grain bowls Archives - Forks Over Knives

Jasmine Rice Bowls with Glazed Eggplant and Oyster Mushrooms

Juliana Hale — Wed, 20 Dec 2023 18:24:53 +0000

These produce-packed rice bowls are hearty, healthy, and full of flavor. It all starts by creating a savory-sweet glaze of mirin, soy sauce, miso, ginger, and maple syrup to coat the eggplant and oyster mushrooms. Once the veggies have been infused with the Asian-inspired sauce, hot jasmine rice and chewy edamame are stirred into the pan to form the base of the grain bowls. All that’s left to do is top each serving with your favorite raw veggies, such as carrots, radishes, and cucumbers, and sprinkle with cilantro for an herbal garnish. This recipe calls for cashews as a topping, but feel free to omit if you are nut-free. The tantalizing combination of saucy, cooked ingredients with crunchy, fresh produce is an absolute winner and ensures this meal is a worthy addition to your regular recipe rotation.

Tip: If you want more moisture in these bowls, stop cooking the eggplant mixture while there is still just a little liquid in the skillet.

For more vegan eggplant recipes, check out these tasty ideas:

Grilled Chinese Eggplant with Spiced Vinegar Sauce
Roasted Eggplant Gyros with Watermelon Rind Pickles
Thai Basil Eggplant
Or take a look at our full collection of eggplant recipes

Yield: Makes 4 bowls

Time: 35 minutes

2 tablespoons mirin (sweet rice wine)
2 tablespoons reduced-sodium tamari or soy sauce
1 tablespoon pure maple syrup
1 tablespoon red miso paste or tahini
1½ teaspoons grated fresh ginger
¼ teaspoon crushed red pepper
1 medium eggplant, peeled and cut into 1-inch cubes
8 oz. fresh oyster mushrooms, stems removed, caps halved or quartered, or enoki mushrooms, divided into small clusters
4 cups hot cooked brown jasmine rice
1 cup frozen shelled edamame, cooked according to package directions
¼ of an English cucumber, cut into ribbons with a vegetable peeler
½ cup matchstick-cut carrot or thinly sliced radishes
¼ cup fresh cilantro leaves or bias-sliced scallions
¼ cup dry-roasted cashews, coarsely chopped

Instructions

In an extra-large skillet stir together the first six ingredients (through crushed red pepper) and 2 tablespoons water. Bring to boiling; reduce heat to medium. Add eggplant and mushrooms. Cook and stir until all sauce is absorbed and any excess liquid from the vegetables evaporates. Remove from heat. Stir in rice and edamame.
Spoon rice mixture into bowls. Arrange the cucumber, carrot, cilantro, and cashews in bowls with rice mixture.

The post Jasmine Rice Bowls with Glazed Eggplant and Oyster Mushrooms appeared first on Forks Over Knives.

Celeriac Steak Asada with Black Bean Quinoa

Ellen Boeke — Wed, 23 Aug 2023 17:47:11 +0000

Celeriac has a meaty texture and neutral flavor, which makes it ideal for cutting into steaks that absorb your favorite seasonings. In this recipe, the steaks are brushed in lime juice and sprinkled with savory Southwest spices for a plant-based carne asada plate. Each perfectly golden medallion is laid on a bed of hearty quinoa that’s studded with beans, red onion, and jalapeño to create the perfect blend of Tex-Mex ingredients. Orange does double duty in this satisfying recipe: First, by infusing the entire dish with a citrus vinaigrette, and second by topping the quinoa base with juicy slices to contrast the medley of spicy flavors traditional carne asada is known for. Top each serving with fresh cilantro and a dash of hot sauce if you like extra heat!

