Thank you to the U.S Highbush Blueberry Council for sponsoring this post
I think the secret to a really delicious grain bowl is variety. It’s like building a really good sandwich. It’s gotta be the right ratios of textures and flavors. It has to be interesting! You eat with your eyes so if something isn’t beautiful and appetizing, I’m not going to enjoy it. This Blueberry Grain Bowl is super satisfying. From the peppery arugula to the juicy blueberries and creamy feta cheese, there is so much going on your tastebuds will be dancing! I like keeping these ingredients on hand for an easy grain bowl build. This bowl is also a staple during the summer months for our beach playdates-just wait to add the dressing! Be sure to share this recipe with a friend and leave me a comment below sharing your favorite grain bowl topping!
Blueberry Grain Bowl Recipe
By Brandi Milloy
Ingredients
Arugula
Couscous, cooked
Grape tomatoes, sliced and seasoned with salt
Greek feta cheese
Blueberries, rinsed
Beets, steamed and sliced
Avocado
Creamy Dressing, recipe below
Dried chickpeas
Dried oregano, for garnish
Cooked chicken or shrimp, optional
Directions
Into a bowl, add your arugula. Top with couscous, tomatoes, cheese, blueberries, beets and avocado. Drizzle dressing on top and garnish with chickpeas and dried oregano. Serve immediately.
Creamy Italian Dressing
Ingredients
1/2 cup sour cream
1/3 cup lemon juice
1/4 cup extra virgin olive oil
1/2 tbsp. honey
2 tsp. mustard
S & P to taste
Directions
Whisk all of the ingredients in a bowl. Keep in refrigerator up to 5 days.