A Delicious Asian Inspired Grain Bowl
We've got a snippet from the original blog post from Alex at The New Baguette.
So how do you make a weeknight grain bowl? The key to the perfect grain bowl is the contrast of hot and cold temperatures, and of chewy and crunchy textures, as well as a killer dressing to tie it all together.
Here’s my vegan grain bowl formula:
A warm grain, like brown rice, quinoa, millet, barley, or farro
A warm cooked vegetable, like cauliflower, broccoli, Brussels sprouts, mushrooms, carrots, sweet potatoes, squash, or beets
A cold raw vegetable and/or greens, like carrots, cucumbers, cabbage, avocado, radishes, spinach, kale, or arugula
A plant-based protein, like beans, chickpeas, lentils, edamame, tofu, or tempeh
A yummy sauce, like a classic vinaigrette, creamy tahini dressing, or the sesame ginger sauce below
A fun topping or 2, like sesame, pumpkin or sunflower seeds, nuts, croutons, crumbled nori, fresh herbs, or sprouts
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