Grain Bowls Recipe
Two (7-ingredient) Grain Bowls with a delicious creamy garlic sauce. Versatile, easy, and perfect for meal prep. Vegan, budget-friendly, and healthy.
Servings: 6 people
Calories: 486kcal
Ingredients
For the Sweet Potato Chickpea Grain Bowl:
- ¾ cup uncooked quinoa
- 1 (15-ounce) can chickpeas drained and rinsed (or 1 ½ cups cooked)*
- 2 medium sweet potatoes cut into ½-inch pieces*
For the Roasted Lentil and Carrot Grain Bowl:
- 4 medium carrots cut into ½-inch rounds
- 1 cup cooked Puy lentils or green lentils
- ¾ cup dry rice
For both grain bowls:
- Drizzle of olive oil
- Dash of garlic powder
- Dash of onion powder
- Salt to taste
For the Creamy Garlic Sauce:
- 1 cup raw cashews soaked in boiled water for 10 minutes, or overnight, drained
- 3 cloves garlic
- 7 chives plus more for garnish*
- 2 tablespoons lemon juice plus more to taste
Instructions
- Preheat the oven to 425ºF.
- Cook the quinoa according to the directions on the packet. Cook the rice according to the packet directions.
- Roast veggies and protein: Transfer the sweet potato and chickpeas to a large rimmed baking sheet. Toss with olive oil, garlic powder, and salt. Transfer the cooked lentils and carrots to a second large rimmed baking sheet. Toss with olive oil, garlic powder, and salt.Roast for 20 minutes, tossing halfway. Change the oven setting to grill or broil and cook for about 3 minutes more, or until the chickpeas are crispy and the carrots fork tender.
- Make the sauce: Meanwhile, transfer the cashews, garlic, chives, lemon juice, and ½ cup water to a blender. Blend on high until smooth. Add more water as needed until the desired consistency. Season with salt, and more lemon juice to taste. Garnish with chopped fresh herbs.
- Combine sweet potatoes, chickpeas, and quinoa. Serve with a generous drizzle of garlic sauce.Combine carrots, lentils, and rice. Serve with a generous drizzle of garlic sauce.
Notes
- Place the chickpeas and sweet potatoes, and the carrots and lentils, in a single layer on the baking sheet. Do not overcrowd them or they will not brown and crisp evenly. Broil for about 3 minutes once the sweet potatoes are done cooking for extra crispy chickpeas.
- Make Quinoa Rice instead and use it for both grain bowls.
- Storage: Refrigerate the sauce and bowl ingredients in two separate airtight containers for up to 5 days. Serve the bowl warm or chilled.
Nutrition
Calories: 486kcal | Carbohydrates: 78g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 77mg | Potassium: 687mg | Fiber: 16g | Sugar: 7g | Vitamin A: 17536IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 6mg