For more veggie steak dinners, check out these tasty ideas:

Yield: Makes 4 plates

1½ cups dry tricolor quinoa
1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
3 oranges, peeled and sliced
¾ cup slivered red onion
½ cup coarsely chopped fresh cilantro
1 fresh jalapeño chile, seeded and thinly sliced
1 celeriac root, peeled and cut into four or five ¾- to 1-inch steaks
3 tablespoons lime juice
½ teaspoon salt-free Southwest seasoning blend
½ cup orange juice
2 teaspoons Dijon mustard
1 clove garlic, minced
⅛ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

Instructions

Prepare quinoa according to package directions; let cool. Stir in beans, orange slices, onion, cilantro, and jalapeño.
Meanwhile, mix together 1 tablespoon lime juice with 1 tablespoon water. Brush celeriac steaks with lime mixture and sprinkle steaks with Southwest seasoning. Grill, covered, over medium heat 8 to 10 minutes or until tender and browned, turning once.
For Orange Vinaigrette, in a small bowl whisk together orange juice, the remaining 2 tablespoons lime juice, the Dijon mustard, garlic, sea salt, and freshly ground black pepper.
Arrange quinoa and steaks on plates. Drizzle with Orange Vinaigrette.

The post Celeriac Steak Asada with Black Bean Quinoa appeared first on Forks Over Knives.

Butternut Squash Steak Supper

Ellen Boeke — Thu, 15 Jun 2023 17:50:51 +0000

Grab your knife and fork to dig into these epic butternut squash steak bowls when your appetite comes a-calling. Oregano-infused buckwheat groats (also known as kasha) are mixed with a jumble of fresh veggies to create a hearty base for the planks of tender sweet potato. There are two different preparation methods you can choose from to cook the steaks: Grilling or roasting. Both are equally delicious, so it just depends on whether you’re craving some smoky char marks to take things to the next level. A flavor-packed chimichurri sauce adds brightness to to all the dense veggies and tastes incredible when mixed into the warm grains. Happy feasting!

Tip: If you can’t find buckwheat groats that are already toasted, toast them in a dry skillet over medium 4 to 5 minutes or until lightly browned.

Roasting Instructions

To roast your steaks instead of grill them, arrange seasoned squash on a baking sheet lined with parchment paper or a silicone baking mat. Roast at 400°F for 40 to 50 minutes or until tender and browned, turning steaks once and brushing with additional balsamic if needed.

Yield: Makes 4 bowls

Ingredients

Bowls

3½ cups low-sodium vegetable broth or water
2 cups dry toasted buckwheat groats (kasha, see tip in intro)
1 sprig fresh oregano
1 butternut squash, unpeeled (look for one with a long neck)
2 tablespoons balsamic vinegar
Freshly ground black pepper, to taste
3 cups chopped sweet potato
3 cups sliced fresh mushrooms
1 cup chopped onion
3 cloves garlic, minced
4 cups fresh arugula
½ cup thinly sliced or shredded radishes

CHIMICHURRI SAUCE

½ cup lightly packed fresh parsley leaves
1 tablespoon lightly packed fresh oregano leaves
3 cloves garlic, chopped
1 tablespoon lemon juice
⅛ teaspoon crushed red pepper (optional)
Sea salt, to taste

Instructions

In a large saucepan combine broth, groats, and oregano sprig. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until groats are tender. Remove and discard oregano.
For Chimichurri Sauce, in a small food processor combine parsley, oregano leaves, and garlic. Cover and pulse until chopped. Add 3 tablespoons of water, the lemon juice, and crushed red pepper (if using). Pulse until smooth. Season to taste with sea salt. Place in an airtight container. Cover and refrigerate up to 3 days.
Meanwhile, slice neck off unpeeled butternut squash (reserve base for another use). Trim two sides of the neck flat. Cut lengthwise into four or five ¾- to 1-inch steaks (6 oz. per steak). Microwave the steaks for 2 minutes. Brush them with 2 tablespoons balsamic vinegar and season with sea salt and freshly ground black pepper. Grill, covered, over medium heat 8 to 10 minutes or until tender and browned, turning once.
In an extra-large skillet cook sweet potato in ½ cup water over medium 5 minutes. Add mushrooms and onion; cook 3 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add garlic; cook and stir 1 minute. In a large serving bowl combine sweet potato mixture, hot cooked kasha, the arugula, and radishes. Serve in bowls with butternut steaks. Drizzle with Chimichurri Sauce.

The post Butternut Squash Steak Supper appeared first on Forks Over Knives.

