6 Delicious Recipes Inside

Build a Better Grain Bowl Table of Contents

Mediterranean Sorghum Breakfast Bulgur and Pesto and Farro Grain Bowl Millet Grain Bowl Grain Bowl

Roasted Rainbow Vegetable Sesame Shrimp, Millet and Tex-Mex Quinoa and Buckwheat Grain Bowl Quinoa Grain Bowl Bulgur Grain Bowl Mediterranean Sorghum Grain Bowl

Ingredients: ½ cup Bob’s Red Mill Sorghum 1½ cups Water 2 cups Arugula 1 cup Garbanzo Beans 1 cup Cherry Tomatoes, sliced 1 Cucumber, diced ¼ cup Feta Cheese ½ cup Kalamata Olives ¼ cup Cilantro, chopped ¼ cup fresh squeezed Lemon Juice 4 Tbsp Olive Oil ½ tsp Black Pepper ½ tsp Sea Salt Directions: Rinse ½ cup sorghum. Place in a pot with 1½ cups water. Bring to a boil, cover, reduce heat and simmer for 50–60 minutes, or until tender. Drain excess water and set aside.

Divide cooked sorghum between two large bowls and top with arugula, garbanzo beans, tomatoes, cucumber, olives, feta cheese and cilantro.

Drizzle with lemon juice and olive oil.

Sprinkle with sea salt and pepper, and devour!

Serves 2 Breakfast Bulgur and Millet Grain Bowl

Ingredients: 2 cups Water ½ cup Bob’s Red Mill Red Bulgur ½ cup Bob’s Red Mill Millet 1 Tbsp Olive Oil 2 cups Cherry Tomatoes ½ cup Button Mushrooms, sliced 3 cups Kale, chopped 2 Eggs, cooked to your liking 1 Avocado, halved ½ tsp Sea Salt ½ tsp Black Pepper 2 Tbsp Tamari or Soy Sauce Directions: Bring 2 cups of water to a boil in a pot. Add red bulgur and millet and return to a boil. Cover pot, reduce heat to a simmer and cook for 15–20 minutes. Drain excess water and set aside.

Add olive oil to a large non-stick skillet over medium heat. Add cherry tomatoes and sauté for 5 minutes, or until tomatoes are shiny and lightly blistered. Add mushrooms and sauté for 5 minutes. Add kale, sea salt, black pepper and tamari or soy sauce. Sauté for 5–7 minutes or until kale is wilted and tender.

Divide cooked grains between two large bowls and top with sautéed kale, egg, sautéed mushrooms, sautéed cherry tomatoes and avocado. Enjoy!

Serves 2 Pesto and Farro Grain Bowl

Ingredients: 1 head Cauliflower, chopped ½ cup fresh Pesto into bite-sized florets 2 tsp Balsamic Vinegar 1 Tbsp Olive Oil 2 Tbsp Olive Oil 1 Tbsp Balsamic Vinegar ¼ cup Parmesan Cheese 1 cup Bob’s Red Mill Farro ¼ cup Pine Nuts 3 cups Water or Vegetable Stock 2 cups Microgreens 1 cup Brown Lentils 1 cup Cherry Tomatoes, halved ½ cup Green Peas, fresh or frozen ½ cup fresh Basil, roughly chopped Directions: Preheat oven to 425°F.

Add cauliflower florets to baking tray and drizzle with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Season with sea salt and pepper. Roast cauliflower 25–30 minutes, or until golden and crispy. Remove from oven and set aside.

Rinse farro. Place in a pot and add 3 cups water or stock. Bring to a boil, reduce heat to medium-low and simmer for 10 minutes, or until tender. Drain excess liquid and set aside.

Divide cooked farro between two large bowls and top with microgreens, lentils, cherry tomatoes, peas, roasted cauliflower, and basil. Add a dollop of pesto and drizzle with balsamic vinegar and olive oil. Sprinkle with parmesan cheese and pine nuts. Enjoy!

Serves 2 Roasted Rainbow Vegetable Buckwheat Grain Bowl

Ingredients: 1 cup Bob’s Red Mill Buckwheat Groats 2 cups Water 1 cup Brussels Sprouts, halved 1 Sweet Potato, cut into cubes 1 Red Onion, quartered 1 Beet, cut into cubes 2 Tbsp Avocado Oil, divided 2 (8oz) pieces Wild Salmon 4 leaves Rainbow Chard, chopped 4 Tbsp Tahini 2 Tbsp Lemon Juice 2 Tbsp Bob’s Red Mill Pumpkin Seeds 1 Avocado, halved Directions: Preheat oven to 425°F.

