If you’ve seen my post about meal planning, you’ll know I try to be an intentional grocery shopper. Keyword: try. Whether it’s overbuying or a change in food-moods during the week, we tend to have some leftover vegetables at the end of the week. From this cycle I’ve created a go-to “recipe”. I put it in quotes, since the beauty of this dish is the flexibility and endless options. This is also a great meal prep option to have as lunches throughout the week, since I tend to make a lot at once.We’ve also taken is as a road trip lunch option (roadside eats are limited when you’re vegetarian/vegan). Basically, this recipe is good all the time with whatever you have. Enjoy!

Go-To Grains + Veggie Bowl

Ingredients

3 cups of grains (a total of about 6 cups cooked)*

1/2 red pepper, diced

1/2 cucumber, cut into quarter moon slices

2 carrots, cut into half moon slices

1 zucchini, sliced and pan fried

1–2 stalks celery, diced

1/2 red onion, finely diced

small handful of cilantro, finely chopped

seasonings to taste, such as: salt, pepper, oregano, crushed red pepper flakes

How-To

The basic story of the dish is to cook your grains + cut up your veggies and simply toss it all together. It’s super easy and can be altered to use whatever you have in your kitchen!

I typically start cooking my rice before I chop up all of the raw veggies

Cut all the veggies (minus the zucchini) into lil pieces, and put them in a big glass bowl

Next, slice and cook your zucchini over a medium heat until they start to brown up a bit. I add little-to-no oil to the pan and avoid mixing them around too often so that they don’t get soggy and develop some nice browning

Once your grains and zuke is ready, put them into the glass bowl with your raw chopped veggies.

Season to taste

Notes: