50+ Nourishing Winter Grain Bowl Recipes to Keep You Cozy

As the chilly winds of winter sweep in, there’s nothing quite like a warm and nourishing grain bowl to provide comfort and sustenance.

Packed with wholesome ingredients, winter grain bowls offer a delightful way to incorporate a variety of flavors, textures, and nutrients into your meals.

Whether you’re seeking something hearty to power you through a busy day or a light yet satisfying dish, these bowls are perfect for warming your soul and fueling your body during the colder months.

With a myriad of options, from hearty grains like quinoa, farro, and barley to an array of seasonal vegetables, legumes, and zesty dressings, winter grain bowls can be customized to suit any palate.

In this blog post, we’ll explore 50+ delicious winter grain bowl recipes that are easy to prepare and perfect for meal prep.

Whether you prefer a classic combination or want to experiment with bold flavors and unique ingredients, you’ll find a grain bowl that suits your taste and warms you up on a frosty day.

Get ready to embrace the season with nourishing, satisfying meals that will keep you cozy all winter long!

50+ Nourishing Winter Grain Bowl Recipes to Keep You Cozy

Winter grain bowls are not just a meal; they are a celebration of the season’s bounty.

With an array of wholesome grains, vibrant vegetables, and flavorful dressings, these bowls provide an opportunity to explore new ingredients and culinary techniques while keeping your meals nutritious and satisfying.

As you dive into these 50+ recipes, let your creativity shine and mix and match ingredients to create the perfect bowl that caters to your taste buds.

Remember, the beauty of grain bowls lies in their versatility—feel free to swap out ingredients based on what you have on hand or what’s in season.

We hope this collection inspires you to whip up your own delicious combinations, making winter a time of warmth and nourishment through every bite.

So grab your favorite grains, gather some seasonal produce, and start exploring the wonderful world of winter grain bowls today!

Winter Harvest Grain Bowl with Roasted Veggies

This hearty winter grain bowl brings together roasted root vegetables, nutty farro, and a zesty tahini dressing. The warmth of the roasted veggies, combined with the chewy texture of farro, creates a satisfying, nutrient-packed meal perfect for cold winter days. With a touch of sweetness from roasted beets and carrots and a creamy tahini drizzle, this bowl is balanced, healthy, and delicious.

Ingredients:

• 1 cup farro
• 1 sweet potato, diced
• 2 carrots, sliced
• 1 beet, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups kale, chopped
• ¼ cup crumbled feta cheese
• 2 tablespoons pumpkin seeds

For the Tahini Dressing:

• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 garlic clove, minced
• Water to thin

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes, carrots, and beets with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2. Meanwhile, cook farro according to package instructions. Drain and set aside.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and water until smooth.
4. Massage kale with a little olive oil and a pinch of salt until it softens.
5. Assemble the grain bowls by dividing farro into bowls, topping with roasted vegetables, massaged kale, crumbled feta, and pumpkin seeds.
6. Drizzle the tahini dressing over each bowl and serve warm.

The combination of vibrant, roasted winter vegetables with hearty farro and a creamy dressing makes this bowl deeply satisfying. It’s perfect for cozy weeknight dinners or a nutritious lunch that will keep you warm and energized during colder months.

Quinoa Winter Grain Bowl with Pomegranate and Butternut Squash

A burst of flavors and colors, this quinoa grain bowl combines roasted butternut squash with the bright sweetness of pomegranate seeds and crunchy walnuts. The nutty flavor of quinoa pairs wonderfully with the earthy roasted squash, while the pomegranate and a citrus vinaigrette add a fresh, tangy note. This bowl is a perfect blend of textures and flavors, making it a delightful, nutrient-dense winter dish.

