Meal Plan Day 1: Mean Green Grain Bowls Recipe




This week, we’re speaking (er… I’m speaking) about meal prep! Wh? Properly at the start, it’s as a result of our meal planning journal, The Love & Lemons Meal Document and Market Listing, is out in the present day! Should you missed my put up final week, click on right here to learn all about it. Should you haven’t pre-ordered one, click on right here to get one now! (And P.S. it’ll make an excellent Mom’s Day reward!)

I do know, meal preparedness is ALL the trend on the web these days and perhaps you don’t want new concepts or perhaps you do – however right here’s the factor: I do. Issues have been tremendous busy these days and though our work is all meals associated, you could be stunned to know that as a meals blogger, issues are usually “feast or famine” round right here. There’s method an excessive amount of meals within the fridge or there’s no meals within the fridge, relying on what we’re engaged on.

I typically speak about cooking parts on Sundays when you might have additional time to make massive batches of issues. I like this method, however this week I’m doing one thing a bit bit completely different. Beginning with one meal – these yummy, simple, Imply Inexperienced Grain bowls that we ate for dinner final evening – I’m going to rework these parts into a brand new dinner each evening for five nights so that every new meal builds off of the one earlier to it.




One of the best half about these bowls – the yummy sauce! It’s a riff on the kale pistachio pesto sauce that I made just a few weeks in the past, however this time I made it with pepitas. Even should you’re nut-free you may play alongside! Spring is on the horizon, although it doesn’t really feel that method, so I used this spring-but-not-quite-yet feeling as inspiration. I made a monochromatic mixture of broccolini (to characterize spring) with cauliflower and hearty roasted parsnips (as a result of it nonetheless seems like winter).

With these parts, I made 2 grain bowls and saved the leftovers for the following meal. Test again tomorrow and every day this week to see what I make subsequent. On the finish of the week, I’ll put up a recap of every meal and a buying listing.

Within the meantime, you may document your personal meal plans right here in our fairly (and fairly helpful) new meal planning journal 🙂



The Love & Lemons Meal Record & Market List




The Love & Lemons Meal Record & Market List


Meal Planning: Imply Inexperienced Grain Bowls

 

  • 1 cup uncooked quinoa, rinsed
  • 1¾ cups water
  • ½ cup pepitas (or shelled uncooked pistachios)
  • 2 small garlic cloves
  • 1 packed cup chopped kale
  • 1 packed cup cilantro, extra for garnish
  • ¼ cup contemporary lemon juice
  • ½ teaspoon sea salt
  • freshly floor black pepper
  • ½ cup extra-virgin olive oil
  • ½ cup water
  • ½ teaspoon maple syrup or honey
  • 2 parsnips, chopped into ½ inch items
  • florets from ½ cauliflower
  • ½ bunch broccolini
  • 1½ cups halved Brussels sprouts
  • 1 (14-ounce) can chickpeas, drained & rinse, use ¼ cup per bowl, save the additional
  • scoop of sauerkraut (I like Bubbies)
  • sprinkle of toasted pepitas
  1. Preheat the oven to 425°F and line 2 baking sheets with parchment paper.
  2. Make the quinoa: Add the rinsed quinoa and water to a medium pot. Convey it to a boil, cowl, scale back the warmth, and simmer for 15 minutes. Take away from the warmth and let it sit, lined, for 10 extra minutes. Fluff with a fork. This may yield about three cups, I used a heaping ½ cup per bowl.
  3. Make the sauce: Mix the pepitas, garlic, kale, cilantro lemon juice, sea salt, pepper, olive oil, water, and maple syrup or honey in a blender and mix till easy.
  4. Roast the greens: Place the parsnips, Brussels sprouts, and cauliflower on one giant baking sheet. Place the broccolini on the second baking sheet. Drizzle the greens with olive oil and pinches of salt and pepper, toss to coat, then unfold evenly onto the sheets. Roast the parsnips/Brussels sprouts/cauliflower 20 to 25 minutes or till golden brown across the edges. Roast the broccolini for 10 to 12 minute or till tender. When cool to the contact, chop up the broccolini stems.
  5. Assemble bowls with a scoop of quinoa, the roasted greens, about ¼ cup chickpeas, a scoop of sauerkraut, and high with pepitas. Drizzle with the sauce. Season to style with further salt and pepper, if desired, and serve. I assembled these parts into 2 bowls (though the entire recipe will make four) and saved the leftovers for tomorrow’s dinner – keep tuned!
  6. Retailer the additional sauce, quinoa, and remaining chickpeas within the fridge.

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