50+ Cozy and Nourishing February Grain Bowl Recipes for Meal Prep

February, with its cold days and cozy vibes, calls for meals that strike the perfect balance between warmth, nourishment, and flavor.

Grain bowls are a versatile and satisfying option to keep your meal rotation exciting throughout the month.

Packed with whole grains, seasonal vegetables, proteins, and vibrant dressings, these bowls are a blank canvas for endless creativity.

Whether you’re looking for hearty comfort food, plant-based protein power, or something vibrant and fresh to brighten winter days, this collection of 50+ February grain bowl recipes has got you covered.

From quinoa and wild rice to barley and millet, these recipes celebrate diverse grains while featuring February’s seasonal produce like sweet potatoes, kale, and beets.

Dive in and discover ideas that suit every dietary preference, meal prep routine, and taste bud craving.

Let these bowls inspire you to stay warm, well-fed, and energized all month long!

50+ Cozy and Nourishing February Grain Bowl Recipes for Meal Prep

Grain bowls are more than just a meal—they’re a celebration of flavors, textures, and nutritional goodness.

The 50+ February grain bowl recipes we’ve curated here are designed to offer something for everyone, whether you’re a fan of hearty lentils, tangy citrus, or warming spices.

Each recipe can be easily customized to your liking, making them perfect for weekday meal preps or weekend feasts.

As February rolls on, let these bowls inspire you to experiment with seasonal produce, embrace whole grains, and savor every bite.

Whether you’re feeding a family or indulging in a solo culinary adventure, there’s no better way to make mealtime exciting, nourishing, and comforting.

So grab your favorite grains, mix and match ingredients, and craft your perfect February grain bowl. Here’s to staying warm, healthy, and deliciously satisfied all month long!

Quinoa and Roasted Vegetable Grain Bowl

This vibrant grain bowl combines nutty quinoa with the smoky flavors of roasted vegetables. Packed with antioxidants, vitamins, and fiber, this dish is a nourishing meal perfect for February’s chilly days. Topped with a zesty lemon-tahini dressing, it offers a balance of flavors and textures that’s both comforting and energizing. Whether you’re meal-prepping for the week or crafting a hearty lunch, this recipe is a versatile choice.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 sweet potato, cubed
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes
• 2 cups kale, chopped
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste

For the Dressing:

• 2 tbsp tahini
• Juice of 1 lemon
• 1 clove garlic, minced
• 2 tbsp water (adjust for consistency)

Instructions:

1. Cook the Quinoa: Rinse quinoa under cold water. Combine with water or vegetable broth in a pot. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Fluff with a fork.
2. Prepare the Vegetables: Preheat the oven to 400°F (200°C). Toss sweet potato, zucchini, bell pepper, and cherry tomatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through.
3. Wilt the Kale: Add kale to the baking sheet in the last 5 minutes to wilt slightly.
4. Make the Dressing: Whisk tahini, lemon juice, garlic, and water in a bowl until smooth.
5. Assemble: Layer quinoa in bowls, top with roasted vegetables, and drizzle with dressing.

This Quinoa and Roasted Vegetable Grain Bowl is a harmonious blend of textures and flavors, making it an ideal wintertime comfort food. It’s easy to customize with your favorite seasonal veggies or protein add-ons. Enjoy it warm or cold for a satisfying, nutrient-packed meal.

Farro and Citrus Winter Salad Bowl

Farro, an ancient grain with a chewy texture, forms the base of this bright and refreshing winter grain bowl. February’s citrus fruits—such as oranges and grapefruits—bring a burst of sunshine to the dish, complemented by crunchy pistachios and peppery arugula. A light orange vinaigrette ties everything together, creating a bowl that’s as nourishing as it is delicious.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 2 oranges, segmented
• 1 grapefruit, segmented
• 3 cups arugula
• ¼ cup pistachios, chopped
• 2 tbsp feta cheese (optional)

For the Dressing:

• Juice of 1 orange
• 1 tbsp honey or maple syrup
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the Farro: Rinse farro and combine it with water or broth in a pot. Bring to a boil, reduce heat, and simmer for 20-25 minutes. Drain excess liquid and set aside.
2. Prepare the Citrus: Peel and segment the oranges and grapefruit, removing any seeds.
3. Make the Dressing: Whisk together orange juice, honey, olive oil, Dijon mustard, salt, and pepper.
4. Assemble: In a large bowl, combine farro, arugula, citrus segments, pistachios, and feta if using. Drizzle with dressing and toss gently.

