Flatout veggie miso grain bowl
7
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
This is a grain bowl in a bowl of grain - sort of a double grain bowl, where flatbread is creatively transformed into an edible bowl, and ancient quinoa marries with lentils and veggies to fill the bread with a hearty salad. This fun use of flatbread showcases its versatility. Make multiple bowls and store, once completely cooled, in an airtight container for filling with grains, beans, a chopped salad or even sandwich fixings in the following days. This dish gets a boost from earthy miso, that bakes into roasted broccoli and adds depth. But it's really anything goes when it comes to filling your flatbread bowl - your imagination has no limits.
Ingredients
Flatbread(s)
1 item(s)
Cooked lentils
0.5 cup(s)
Cooked quinoa
0.25 cup(s)
Shallot(s)
0.5 item(s)
Fresh parsley
1 Tbsp
Sunflower seeds
1 Tbsp
Lemon
0.5 item(s), medium
Mustard
1 tsp
Cooking spray
5 spray(s)
Broccoli
2 cup(s), chopped
Water
0.25 cup(s)
Miso paste
1 Tbsp
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Instructions
1
Preheat oven to 425°F.
2
In a medium sized bowl, combine the miso and the water to form a loose paste, then toss the raw the broccoli around in the slurry until coated.
3
Spread the broccoli out on a baking sheet treated with non-stick cooking spray and roast until fork tender and even brown and crunchy in parts.
4
Remove from oven and allow to cool.
5
Turn the oven down to 375°F.
6
Place Flatout flatbread over a mug or empty can resting on a cookie sheet and press and fold into an inverted bowl shape.
7
Bake at 375°F for two minutes, then remove from the oven and allow to cool. (Baking the flatbread bowls can be done ahead of time.)
8
Once cool, the bowl is ready to fill with your salad.
9
Combine the broccoli, shallot, lentils, quinoa, parsley, sunflower seeds, mustard, and lemon juice in a separate bowl until well incorporated, then scoop into the flatbread bowl. Serve immediately.
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