Quinoa Broccoli Bowls with Roasted Beets

Ellen Boeke — Thu, 04 May 2023 17:15:28 +0000

We know beets can be a controversial ingredient: Some say they taste like dirt; others say they’re nature’s candy. No matter where you stand on the spectrum, these roasted beet and broccoli bowls are a delicious way to enjoy the hearty root vegetable. To start, roast some multicolored beets in tin foil packets so they get deliciously tender without becoming charred or losing their moisture. Next, add some vibrant steamed broccoli to the mix and toss everything with a citrus-thyme dressing to complement the earthy flavors. The finishing touch involves spooning the veggies over a bed of quinoa (or any other whole grain of choice) and topping everything with creamy avocado slices. Now all that’s left to do is dig into this garden feast with glee!

For more amazing vegan beet recipes, check out these tasty ideas:

Yield: Makes 4 bowls

4 medium red and/or yellow beets, peeled and cut into ½-inch pieces
¼ cup white wine vinegar
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
4 cups small broccoli florets
1 tablespoon orange zest
½ cup orange juice
2 teaspoons fresh thyme
4 cups cooked quinoa
½ of a small avocado, halved, pitted, peeled, and sliced

Instructions

Preheat oven to 425°F. Keep beet colors separate for roasting. Cut four 12-inch pieces of foil. In a medium bowl toss yellow beets with 1 tablespoon of the vinegar and ⅛ teaspoon each salt and pepper. Transfer beets to one piece of foil; top with second piece of foil and fold edges together to create a packet. Repeat with red beets, placing them in a separate packet. (If using one color of beet, cut two 24-inch pieces of foil.) Place packets on a baking sheet. Roast 50 to 60 minutes or until very tender. Remove from oven; cool on a wire rack about 15 minutes. Chill beets until ready to serve.
Meanwhile, place broccoli in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 5 to 8 minutes or until tender. Chill until ready to serve.
For dressing, in a large bowl whisk together the remaining 2 tablespoons vinegar, the orange zest, orange juice, thyme, and additional salt and pepper to taste. Add chilled roasted beets and broccoli. Toss to combine.
To assemble bowls, divide cooked quinoa among 4 bowls. Spoon broccoli mixture over quinoa. Drizzle any leftover dressing over top. Garnish with avocado slices.

The post Quinoa Broccoli Bowls with Roasted Beets appeared first on Forks Over Knives.

Miso-Ginger Grilled Vegetable Farro Bowls

Nancy Macklin, RDN — Fri, 31 Mar 2023 17:17:17 +0000

Broccolini, red bell pepper, bok choy, and spiralized sweet potatoes are marinated in a savory miso-ginger sauce and grilled to char-marked perfection for this wholesome grain bowl recipe. The colorful veggies get an extra punch of flavor from zesty lime juice and spicy red pepper flakes, while the remaining marinade is soaked up by the chewy grains of farro. If farro isn’t your favorite, feel free to swap it out for another whole grain such as quinoa or millet. Sliced raw radishes make a crunchy topping that balances the bold flavors with a refreshing peppery note. (If you don’t have radishes on hand, thinly sliced scallions would also make for a palate-pleasing garnish.) Chow down on this nourishing dish whenever you’re ready to zhuzh up your produce!

Tip: If using an indoor grill pan, you’ll have to grill the vegetables in batches. Keep them warm on a foil-covered baking sheet in a 200°F oven as you go.

For more amazing grain bowl recipes, check out these tasty ideas:

Thai Grain Bowls
Jerk Grain Bowls with Air-Fried Plantain Chips
Green Goddess Grain Bowls
Or check out our full collection of grain bowl recipes

Yield: Makes 2 bowls

⅓ cup low-sodium vegetable broth
¼ cup lime juice
2 tablespoons white miso paste
4 teaspoons grated fresh ginger
2 cloves garlic, minced
¼ teaspoon ground white pepper
¼ teaspoon crushed red pepper
8 oz. fresh Broccolini
2 baby bok choy, halved
1 red bell pepper, cut into bite-size strips
4 scallions (2 trimmed and 2 chopped)
8 oz. spiralized fresh sweet potato
3 cups hot cooked farro
Sliced daikon or rainbow radishes

Instructions

For sauce, in a small bowl stir together the first seven ingredients (through crushed red pepper) and 2 tablespoons water. Preheat a grill pan over medium-high. Grill Broccolini, bok choy, bell pepper, and the trimmed scallions 6 to 10 minutes or until crisp-tender, turning and brushing with 2 tablespoons of the sauce once or twice. Remove vegetables from the grill and keep warm.
Add sweet potato to grill and toss frequently while drizzling with 1 tablespoon of the sauce until crisp-tender.
In a bowl toss together farro, the chopped scallions, and 2 tablespoons of the sauce. Divide farro among two bowls. Top with sweet potato and grilled vegetables. Drizzle with the remaining sauce. Garnish with radish slices.

