Veggie Grain Bowl Recipe

Prep time

15 minutes

Cook time

25 minutes

Servings

Join the Uproot Kitchen grain party! With texture that is meant to awaken your palette, this goodness packed grain bowl is perfect for lunch meal prep. Serve it as a grain bowl or grain-topped salad, and feel free to play with new toppings or homemade dressing throughout the week to change it up.

Ingredients

½ cup dry Millet, Organic

½ cup dry Amaranth Whole Grain, Organic

½ cup dry Quinoa Whole Grain, Organic

3 cups water

2 tablespoons olive oil, divided

½ teaspoon salt, divided

6 eggs

1 15-ounce can chickpeas

½ tablespoon apple cider vinegar

1 bunch kale or chard (or ½ of each)

2 large carrots

2 large avocados

¼ cup Sunflower Seeds, Raw & Unsalted

Directions

In a pot, combine millet, amaranth, quinoa, water, 1 tablespoon of the olive oil, and ¼ teaspoon of the salt. Bring the mixture to a boil, and then cover it and lower the heat to low so it barely simmers. Cook the mixture for 20 minutes without removing the lid and then turn off the heat.
In the meantime, begin boiling water to make hard-boiled eggs. Add eggs to cold water, cover the pot, and turn off the heat once it’s boiling, and then set a timer for 9-10 minutes.
Drain and rinse the can of chickpeas, and toss them with the additional 1 tablespoon olive oil and apple cider vinegar. Set aside to marinate.
Thinly slice kale and/or swiss chard into ribbons after removing the stems, and add them to a bowl with the extra ¼ teaspoon salt. Use hands to massage the greens to soften up.
Slice the carrot into matchsticks and slice the avocado.
Prepare grain bowls by layering cooked grain mix and massaged greens, and topping each with a hard-boiled egg, marinated chickpeas, carrot sticks, avocado slices, and sunflower seeds. Alternatively, toss together greens, chickpeas, carrots, avocado, and sunflower seeds and serve as a salad bowl with the grains and egg on top.