Broccoli Grain Bowl With Steak Recipes

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PORK AND BROCCOLI GRAIN BOWL



Pork and Broccoli Grain Bowl image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 medium pork tenderloin (about 1 pound)
3 cloves garlic, grated
1 1/4 teaspoons dried oregano
1 1/4 teaspoons ground cumin
Kosher salt and freshly ground pepper
1 large sweet potato, peeled and cut into 3/4-inch pieces
3 cups broccoli florets (about 8 ounces)
3 tablespoons extra-virgin olive oil
3/4 cup quinoa
Juice of 1 orange
1 tablespoon red wine vinegar
1/4 teaspoon red pepper flakes

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Halve the pork tenderloin crosswise, then halve lengthwise. Rub two-thirds of the garlic into the meat along with 1 teaspoon each oregano and cumin and a generous pinch each of salt and pepper. Set aside 10 minutes.
  • Toss the sweet potato and broccoli in a large bowl with 1 tablespoon olive oil, the remaining 1/4 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Spread in a single layer on a baking sheet and roast on the upper oven rack, stirring once, until lightly browned and tender, about 25 minutes. Meanwhile, cook the quinoa as the label directs.
  • While the vegetables and quinoa cook, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned, about 5 minutes. Flip the pork and transfer the skillet to the lower oven rack. Roast until a thermometer inserted into the center registers 140 degrees F to 145 degrees F, about 5 minutes. Transfer to a cutting board.
  • Stir the orange juice, vinegar, red pepper flakes, remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano in a small bowl; season with salt and pepper. Divide the quinoa and vegetables among bowls. Slice the pork and add to the bowls. Drizzle with the orange sauce.

Nutrition Facts : Calories 420, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 64 milligrams, Sodium 447 milligrams, Carbohydrate 38 grams, Fiber 6 grams, Protein 30 grams, Sugar 7 grams

KOREAN-STYLE GRAIN BOWLS WITH SPICY MARINATED STEAK



Korean-Style Grain Bowls with Spicy Marinated Steak image

These Korean bibimbap-inspired grain bowls are brimming with bright vegetables and spicy, flavorful steak. Pear juice, a traditional ingredient in Korean barbecue, helps to tenderize and caramelize the beef.

Provided by Rhoda Boone

Categories     Grains     Steak     Asparagus     Chile Pepper     Cabbage     Sugar Snap Pea     Egg     Flaming Hot Summer

Yield Serves 4

Number Of Ingredients 30

For the marinade:
1 cup pear juice
1/2 cup low-sodium soy sauce
1/2 cup rice wine vinegar
1/4 cup neutral vegetable oil, such as grapeseed
3 garlic cloves, finely grated
2 tablespoons toasted sesame oil
1 tablespoon finely grated ginger
1 teaspoon gochujang or Sriracha
1 teaspoon light brown sugar
1/4 teaspoon kosher salt
For the beef:
2 teaspoons gochujang or Sriracha
1 teaspoon light brown sugar
1/2 teaspoon kosher salt
1 1/2 pounds (1/2"-thick) flanken-cut, bone-in short ribs or 1 pound (1/2"-thick) boneless rib eye
1 tablespoon neutral vegetable oil, such as grapeseed
For the grain bowls:
1 1/2 cups thinly sliced purple cabbage
2 tablespoons rice wine vinegar, divided
1 large carrot, julienned with a mandolin or coarsely grated using the large holes of a box grater
4 cups baby spinach
4 cups cooked grains, such as farro, quinoa, and/or brown rice
1/2 teaspoon kosher salt
6 ounces sugar snap peas, trimmed, strings removed, or snow peas, blanched
1/2 cup kimchi, preferably daikon radish, sliced (optional)
4 fried eggs (optional)
1 scallion, thinly sliced
2 teaspoons toasted sesame seeds
Gochujang or Sriracha (for serving)

Steps:

  • Make the marinade:
  • Whisk pear juice, soy sauce, vinegar, vegetable oil, garlic, sesame oil, ginger, gochujang, brown sugar, and salt in a medium bowl.
  • Marinate and cook the beef:
  • Pour 1 cup marinade into a large resealable bag or bowl; reserve remaining marinade. Whisk in gochujang, brown sugar, and salt. Add steak and toss to coat, then let rest at room temperature at least 1 hour.
  • Heat oil in a large skillet over medium-high. Remove steak from marinade and pat dry; discard marinade. Cook steak until an instant-read thermometer inserted into the center registers 125°F, 2-3 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
  • Assemble the grain bowls:
  • Toss cabbage, 1 Tbsp. marinade, and 1 Tbsp. vinegar in a small bowl. Toss carrots, 1 Tbsp. marinade, and remaining 1 Tbsp. vinegar in another small bowl. Let rest at least 10 minutes.
  • Toss spinach, grains, and salt with 1/2 cup marinade in a large bowl. Divide among 4 bowls. Top with beef, cabbage, carrots, peas, and kimchi, if using. Place 1 fried egg in the center of each bowl, if using. Top with scallion and sesame seeds. Serve with gochujang and remaining marinade alongside.
  • Do Ahead
  • Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking. Cabbage and carrots can be marinated 1 day ahead; cover and chill.