The Farro and Citrus Winter Salad Bowl is a celebration of February’s best produce. It’s light yet satisfying, offering a delightful mix of tangy, sweet, and savory flavors. This grain bowl is perfect for a healthy lunch or a refreshing dinner side.

Brown Rice and Miso-Glazed Tofu Bowl

This hearty grain bowl features nutty brown rice, savory miso-glazed tofu, and an assortment of colorful vegetables. Rich in plant-based protein and fiber, it’s a wholesome meal that provides warmth and energy for the cold February days. A sprinkle of sesame seeds and green onions adds the perfect finishing touch to this flavorful dish.

Ingredients:

• 1 cup brown rice
• 2 cups water or vegetable broth
• 1 block firm tofu, cubed
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 carrot, shredded
• 1 cucumber, sliced
• 1 cup purple cabbage, shredded
• 2 green onions, sliced
• Sesame seeds for garnish

Instructions:

1. Cook the Brown Rice: Rinse brown rice and cook with water or broth in a pot. Simmer for 40-45 minutes until tender.
2. Prepare the Tofu: Press tofu to remove excess moisture. In a bowl, whisk miso paste, soy sauce, rice vinegar, maple syrup, and sesame oil. Toss tofu cubes in the glaze.
3. Cook the Tofu: Heat a non-stick skillet over medium heat. Sear tofu cubes for 2-3 minutes per side until caramelized.
4. Assemble: In bowls, layer brown rice, tofu, carrot, cucumber, and cabbage. Top with green onions and sesame seeds.

The Brown Rice and Miso-Glazed Tofu Bowl is a flavorful, nutrient-rich meal that satisfies both your taste buds and your body’s wintertime needs. With its umami-packed tofu and fresh veggies, it’s a versatile dish you’ll want to make again and again.

Barley and Roasted Beet Grain Bowl

Barley’s chewy texture pairs beautifully with the earthy sweetness of roasted beets in this colorful and satisfying grain bowl. February’s cool weather makes it the perfect time to enjoy this comforting dish, which is loaded with fiber, vitamins, and antioxidants. A tangy goat cheese topping and honey-balsamic dressing elevate the flavors, making this bowl as indulgent as it is healthy.

Ingredients:

• 1 cup pearl barley
• 2 cups water or vegetable broth
• 3 medium beets, roasted and cubed
• 1 cup baby spinach
• ¼ cup goat cheese, crumbled
• 2 tbsp walnuts, chopped

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Cook the Barley: Rinse barley and cook with water or broth in a pot. Simmer for 25-30 minutes or until tender. Drain any excess liquid.
2. Roast the Beets: Preheat oven to 400°F (200°C). Wrap each beet in foil and roast for 40-50 minutes. Once cool, peel and cut into cubes.
3. Prepare the Dressing: Whisk olive oil, balsamic vinegar, honey, salt, and pepper.
4. Assemble: In a bowl, layer barley, spinach, roasted beets, goat cheese, and walnuts. Drizzle with dressing and serve.

The Barley and Roasted Beet Grain Bowl is a hearty and visually stunning dish, perfect for February’s chilly evenings. It’s a simple way to incorporate more whole grains and vegetables into your diet while enjoying a sophisticated, restaurant-quality meal.

Wild Rice and Sweet Potato Harvest Bowl

Celebrate winter’s bounty with this cozy Wild Rice and Sweet Potato Harvest Bowl. The nutty flavor of wild rice complements caramelized roasted sweet potatoes, crisp apples, and dried cranberries. Finished with a creamy maple Dijon dressing, this grain bowl brings comfort and nutrition to your February meals, making it perfect for lunch or dinner.