Combine buckwheat groats and water in a pot. Bring to a boil, cover, reduce heat to a simmer and cook until tender, about 10 minutes. Drain excess water and set aside.

Add Brussels sprouts, sweet potato, red onion and beet to a large baking tray. Drizzle with 1 tablespoon avocado oil and season with sea salt and black pepper. Roast for 20 minutes.

Remove tray from oven. Add two pieces of wild salmon and season with sea salt and pepper. Roast for 10 minutes longer, or until salmon is fully cooked and flakes with a fork. Remove from oven.

While salmon roasts, add 1 tablespoon avocado oil to a large skillet. Add rainbow chard and sauté for 6-8 minutes, or until tender.

Divide cooked buckwheat groats between two large bowls and top with rainbow chard, roasted salmon, roasted vegetables and avocado. Drizzle with lemon juice and tahini. Sprinkle with pumpkin seeds and enjoy!

Serves 2 Sesame Shrimp, Millet and Quinoa Grain Bowl

Ingredients: 2 cups Water or Mushroom Broth 1 Cucumber, sliced ½ cup Bob’s Red Mill Millet 1 Avocado, halved ½ cup Bob’s Red Mill Quinoa 1 cup Broccoli, cut into bite ½ pound Wild Shrimp size florets 4 Tbsp Soy Sauce or Tamari, 1 Watermelon Radish, sliced plus more to drizzle 2 Tbsp Sesame Seeds 4 Tbsp Sesame Oil 1 clove Garlic, minced 1 Tbsp Sriracha 2 cups Spinach 1 cup shelled and cooked Edamame Directions: Bring 2 cups water or mushroom stock to a boil in a pot. Add millet and quinoa. Cover, reduce heat to medium-low and simmer until water is fully absorbed, about 15-20 minutes. Remove from heat and set aside.

While grains cook, marinate shrimp. Combine soy sauce or tamari, sesame oil, garlic and Sriracha in a large bowl. Whisk to combine. Add raw shrimp and stir to coat. Let sit for 10 minutes.

Cook shrimp: preheat grill pan or large skillet to medium-high heat. Add shrimp and cook 5-6 minutes per side, or until pink and fully cooked. Set aside.

Divide cooked grains between two large bowls and top with spinach, cooked shrimp, edamame, cucumber, avocado, broccoli and watermelon radish. Sprinkle with sesame seeds and drizzle with additional soy sauce or tamari. Enjoy!

Serves 2 Tex-Mex Quinoa and Bulgur Grain Bowl

Ingredients: 2 Chicken Breasts 1 cup Red Cabbage, 2 Tbsp Coconut Oil, melted shredded ¼ Tbsp Lemon Juice 1 Avocado, sliced ½ Tbsp Sea Salt ½ cup fresh Salsa ½ Tbsp Black Pepper 1 Lime, juiced 1 Tbsp Cumin 4 Tbsp Olive Oil ¼ tsp Cayenne ½ cup Cilantro, chopped 1 Tbsp Paprika ½ Tbsp Garlic Powder ½ cup Bob’s Red Mill Quinoa ½ cup Bob’s Red Mill Bulgur 2 cups Water 3 cups mixed Spring Greens ½ cup Black Beans 1 cup fresh Corn Directions: Preheat grill or grill pan to medium heat. Place chicken breasts in a bag and add coconut oil, lemon juice, sea salt, black pepper, cumin, cayenne, paprika and garlic powder. Use hands to massage marinade into chicken breasts and let sit for 10 minutes.

Combine quinoa, bulgur and 2 cups water in a pot. Bring to a boil, cover and reduce to a simmer. Cook 15 minutes, remove from heat and let sit for 5 minutes before fluffing with a fork. Set aside.

Grill chicken breasts: add chicken to preheated grill and grill for 7–8 minutes per side, or until chicken is fully cooked. Remove from grill and let sit 5 minutes before slicing into strips.

Divide cooked grains between two large bowls and top with spring greens, grilled chicken, black beans, corn, red cabbage, avocado and salsa. Drizzle with lime juice and olive oil, and sprinkle with cilantro. Dig in!

Serves 2 Show us Your Bowl

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