Grain bowls have become quite popular in the past 5 years.

What are grain bowls?
They’re meals composed of a grain base, some kind of protein, a sauce,
vegetables and toppings, all arranged together in a thematic way that’s
visually appealing.

And if you’ve been using rice or quinoa in your grain bowls, here are four
recipes using less inflammatory grains which are also less damaging to your
gut.

The 4 New & Improved Grain Bowls-
a) Chicken Barley Bliss!
Barley is the star grain in this grain bowl.
To make:
Divide 2 cups of cooked barley between 2 bowls; top with cooked chicken,
sliced avocado, roasted broccoli, pumpkin seeds and lemon dressing.

b) Falafel Sorghum Bowl!
The usual rice or quinoa has been replaced by the fiber-rich grain
known as sorghum.
To make:
Divide 2 cups of cooked sorghum between 2 bowls; top with shredded red
cabbage, slivered almonds, sliced tomatoes and cucumber. A sprig of parsley,
cooked falafel and tzatziki.

c) Carrot Millet Grain Bowl!
Add the low-calorie and easy-to-digest grain called millet to this bowl.
To make:
Divide 2 cups of cooked millet between 2 bowls. Top with carrots,
sliced apples, red cabbage, scallions and mustard dressing.

d) Chickpea Millet & Salmon Bowl!
Filled with good-for-you salmon, spinach and chickpeas.
To make:
Divide 2 cups of cooked millet between 2 bowls. Top with leftover
and cooked salmon, chickpeas (from a can) cut up fresh spinach,
goat cheese and tahini sauce.
Unable to find tahini sauce at your grocery store, just use a mustard
dressing.


Important tip: Look for millet, sorghum and barley at larger supermarkets,
or discount stores like Ocean Job Lot or Trader Joe’s.

Sources:
* Love & Lemons- Website
* Feel Good Foodie-Website
* All-Recipes Magazine
* Build-a-Bowl The Book
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