Ingredients:

• 1 cup wild rice
• 3 cups water or vegetable broth
• 1 large sweet potato, cubed
• 1 apple, diced
• ¼ cup dried cranberries
• 2 tbsp pumpkin seeds (pepitas)
• 2 cups mixed greens

For the Dressing:

• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Cook the Wild Rice: Rinse wild rice and cook in water or broth for 40-50 minutes. Drain any excess liquid.
2. Roast the Sweet Potato: Toss sweet potato cubes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes.
3. Prepare the Dressing: Mix Dijon mustard, maple syrup, olive oil, apple cider vinegar, salt, and pepper in a small bowl.
4. Assemble: In a bowl, layer wild rice, sweet potatoes, apples, dried cranberries, pumpkin seeds, and mixed greens. Drizzle with dressing.

The Wild Rice and Sweet Potato Harvest Bowl is a delightful combination of sweet and savory flavors. It’s packed with nutrients to keep you energized throughout February, making it a comforting yet wholesome addition to your winter meal rotation.

Bulgur Wheat and Mediterranean Chickpea Bowl

Infuse your February meals with Mediterranean flair using this Bulgur Wheat and Chickpea Bowl. The light, fluffy texture of bulgur pairs perfectly with hearty chickpeas, tangy feta, and a medley of fresh vegetables. A simple lemon-herb dressing ties it all together for a dish that’s both healthy and bursting with flavor.

Ingredients:

• 1 cup bulgur wheat
• 2 cups boiling water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• 2 tbsp feta cheese, crumbled
• 2 tbsp parsley, chopped

For the Dressing:

• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the Bulgur Wheat: Place bulgur in a bowl and pour boiling water or broth over it. Cover and let sit for 15-20 minutes until tender. Fluff with a fork.
2. Prepare the Dressing: Whisk olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
3. Assemble: In a bowl, layer bulgur wheat, chickpeas, cucumber, cherry tomatoes, red onion, and feta cheese. Drizzle with dressing and garnish with parsley.

The Bulgur Wheat and Mediterranean Chickpea Bowl is a refreshing and wholesome dish, perfect for brightening up your February meals. Its vibrant flavors and simple preparation make it a go-to choice for anyone seeking a healthy and satisfying option during the colder months.

Freekeh and Roasted Cauliflower Grain Bowl

Freekeh, a smoky and nutrient-rich ancient grain, forms the base of this hearty grain bowl. Paired with spiced roasted cauliflower, creamy tahini sauce, and a sprinkle of pomegranate seeds, this dish is a true feast for the senses. Perfect for February, when comfort and nutrition are essential, this bowl is an ideal choice for a satisfying lunch or dinner.

Ingredients:

• 1 cup freekeh
• 2 ½ cups water or vegetable broth
• 1 small head of cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp pomegranate seeds
• 2 tbsp parsley, chopped

For the Tahini Sauce:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 2 tbsp water

Instructions:

1. Cook the Freekeh: Rinse freekeh and combine with water or broth in a pot. Bring to a boil, reduce heat, and simmer for 20-25 minutes. Drain any excess liquid.
2. Roast the Cauliflower: Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper. Roast for 25-30 minutes until golden and tender.
3. Prepare the Tahini Sauce: Whisk tahini, lemon juice, garlic, and water in a small bowl until smooth.
4. Assemble: In bowls, layer freekeh, roasted cauliflower, and pomegranate seeds. Drizzle with tahini sauce and garnish with parsley.

This Freekeh and Roasted Cauliflower Grain Bowl is a delightful combination of bold flavors and wholesome ingredients. With its smoky, nutty undertones and bright pops of sweetness, it’s a comforting yet refreshing dish that’s perfect for February.

