Vegan Grain Bowls

Committed to a healthier diet in 2018? Maintaining this throughout the winter months can be tricky, but one way to keep your New Year’s resolution game strong is by food prepping a variety of whole foods. Switching up your menu each week can help keep you on track while crushing any cravings that may sneak up on you.

One of our favourite food-prep meals is grain bowls. Our version is created for vegans, but it is very easy to customize them to your needs by adding your favourite protein. Both of these recipes are simple to make, and each contains fresh ingredients that will help keep you both full and satisfied!

Servings: recipes make two bowls each.

Buddha Rice Bowl + Cilantro Lime Dressing

 

Ingredients

1 medium sweet potato, peeled and quartered

1 large beet, peeled and quartered

10 Brussels sprouts, halved

½ medium eggplant, halved

1 can chickpeas, drained, rinsed, and dried with paper towel

2 cups cooked basmati rice

Olive oil

Salt and pepper (to taste)

Paprika (to taste)

 

Cilantro Lime Dressing

¼ cup plain coconut yogurt

1 lime juiced

1 tablespoon fresh cilantro, chopped

Salt and pepper (to taste)

 

Roasted Veggie Quinoa Bowl + Sesame Soy Dressing

 

Ingredients

1 red pepper, sliced

½ red onion, sliced

1 cup mushrooms, sliced

20 cherry tomatoes, whole

10 garlic cloves, peeled

1 small zucchini, sliced

Olive oil

2 cups cooked quinoa

Salt and pepper to taste

 

Sesame Soy Dressing

1 tablespoon sesame oil

1 tablespoon soy sauce

3 tablespoons tahini

1 tablespoon apple cider vinegar

1 teaspoon honey 

 

Method

Preheat oven to 425° F.

Arrange vegetables over a baking sheet lined with brown paper. Drizzle lightly with olive oil and season with salt, pepper, and paprika.

Bake for 20 minutes, flipping the vegetables halfway through.

While the vegetables are baking, begin preparing the quinoa and rice.

Build the bowls by filling each with 1 cup of either rice or quinoa and topping with roasted vegetables.

Mix together the ingredients for the dressings and pour into 4 separate containers.

Microwave the grain bowl for approximately 1-2 minutes and pour the dressing overtop when it is heated through.

Keep the rest stored in the fridge and enjoy all week long!