Best salad/grain bowls?
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Anonymous
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What are your favorite meal salads or grain bowls? I'm looking to eat healthier and also just cook one dish, if possible. I'm also interested in replicating restaurant versions - if you have had any that you really enjoy, I would love those as well!
I'm looking for vegetarian options but also open to meat. Here are a couple we enjoy to start: https://www.abeautifulplate.com/guacamole-greens-salad-with-cilantro-lime-jalapeno-vinaigrette/ https://cooking.nytimes.com/recipes/1015843-charlie-birds-farro-salad?unlocked_article_code=1.PFA.u0pr.etjCpnzzFHbv&smid=share-url |
Anonymous
| I'm a fan of this NYT sweet chili tofu grain bowl, and I'm not even a vegetarian. It's relatively easy as well. https://cooking.nytimes.com/recipes/1024956-sweet-chile-grain-bowl-with-tofu?unlocked_article_code=1.PFA.sTSD.0VBKF-RoLyBX&smid=share-url |
Anonymous
| I make a med bowl. I buy the frozen falafel that you can bake. Chickpeas that you crisp in the oven could also work here. Add rice or whatever grain you prefer. Chopped salad greens, cucumber, radish, purple cabbage, halved cherry tomatoes, etc. Can garnish with olives/crumbled feta/hummus/tahini- anything you like! I usually just make some type of oil and vinegar dressing for the greens and veggies. |
Anonymous
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No real recipe, but I make a batch of roasted chickpeas most weeks.
That on a farro base, plus chopped cucumber, grape tomatoes, arugula and/or peppers if I have them, feta and a vinaigrette. My preferred lunch! |
Anonymous
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This is delicious; could be breakfast, but I love this for lunch also:
https://true-north-kitchen.com/savory-barley-breakfast-bowls/ barley base; avocado; micro-greens; pickled or roasted beets; fried egg; yogurt sauce; feta; spiced almonds. Make the barley like pasta; store in the refrigerator or freezer. |
Anonymous
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I like to make my riff on a harvest bowl:
About 4 cups of kale, massaged with kosher salt to soften. 2 shredded chicken breasts (I use a rotisserie chicken for this) one honeycrisp apple, cut into matchsticks a few dates, chopped small about 1/2 c almonds, crushed crumbled sharp cheddar cheese - I do this to taste as I am dairy sensitive, but from a taste perspective, the more the better 
if I have sweet potato or butternut squash on hand, I roast it and add if I have leftover rice or quinoa or other grain, I add about a cup toss all in a balsamic-maple dressing (I use about 1/3 c evoo, 1/4 c balsamic, 2-3T maple syrup, 1t dijon, salt/pepper/garlic powder) |
Anonymous
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I use this recipe:
https://www.eatingbyelaine.com/mediterranean-dense-bean-salad/#tasty-recipes-51784-jump-target And add a cup of cooked quinoa, and a bunch of arugula. I use regular feta instead of a vegetarian version. It makes enough for several lunches. |
Anonymous
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This is amazing
https://www.recipetineats.com/wild-rice-salad/ |
Anonymous
Same. My last one was red lentils, sweet potatoes, chicken sausage and cauliflower. Before that I think it was farro, chicken, broccoli, sundried tomatoes. Sauces depend on flavor combo and mood. The sky's the limit. |
Anonymous
| I’m preparing one with quinoa, chopped red pepper, red onion, cucumber, feta, olive oil and white wine vinegar, plus lots of garlic. If I have time I will add shrimp (frozen, thawed pan fried) right before I eat but this mix keeps well in the fridge without the shrimp |
Anonymous
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This is a favorite of mine, adapted from The Protein Bar. So simple and yummy.
Toss together: quinoa cooked in broth pulled chicken wilted spinach pesto (Kirkland is great) |
Anonymous
| My PC copies Sweetgreen's recipes but reduces or omits a lot of the sugar and they are lovely. |