Salad Grain Bowl
This fresh, leafy bowl of grains is full of rainbow-coloured deliciousness! With crunchy veggies, crispy beans and a simple sweet chilli and lime dressing, it’s the perfect addition to your plate. Best served with sunshine!
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Rainbow-coloured crunchy deliciousness in under 15 minutes? Yes, please! This vibrant, veggie-filled salad dish is the perfect accompaniment to your barbecue spread, or a tasty light lunch all on its own.
We’ve included plenty of vibrant, crunchy vegetables, crispy grains, beans and drizzled a homemade sweet chilli and lime dressing over the top. Looking to host a garden party? Impress your guests with this bright, fun-looking bowl alongside our BBQ Chicken Steaks or Minted Lamb Kebabs – there’ll be no complaints!
Pre-cooked quinoa and Puy lentils make our salad bowl nice and filling, with a satisfying chewy texture (keep an eye out for them at the supermarket – they’re normally sold in pouches!). Our homemade chilli and lime dressing gives the colourful leaves, beans and grains an irresistibly zingy lift – just the ticket on a hot summer’s day!
What diets is this Salad Grain Bowl suitable for?
This Salad Grain Bowl recipe is suitable for vegetarian, vegan and dairy-free diets.
It can be made gluten free as long as you swap out the following ingredients for gluten-free versions;
- Dark soy sauce
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make our Salad Grain Bowl?
Pre-cooked quinoa is a really convenient, filling plant-based alternative to using rice or pasta in cooking. You’ll be able to find it at the supermarket!
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Spray a frying pan with low-calorie cooking spray and set on a medium heat.
Add the edamame beans, Puy lentils and quinoa to the pan and lightly fry for 5 minutes.
To a large bowl add the radish, rocket, cucumber, cherry tomatoes, sweetcorn, pepper, carrot and red onion.
Once the edamame, lentils and quinoa are starting to go crispy round the edges. Remove from the pan and add to the bowl.
In a small bowl combine the sweet chilli sauce, lime juice, rice wine vinegar and soy sauce and stir to combine.
Drizzle over the dressing and toss to combine, until the vegetables are coated. Serve.
What could I serve with this Salad Grain Bowl?
This Salad Grain Bowl works really well when served as an accompaniment to any of the following dishes:
How do you know when Salad Grain Bowl is cooked?
You should cook this Salad Grain Bowl until the edges of the edamame, lentils and quinoa start to go crispy. This will take around 5 minutes.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Salad Grain Bowl in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Salad Grain Bowl in the fridge for approximately 3 days or so.
Can I freeze Salad Grain Bowl?
No, we wouldn’t recommend freezing this recipe.
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Salad Grain Bowl
This fresh, leafy bowl of grains comes full of rainbow-coloured deliciousness. Bright and zesty, it's perfect for a summer's day!
- KCals 251
- Carbs 33G
- Spray a frying pan with low-calorie cooking spray and set on a medium heat.
- Add the edamame beans, Puy lentils and quinoa to the pan and lightly fry for 5 minutes.
- To a large bowl add the radish, rocket, cucumber, cherry tomatoes, sweetcorn, pepper, carrot and red onion.
- Once the edamame, lentils and quinoa are starting to go crispy round the edges. Remove from the pan and add to the bowl.
- In a small bowl combine the sweet chilli sauce, lime juice, rice wine vinegar and soy sauce and stir to combine.
- Drizzle over the dressing and toss to combine, until the vegetables are coated. Serve.
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