That title is a mouthful, but let’s talk about the food!
Grain bowls — a simple name for a surprisingly vibrant meal.
They’re perfect for using up leftovers, which, if you’re anything like me, is where random cooked grains and roasted vegetables often end up. I’ve been assembling large fridge-cleanout bowls lately and I’m fully on board. Have you tried one yet?
Honestly, “grain bowl” feels like a trendy name for piling whatever you have—leftover rice, quinoa, roasted veg—into a bowl at the end of the week. But it works, and it’s oddly satisfying.
Grain bowls can get complicated fast. This recipe, for example, includes roasted Brussels sprouts, sweet potatoes, chickpeas, several grains and a handful of toppings. Making every element from scratch can defeat the purpose of a quick, leftover-friendly meal.
The trick is to plan for extras. Cook a little extra rice when you make dinner, or make a bit more quinoa for breakfast and save the remainder. The first few bowls may involve some planning or a quick grocery trip, but once you discover combinations you love, grain bowls become an effortless way to use leftovers. Make them a Sunday night ritual or a relaxed Saturday lunch.
One component I insist you try are these maple chipotle Brussels sprouts — they’re worth making even if you don’t plan a grain bowl. They’re smoky, sweet and perfectly caramelized. I love Brussels so much I’ve even grabbed them as a snack.
I’m not one to stop at a single grain in a bowl; I prefer multiple textures and flavors. Leftover farro, quinoa, couscous or even a bit of pasta like fusilli all play nicely together. For greens, massage chopped curly kale with toasted sesame oil for a few minutes before adding it to the bowl — it softens the leaves and adds a nutty note.
Crunch is essential. For me, roasted chickpeas add that needed bite (and if you’re not vegetarian, crispy bacon works wonders). Don’t be intimidated by the long ingredient list in the recipe below — it lists each element used to build the bowl, but you can easily simplify. Pick one or two flavor highlights — maple-chipotle, coconut-roasted sweet potato, sesame-kale — and assemble a bowl you’ll want to eat over and over.
With bacon, optionally. Definitely an option.
Grain Bowls with Maple Chipotle Brussels Sprouts
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Ingredients
- 1 cup brussels sprouts, stems removed and halved
- 1 tablespoon maple syrup
- 1 chipotle pepper, diced
- 1 teaspoon adobo sauce (from canned chipotles)
- 1 small sweet potato, peeled and sliced into rounds
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons coconut oil
- 1 tablespoon coconut butter
- 1/2 cup chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 cup cooked farro
- 1/2 cup cooked quinoa
- 1/2 cup cooked whole wheat couscous
- 1 cup curly green kale, chopped
- 2 teaspoons toasted sesame oil
- 1 roasted red pepper
- 2 ounces feta cheese
chipotle drizzle
- 3 tablespoons greek yogurt
- 1/3 cup half and half
- 1 tablespoon adobo sauce (from canned chipotles)
- juice of half a lime
- zest of half a lime
- 1/8 teaspoon salt
Instructions
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Preheat the oven to 425°F. Line two baking sheets with parchment paper. Roasting everything together saves time.
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Toss the Brussels sprouts with maple syrup, diced chipotle and adobo sauce, then spread on a baking sheet. Toss sweet potato rounds with coconut oil, coconut butter, salt and pepper and spread on a sheet. Toss chickpeas with olive oil, smoked paprika, garlic powder and a pinch of salt and pepper; spread on a sheet. Roast everything for 20–25 minutes, until caramelized and crisp.
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To assemble bowls, combine the cooked grains in the bottom of each bowl. Massage the chopped kale with toasted sesame oil for a few minutes, then mix it with the grains. Top with roasted Brussels, sweet potato rounds and roasted red pepper. Add crispy chickpeas and feta, and drizzle with the chipotle crema if desired. Serve and enjoy.
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See? Not boring at all.