I have been obsessed lately with trying all different kinds of grain bowls. It all started with this 21 Day Fix-approved Quinoa & Tabouli grain bowl I made from the Fixate cooking show on Beachbody On Demand. (Which, btw, is such an amazing extra when you have On Demand! Plus, it’s only $8.33 a MONTH for access to literally more than $6,5000 worth of workout programs including Core de Force, PiYo, Country Heat, and more!!) I digress. But this grain bowl, y’all, got me thinking of about 10 other ways I could create tasty on-the-go grain bowl lunches with all sorts of high-fiber grains and lean proteins!
Which leads me to this delish little grain bowl, above! It’s simple, really, and, honestly, it is ideal for people:
- on a budget (there’s truly nothing fancy or expensive in this dish!!)!!
- following the 21 Day Fix lifestyle and nutrition plan!!
- who need easy-to-prep ahead meals that transfer well from home to work!!
It’s a cinch to pull together, too, which is key for busy parents, students, and, well, just about everyone! So here you go! Recipe is, below!
**Want more 21 Day Fix recipes like this AND on a budget AND 21 Day Fix weekly meal plans?? Join my upcoming 30-day challenge where you’ll get all of this and MORE!
- 1/2 cup cooked sorghum*
- 3/4 cup shredded chicken breast or rotisserie chicken**
- 1 to 1 1/2 cups broccoli slaw***
- 1/8 to 1/4 cup feta cheese
- 1-2 tsp. EVOO
- Balsamic vinegar, to taste
- sea salt, to taste
- garlic powder, to taste
*you can use any grain here including brown rice, quinoa, farro, etc. I like sorghum because of it’s chewy texture
**at the beginning of each week I put 2 chicken breasts in my CrockPot and cook on low with low-sodium chicken broth for 8 hours then shred for the week. Want to make this vegetarian? Throw in grilled tofu instead!
***I grabbed a bag from Wal-Mart for $1.98 and it will last at least 2 grain bowls if not three. I’m talking budget meal!!
Mix all ingredients together and season to taste! Enjoy!
21 Day Fix container breakdown:
1 green, 1 red, 1 yellow, 1/2-1 blue (depending on if you use a whole or half blue container), 1-2 tsp. (depending on how much EVOO you use)