Bored of your lunchtime salad? Shake things up with this shaved Brussel sprout grain bowl! It’s sure to leave you feeling more satisfied.
There are some days where I seem to be out all day running errands and barely any time to eat lunch. Ha! Just kidding. It’s more like everyday.
I end up eating the first thing I find and it’s usually not the best thing for me. Then, I discovered grain bowls or Buddha bowls! It’s healthy like a salad but so much more fulfilling.
I was inspired to make my own grain bowl after having tried a few different kinds at B.Good. B. Good is an East Coast vegetarian friendly chain serving up burgers, salads and grain bowls with all kinds of trendy superfood ingredients.
The bowls inspired me to create this shaved Brussels sprout grain bowl recipe.
How do you make a grain bowl?
- Pick a grain: quinoa, farro, brown rice, couscous…
- Add vegetables and greens: kale, spinach, carrots, brussel sprouts…endless possibilities.
- Add protein: chickpeas, seitan, tofu, greek yogurt, boiled egg…
- Top it all with a dressing, sauce or condiment: cucumber raita, tahini, cilantro mint chutney, vinaigrette…
It’s so easy and you can go for whatever cuisine type fits your fancy.
Craving spicy Asian? Use some brown rice, tofu, broccoli and a sriracha dressing. How about Middle Eastern? Start with couscous, spinach and carrots, chickpeas and top off with some tahini sauce.
What was I craving this week? I started with some farro because I love its chewy texture. For the rest of it, let’s just say I was trying to mix and match with things I needed to use up in my refrigerator.
The Brussels sprouts and kale were almost out of time so they came out. I got a little carried away again when I saw Meyer lemons at the grocery store so I grabbed one of those too.
The Meyer lemon made the perfect dressing. Carrots and Craisins were added to the mix to have a more colorful bowl.
I wanted to use chick peas for my protein but quickly realized I was out of cans, and there was no way I was going to boil dry ones without soaking.
So, what’s the quickest way for a vegetarian to add some protein? A nice big dollop of Greek yogurt!
Grain bowls are so easy and the cook time is minimal if you leave the veggies raw. You can even make a batch of grains ahead of time and use them all week for power lunch bowls.
For a Mexican take on a power lunch grain bowl, check out my quinoa burrito bowl.
I first shared this shaved brussel sprout grain bowl recipe on Food Fanatic, so be sure to visit it there along with my other vegetarian recipes.
- 1 cup Farro
- 3 cups Kale, chopped
- 10 Brussels Sprouts
- Meyer Lemon Zest, from one meyer lemon
- 1/4 cup Dried Cranberries
- 1 cup Plain Greek Yogurt
- 1 Carrot, cut julienne
For the Dressing:
- 1/3 cup Meyer Lemon Juice
- 1/3 cup Olive Oil
- 1/2 teaspoon Black Pepper
- Rinse the farro grains. Combine them with 3 cups of water in a pot and bring to a low boil for about 15 minutes. Cook until al dente. Drain and set aside.
- Peel off the outer layers of the sprouts and trim off the ends. Cut them in half lengthwise and then slice thinly crosswise.
- Combine the Brussels sprouts, kale, zest, and Craisins and set aside.
- Prepare the dressing by whisking the lemon juice, olive oil, pepper, and salt to taste.
- Mix half of the dressing into the Brussels sprout mixture and mix the other half into the farro.
- Arrange the farro, Brussels sprouts mix, carrots and a dollop of yogurt into 4 bowls.
Nutrition Information:Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 406Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 3mgSodium: 100mgCarbohydrates: 52gFiber: 9gSugar: 22gProtein: 13g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.