There is no wrong way to make a satisfying Nourish Bowl, especially when topped with Struesli Savory + Seed! Mix up your colorful bowl with whatever you have on hand. The combination of flavors, textures and nutrients is a home run.
Here is one of my favorite combinations along with a creamy sun nut butter dressing you will want to double and use on everything!
Vegetable and Farro Grain Bowl With Thai Dressing
1 Serving
Grain Bowl:
- 1 serving of your favorite hearty grain like Farro or Quinoa - substitute cauliflower rice here to go grain-free.
- 1 cup blanched green beans*
- 1 cup roasted butternut squash*
- ½ cup of shredded carrots
- ¼ cup diced cucumbers
- 2 tbsp of your favorite kimchi or sauerkraut
- 1 handful of microgreens or arugula
- A sprinkle of pomegranate seeds
- ¼ cup of Struesli Savory + Seed
- Add shelled edamame, tofu, or chickpeas
Thai-Inspired Sun Butter Dressing:
- ¼ cup sunflower seed butter
- 1 tbsp maple syrup
- 1 tbsp coconut aminos
- 1 tsp fresh grated ginger
- 1 tbsp + 1 tsp rice wine vinegar
- 2 tbsp room temp water
- A pinch of salt
- A squeeze of fresh lime juice (if you have it)
- Optional: dash of cayenne and fresh cilantro
Instructions for the dressing:
Add everything into a glass jar with a lid and shake it up!
Instructions to assemble bowl:
- Use a large shallow bowl. Make a bed with warm grain of choice mixed with a little dressing, assemble additional ingredients in artful bunches.
- Drizzle more dressing on top and don’t forget to sprinkle Savory + Seed granola for a tasty crunch!
* Tip: For the blanched beans in this recipe. To blanch green beans fill a medium-sized pot ¾ full of water and add a tbsp of salt, bring it to a boil. Trim off the root end of the green beans. I like to keep the pointy part on for aesthetics. Add the green beans to the boiling water for about 3 minutes. While they are boiling, fill a large bowl with ice water to shock the beans and keep them nice and green. When the 3 minutes are up, drain the beans into a colander and then put them into the ice water for a few minutes. Drain and enjoy!
* Tip: For the roasted vegetables in this recipe. Preheat your oven to 400 degrees, line a rimmed baking sheet with parchment paper for easy clean up. Cut veggies to a similar size for even cooking. Drizzle with a tablespoon or 2 of mild tasting avocado oil, salt and pepper to taste (and any other spices you like) right on the pan and stir around to coat evenly. Roast for 20-30 minutes depending on size.
More ways to add vegetables to your diet:
- Crunchy Summer Salad
- Pickled Beets and Cottage Cheese
- Harvest Salad with Brussels Sprouts and Pomegranates
Adrienne Lufkin, seasoned private chef and founder of Struesli, combines her love for food, health, and human connection through her recipes. With a background in crafting clean and nutrient-dense meals for clients and her personal struggles with Crohn's Disease and Migraines, Adrienne is passionate about supporting people along their health journeys. Follow Adrienne's brand-building experience, delicious recipes, and adventures with her big, fluffy dogs on Instagram.
