Microgreen & Roasted Veggie Grain Bowl - Pirate Ship Farms

Microgreen & Roasted Veggie Grain Bowl

Fresh and Filling: Microgreen & Roasted Veggie Grain Bowl

Hello, lunchtime enthusiasts! 🌟 Are you looking for a lunch that's both satisfying and packed with nutrients? Today’s recipe features a delicious Microgreen & Roasted Veggie Grain Bowl—a colorful and wholesome dish that combines hearty grains, flavorful roasted vegetables, and nutrient-rich microgreens. It's perfect for meal prep or a fresh, vibrant lunch!

Why Choose Microgreens for Lunch?

Microgreens are not just a garnish; they are nutritional powerhouses. Loaded with vitamins, minerals, and antioxidants, they provide a burst of flavor and a boost of health benefits to your meals. Adding microgreens to your lunch not only enhances the taste but also helps you stay energized and nourished throughout the day.

Ingredients:

  • 1 cup quinoa, rinsed 
  • 1 1/2 cups water or vegetable broth
  • 1 medium sweet potato, peeled and diced
  • 1 cup broccoli florets
  • 1 red bell pepper, diced
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 cups mixed microgreens (such as radish, kale, or pea shoots)
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup sliced almonds (optional)
  • 1/4 cup dried cranberries (optional)

For the Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste

Instructions:

  1. Cook the Quinoa: In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and let it cool.

  2. Roast the Vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced sweet potato, broccoli florets, and red bell pepper with olive oil, paprika, garlic powder, salt, and pepper. Spread the vegetables in a single layer and roast for 20-25 minutes, or until they are tender and slightly caramelized.

  3. Prepare the Dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined. Adjust the seasoning to taste.

  4. Assemble the Grain Bowl: Divide the cooked quinoa among bowls. Top with the roasted vegetables and a generous handful of microgreens. If using, sprinkle with crumbled feta cheese, sliced almonds, and dried cranberries.

  5. Dress and Serve: Drizzle the dressing over the bowls and toss gently to combine. Serve immediately, or store in the refrigerator for a quick and nutritious lunch option throughout the week.

Tips and Variations:

  • Add Protein: For a more filling meal, add grilled chicken, chickpeas, or tofu.
  • Seasonal Veggies: Swap out the vegetables based on what’s in season or what you have on hand.
  • Grain Alternatives: Feel free to use other grains like brown rice, farro, or barley if you prefer.

Final Thoughts:

This Microgreen & Roasted Veggie Grain Bowl is a fantastic way to enjoy a balanced and flavorful lunch. It’s loaded with nutrients, easy to make, and can be customized to fit your taste preferences and dietary needs. Whether you’re prepping for the week or just looking for a fresh lunch idea, this grain bowl will keep you satisfied and energized.

Try it out and let me know how it turns out! I’d love to hear about any variations you make or tips you have for adding even more flavor to this tasty bowl.

Happy lunching! 🥗🌟

#Microgreens #GrainBowl #HealthyLunch #Foodie #NutritiousMeals #LunchIdeas

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