Quick grain bowls

We've created four quick and easy grain bowls. These super simple recipes are packed with flavour and take no time at all to whip up. Use a shop-bought grain pouch and add your own topings for a speedy after-work meal.

Quick grain bowls

Mediterranean-inspired herby grain salad recipe

Cook 60g mixed quinoa, then tip into a bowl and fluff with a fork. Add 1 diced red pepper, 150g baby cucumber cut into coins, 5 thinly sliced spring onions, 300g halved cherry tomatoes, 100g roughly chopped roasted almonds, and a handful each of chopped mint and parsley (about 15g of each). Stir through 400g drained beluga lentils, 75g pitted Kalamata olives and 100g crumbled feta.

In a small jar, mix 3 tbsp extra virgin olive oil, 1 grated garlic clove, juice of ½ lemon, ½ tsp dried oregano and a good pinch of salt and pepper. Shake to combine, then drizzle over just before serving or pack separately if prepping ahead.

Fruit and nut freekeh grain bowl recipe

Heat a pouch of ready-to-eat freekeh following pack instructions then tip into a bowl and cool. Add 1 grated carrot, a diced Granny smith apple, 1/4 diced red onion, 3 tbsp golden sultanas, juice of 1 lemon, 2 tbsp of olive oil and season really well. Stir in 2 tbsp chopped flat-leaf parsley and scatter over 2 tbsp toasted and chopped cashew nuts.

Beetroot, salmon and tarragon mixed grains recipe

Heat a pouch of ready-to-eat mixed grains following pack instructions the tip into a bowl and cool. Flake 20g hot-smoked salmon and chop 100g cooked beetroot. Toss the beets with a handful of chopped tarragon and 1 tbsp balsamic vinegar. Add 4 chopped spring onions, 1/4 peeled and diced cucumber and a squeeze of lemon to the grains. Gently toss then split between 2 bowls and add the beets and salmon.

Santa Fe quinoa bowl recipe

Heat a pouch of ready-to-eat quinoa following pack instructions then tip into a bowl. Add 100g of rinsed and drained black beans, 50g chopped spinach, 1/2 tsp toasted cumin seeds, /4 finely chopped red onion, juiced of a lime and 1 tbsp olive oil. Top into 2 bowls and add a few sliced of avocado, a fried egg and a pile of coriander leaves to each bowl. Serve with hot sauce.

Spiced paneer and pea rice bowl recipe

Heat 2 tbsp oil in a pan. Fry a diced 200g pack of paneer until golden. Add 2 tbsp curry paste and fry. Heat a pouch of ready-to-eat brown basmati following pack instructions, then tip into the pan with 100g defrosted frozen peas and toss everything together. Mix 4 tbsp natural yogurt with a handful of chopped mint and season. Serve the rice with the yogurt drizzle, naan breads and lemon wedges.