It is ironic that I was introduced to the concept of the greens and grains bowl in the Alaska Airlines terminal at National airport. Since arriving late to the food trend, I’ve embraced the grain bowl wholeheartedly because they are easy and can be made as healthy (or not) as you want them to be My kiddo loves our “little bit of this, little bit of that” dinners.
Inspiration for this Meatless Monday meal were the Brussels sprouts (which I can cook when mr. uglyducklingbakery is away) and an Epicurious recipe for delicata squash.
My approach to bowls is to use leftovers as much as possible. This is the perfect opportunity to use meatballs from the freezer, vegetables that have been made earlier in the week for other meals, or leftover takeout rice. The only things I did for the meal was to cook the farro (cooked in 1/2 apple cider and 1/2 water), roast the Brussels sprouts, and toast the pine nuts.
What’s in this bowl?
This bowl had:
Farro (cooked in 1/2 apple cider, 1/2 water)
Maple-roasted Brussels sprouts
Stuffed grape leaves
Sliced cherry tomatoes, radishes, and kale (hiding underneath)
Toasted pine nuts
Kiddo ate it all and even stole one of my stuffed grape leaves because she wanted more.
Maple-syrup roasted Brussels sprouts
- 1 lb Brussels sprouts
- 1 tbsp olive oil
- ½ tsp thyme
- ½ tsp fennel seed
- 1 pinch red pepper flakes
- 1 tbsp maple syrup
- Preheat oven to 375F.
- Trim sprouts and slice in half.
- In the pan, mix the sprouts with the olive oil and remaining ingredients except maple syrup. Salt and pepper to taste.
- Bake for 15 minutes, add maple syrup, stir, and bake for another 15 minutes until soft and lightly browned.
If you make this bowl, please comment here or share a pic with me on Instagram!
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