Ingredients:

• 1 cup quinoa
• 1 small butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• ¼ cup pomegranate seeds
• 2 tablespoons walnuts, toasted
• 1 small red onion, thinly sliced
• 2 cups spinach, lightly wilted

For the Citrus Vinaigrette:

• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. Cook quinoa according to package instructions, then fluff with a fork and set aside.
3. In a small bowl, whisk together orange juice, lemon juice, Dijon mustard, olive oil, salt, and pepper to make the citrus vinaigrette.
4. Lightly wilt the spinach by sautéing it in a pan with a little olive oil until just softened.
5. Assemble the bowls by layering quinoa, roasted butternut squash, wilted spinach, pomegranate seeds, red onion, and toasted walnuts.
6. Drizzle the citrus vinaigrette over the bowl and serve.

This grain bowl brings warmth from the roasted squash, balanced by the sweet, juicy pomegranate seeds. The toasted walnuts add a satisfying crunch, while the citrus vinaigrette ties it all together with a refreshing tang. It’s a flavorful, nutritious meal perfect for brightening up any winter day.

Warm Barley Grain Bowl with Mushrooms and Brussels Sprouts

This savory winter grain bowl features earthy mushrooms and caramelized Brussels sprouts paired with chewy barley. A lemony garlic dressing adds brightness, while toasted almonds provide a satisfying crunch. This dish is full of deep, comforting flavors that are perfect for a cozy winter meal, while still being light and healthy enough to enjoy for lunch or dinner.

Ingredients:

• 1 cup pearl barley
• 2 cups Brussels sprouts, halved
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons toasted almonds
• 1 tablespoon fresh parsley, chopped

For the Lemon Garlic Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook barley according to package instructions. Drain and set aside.
2. Preheat oven to 400°F (200°C). Toss Brussels sprouts and mushrooms with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until Brussels sprouts are caramelized and mushrooms are tender.
3. In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper to make the dressing.
4. Once the vegetables are done, toss barley with the roasted Brussels sprouts and mushrooms.
5. Top the grain bowl with toasted almonds and chopped parsley.
6. Drizzle with lemon garlic dressing and serve warm.

This bowl is hearty and satisfying, offering a mix of nutty barley and rich roasted vegetables. The lemon garlic dressing adds a light, zesty touch, making it a balanced and comforting dish for winter. Perfect for meal prep or enjoying on a cold evening, this grain bowl brings warmth and nourishment to your table.

Warm Farro and Sweet Potato Grain Bowl with Maple Dijon Dressing

This cozy winter grain bowl features farro and roasted sweet potatoes for a combination that’s both hearty and wholesome. The nutty farro complements the natural sweetness of roasted sweet potatoes, while the maple Dijon dressing brings a tangy and slightly sweet flavor that ties everything together. Topped with arugula and pecans, this grain bowl offers layers of texture and flavor, perfect for a satisfying winter meal.

Ingredients:

• 1 cup farro
• 1 large sweet potato, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup arugula
• ¼ cup pecans, toasted
• ¼ cup crumbled goat cheese

For the Maple Dijon Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
2. Cook farro according to package instructions, then drain and set aside.
3. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper to make the dressing.
4. Assemble the grain bowls by dividing the farro into bowls, adding roasted sweet potatoes, arugula, toasted pecans, and crumbled goat cheese.
5. Drizzle the maple Dijon dressing over each bowl and serve warm.

The combination of roasted sweet potatoes, crunchy pecans, and creamy goat cheese creates a beautiful balance of textures in this dish. The maple Dijon dressing adds a lovely sweetness and tang, making this grain bowl a comforting and delicious option for winter meals.

Brown Rice and Roasted Winter Vegetables Bowl with Tahini Turmeric Dressing

This vibrant winter grain bowl combines nutty brown rice with a medley of roasted winter vegetables like cauliflower and carrots. The star of the dish is the creamy tahini turmeric dressing, which adds a warm, earthy flavor and a beautiful golden hue. Topped with avocado and a sprinkle of sesame seeds, this bowl is not only nourishing but also visually appealing, making it a great go-to meal during the colder months.

