This Polynesian Power Grain Bowl is all you could ask for in a bowl… sweet and salty, filling, and gives you all of your colors! In addition, aside from cooking your grains it’s pretty quick to put together and it will keep well in the refrigerator. This grain bowl can also be served warm or cold making it ideal for meal prep.
Ingredients for Power Grain Bowls
This healthy bowl recipe needs a bunch of fresh ingredients plus some pantry staples. You will need:
- Rice Select Royal Blend of Texmati Brown and Red Rice with Barley and Rye (or wild rice mixture)
- bone broth (use vegetable broth or water or vegetarian or vegan option)
- sweet potatoes
- red bell pepper
- olive oil
- edamame (buy these in the freezer section)
- fresh cilantro
- dry ginger
- pineapple juice
- soy sauce
The most important ingredient is whole grains! We used the Rice Select Royal Blend of Texmati Brown and Red Rice with Barley and Rye for this recipe. The grain mix does take about 45-50 minutes to cook. If you are looking for a faster option look for a wild rice mix.
Cook the grains in bone broth to add some extra protein and flavor. However, to make this meal vegetarian or vegan water or vegetable broth can be used.
How to Make the Polynesian Power Grain Bowl
First, start the grains since that will take the longest to cook. Combine the rice and bone broth or vegetable broth and cook on high to bring to a boil. Then, lower heat and cook covered until all liquid has been absorbed. (The rice can always be made a day ahead of time. Then, warm it up or use it cold!)
While those are cooking, chop your pineapple and cilantro. Then, steam the edamame. Next, in a mixing bowl combine your ginger, pineapple juice and soy sauce for your dressing. Finally, once the rice, sweet potatoes and peppers are cooked combine everything in the mixing bowl and stir to coat with the dressing. Serve and enjoy!
Can I make a custom bowl?
Of course! The beauty of grain bowls is that you can make them however you choose! A good grain bowl has a variety of grains, legumes, vegetables, fruit and a sauce or dressing. Create your own taste bowl with layers of flavor. Here are some other ingredients you could try:
- Grains: white rice, brown rice, wheat berries, quinoa
- Fresh vegetables: cucumber, cherry tomatoes, green onions, red onion, salad greens, dark leafy greens such as kale, avocado slices
- Roasted veggies: brussels sprouts, butternut squash, zucchini, roasted red peppers
- Fruit: strawberries, clementines, cranberries, raisins, blueberries
- Fresh herbs or spices: cilantro, basil, sesame seeds, parsley
- Legumes and olives: black beans, chickpeas, lentils, kidney beans, green olives
- Sauces: sour cream, lemon herb tahini dressing, lemon juice, peanut sauce, hot sauce
- Cheese: shredded cheese, parmesan cheese, goat cheese
- Proteins: peanut butter, canned chicken, tuna, grilled chicken, ground beef, rotisserie chicken, plant-based protein like tofu
As you can see this grain bowl recipe is just a starting point for your own bowl creations. These are great for an easy dinner because it can be made ahead of time. The best part is they can be eaten warm or cold making them great for a lunch on the go as well.
Frequently Asked Questions
No this recipe is not gluten free but it can be made gluten free. To make it gluten free use a grain mix that does not contain gluten (look for mixes that do not contain wheat, barley, rye and triticale). Then, also use coconut aminos instead of soy sauce.
If you can’t find the rice mix we used or want to try something different try mixing it up with some of the following grains: bulgar, wild rice, farro, brown rice, buckwheat, etc.
Feel free to add any other fruits, vegetables, seeds and more! Grain bowls are so customizable that you can make them however you choose.
For a behind the scenes look at Return to the Kitchen, be sure to follow us on Instagram, Facebook, YouTube, TikTok and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!
If you enjoy this grain bowl check out our Forbidden Rice and Beans and Almond and Mandarin Quinoa Salad. For other delicious recipes try our Three Bean Turkey Chili, Carrot Ginger Soup, Turkey Lasagna Soup, Easy Air Fryer Crispy Parmesan Eggplant Fries, Chicken Pot Pie, Fried Eggplant with Arugula Caprese Salad, Turkey Stuffed Peppers, Basil Parmesan Risotto, Oven Roasted Corn on the Cob, Chicken Broccoli Alfredo Lasagna, Italian Sausage Orzo, Almond Crusted Chicken, and Italian Pasta Salad.
- 1 cup uncooked Rice Select Royal Blend of Texmati Brown and Red Rice with Barley and Rye
- 2 1/2 cups bone broth (use vegetable broth or water or vegetarian or vegan option)
- 2 small or 1 large sweet potatoes, peeled and chopped
- 1 red bell pepper, chopped
- 1 tsp olive oil
- 1 cup edamame, shelled and steamed
- 1 cup pineapple, chopped
- 1/4 cup cilantro, chopped
- 1 tsp dry ginger
- 2 tbsp pineapple juice
- 1 1/2 tbsp soy sauce
- Preheat oven to 375 degrees.
- In a pot, combine rice and bone broth over high heat. Once boiling reduce to low and cook covered until all broth is absorbed. About 45-60 minutes.
- Mix chopped sweet potatoes and red pepper together with olive oil on a sheet pan. Bake in oven at 375 degrees until tender. About 30 minutes.
- While potatoes and peppers cook, chop pineapple and cilantro.
- In a mixing bowl, combine ginger, pineapple juice and soy sauce with a whisk.
- Once everything is cooked combine in mixing bowl and coat well with dressing.
- Serve and enjoy! This can be served hot or cold.
If you cannot find the rice listed substitute for any grain of your choice!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 435Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 704mgCarbohydrates: 82gFiber: 7gSugar: 11gProtein: 18g