Recipe · lunch
Bean, Greens, and Grain Bowl
A flexible lunch bowl with beans, greens, quinoa, avocado, and lemon-herb dressing.
Ingredients
- 2 cups cooked quinoa or farro
- 1 can cannellini or black beans, rinsed
- 4 cups baby spinach or chopped romaine
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 avocado, sliced
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper
Steps
- Whisk olive oil, lemon juice, Dijon, salt, and pepper.
- Divide grains, beans, greens, tomatoes, cucumber, and avocado among bowls.
- Drizzle with dressing and finish with parsley.
This is a useful template more than a rigid recipe. Keep the grain, bean, greens, and dressing structure; change the vegetables based on what is in the fridge.
Serving Ideas
- Add chicken, tuna, tofu, or feta if you want a different protein.
- Use any sturdy greens you already have.
Storage
Store dressing separately for up to 3 days.