Ingredients:

• 1 cup brown rice
• 1 small cauliflower, cut into florets
• 2 carrots, peeled and sliced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 avocado, sliced
• 1 tablespoon sesame seeds

For the Tahini Turmeric Dressing:

• ¼ cup tahini
• 1 teaspoon ground turmeric
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• Water to thin
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower and carrots with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly browned.
2. Cook brown rice according to package instructions, then set aside.
3. In a small bowl, whisk together tahini, turmeric, lemon juice, maple syrup, salt, and pepper. Add water gradually until the dressing reaches a smooth, pourable consistency.
4. Assemble the grain bowls by dividing the brown rice, roasted vegetables, and sliced avocado among bowls.
5. Drizzle with tahini turmeric dressing and sprinkle with sesame seeds.

The earthy flavors of roasted vegetables and the nutty brown rice are perfectly enhanced by the warm, slightly spicy tahini turmeric dressing. With the added creaminess of avocado and the crunch of sesame seeds, this bowl is a flavorful and nutritious meal that will brighten up any winter day.

Wild Rice and Roasted Beet Grain Bowl with Citrus Vinaigrette

Packed with deep flavors and vibrant colors, this wild rice and roasted beet grain bowl is a winter favorite. The earthiness of wild rice pairs beautifully with the sweet, roasted beets, while fresh orange slices and a citrus vinaigrette add a refreshing brightness. Topped with creamy goat cheese and crunchy walnuts, this bowl is a perfect blend of textures and flavors that will leave you feeling nourished and satisfied.

Ingredients:

• 1 cup wild rice
• 2 large beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 orange, peeled and sliced
• ¼ cup goat cheese, crumbled
• 2 tablespoons walnuts, toasted

For the Citrus Vinaigrette:

• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced beets with olive oil, salt, and pepper, then roast on a baking sheet for 30-35 minutes until tender.
2. Cook wild rice according to package instructions, then set aside.
3. In a small bowl, whisk together orange juice, lemon juice, honey, olive oil, salt, and pepper to make the vinaigrette.
4. Assemble the grain bowls by dividing wild rice, roasted beets, and orange slices among bowls. Top with crumbled goat cheese and toasted walnuts.
5. Drizzle the citrus vinaigrette over the bowl and serve.

The earthy wild rice and sweet roasted beets create a comforting base, while the fresh orange slices and tangy citrus vinaigrette brighten up the dish. The creamy goat cheese and crunchy walnuts add layers of richness and texture, making this a delicious and visually stunning grain bowl for the winter months.

Quinoa and Roasted Cauliflower Grain Bowl with Lemon Tahini Sauce

This grain bowl combines protein-rich quinoa with roasted cauliflower for a hearty winter dish that’s both nutritious and flavorful. The cauliflower is roasted to golden perfection with spices, adding a smoky, nutty flavor, while the quinoa provides a light and fluffy base. The creamy lemon tahini sauce drizzled on top adds a zesty, rich finish, making this bowl a perfect winter meal that is both comforting and refreshing.

Ingredients:

• 1 cup quinoa
• 1 small head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 small red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• 2 tablespoons toasted sunflower seeds

For the Lemon Tahini Sauce:

• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 tablespoon olive oil
• Water to thin
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until golden and crispy at the edges.
2. Meanwhile, cook quinoa according to package instructions, then fluff with a fork and set aside.
3. In a small bowl, whisk together tahini, lemon juice, garlic, olive oil, salt, and pepper. Add water as needed to reach a smooth, pourable consistency.
4. Assemble the grain bowls by dividing quinoa into bowls, then topping with roasted cauliflower, sliced red onion, fresh parsley, and toasted sunflower seeds.
5. Drizzle with the lemon tahini sauce and serve warm.

The combination of quinoa and roasted cauliflower makes for a filling yet light meal, while the lemon tahini sauce adds a creamy, tangy kick. With fresh parsley and sunflower seeds for a bit of brightness and crunch, this grain bowl is an ideal winter dish that delivers flavor and nutrition in every bite.

