A vibrant, satisfying grain bowl featuring charred coleslaw, fluffy brown rice, turmeric-roasted sweet potatoes, and a zesty, spicy yogurt dressing, perfect for a quick, wholesome meal.
Speedy Healthy Grain Bowl
A vibrant, satisfying grain bowl featuring charred coleslaw, fluffy brown rice, turmeric-roasted sweet potatoes, and a zesty, spicy yogurt dressing, perfect for a quick, wholesome meal.
Ingredients
- 1 cup frozen cooked brown rice
- 1 medium sweet potato peeled and diced
- 0.5 tsp turmeric powder
- 1 tbsp olive oil divided
- to taste salt and black pepper
- 2 cups bagged coleslaw mix
- 0.5 cup plain Greek yogurt
- 1 tbsp fresh lime juice
- 1 tsp sriracha or chili sauce or to taste
- 0.25 tsp garlic powder
- 0.5 cup bell pepper diced
- 0.5 cup canned black beans rinsed and drained
- 0.5 cup canned corn drained
- 2 tbsp fresh cilantro chopped
Instructions
- Preheat oven to 400°F (200°C). On a baking sheet, toss the diced sweet potato with 0.5 tbsp olive oil, turmeric powder, salt, and black pepper. Roast for 20-25 minutes, or until tender and lightly caramelized.
- While sweet potatoes roast, prepare the brown rice according to package directions, or microwave frozen brown rice until hot.
- Heat the remaining 0.5 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the coleslaw mix and cook, stirring occasionally, for 3-5 minutes until lightly charred and softened. Remove from heat.
- In a small bowl, whisk together the Greek yogurt, lime juice, sriracha, garlic powder, salt, and pepper to taste for the tangy, spicy yogurt sauce.
- Assemble the bowls: Divide the cooked brown rice among serving bowls. Top with the roasted sweet potatoes, charred coleslaw, diced bell pepper, black beans, and corn.
- Drizzle generously with the spicy yogurt sauce. Garnish with fresh cilantro, if desired, and serve immediately.
Notes
For added protein, consider topping with grilled chicken or pan-fried tofu. Feel free to swap out the bell peppers, corn, and black beans for other favorite vegetables like chopped cucumber, cherry tomatoes, or chickpeas. The yogurt sauce can be made ahead and stored in the fridge for up to 3 days.
