If you know me, you know I love a good grain bowl— hearty roasted vegetables over a warm bed of quinoa or wild rice, finished with a drizzle of herby sauce. I find myself making some variant of this grain bowl at least once every few weeks, and it leaves me feeling healthy, thrifty, and oh-so-satisfied.

The best part about the grain bowl is that it’s so customizable— you can put whatever you’re feeling in, be it raw leafy greens or rich, meaty mushrooms. I always add an egg, usually soft-boiled or fried, on top for extra protein. Roasting is my favorite preparation for grain bowl components, since it adds both flavor and texture. It’s also super easy— usually one pan at a stable temperature, as long as you know timings for each part.

There are no rules for the grain bowl, other than the framework of grain + protein + veg + sauce. All of the ingredients in the below recipe can be swapped out for various other delicious foods. I’ve used squash, sweet potato, chicken, brussels sprouts, and more. Other sauces that work equally as great for grain bowls include tahini dressing and peanut sauce. When planning your bowl, think about variety in textures and flavors— if there’s a fatty bit, balance with acid; if there’s crunch, balance with smoothness. The grain bowl is a great way to explore your palate and expand your kitchen skills, all while giving you an easy, tasty meal.


Chickpea, Mushroom, & Broccoli Grain Bowl with Homemade Chimichurri

Serves 4.

Ingredients
– 1.5 cups of quinoa
– 2 heads of broccoli
– Shiitake mushrooms, sliced
– 1 can of chickpeas
– Red pepper flakes
Chimichurri Sauce

Directions
1. Cook the quinoa according to package instructions and preheat oven to 400°F.
2. Rinse the chickpeas and leave to dry. While chickpeas dry, toss broccoli in olive oil, salt, and black pepper.
3. Toss chickpeas in olive oil, salt, pepper, and red pepper flakes for heat. Transfer both chickpeas and broccoli onto lined baking sheet and roast for 20 minutes.
4. Sauté mushrooms with olive oil and salt. Mushrooms shrink significantly, so if you want more of that meaty texture in your bowl, buy extra mushrooms. You can never have enough.
5. Prepare the chimichurri sauce.
6. Assemble your grain bowl as you like, artfully, and soft boil an egg (6-7 minutes) to top.