Barley and Roasted Root Vegetable Grain Bowl with Maple Mustard Dressing

This warming winter grain bowl is loaded with wholesome barley and a mix of roasted root vegetables like carrots, parsnips, and sweet potatoes. The chewy barley pairs beautifully with the caramelized sweetness of the vegetables, while the maple mustard dressing adds a sweet and tangy flavor that pulls the entire dish together. Topped with crunchy walnuts and fresh arugula, this grain bowl is satisfying, hearty, and perfect for colder days.

Ingredients:

• 1 cup barley
• 1 sweet potato, diced
• 2 carrots, sliced
• 2 parsnips, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup arugula
• ¼ cup walnuts, toasted

For the Maple Mustard Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes, carrots, and parsnips with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
2. Cook barley according to package instructions, then drain and set aside.
3. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper to make the dressing.
4. Assemble the grain bowls by dividing the barley into bowls, topping with roasted root vegetables, fresh arugula, and toasted walnuts.
5. Drizzle with the maple mustard dressing and serve warm.

The deep, roasted flavors of the root vegetables are complemented by the chewy barley, while the sweet and tangy maple mustard dressing adds a vibrant note to the dish. With crunchy walnuts and peppery arugula, this grain bowl is perfect for a cozy and nutritious winter meal.

Freekeh Grain Bowl with Roasted Brussels Sprouts and Cranberries

This winter grain bowl is a hearty mix of freekeh—a nutty, ancient grain—and roasted Brussels sprouts, making it a nutrient-dense meal that’s both delicious and filling. The roasted Brussels sprouts bring a caramelized crunch, while dried cranberries add a burst of sweetness. Finished with a balsamic glaze and crunchy almonds, this dish is packed with textures and flavors that make it a standout winter bowl.

Ingredients:

• 1 cup freekeh
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• ¼ cup dried cranberries
• 2 tablespoons sliced almonds, toasted

For the Balsamic Glaze:

• ¼ cup balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until crispy and browned.
2. Cook freekeh according to package instructions, then set aside.
3. In a small saucepan, heat balsamic vinegar and honey over medium heat until it reduces and thickens into a glaze, about 5-7 minutes.
4. Assemble the grain bowls by dividing freekeh into bowls, then topping with roasted Brussels sprouts, dried cranberries, and toasted almonds.
5. Drizzle with balsamic glaze and serve warm.

The nutty freekeh and caramelized Brussels sprouts create a hearty base, while the cranberries add a hint of sweetness that brightens the dish. The balsamic glaze provides a tangy richness, making this grain bowl a perfect winter comfort meal that’s both wholesome and satisfying.

Millet and Roasted Butternut Squash Grain Bowl with Herbed Yogurt Sauce

This winter grain bowl features fluffy millet and sweet, roasted butternut squash, making for a wholesome and cozy meal. The nutty millet complements the tender butternut squash, while a creamy herbed yogurt sauce provides a refreshing contrast. Topped with toasted pumpkin seeds and fresh herbs, this grain bowl is as nourishing as it is flavorful, perfect for cold days when you crave something hearty yet light.

Ingredients:

• 1 cup millet
• 1 small butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• ¼ cup pumpkin seeds, toasted
• Fresh parsley, chopped

For the Herbed Yogurt Sauce:

• ½ cup Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. Meanwhile, cook millet according to package instructions, then fluff with a fork and set aside.
3. In a small bowl, mix together Greek yogurt, lemon juice, dill, minced garlic, salt, and pepper to make the herbed yogurt sauce.
4. Assemble the grain bowls by dividing the millet into bowls, topping with roasted butternut squash, toasted pumpkin seeds, and fresh parsley.
5. Drizzle with the herbed yogurt sauce and serve.