Couscous and Moroccan-Spiced Chickpea Bowl

Transport yourself to warmer climates with this Couscous and Moroccan-Spiced Chickpea Bowl. Quick-cooking couscous is paired with warmly spiced chickpeas, raisins, and fresh herbs to create a vibrant and satisfying meal. Finished with a drizzle of harissa yogurt sauce, this dish brings February meals alive with bold and exotic flavors.

Ingredients:

• 1 cup couscous
• 1 cup boiling water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cinnamon
• ¼ cup raisins
• 2 tbsp almonds, sliced
• 2 tbsp cilantro, chopped

For the Harissa Yogurt Sauce:

• 3 tbsp Greek yogurt
• 1 tsp harissa paste
• 1 tbsp lemon juice

Instructions:

1. Prepare the Couscous: Place couscous in a bowl, pour boiling water or broth over it, cover, and let sit for 5 minutes. Fluff with a fork.
2. Cook the Chickpeas: Heat a skillet over medium heat and toast cumin, coriander, and cinnamon for 30 seconds. Add chickpeas and cook for 2-3 minutes until coated with spices.
3. Prepare the Sauce: Mix Greek yogurt, harissa paste, and lemon juice in a small bowl.
4. Assemble: In bowls, layer couscous, spiced chickpeas, raisins, and almonds. Drizzle with harissa yogurt sauce and garnish with cilantro.

The Couscous and Moroccan-Spiced Chickpea Bowl is a quick yet flavorful meal that’s sure to brighten up February’s colder days. Its warming spices and rich textures create a comforting dish perfect for busy weeknights or a leisurely weekend meal.

Kamut and Grilled Portobello Mushroom Bowl

Kamut, an ancient grain known for its chewy texture and nutty flavor, takes center stage in this gourmet grain bowl. Topped with savory grilled portobello mushrooms, sautéed spinach, and a balsamic glaze, this dish is perfect for elevating your February meals. High in protein and fiber, this bowl is both delicious and nourishing.

Ingredients:

• 1 cup kamut
• 3 cups water
• 2 large portobello mushrooms, sliced
• 2 tbsp olive oil
• 2 cups spinach
• 1 tbsp balsamic vinegar
• 1 tsp soy sauce
• Salt and pepper to taste

For the Balsamic Glaze:

• ¼ cup balsamic vinegar
• 1 tsp honey or maple syrup

Instructions:

1. Cook the Kamut: Soak kamut overnight, then drain. Cook in water for 40-50 minutes until tender. Drain excess water.
2. Grill the Mushrooms: Toss portobello slices with olive oil, balsamic vinegar, soy sauce, salt, and pepper. Grill or pan-sear for 3-4 minutes per side.
3. Sauté the Spinach: In the same pan, sauté spinach with a drizzle of olive oil until wilted.
4. Prepare the Balsamic Glaze: Simmer balsamic vinegar and honey in a small pan for 5-7 minutes until reduced to a thick glaze.
5. Assemble: In bowls, layer kamut, mushrooms, spinach, and drizzle with balsamic glaze.

The Kamut and Grilled Portobello Mushroom Bowl is a hearty and elegant meal that’s perfect for February’s cozy evenings. Its rich flavors and wholesome ingredients make it a standout dish that’s as satisfying as it is nutritious.

Quinoa and Citrus Avocado Grain Bowl

Brighten up February’s dreary days with this Quinoa and Citrus Avocado Grain Bowl. Packed with fluffy quinoa, juicy citrus segments, creamy avocado, and crunchy pistachios, this bowl is a refreshing burst of flavor and color. A zesty orange-lime vinaigrette ties everything together, making it a perfect option for a light and nourishing meal.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 orange, segmented
• 1 grapefruit, segmented
• 1 avocado, sliced
• 2 tbsp pistachios, chopped
• 1 handful of arugula

For the Dressing:

• Juice of 1 orange
• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp honey or agave syrup
• Salt and pepper to taste

Instructions:

1. Cook the Quinoa: Rinse quinoa and combine with water or broth in a pot. Bring to a boil, reduce heat, and simmer for 15 minutes. Fluff with a fork.
2. Prepare the Dressing: Whisk together orange juice, lime juice, olive oil, honey, salt, and pepper.
3. Assemble: In a bowl, layer quinoa, arugula, citrus segments, avocado slices, and pistachios. Drizzle with dressing and serve.

