6 Grain Bowls That Make the Most of Fall Produce
Thick slabs of cauliflower are now taking center plate as hearty “steaks,” and kale has cemented its role as the new romaine in Caesar salads in both professional and home kitchens across America. We think it’s wonderful how cruciferous veggies are getting their turn in the spotlight. When prepared right (no death-by-boiling, please), brassicas are one of the most delicious and versatile groups of vegetables to cook. They’re also nutrition powerhouses, rich in cancer-fighting phytochemicals, gut-healthy fiber, and a slew of vitamins. Here, we celebrate some of our most beloved brassicas for their versatility and ability to take any average grain bowl to next-level status.
Charred Cabbage With Butternut-Miso Mash
Slow-cooked, grilled, shredded into slaw, or fermented to make kimchi or kraut, the humble cabbage knows no bounds. This stand-out crucifer is also rich in compounds called isothiocyanates, which may help lower cancer risk.
Brussels and Quinoa Bowl With Orange-Thyme Vinaigrette
Brussels sprouts are petite cabbages that transform under heat, turning soft and sweet after roasting or sauteing. Their peppery leaves also work well shaved raw in salads and deliver a healthy punch of vitamin C.
Kale and Lentil Bowl With Thai Almond Sauce
This reigning leafy green is jam-packed with vitamins A, C, and K. Kale’s fibrous greens maintain integrity even in long-cooked soups and braises, but we also love it raw in salads. Just be sure to massage the leaves until they start to soften and tenderize.
A few quick pickled carrots and a judicious dribble of creamy almond sauce completely transforms this dish into a hard-to-put-down dinner. Make it a regular in your #meatlessmonday rotation.
Broccoli Fried Rice With Kimchi Cream
Coveted for its subtly sweet flowering heads, broccoli delivers crunch and a hefty dose of potassium, which supports blood pressure. Save the stalks for stir-fries or slaws; they’re rich in the gut-friendly fiber cellulose.
For fullest flavor, make sure you use the darker toasted sesame oil. The lighter variety won't have the same rich taste.
Broccoli Rabe and Barley Bowl With Cilantro Pesto
Broccoli rabe (also called rapini) is a leafy cousin to broccoli known for its bracing bitterness. A quick blanch followed by pan-searing tames its bite and renders the greens meltingly tender. Want to make this dish fully vegan? Just leave off the parmesan cheese—or sub in a touch of nutritional yeast.
Crispy Cauliflower With Chili-Tahini Sauce and Farro Pilaf
We like to think of cauliflower as a blank-canvas brassica; diverse enough to be blended into a creamy sauce or soup, or blitzed into “rice” as a lower-carb alternative to grains. Roasting brings out its sweeter side, though it takes on just about any flavor profile you throw its way.