Customized Powerhouse Grain Bowls

I raided my refrigerator for today's meal. 

Power House Grain Bowl with Roasted veggies and Eggs 

Cook's Notes:

Chances are, you've inadvertently made a grain bowl out of leftovers before. But these bowls—made up of grains, vegetables, protein, and dressing—have the potential to become your go-to weeknight staple. The best part? As long as you follow the golden rule that good ingredients make good meals, they're hard to mess up. Eggs are a low-carb, low-calorie and low-cost source of protein. One egg provides 6 to 8 grams of protein with only 70 calories.

Recipe serves 2.

Grain Bowl 101
1. Pick Your Grain
Go the obvious route with a layer of brown rice as a healthier option than white rice. Other grains to consider are freekeh, quinoa, farro, and couscous. Consider cooking your grain in chicken or vegetable broth to add extra flavor. 

2. Bring Some Vegetables Into The Mix

You have some options here: Add a handful of raw leafy greens or cooked seasonal vegetables, or go all out and use both. But really the sky's the limit for vegetable choices. 

3. Pick A Protein (Or Two!)
While you can pick your grain and vegetables independent of each other, try to consider which protein will taste best with the vegetables you've chosen. Salmon, for example, pairs well with lemony sautéed spinach, and kale and bacon are a match made in heaven. Looking for a vegetarian option? Plop in a creamy cheese like ricotta and rejoice as it spills over your greens, or fry up some tofu or tempeh. When in doubt, a poached egg is always a good idea. 

4. Drizzle On Your Favorite Dressing Or Sauce
Here's the part where you can decide the "personality" of your grain bowl. Is it going to be tart and tangy, creamy or spicy? A light vinaigrette is always a good choice. 

5. The Finishing Touch: Add some garnishes
Garnishes are the most overlooked component of grain bowls, but they can be just the thing you need to turn an average weeknight meal into a pièce de résistance. Consider adding mandolined cucumber, pickled radishes, toasted seasweed, or avocado slices. Another idea: Get some crunch in with toasted panko crumbs, toasted nuts (like cashews and peanuts), and seeds.

Ingredients: 

• Brown Rice-I used Seeds of Change pouch and followed skillet directions

• Spice mixture:1/2 teaspoooon each cumin, paprika, cinnamon and 1/4 teaspoon tumeric
• 1-2 tablespoons olive oil or lemon olive oil
• 1 cup each broccoli, diced yellow squash, diced zucchini, combination red and yellow peppers, halved grape tomotoes
• 1/2 cup sweet onions or red onions, diced
• 3 garlic cloves, minced
• Nuts
• One soft boiled egg

Directions: 

• Line a baking sheet with parchment paper. Preheat oven to 425 degrees. 
• In a small bowl mix spices and set aside. 
• In a large bowl add veggies and garlic. Mix all ingredients with olive oil and sprinkle with spices.

• Spread veggies evenly out on baking sheet. Roast for 15 minutes.
• Cook rice according to packet directions, remove from heat and cover to keep warm.
• Poach egg if making it.  
• In a bowl add rice to one side of bowl, place veggies next to rice. Sprinkle with nuts.

• With a slotted spoon remove egg from water and top on grain bowl. 

• Top with a light vinaigrette dressing.