A Step-by-Step Guide to Making a Meatless Grain Bowl
This grain bowl dish is Day 1 of a weekly meal planning series on Love and Lemons! Why? Today marks the release of our meal planning notebook, The Love & Lemons Meal Record and Market List. Click here to view my post from last week.If you haven't pre-ordered, go here to do so immediately!
When writing about meal planning or creating fast, simple meals throughout the week, I typically recommend cooking large portions on Sundays. I enjoy this method, but this week I'm trying something else. Starting with one dish, this delicious, simple Roasted Veggie Grain Bowl, I'm going to use the same ingredients to make a different supper every night for five nights, such that each new meal builds on the one before it. Find the weekly summary here!
How to Create an Awesome Grain Bowl
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A grain bowl was an obvious option to kick off our meal plan week since all successful grain bowl recipes depend on components. I used them initially in this grain bowl dish, then mixed and matched them with various meals throughout the week. I began with the following component categories:
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Ingredients
- 2 cups white rice.
- 4 cups water.
- 1 big sweet potato, peeled and diced
- Divide 3 tablespoons of coconut oil or vegetable oil, as required.
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, cut
- Half an orange bell pepper, sliced
- 1 (14 ounce) box of extra firm tofu.
- 1 (15-ounce) can of black beans, drained and rinsed
- 1 teaspoon jerk seasoning (or to taste)
- 2 teaspoons of jerk marinade.
Directions
Step 1
In a saucepan, heat the water and rice until they boil. Reduce the heat to medium-low, cover, and cook for 20-25 minutes, or until the rice is soft and the water has been absorbed. Stay warm.
Step 2
Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius).
Step 3
Toss diced sweet potatoes with 1 tablespoon oil. Spread evenly over a baking sheet.
Step 4
Roast sweet potatoes in a warm oven for 15 to 20 minutes, until cooked but not too soft.
Step 5
Heat 1 tablespoon coconut oil in a cast iron pan over medium-high heat. Add the red, green, and orange bell peppers and sauté for 2 to 3 minutes. Remove from the skillet and put aside.
Step 6
Add the remaining 1 tablespoon coconut oil to the same skillet. Add the tofu equally. Cook for 2 minutes, then carefully turn to the other side. Continue cooking for 6 to 8 minutes, stirring regularly, until the tofu is slightly crisp on the edges.
Step 7
Add the jerk marinade, taking care to coat the tofu completely. Remove the tofu from the heat after the marinade has begun to caramelize.
Step 8
Warm the black beans in a microwave-safe dish for 2 to 3 minutes, stirring every 30 seconds.
Step 9
Make grain bowls by dividing rice, tofu, peppers, sweet potatoes, and black beans equally into individual serving bowls.
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