The post Miso-Ginger Grilled Vegetable Farro Bowls appeared first on Forks Over Knives.

Mixed Grain Bowls with Mushrooms and Lentils

Shelli McConnell — Fri, 18 Nov 2022 18:33:51 +0000

What do you get when you combine hearty quinoa, chewy wild rice, creamy yellow lentils, crisp green beans, savory mushrooms, and tender Swiss chard in one meal? The grain bowl of your dreams, that’s what. This delicious recipe features the perfect balance of ingredients, but it’s flexible enough to accommodate variations when you have leftover ingredients that need to be used before going bad. A zingy Dijon mustard dressing, citrus slices, and aromatic red onion contrast with the earthy veggies so you get a medley of vibrant flavors in every bite. Sprinkle on some slivered almonds for extra crunch right before serving, and dig in!

For more grain bowl recipes, check out these tasty ideas:

Pesto Grain Bowl with Grilled Vegetables
Jerk Grain Bowls with Air-Fried Plantain Chips
Quinoa-Chickpea-Sweet Potato Bowls with Peanut Sauce
Or check out our full collection of grain bowls

Yield: Makes 4 bowls

½ cup red wine vinegar
½ cup orange juice
2 tablespoons Dijon mustard
2 teaspoons ground cumin
Sea salt, to taste
Freshly ground black pepper, to taste
12 oz. thin green beans (haricots verts), halved crosswise
1 lb. assorted mushrooms (shiitake and oyster), stems removed
1½ cups hot cooked red quinoa
1½ cups hot cooked wild rice
1½ cups hot cooked yellow or brown lentils
4 cups Swiss chard, cut into strips, or stemmed and thinly sliced lacinato kale
2 oranges, peeled and sliced
½ cup slivered red onion
¼ cup sliced almonds, toasted

Instructions

For dressing, in a small bowl whisk together vinegar, orange juice, mustard, cumin, salt, and pepper.
Place green beans in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 8 to 10 minutes or until crisp-tender.
In a large nonstick skillet cook mushrooms over medium about 10 minutes or until just tender, stirring occasionally.
In a medium bowl stir together quinoa, wild rice, and lentils. Divide Swiss chard among bowls. Top with grain mixture, green beans, mushrooms, and oranges. Drizzle with dressing. Sprinkle with onion and almonds.

The post Mixed Grain Bowls with Mushrooms and Lentils appeared first on Forks Over Knives.

Farro Pilaf with Veggies and Blackened Melon

Shelli McConnell — Mon, 22 Aug 2022 17:07:14 +0000

Sweet melon is coated in blackened seasoning and grilled on the barbecue to create mouthwatering-good wedges of smoky, juicy fruit. A dollop of Cajun vegan mayo brings an extra layer of heat that pairs perfectly with the wilted greens and tomatoes. Add all that to a base of hearty farro, and you’ve got an incredibly well-rounded meal that will leave you licking the plate. This flavorful dish is ideal for your next plant-based BBQ and is great served alongside a chilled summer soup!

Editor’s Note: Blackened seasoning is a savory spice blend similar to Cajun seasoning, but with less of a spicy kick. It typically includes paprika, garlic powder, thyme, oregano, and cayenne, among other spices. While many premade blackened seasonings are high in salt, Dak’s Spices makes a good salt-free version.