The sweet butternut squash pairs beautifully with the nutty millet, while the herbed yogurt sauce adds a tangy, refreshing note. With crunchy pumpkin seeds and fresh parsley, this grain bowl provides a delightful balance of flavors and textures, making it a satisfying winter meal.

Farro and Roasted Fennel Grain Bowl with Lemon Garlic Vinaigrette

This winter grain bowl combines chewy farro with the unique flavor of roasted fennel, creating a dish that’s both hearty and aromatic. The roasted fennel develops a slight sweetness in the oven, pairing wonderfully with the nutty farro. A zesty lemon garlic vinaigrette ties everything together, adding brightness and a burst of freshness to the bowl. Topped with arugula and pine nuts, this grain bowl is perfect for a cozy winter lunch or dinner.

Ingredients:

• 1 cup farro
• 1 large fennel bulb, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup arugula
• 2 tablespoons pine nuts, toasted

For the Lemon Garlic Vinaigrette:

• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sliced fennel with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
2. Cook farro according to package instructions, then drain and set aside.
3. In a small bowl, whisk together lemon juice, minced garlic, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
4. Assemble the grain bowls by dividing farro into bowls, topping with roasted fennel, fresh arugula, and toasted pine nuts.
5. Drizzle with the lemon garlic vinaigrette and serve warm.

The combination of chewy farro and caramelized fennel creates a flavorful and satisfying base, while the lemon garlic vinaigrette adds a zesty kick. With fresh arugula and crunchy pine nuts, this grain bowl offers a perfect balance of textures and flavors for a winter meal that’s both light and comforting.

Spelt and Roasted Carrot Grain Bowl with Miso Ginger Dressing

This hearty winter grain bowl combines nutty spelt with the natural sweetness of roasted carrots, creating a warm and satisfying dish. The miso ginger dressing adds a rich, umami flavor that pairs perfectly with the earthy carrots and chewy spelt. Topped with sautéed kale and sesame seeds, this bowl is full of nutrients and bold flavors, making it an ideal winter meal to keep you warm and energized.

Ingredients:

• 1 cup spelt
• 4 large carrots, peeled and sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups kale, chopped
• 1 tablespoon sesame seeds, toasted

For the Miso Ginger Dressing:

• 1 tablespoon white miso paste
• 1 tablespoon grated ginger
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon honey

Instructions:

1. Preheat oven to 400°F (200°C). Toss sliced carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
2. Cook spelt according to package instructions, then drain and set aside.
3. In a small bowl, whisk together miso paste, grated ginger, rice vinegar, sesame oil, soy sauce, and honey to make the dressing.
4. In a skillet, sauté chopped kale with a drizzle of olive oil and a pinch of salt until wilted, about 5 minutes.
5. Assemble the grain bowls by dividing spelt into bowls, topping with roasted carrots, sautéed kale, and toasted sesame seeds.
6. Drizzle with the miso ginger dressing and serve warm.

The chewy spelt and sweet roasted carrots create a wholesome base, while the miso ginger dressing adds a deep, savory flavor with a hint of sweetness. With sautéed kale and sesame seeds for extra texture and nutrition, this grain bowl is a delicious and comforting meal to enjoy throughout the winter season.

Brown Rice and Sweet Potato Grain Bowl with Chipotle Avocado Dressing

This winter grain bowl features a hearty base of brown rice paired with roasted sweet potatoes, creating a filling and nutritious meal. The natural sweetness of the sweet potatoes contrasts beautifully with a smoky, spicy chipotle avocado dressing. Topped with black beans, fresh cilantro, and lime wedges, this bowl is bursting with flavors and textures, making it a perfect option for a satisfying winter dinner.

