Vegan Grain Bowl Recipe with Blackberries and Fresh Mint
This Vegan Grain Bowl Recipe with Blackberries and Fresh Mint is the perfect balance of sweet and savory flavors, and it's a nutritious summer meal.
Servings 4 servings
- 2 tablespoons avocado oil
- 1/2 small-medium white onion diced
- 1 cup Village Harvest Black Rice Black Lentils Black Quinoa Organic Antioxidant Blend
- 2 1/4 cups water
- 1 teaspoon minced fresh thyme
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Pilaf:
Heat the oil in a medium saucepan over medium heat. Add the onion and cook until starting to soften, about 3 to 5 minutes, stirring occasionally.
Add the black rice/black lentils/black quinoa blend and toast until it starts to smell nutty, about 2 to 4 minutes, stirring occasionally.
Stir in the water, thyme, salt, and black pepper, and bring up to a boil. Cover the saucepan, turn the heat down to low, and cook until the water is absorbed and the pilaf is tender, about 30 minutes.
Remove from heat, let it sit with the lid on for 10 minutes, and then fluff with a fork. Cool to room temperature and then prepare the salad.
Store covered in the fridge for up to 3 days in advance.
To Assemble the Salads:
Whisk together the vinegar, oil, salt, and black pepper in a large bowl. Add the baby greens and toss to coat.
Divide the greens between 4 large bowls. Top each with 1/4 of the pilaf, onion, blackberries, pecans, and mint.
- You can make the pilaf up to 3 days in advance and store it covered in the fridge until you want to make this grain bowl.
Calories: 465kcal | Carbohydrates: 36g | Protein: 15g | Fat: 31g | Saturated Fat: 4g | Sodium: 478mg | Potassium: 287mg | Fiber: 14g | Sugar: 3g | Vitamin A: 1010IU | Vitamin C: 31mg | Calcium: 70mg | Iron: 5mg