Grain Bowls are easy to make and delicious to eat. Mix and match the grain bowl dressings with one of the roasted veggie mixtures. Add either wild rice or quinoa. Dinner is ready! I make both dressings, wild rice, quinoa, and both veggie mixtures. This gives me all of the options for four days
Cook the wild rice or quinoa according to the package directions.
THE DRESSINGS
Hoisin Ginger Dressing
1/2 cup hoisin sauce
1.tsp. sesame oil
1 TBSP. soy sauce
1 1/2 TBSP. chopped fresh ginger
2 cloves of garlic
Combined all ingredients. Blend until smooth.
Spicy Sriracha Peanut Dressing
1/2 cup peanut butter
1tsp. sesame oil
1/4 cup rice vinegar
3 TBSP. soy sauce
2 TBSP. water
1-2 TBSP. sriracha
Combined all ingredients. Blend until smooth.
THE VEGGIES
Sweet Orange Roasted Veggies
1 sweet potato, cup into cubes
1/2 pound brussels, halved
1 yellow pepper, roughly chopped
1/2 red onion, roughly chopped
1 can of chickpeas
olive oil, salt, pepper and paprika to taste
Preheat the oven to 425F. Line a baking sheet with parchment paper.
In a bowl or on the baking sheet combined all of the veggies. Season with the olive oil, salt, pepper, and paprika
Bake for 15-20 minutes, or until the veggies are fully roasted.
Rainbow Roasted Veggies
2 carrots, sliced
1 head of broccoli, cut into florets
1 red bell pepper, roughly chopped
1/2 head of red cabbage, sliced
1 cup sugar snap peas
olive oil, salt, pepper, garlic powder and onion powder to taste
Preheat the oven to 425F. Line a baking sheet with parchment paper
In a bowl or on the baking sheet combined all of the veggies. Season with the olive oil, salt, pepper, garlic powder and onion powder.
Bake for 15-20 minutes, or until the veggies are fully roasted.