Ingredients:

• 1 cup brown rice
• 2 medium sweet potatoes, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• Fresh cilantro, chopped
• Lime wedges for serving

For the Chipotle Avocado Dressing:

• 1 ripe avocado
• 1 tablespoon lime juice
• 1-2 teaspoons adobo sauce (from canned chipotle peppers)
• Salt and pepper to taste
• Water to thin as needed

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. Cook brown rice according to package instructions, then fluff with a fork and set aside.
3. In a blender, combine avocado, lime juice, adobo sauce, salt, and pepper. Blend until smooth, adding water as needed to reach a creamy dressing consistency.
4. Assemble the grain bowls by dividing brown rice into bowls, topping with roasted sweet potatoes, black beans, and fresh cilantro.
5. Drizzle with chipotle avocado dressing and serve with lime wedges.

This grain bowl offers a satisfying combination of flavors and textures, with the earthy brown rice and sweet roasted sweet potatoes balanced by the creamy and spicy dressing. With protein-packed black beans and a hint of citrus from the lime, it’s a delightful winter meal that is both hearty and healthy.

Buckwheat and Roasted Beet Grain Bowl with Goat Cheese and Walnut Vinaigrette

This vibrant winter grain bowl features nutty buckwheat paired with earthy roasted beets, creating a colorful and nutrient-rich meal. The addition of creamy goat cheese adds richness, while a simple walnut vinaigrette provides a tangy and crunchy element. Topped with arugula and toasted walnuts, this bowl is a beautiful and flavorful option for winter, perfect for impressing guests or treating yourself.

Ingredients:

• 1 cup buckwheat
• 2 medium beets, roasted and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups arugula
• ¼ cup goat cheese, crumbled
• ¼ cup walnuts, toasted and chopped

For the Walnut Vinaigrette:

• 2 tablespoons walnut oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for about 45-60 minutes, until tender. Once cool, peel and dice.
2. Cook buckwheat according to package instructions, then drain and set aside.
3. In a small bowl, whisk together walnut oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the vinaigrette.
4. Assemble the grain bowls by dividing buckwheat into bowls, topping with roasted beets, fresh arugula, crumbled goat cheese, and toasted walnuts.
5. Drizzle with walnut vinaigrette and serve.

This grain bowl not only looks stunning but also delivers a fantastic blend of flavors. The earthy sweetness of roasted beets pairs beautifully with nutty buckwheat, while the creamy goat cheese and crunchy walnuts enhance the overall texture. Drizzled with a tangy walnut vinaigrette, this dish is a wholesome and delightful winter option that’s sure to please.

Lentil and Kale Grain Bowl with Coconut Curry Dressing

This hearty winter grain bowl features protein-packed lentils combined with nutrient-rich kale, creating a filling and wholesome meal. The addition of a creamy coconut curry dressing adds an exotic twist, bringing warmth and flavor to each bite. Topped with sliced radishes and sesame seeds, this bowl is not only nutritious but also visually appealing, making it an excellent choice for a cozy winter dinner.

Ingredients:

• 1 cup green or brown lentils
• 2 cups kale, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup radishes, thinly sliced
• 2 tablespoons sesame seeds, toasted

For the Coconut Curry Dressing:

• ½ cup coconut milk
• 1 tablespoon curry powder
• 1 tablespoon lime juice
• 1 teaspoon honey (or maple syrup for a vegan option)
• Salt and pepper to taste

Instructions:

1. Cook lentils according to package instructions until tender. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chopped kale, season with salt and pepper, and sauté until wilted, about 5 minutes.
3. In a small bowl, whisk together coconut milk, curry powder, lime juice, honey, salt, and pepper to create the dressing.
4. Assemble the grain bowls by dividing lentils into bowls, topping with sautéed kale, sliced radishes, and toasted sesame seeds.
5. Drizzle with coconut curry dressing and serve warm.

This grain bowl is a delightful combination of hearty lentils and vibrant kale, enhanced by the creamy coconut curry dressing that adds a unique flavor profile. The crisp radishes provide a refreshing crunch, while the sesame seeds add a nutty finish. It’s a warming and nourishing dish that makes for a perfect winter meal, offering comfort and nutrition in every bite.

Note: More recipes​ are coming soon!