prep these three ingredients to make this easy grain bowl come together in just a few minutes for a perfect lunch or dinner!
If you follow me on Instagram and watch my Instagram stories, or have followed along at all with my meal preps then you know that I’ve been absolutely obsessed with this grain bowl lately!
I love it not only because it’s loaded with whole grains, protein, veggies and heart-healthy fats but it’s also got SO much flavor!
Not only that, basically half of it can be prepped over the weekend so all you need to do is pull out the ingredients and assemble. That is absolutely my kind of meal – especially because with an unpredictable toddler, I never know how much time I’ll have to pull lunch together!
The other thing that I love so much about this (I know, I know, you’re thinking – there’s MORE to love?! But truly, there is!) is that it’s completely customizable.
I’ve been obsessed with this combination of grain/veggies/protein lately but you can mix it up with whatever suits you. If you have farro or quinoa on hand but not barley, either of those work! If you’re not a broccoli fan, try brussel sprouts. If you don’t like tofu, chicken or chickpeas are a great sub! If you prefer white potatoes over sweet, go for those!
It’s really a can’t go wrong type of dish. Whatever you have time or desire to prep and whatever you have on hand, pretty much goes. Then gather some of your favorite toppings (I’m currently loving avocado, dried cranberries and feta) and drizzle with the dressing of your choice!
meal prep grain bowl
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 bowl 1x
- Category: lunch
Description
prep these three ingredients to make this easy grain bowl come together in just a few minutes for a perfect lunch or dinner!
Ingredients
- 1/2 cup cooked pearl barley
- 1/2 cup roasted sweet potato (recipe in notes)
- 1/2 cup roasted broccoli (recipe in notes)
- 1/2 cup roasted tofu (recipe in notes)
- 1/4 avocado, diced
- 1/4 cup crumbled feta cheese
- 2 tablespoons dried cranberries
- Salt & pepper to taste
- Olive oil
- Balsamic glaze
Instructions
Layer ingredients from barley to cranberries into a bowl in the order listed. Sprinkle with salt and pepper to taste then drizzle with olive oil and balsamic glaze. If desired, toss to combine.
Keywords: lunch, grain bowl, vegetarian, quick, easy
Notes:
Simple Roasted Broccoli & Sweet Potato Recipe
- 1 head fresh broccoli
- 1 large sweet potato, peeled & cubed
- Olive oil
- Salt & pepper, to taste
Directions:
- Preheat the oven to 425 degrees F and line a baking baking sheet with parchment paper. Cut the stems off a head of broccoli so you’re left with just the florets then place them in a single layer on one side of the prepared baking sheet. Place peeled & cubed sweet potato on the other side of the prepared baking sheet. Drizzle with about 1 teaspoon olive oil, sprinkle with salt & pepper then toss to make sure all the florets are well coated. Bake for 20-30 minutes or until crispy and just browned to your liking. (Note: you may need to remove broccoli before sweet potatoes depending on how done you like your broccoli).
Simple Roasted Tofu
- 1 package extra firm tofu, drained, pressed & cubed
- 1-2 teaspoons extra virgin olive oil
- Salt & pepper to taste
Directions:
- Preheat the oven to 425 degrees F and line a baking baking sheet with parchment paper. Toss cubed tofu with olive oil, salt & pepper and bake for 25-30 minutes or until lightly browned & crisp on the outside.
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