Blueberry Buckwheat Bowl with Rosemary Balsamic Vinaigrette

If you’re in search of a hearty wholesome grain bowl crammed with entire grain goodness and loads of coloration and texture, that is the grain bowl recipe for you! Based on the ability of the gluten-free entire grain buckwheat, this easy sturdy meal bowl is filled with fiber, wholesome fat, nutritional vitamins, minerals, and phytochemicals linked with illness safety and optimum well being.. Just prepare dinner the grains, fill your bowl, and high with salad greens, blueberries, radishes, cucumbers, and hazelnuts, then drizzle with a aromatic rosemary balsamic French dressing. Yum! This recipe for Blueberry Buckwheat Bowl with Rosemary Balsamic Vinaigrette can be vegan and gluten-free, so it matches many eating regimen preferences. It’s nice for meal prep, too. If blueberries are unavailable, them use frozen and even dried.

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Blueberry Buckwheat Bowl with Rosemary Balsamic Vinaigrette

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  Author: The Plant-Powered Dietitian
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  Total Time: half-hour
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  Yield: 4 servings 1x
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  Diet: Vegan

Description

If you’re in search of a hearty wholesome grain bowl crammed with entire grain goodness and loads of coloration and texture, this recipe for Blueberry Buckwheat Bowl with Rosemary Balsamic Vinaigrette (additionally vegan and gluten-free) is for you!

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Bulgur: 

• 1 1/2 cups water 
• 1 teaspoon further virgin olive oil (optionally available)
• 1 cup bulgur, raw
• Pinch salt (optionally available)

Toppings:

• 4 cups child salad greens
• 1 cup blueberries, recent (or frozen)
• 4 radishes, thinly sliced
• 2 small cucumbers, sliced
• ½ cup coarsely chopped hazelnuts

Rosemary Balsamic Vinaigrette:

• 3 tablespoons further virgin olive oil 
• 2 tablespoons balsamic vinegar
• 1 teaspoon pure maple syrup (optionally available)
• 2 teaspoons chopped recent rosemary (or 1 teaspoon dried)
• Pinch black pepper
• Pinch salt (optionally available)

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Instructions

1. To make bulgur, place water and olive oil (optionally available) in a small pot, cowl, warmth over excessive warmth setting, and convey to a boil. Reduce warmth to medium and add buckwheat and salt (optionally available). Stir properly, and canopy with lid—prepare dinner for 13-Quarter-hour, simply till liquid is absorbed, and grains are tender but agency. Remove from warmth and relaxation for 10 minutes. Fluff with a fork. Set apart. 
2. While bulgur is cooking, put together the French dressing and toppings. 
3. To make the French dressing: In a small dish, whisk collectively olive oil, balsamic vinegar, maple syrup, rosemary, black pepper, and salt (optionally available). Set apart. 
4. To assemble bowls, organize the next substances in 4 giant particular person dimension bowls (about 3-cup capability) or meal prep containers as follows:
   • ¾ cup cooked bulgur
   • 1 cup child salad greens
   • ¼ cup blueberries, recent (or frozen)
   • 1 radishes, thinly sliced
   • 1/2 small cucumber, sliced
   • 2 tablespoons coarsely chopped hazelnuts
   • Drizzle with 1 ½ tablespoons Rosemary Balsamic Vinaigrette
5. Makes 4 servings (1 giant bowl every). May use as meal prep (place dressing on the facet). Store in hermetic container within the fridge for as much as 1 week. 

• Prep Time: 20 minutes
• Cook Time: Quarter-hour
• Category: Entree
• Cuisine: American

For different grain bowls, try:

Mediterranean Bowl with Edamame and Quinoa
Nourish Lentil Bowl
Moroccan Chickpea Sorghum Bowl
Green Goddess Grain Bowl
Black Beans and Rice Vegan Bowl

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