The Quinoa and Citrus Avocado Grain Bowl is a perfect balance of sweetness, creaminess, and crunch. Its vibrant flavors make it a refreshing and nutritious choice for February, lifting your spirits and energizing your day.

Farro and Winter Squash Grain Bowl

This Farro and Winter Squash Grain Bowl brings the hearty, nutty flavor of farro together with the caramelized sweetness of roasted winter squash. Complemented by kale, toasted pecans, and a maple-mustard vinaigrette, this bowl is perfect for warming up during the cold February months. It’s wholesome, filling, and incredibly flavorful.

Ingredients:

• 1 cup farro
• 3 cups water or vegetable broth
• 1 small butternut or acorn squash, cubed
• 2 cups kale, chopped
• 2 tbsp pecans, toasted
• 2 tbsp dried cranberries

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Cook the Farro: Rinse farro and cook in water or broth for 30-40 minutes until tender. Drain any excess liquid.
2. Roast the Squash: Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until caramelized.
3. Sauté the Kale: In a skillet, sauté kale with a drizzle of olive oil until softened.
4. Prepare the Dressing: Mix olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper.
5. Assemble: In bowls, layer farro, roasted squash, kale, cranberries, and pecans. Drizzle with dressing.

The Farro and Winter Squash Grain Bowl is a hearty and comforting dish that captures the essence of February’s winter produce. With its rich textures and sweet-savory balance, this bowl is a wholesome treat for any mealtime.

Brown Rice and Spicy Tofu Grain Bowl

This Brown Rice and Spicy Tofu Grain Bowl is perfect for those who love a bit of heat in their meals. The nutty flavor of brown rice pairs wonderfully with crispy tofu, stir-fried vegetables, and a bold spicy-sesame sauce. It’s a protein-packed, plant-based option that’s ideal for February’s cooler weather.

Ingredients:

• 1 cup brown rice
• 2 ½ cups water
• 1 block (14 oz) firm tofu, cubed
• 2 tbsp cornstarch
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned

For the Sauce:

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sriracha
• 1 tbsp rice vinegar
• 1 tsp honey or agave syrup

Instructions:

1. Cook the Brown Rice: Rinse rice and cook with water in a pot for 40-45 minutes until tender.
2. Prepare the Tofu: Toss tofu cubes in cornstarch. Pan-fry in a skillet with a drizzle of oil until crispy.
3. Stir-Fry the Vegetables: In the same skillet, sauté broccoli, bell pepper, and carrot until tender-crisp.
4. Prepare the Sauce: Mix soy sauce, sesame oil, sriracha, rice vinegar, and honey in a bowl. Pour over the vegetables and tofu, stirring to coat.
5. Assemble: In bowls, layer brown rice, tofu, and vegetables. Drizzle any remaining sauce over the top.

The Brown Rice and Spicy Tofu Grain Bowl is a fiery, satisfying meal that will warm you up during February’s chilly days. Packed with plant-based protein and bold flavors, this dish is a wholesome, delicious choice for anyone who enjoys a little spice.

Barley and Beetroot Grain Bowl

This Barley and Beetroot Grain Bowl combines the nutty, chewy texture of barley with the earthy sweetness of roasted beetroot. Paired with tangy feta cheese, crunchy walnuts, and a honey-dijon dressing, this bowl is as nutritious as it is colorful. Perfect for February’s colder days, it’s a hearty, vitamin-rich option for lunch or dinner.

