 |
Knowledge Tech These Plant-Based Grain Bowls Are The Perfect Way to Use Up Your Leftovers |
I love a good workday lunch. It’s a much-needed pause between zoom calls and writing to savor something delish and get refreshed. Even when I eat lunch at my desk, I tend to pause the “real” work and spend my lunchtime doing something fun like catching up on digital magazines or browsing my fave shopping sites. However, lunch is also the time of day when I don’t have the time or inclination to spend more than five minutes prepping. So, 99% of the time, I go for a delicious and healthy grain bowl recipe featuring leftovers from last night’s dinner and whatever I meal-prepped on Sunday, plus a handful of greens and a sprinkle of nuts or seeds, and I’m never ever sad about it.
Not every vegan swoons at the idea of fresh vegetables straight from the crisper drawer, but a sheet pan of thoughtfully seasoned, tender roasted veggies has much more appeal. Suitable for whatever is in season, a medley of veg can be used to add bulk and nutrition to any meal. Roll them into a wrap with beans or hummus, pile them on toast, spoon over grain bowls, toss with pasta, or mound them into a giant bowl, drizzle with tahini dressing, and dive in, fork-first!
Flavorful and simple, this staple plant-based protein complements virtually every meal. Tofu will keep in the fridge for at least five days if sealed in an air-tight container. Pair it with those roasted veggies and a grain, toss with salads, or add a flavorful protein boost to wraps and sandwiches.