ROASTED BROCCOLI GRAIN BOWL WITH NOOCH DRESSING



Roasted Broccoli Grain Bowl With Nooch Dressing image

This nutty, savory and deeply satisfying - not to mention vegan - grain bowl stands out because of a stellar sauce made of nutritional yeast, lemon, mustard and garlic powder that provides umami, brightness and spunk. The sauce works especially well on roasted brassicas like broccoli, cauliflower and brussels sprouts, likely because the combination is reminiscent of broccoli-Cheddar soup. Keep a jar of the stuff on hand for grain bowls on demand. (It keeps for three days in the fridge.) Cook any cold-weather vegetables, use any leftover grains, incorporate any crunch, and maybe even add dill, apples or celery for freshness. The sauce will tie it all together. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     lunch, weeknight, grains and rice, salads and dressings, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

3 pounds broccoli, cauliflower or a combination, cut into 1½- to 2-inch-long florets, stem sliced ¼-inch-thick, leaves reserved
1 pound brussels sprouts, trimmed and halved
3/4 cup olive oil
Kosher salt and black pepper
1/2 cup nutritional yeast
Zest and juice of 1 large lemon (about 1 teaspoon zest and 3 tablespoons juice)
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
4 cups cooked whole grains (such as farro, quinoa, or wheat berries), warm or room temperature
1/4 cup roasted, salted almonds, coarsely chopped

Steps:

  • Place the racks in the top and bottom thirds of the oven, and heat the oven to 450 degrees. Place two baking sheets in the oven to heat.
  • In a large bowl (or two if you need), toss broccoli and cauliflower florets, stems and leaves, and the brussels sprouts with enough olive oil to coat (around ½ cup). Season generously with salt and pepper. (Don't wash the bowl.) Roast on the heated sheets, rotating the pans and switching racks halfway through but leaving the vegetables themselves untouched, until browned and crisp-tender, 15 to 20 minutes.
  • In a medium bowl, stir together the nutritional yeast, ¼ cup water, remaining ¼ cup olive oil, the lemon juice, mustard and garlic powder. Season to taste with salt and pepper. Add the grains to the large bowl. Season and dress the grains with salt, lemon zest, and some of the nutritional yeast dressing to taste.
  • Top the grains with the roasted vegetables, then drizzle with some of the dressing. Top with the almonds.

ROASTED-MUSHROOM-AND-BROCCOLI GRAIN BOWLS



Roasted-Mushroom-and-Broccoli Grain Bowls image

Full of chewy grains, caramelized broccoli and juicy mushrooms, this delicious blend of textures and flavors can feel like the best way to get your vitamins and fiber. The omelet ribbons come together almost like fettuccine on top, and the lemony, herbal buttermilk dressing lends the bowl some decadence. If you have the vegetables and grains already cooked and stashed in the fridge, this dish comes together in just a few minutes. Feel free to use any combination of roasted vegetables and grains you like - this recipe can be a template for all your leftovers.

Provided by Francis Lam

Time 45m

Yield 2 servings, plus leftovers

Number Of Ingredients 8

1 1/2 pounds broccoli
Salt
Olive oil, as needed
1 pound portobello or other mushrooms, in 3/4-inch pieces
2 eggs
2 cups cooked grains (wheat berries, brown rice, farro, quinoa, couscous, wild rice, etc.), warm
Lemon-herb buttermilk dressing, to taste (see recipe)
Toasted almonds or peanuts, for garnish (or toasted bread crumbs, or potato sticks, or wasabi peas, just anything you like for crunch)

Steps:

  • Preheat the oven to 425.
  • Make the vegetables: Cut the broccoli into bite-size florets. Peel the stems, and cut these into 3/4-inch pieces. In a large bowl, season the broccoli well with salt, and toss with 3 or 4 tablespoons of olive oil to coat. Spread it out in one layer on a sheet pan. Season and oil the mushrooms the same way, and spread them out on a separate sheet pan. Roast the vegetables until the mushrooms are browned but still juicy and the broccoli has charred edges, 25 to 30 minutes.
  • Make the omelet ribbons: In a small bowl, beat the eggs with a couple pinches of salt. Heat a large nonstick sauté pan over medium heat until hot. Add 1 to 2 teaspoons of oil. When the oil slips around the pan like water, add half the egg, and swirl to coat the pan. Cook until set, about 30 seconds. Use a spatula to roll the omelet up like a jellyroll toward the edge of the pan, then turn it out onto a cutting board. Repeat with the rest of the egg. Slice the omelets into 1/4-inch-thick ribbons.
  • In a mixing bowl, season and dress the warm grains with salt and the dressing to taste. Divide among bowls. Top the grains with some mushrooms and broccoli, drizzling on a little more dressing. Top with the omelet ribbons and your crunchy garnish, and eat. Use the leftovers to make this again.

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