While waiting for spring produce to appear in another 6 weeks or so, try make winter grain bowls from the infographic below (photo © Good Eggs).
Many people got onto the grain bowl bandwagon several years ago.
We’re late to the game, unless you consider our regular outing for a Sofritas Bowl at Chipotle—brown rice, black beans, salad, salsa and sofritas (shredded tofu braised with chipotle chilies, roasted poblanos and spices) a grain bowl.
But after receiving the infographic below from Good Eggs, a specialty grocery purveyor in greater San Francisco, we decided to make them for weekend brunch—avoiding the high carb bagels we usually brunch upon.
The grains—the most cumbersome part of building the bowl—can be purchased already cooked or made in a pressure cooker or slow cooker.
The grain bowl in the photo has a base of farro, topped with black beans, crumbled goat cheese, kale and roasted sweet potato (substitute squash), and garnished with fresh herbs, toasted pepitas and pomegranate arils.
That’s a heap of nutrition in one bowl, plus bright colors to cheer away the winter blues.
Check out what the Good Eggs team would add to their own bowls that aren’t on the chart—such as a poached egg and veggies such as beets, cucumber, fennel, and the onion group (including scallions).
Next, start planning your own bowl! It’s a great way to use up leftovers, too.
 Use this infographic to combine your winter grain bowl ingredients (infographic © Good Eggs).
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