Blueberry Buckwheat Bowl with Rosemary Balsamic Vinaigrette – Sharon Palmer, The Plant Powered Dietitian

If you’re looking for a hearty healthy grain bowl filled with whole grain goodness and plenty of color and texture, this is the grain bowl recipe for you! Based on the power of the gluten-free whole grain buckwheat, this simple sturdy meal bowl is packed with fiber, healthy fats, vitamins, minerals, and phytochemicals linked with disease protection and optimal health.. Just cook the grains, fill your bowl, and top with salad greens, blueberries, radishes, cucumbers, and hazelnuts, then drizzle with a fragrant rosemary balsamic vinaigrette. Yum! This recipe for Blueberry Buckwheat Bowl with Rosemary Balsamic Vinaigrette is also vegan and gluten-free, so it matches many diet preferences. It’s great for meal prep, too. If blueberries are unavailable, them use frozen or even dried.

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Blueberry Buckwheat Bowl with Rosemary Balsamic Vinaigrette

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  Author: The Plant-Powered Dietitian
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  Total Time: 30 minutes
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  Yield: 4 servings 1x
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  Diet: Vegan

Description

If you’re looking for a hearty healthy grain bowl filled with whole grain goodness and plenty of color and texture, this recipe for Blueberry Buckwheat Bowl with Rosemary Balsamic Vinaigrette (also vegan and gluten-free) is for you!

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Bulgur: 

• 1 1/2 cups water 
• 1 teaspoon extra virgin olive oil (optional)
• 1 cup bulgur, uncooked
• Pinch salt (optional)

Toppings:

• 4 cups baby salad greens
• 1 cup blueberries, fresh (or frozen)
• 4 radishes, thinly sliced
• 2 small cucumbers, sliced
• ½ cup coarsely chopped hazelnuts

Rosemary Balsamic Vinaigrette:

• 3 tablespoons extra virgin olive oil 
• 2 tablespoons balsamic vinegar
• 1 teaspoon pure maple syrup (optional)
• 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
• Pinch black pepper
• Pinch salt (optional)

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Instructions

1. To make bulgur, place water and olive oil (optional) in a small pot, cover, heat over high heat setting, and bring to a boil. Reduce heat to medium and add buckwheat and salt (optional). Stir well, and cover with lid—cook for 13-15 minutes, just until liquid is absorbed, and grains are tender yet firm. Remove from heat and rest for 10 minutes. Fluff with a fork. Set aside. 
2. While bulgur is cooking, prepare the vinaigrette and toppings. 
3. To make the vinaigrette: In a small dish, whisk together olive oil, balsamic vinegar, maple syrup, rosemary, black pepper, and salt (optional). Set aside. 
4. To assemble bowls, arrange the following ingredients in 4 large individual size bowls (about 3-cup capacity) or meal prep containers as follows:
   • ¾ cup cooked bulgur
   • 1 cup baby salad greens
   • ¼ cup blueberries, fresh (or frozen)
   • 1 radishes, thinly sliced
   • 1/2 small cucumber, sliced
   • 2 tablespoons coarsely chopped hazelnuts
   • Drizzle with 1 ½ tablespoons Rosemary Balsamic Vinaigrette
5. Makes 4 servings (1 large bowl each). May use as meal prep (place dressing on the side). Store in airtight container in the refrigerator for up to 1 week. 

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Entree
• Cuisine: American

For other grain bowls, check out:

Mediterranean Bowl with Edamame and Quinoa
Nourish Lentil Bowl
Moroccan Chickpea Sorghum Bowl
Green Goddess Grain Bowl
Black Beans and Rice Vegan Bowl

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