For more delicious melon recipes, check out these tasty ideas:

Yield: Makes 11 cups

4 cups low-sodium vegetable broth
1½ cups dry pearled farro
3 cloves garlic, minced
4 cups chopped fresh greens such as collards, spinach, kale, and/or chard, stems removed
½ of a medium cantaloupe or honeydew melon, seeded, peeled, and cut into 12 wedges
2 to 3 teaspoons blackened seasoning
4 roma tomatoes, cut into wedges
1 medium sweet onion, cut into ½-inch-thick slices
12-oz. package extra-firm silken tofu, drained
1 tablespoon apple cider vinegar
½ teaspoon dry mustard
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon sea salt

Instructions

In a medium saucepan combine broth, farro, and garlic. Bring to boiling; reduce heat. Cover and simmer 25 to 30 minutes or until farro is tender; drain any excess cooking liquid. Add greens; cook and stir until wilted. Remove from heat; keep warm.
Meanwhile, season melon wedges with blackened seasoning. Grill melon wedges, tomato wedges, and onion slices, uncovered, over medium-high 6 to 8 minutes or until lightly charred, turning once.
For Cajun Mayo, in a small food processor combine half the tofu (save the rest for another recipe), the apple cider vinegar, dry mustard, onion powder, garlic powder, cayenne pepper, and sea salt. Process until smooth.
Coarsely chop tomatoes and onion; stir into farro mixture. Serve melon wedges over farro mixture. Top with Cajun Mayo.

The post Farro Pilaf with Veggies and Blackened Melon appeared first on Forks Over Knives.

Pesto Grain Bowl with Grilled Vegetables

Nancy Macklin, RDN — Fri, 05 Aug 2022 17:11:40 +0000

Drizzle these robust quinoa bowls with a homemade vegan pesto sauce that packs a ton of flavor into every bite. Grilled corn, zucchini, yellow squash, and tomatoes add heft to this tasty dish, while a squeeze of fresh lemon juice livens everything up before you dig in. Feel free to swap out the veggies for any other produce you have on hand to completely customize this versatile recipe and make a big batch to portion out into airtight containers. This simple and satisfying grain bowl will quickly become a favorite in your rotation of weekday lunches!

Check out our round up of delicious grain bowl recipes for more inspiration!

Yield: Makes 6 cups quinoa mixture + 8 cups grilled veggies

1½ cups dry quinoa
1 garlic clove, minced
2 cups fresh green beans, cut into 1-inch pieces
1 recipe Homemade Vegan Pesto
2 ears fresh sweet corn, husks and silks removed
2 zucchini and/or summer squash, halved lengthwise and crosswise
6 roma tomatoes, halved
1 red onion, cut into four thick slices
⅓ cup no-salt-added canned chickpeas, undrained
¼ cup unsweetened, unflavored plant milk
Sea salt, to taste
Freshly ground black pepper, to taste
Lemon wedges

Instructions

In a large pot combine quinoa, garlic, and 4½ cups water. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Stir in green beans; cook about 5 minutes more or until quinoa is tender. Remove from heat; let stand 5 minutes. Fluff with a fork.
Meanwhile, in a small bowl stir together 2 tablespoons of the Homemade Vegan Pesto and 2 tablespoons water. Grill corn, squash, tomatoes, and onion over high about 8 minutes or until tender, brushing with pesto mixture and turning as vegetables start to brown. Transfer vegetables to a cutting board. When corn is cool enough to handle, cut kernels off cob. Cut squash and onion into four to six pieces each.
In a small blender or food processor combine the remaining pesto, the chickpeas, and milk. Cover and blend until smooth and creamy. Season with salt and pepper.
Spoon quinoa into bowls. Top with grilled vegetables. Serve with pesto sauce and lemon wedges.

The post Pesto Grain Bowl with Grilled Vegetables appeared first on Forks Over Knives.

Baja Rice Bowls with Grilled Yellow Squash

Shelli McConnell — Fri, 29 Jul 2022 17:34:07 +0000

This taco-inspired spin on a grain bowl is great for weekly meal prep and versatile enough to use up any spare veggies you have on hand. Each bowl starts with a scoop of rice that’s made with salsa verde and cilantro for a spicy, herbal base. Yellow summer squash is then slathered in a chipotle-lime marinade and grilled until lightly charred to bring a delicious smoky flavor to the dish. The final step is to arrange your veggies with pinto beans, avocado slices, red cabbage, and crunchy tortilla strips for a mouthwatering Mexican-inspired meal. Top with extra cilantro and salsa, and dig in!

