The warmer weather is finally upon us and has inspired me to eat more salads and veggies. To ensure that I am inspired every week and don’t get bored of eating the same bowls every day, I really like to mix it up with either the salad dressing, veggies or base. I love how these Geovita Organic Mixed Grains helps me accomplish just that!
These grains are full of nutrients, packed with flavour and easy to cook, which makes them great for meal prepping. I recently received this PR package from Geovita which included recipes cards as well as a chart to help you “Build your perfect grain bowl”. With social distancing, this couldn’t have come at a better time since it really inspired me to choose ingredients that I already had on hand!
I used the chart as well as the recipe cards to create my own plant-based bowls which I looked forward to eating every day.
Keep reading below to see how I created unique bowls with each grain.
Now set forth and be savvy!
I made this bowl on a lazy Sunday night for supper using pure leftovers from my fridge. I am always craving Korean food and often times make it on a Saturday when I have more energy. While the rice and lentil blend took 10 minutes to cook in my rice cooker, this gave me enough time to chop up all of my veggies and prepare my sauce. I loved how delicious and fresh this bowl was and how quickly it came together. Now I have no reason not to enjoy this Korean favourite during the week!
The next day was a Monday, so for lunch, I decided to use the Falafel Grain Bowl recipe card to ensure that I would begin the week with healthy habits. What I love about these recipe cards is that the recipes are very simple and use very little ingredients. By applying the “How to Build your Perfect Grain Bowl Method”, you can easily substitute out any ingredient and still feel satisfied with all of the flavours. I didn’t have any falafel on hand so I opted to use chickpeas as my protein instead. I also had leftover roasted cauliflower which went perfectly with this bowl. You can also easily modify the dressings to suit your own needs, which is what I did by adding some granulated garlic to the tahini dressing.
I loved the texture of this mixture and it went really well with this burrito bowl. Because of the texture and heartiness of the mixture, it really soaked up all of the lovely salsa that I had made. I also loved that I could use up leftovers from my fridge, like roasted onion and zucchini which went perfectly well with this burrito bowl (kind of like the sautéed peppers you’d find at Chipotle restaurants). I didn’t have any vegan sour cream, but in the future, adding it would be a lovely addition.
I’ve always wanted to make a Waldorf salad at home since this is one of my favourite salads to order at restaurants. I made this vegan by swapping out the chicken for chickpeas and using tahini as the base of my dressing. This dressing was so simple and delicious that I’ve made it every week since receiving this recipe card! I also love that I could use what ever ingredients I already had on hand, like pumpkin seeds and dried blueberries. I also love the crunchiness from the celery and apple. This salad ended up being my favourite out of the 4 that I made and will definitely be making it for family get togethers and BBQs this summer.
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