Grain Bowls

I’ve been working on making meals that don’t need to be heated before eating – so that I can take my lunch on the go and eat it wherever I end up in the city (I mainly do this because restaurants are crazy expensive in Sydney, and honestly, it’s easier). Enter grain bowls! I’m so happy they exist. They add a new twist to my kale salads that we all know I love. Anyway, here’s my first attempt after reading about them.

This one has your basic brown rice, kale (tossed with apple cider vinegar and olive oil), roasted vegetables (broccoli, carrot, zucchini, and eggplant) – then I added celery and roasted almonds for crunch. For sauces, I added some soy sauce to the rice and just a drizzle of olive oil for everything else. For a finishing touch, I topped everything off with a grind of salt and freshly cracked pepper.

The overall idea is to have a grain, a green of some sort (everything that I read suggested this be a darker green that’s loosened up a bit with vinegar or some kind), veggies, and something crunchy. Top all of that off with a dressing of your choice. A number of them add something with protein – I’d like to try beans of lentils in my next attempt.