for lunch. And once again grain bowl, you proved me right—phenomenal!
So, maybe I’ve just got healthy dishes on my mind (always). Or maybe the grain bowl is making a comeback. Or perhaps maybe it never went away (fingers crossed)?
Whatever is happening with this super healthy and delicious dish, I’m not mad about it. Because it’s relevant still/again.
Some people call it a grain bowl, some a Buddha bowl, or for others its labeled as a power bowl. Whatever you choose to call it, it’s imperative that you incorporate this aforementioned dish into your diet.
Why?
Because not only is it mouthwatering, it’s also super healthy and packed with a ton of nutritious food. Plus, because of the whole grains and lean protein, it keeps you full longer. And it’s messy bowl presentation has the added benefit of coming together rather quickly!
Okay, okay enough with the anticipation. Let’s take a look at my latest grain bowl creation.
Yields: 4 servings
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Ingredients:
1 cup farro
1 tbsp olive oil
1 sweet potato, peeled and cubed
4 eggs
1 radish, sliced then halved
¼ cup pickled onions
½ avocado, sliced
½ cup lemon vinaigrette (see recipe below)
Parsley for garnish, optional
For Lemon Vinaigrette:
Juice of ½ lemon
¼ tsp salt
1 tsp Dijon mustard
2 tbsp red wine vinegar
¼ cup olive oil
1. Preheat oven to 450°.
2. Place farro in a medium pot and cover with water. Bring to a boil and cook ~ 20 minutes. Drain.
3. While farro is cooking, toss sweet potatoes with olive oil. Roast potatoes at 450° X ~10-15 minutes, or until tender.
4. While potatoes and farro are cooking, bring another small pot of water to boil. Add eggs and boil ~7 minutes. Remove from heat and drain. Cover with cold water. Peel and cut in half.
5. Meanwhile, combine lemon juice, salt, Dijon, and vinegar in a bowl. While whisking, slowly add oil to emulsify.
6. Divide farro into 4 bowls. Top with sweet potato cubes, eggs, radish, pickled onions, and avocado. Drizzle with lemon vinaigrette . Garnish with parsley.
The Cook’s 2 Cents:
· I know some people aren’t a fan of soft boiled eggs. If this describes you—simply cook the eggs a few minutes longer (~10 instead of 7 minutes).
· I used watermelon radishes in this recipe because they’re oh so pretty!
· You can top with a lean protein like baked salmon or chicken for added flavor!
Nutirition Facts:
Servings Per Recipe: 4
Calories: 447 Fat: 22g Sodium: 113mg Carbs: 47g Fiber: 7g Sugars: 6g Protein: 15g
