Bowls, bowls, bowls (thats what I call them) are one of our favs to whip up on a busy work night. It’s very simple to make and you can make a very colorful, nutritious meal in no time at all. I mean look at all of these beautiful bowls. You can use whatever grain, veggies, tofu or no tofu haha, edamame or nuts you have on hand. The combinations are endless!!
First, choose the grain:
Pearled farro, quinoa, brown rice, white rice.
I have to say pearled or perlato farro is my personal fav. Pearled cooks faster than the regular farro because the the outer layer is peeled off, so make sure you buy the pearled, otherwise, you’ll be cooking your farro for A LOT longer to get it tender. We buy ours at the local grocery store, Harmons, in the bulk section. My hubby is the master at cooking farro. This is the way he likes to cook it—
Pearled Farro Recipe
Makes 4 small servings
Wash the farro throughly. Farro 3 to 1 ratio vegetable broth to farro, so 1 c. farro to 3 c. broth. Bring to boil, turn heat down to minimum, put lid on and cook 15 min, drain off access liquid
It’s that easy and so tasty.
If you choose to make quinoa. The Vegan Corner has the best recipe:
Or here is his recipe for Quinoa:
1 cup quinoa (6oz)
- Thoroughly wash the quinoa to remove the bitter-tasting saponins from the outer layer. Drain the Quinoa properly before moving on.
- Place a small pot over high heat, pour in the water and bring it to the boil.
- As soon as the water starts to boil add the Quinoa to the water, give it a good stir with a fork and cover the pot with the lid.
- Lower the heat to the minimum and cook the grains for 15 minutes.
- Once that time is up, turn off the heat and let the Quinoa rest for another three minutes before removing the lid.
- Fluff the quinoa with a fork, transfer it onto a dish and spread it. This will stop the Quinoa from coking any further.
If you choose to make brown or white rice, you can cook according to directions or in your rice cooker.
Next–choose your veggies:
Broccoli, butternut squash, cauliflower, asparagus, onion, mushrooms, carrots, tomatoes, corn, peas, beans–just any veggies. You can prepare them by steaming them, roasting them in the oven at 425 for 20-30 min and sprinkle them with a bit of vegetable broth. Make sure your veggies are cut the same size to equalize cooking times because some veggies cook faster than others. You can put your veggies in columns on the cooking sheet and pull out the ones that cook faster. Cover with foil to keep warm.
The last step:
Choose a crunch and a sauce (if you want sauce :).
For the crunch and a little protein:
Edamame, cashews, peanuts, or you can add some tofu and/or beans here too.
This is my favorite BBQ sauce because it has no oil and I can read all of the ingredients ha. Always a good sign of a good product. I found this brand at Harmons, but I’m sure other grocery stores have it too.
I am also in love with this Miso Tahini Sauce in my Isa Does It Cookbook. This is the recipe:
Miso Tahini Sauce
For the dressing:
1/4 cup mellow white miso
1/4 cup tahini
1 cloves garlic
1/2 cup to 3/4 cup water
Place all ingredients in Vita Mix or other blender and mix well. Start with 1/2 c water and add more.
I hope you enjoy these bowls as much as we do! Please tag me on Instagram @itsapegslife when you make this recipe. I want to see what you come up with :).