Looking for an easy, healthy, filling meal packed full of flavor and nutrition? These grain and veggie bowls are full of your necessary vitamins and minerals, also giving you a hefty dose of iron and fiber all while being savory and satisfying.
Ingredients:
- 4 cups fresh spinach (or other preferred leafy green)
- 2 large sweet potatoes
- 1 head of cauliflower
- 1 large eggplant
- ¼ cup parmesan
- 2 tablespoons olive oil
- 2 tablespoons balsamic reduction (my recipe for that can be found here
- 3 cups vegetable stock (amount varies depending on grain you’ve decided to cook)
- 3 cups grain, such as barley, quinoa, farro (I usually use a harvest grain medley and mix and match grains for texture and taste)
- salt and pepper
- Preheat oven to 425℉. Chop the sweet potatoes, cauliflower, and eggplant into half inch pieces. Place chopped vegetables in a 13x9 baking dish, drizzle with olive oil, salt, and pepper. Stir and bake for about 40 minutes. The cauliflower will begin to brown and the sweet potatoes will be soft when they vegetables are done baking,
- Meanwhile, prepare your grains according to package directions. Replace the water in the directions with the vegetable broth for additional flavor. When the grains are fully cooked, stir the parmesan into the grains and set aside.
- In the last ten minutes of baking the vegetables, drizzle the balsamic reduction evenly on to the veggies and stir.
- Assemble the bowls by layering the spinach, grains, and vegetables. Serve hot and enjoy!