Yield: Makes 4 bowls

1 15-oz. can no-salt-added pinto beans, rinsed and drained (1½ cups)
1 tablespoon finely chopped fresh jalapeño chile
½ teaspoon ground cumin
16 squash (mini pattypan, baby zucchini, and/or baby yellow summer, halved)
1 tablespoon lime juice
1 teaspoon chipotle chile powder
½ teaspoon garlic powder
4 whole fresh jalapeño chiles
2 6-inch corn tortillas
½ cup chopped onion
2 cloves garlic, minced
1 cup dry brown rice
2 cups low-sodium vegetable broth
⅔ cup purchased mild or spicy green salsa, plus more for serving
¼ cup chopped fresh cilantro, plus more for serving
4 cups shredded red cabbage
1 medium avocado, halved, seeded, peeled, and chopped
Lime wedges

Instructions

Place beans in a small saucepan. Stir in chopped jalapeño, cumin, and 2 tablespoons of water. Heat over low.
In a large bowl toss squash with lime juice, chipotle chile powder, and garlic powder. Grill squash and whole jalapeños in a vegetable grill basket over medium 12 to 15 minutes or until charred, turning once or twice. Grill tortillas 1 to 2 minutes per side or until lightly charred and crisp. Cut grilled tortillas into strips.
For Green Rice, heat a saucepan over medium-high. Add the onion and minced garlic; cook for 2 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in brown rice; cook and stir 1 minute. Add vegetable broth and ⅔ cup green salsa. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand 5 minutes. Add ¼ cup chopped fresh cilantro; fluff rice with a fork.
In four bowls arrange beans, squash, whole jalapeños, Green Rice, cabbage, and avocado. Add tortilla strips. Serve with lime wedges, cilantro, and green salsa.

The post Baja Rice Bowls with Grilled Yellow Squash appeared first on Forks Over Knives.

Quinoa-Chickpea-Sweet Potato Bowls with Peanut Sauce

Mary Margaret Chappell — Mon, 02 May 2022 18:24:08 +0000

The ultimate quick weeknight dinner, these scrumptious quinoa-chickpea grain bowls are ideal for cleaning out straggler ingredients from your pantry. Tender sweet potato, earthy kale, and chewy chickpeas create a medley of textures and colors that will satisfy your cravings for a nourishing meal. The ginger-infused Peanut Sauce adds a delicious creamy component to tie it all together, and a sprinkling of chopped peanuts offer a perfect crunchy garnish. The cherry on top? All the toppings for this dish are pan-steamed together for fast prep and easy cleanup!

Yield: Makes 4 bowls

1 cup dry red quinoa, rinsed and drained
4 slices fresh ginger
2 cloves garlic, minced
4 cups chopped fresh greens, such as kale, collards, or mustard greens
1 small onion, quartered and thinly sliced (1 cup)
1 large sweet potato, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can chickpeas (garbanzo beans), rinsed and drained (1½ cups)
¼ cup peanut butter
2 tablespoon lime juice
½ teaspoon grated fresh ginger
Hot sauce (optional)
2 tablespoons chopped peanuts (optional)

Instructions

Cook quinoa according to package directions. Keep warm.
In a large skillet with a lid combine sliced ginger, half the garlic, and 2½ cups water; stir in greens and onion. Cover and bring to boiling. Reduce heat to medium-low; simmer 10 to 15 minutes.
Push the greens to one side of the skillet; add sweet potato and chickpeas in two piles. Cover and simmer 5 to 7 minutes more or until sweet potato is tender.
For Peanut Sauce, in a small bowl combine peanut butter, lime juice, grated fresh ginger, the remaining garlic, and, if desired, a few drops of hot sauce. Whisk in ¾ to 1 cup of very hot water until smooth.
To assemble bowls, spoon warm quinoa into bowls. Arrange greens, sweet potato, and chickpeas on top of quinoa. Drizzle with Peanut Sauce. If desired, sprinkle with chopped peanuts.

The post Quinoa-Chickpea-Sweet Potato Bowls with Peanut Sauce appeared first on Forks Over Knives.