Ingredients
- Grains: quinoa, brown rice, farro, or barley
- Legumes: beans, lentils, or chickpeas
- Vegetables: leafy greens, bell peppers, carrots, cucumbers, and tomatoes
- Healthy Fats: avocado, nuts, or seeds
- Dressing: olive oil, lemon juice, Dijon mustard, minced garlic, and herbs
Instructions
- Cook grains and legumes according to package instructions.
- Wash and chop vegetables into bite-sized pieces.
- Prepare the dressing by whisking olive oil, lemon juice, Dijon mustard, garlic, and herbs.
- In a large bowl, combine grains, legumes, vegetables, and desired toppings. Drizzle with dressing and toss to coat.
Notes
- For extra protein, add grilled chicken, tofu, or tempeh.
- Customize with seasonal vegetables for fresh flavors.
- This recipe is perfect for meal prepping and leftovers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch/Dinner
- Method: Cook and Assemble
- Cuisine: Plant-Based
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg