New month, new recipe - let's do this! In today's monthly blog post series of "Healthy Eats", I am excited to share with you guys a NEW recipe that I've added into my weekly diet - the Grain Bowl. I discovered this recipe not too long ago at the relaxing Glen Ivy Hot Springs, where I purchased this same entree and fell in love with it by first bite. Looking at every ingredient that my Grain Bowl from Glen Ivy consisted of, I realized that this was the perfect homemade recipe that I was looking for, whether I have to pack it for my on-the-go lifestyle or if I prefer to eat at home. Thus, I wanted to present to you my HOMEMADE version of the Grain Bowl that you won't see on any other recipe websites and I hope you guys enjoy it as well! Again, I've partnered with my favorite grocery delivery service in the LA/OC area called MilkAndEggs to bring this recipe straight from the kitchen to the blog. If you love recipe blog posts, be sure to click the heart button at the bottom of this post to show some love and let's get cookin'!
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- sweet potatoes, chopped
- asparagus, chopped
- brussel sprouts, chopped
- baby tomatoes, chopped
- red onion, chopped
- pre-packaged wild rice, quinoa, or brown rice, cooked
- parsley, chopped
- garlic, chopped
1. Preheat oven to 400 degrees.
2. While the oven is preheating, start chopping ALL of the vegetables (sweet potatoes, baby tomatoes, asparagus, red onion, brussel sprouts) into bite-sized pieces.
3. Coat 1-2 glass bakeware pan(s) with olive or cooking oil, then set all of the vegetables on to the pan(s).
4. Bake vegetables in the oven at 400 degrees for 12 minutes. (Keep in mind that sweet potatoes take the longest to cook, so these may have to stay in the oven for a total of 15-18 minutes).
5. While the vegetables are preheating, add olive oil to a pan and set heat to medium-high.
6. Add chopped red onions to the pan on medium-high heat until caramelized (red onions should have a brown/caramelized look).
7. Microwave/prepare pre-packaged quinoa, wild rice, or brown rice.
8. In a large bowl, add rice on the very bottom as a base. Then, add the remaining cooked vegetables and top it off with parsley chimichurri.
- 1 cup parsley, chopped
- 5 garlic cloves, chopped
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
1) In a food processor, combine chopped parsley and chopped garlic. Pulse until finely minced.
2) Transfer parsley chimichurri to a separate bowl. Whisk in olive oil, red wine vinegar, and salt.
3) Store in fridge until ready to eat.
Find the original parsley chimichurri sauce recipe here.
And that's about all there is to the Grain Bowl! I absolutely love using this recipe as a MEAL PREP for when I have a long week of work ahead of me. Not only does it incorporate a variety of vegetables into one meal, but the parsley chimichurri adds that extra kick of flavor that many vegetable dishes lack. Personally, I find that it's best to prepare all this recipe over the weekend so that you can simply pack it to go in a tupperware container quickly for the weekdays when you head to the office. Honestly, I can't wait to teach one of my good friends how to make this recipe because it's so easy and fun to make!
If you do decide to bring this recipe with you to work, all you need is a microwave to make this recipe taste just as good as when you make it at home! ;) Don't forget to tag me on Instagram in any future Grain Bowl recipes that you do decide to whip up at home - I'd love to see your creations!
Disclaimer: This post was sponsored by MilkAndEggs; however, all opinions remain my own.