Ingredients:

• 1 cup pearl barley
• 3 cups water or vegetable broth
• 2 medium beets, peeled and diced
• 2 tbsp olive oil
• ¼ cup feta cheese, crumbled
• 2 tbsp walnuts, chopped
• 1 handful of baby spinach

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook the Barley: Rinse barley and cook in water or broth for 25-30 minutes until tender. Drain any excess liquid.
2. Roast the Beets: Preheat oven to 400°F (200°C). Toss diced beets with olive oil, salt, and pepper. Roast for 30-35 minutes until tender.
3. Prepare the Dressing: Whisk olive oil, Dijon mustard, honey, lemon juice, salt, and pepper in a small bowl.
4. Assemble: In bowls, layer barley, roasted beets, spinach, feta, and walnuts. Drizzle with dressing and serve.

The Barley and Beetroot Grain Bowl is a vibrant and nutritious choice for February. Its hearty ingredients and sweet-tangy dressing provide a perfect balance of flavors and textures, making it a fulfilling and delicious meal.

Wild Rice and Sweet Potato Grain Bowl

This Wild Rice and Sweet Potato Grain Bowl is a hearty and comforting dish that’s perfect for February. Wild rice, with its nutty flavor and chewy texture, pairs beautifully with caramelized roasted sweet potatoes. Topped with spiced pumpkin seeds and a maple tahini dressing, this bowl is a satisfying blend of earthy and sweet flavors.

Ingredients:

• 1 cup wild rice
• 3 cups water or vegetable broth
• 1 medium sweet potato, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ¼ cup pumpkin seeds, toasted with a pinch of cinnamon and cayenne
• 1 handful of mixed greens

For the Maple Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1-2 tbsp water (to thin)

Instructions:

1. Cook the Wild Rice: Rinse wild rice and cook in water or broth for 40-50 minutes until tender. Drain any excess liquid.
2. Roast the Sweet Potatoes: Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Roast for 25-30 minutes until golden and tender.
3. Toast the Pumpkin Seeds: In a dry skillet, toast pumpkin seeds with a pinch of cinnamon and cayenne for 2-3 minutes.
4. Prepare the Dressing: Whisk tahini, maple syrup, apple cider vinegar, and water in a bowl until smooth.
5. Assemble: In bowls, layer wild rice, roasted sweet potatoes, greens, and pumpkin seeds. Drizzle with maple tahini dressing.

The Wild Rice and Sweet Potato Grain Bowl is a comforting and nutrient-dense meal that’s perfect for February. Its warm, earthy flavors and satisfying textures make it a nourishing dish you’ll want to enjoy again and again.

Millet and Curried Lentil Grain Bowl

This Millet and Curried Lentil Grain Bowl is a flavorful and protein-packed dish ideal for February’s chilly evenings. Millet provides a light, fluffy base, while spiced lentils, roasted vegetables, and a cooling yogurt drizzle come together to create a dish that’s as nutritious as it is satisfying.

Ingredients:

• 1 cup millet
• 2 cups water or vegetable broth
• 1 cup cooked lentils
• 1 tsp curry powder
• ½ tsp turmeric
• 1 cup roasted vegetables (e.g., carrots, zucchini, eggplant)
• 2 tbsp plain Greek yogurt
• 1 tbsp cilantro, chopped

For the Yogurt Drizzle:

• 2 tbsp plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the Millet: Rinse millet and cook in water or broth for 15-20 minutes until tender. Fluff with a fork.
2. Prepare the Lentils: Toss cooked lentils with curry powder, turmeric, and a pinch of salt. Warm in a skillet for 2-3 minutes.
3. Roast the Vegetables: Roast desired vegetables in olive oil, salt, and pepper at 400°F (200°C) for 20-25 minutes.
4. Prepare the Yogurt Drizzle: Mix yogurt, lemon juice, olive oil, salt, and pepper in a small bowl.
5. Assemble: In bowls, layer millet, curried lentils, and roasted vegetables. Drizzle with yogurt sauce and garnish with cilantro.

The Millet and Curried Lentil Grain Bowl is a bold and satisfying option for February meals. Packed with warm spices and hearty ingredients, it’s a dish that will keep you cozy and nourished during the colder months.

Note: More recipes are coming soon!