Recipes and Cooking Grain and Veggie Bowls Be the first to rate & review! Stuck on what to make for dinner tonight? Go with these bowls filled with good-for-you grains and veggies--you can make it with whatever you hand, so it can be different every time! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 21, 2020 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Start To Finish Time: 30 mins Servings: 2 Jump to Nutrition Facts Ingredients 2 cup assorted vegetables, such as cherry tomatoes, broccoli or cauliflower florets, shredded carrots, sliced avocado or cucumber, and/or baby spinach 1 cup cooked bulgur, quinoa, or farro ⅔ cup cooked frozen edamame 2 Soft-Boiled Eggs, jammy yolk, peeled and halved ¼ cup toasted spiced chickpeas or fried onion salad topper ½ cup Romesco Sauce or desired dressing Romesco Sauce 2 medium roma tomatoes, seeded and cut up 1 slice crusty bread, cut up (about 1 oz.) ⅔ cup chopped roasted red peppers ½ cup blanched almonds ⅓ cup olive oil ¼ cup sherry vinegar or red wine vinegar 2 cloves garlic, minced 1 teaspoon smoked paprika ½ teaspoon salt Directions Divide assorted vegetables, bulgur, and edamame between bowls. Top with Soft-Boiled Eggs and chickpeas and drizzle with Romesco Sauce. Romesco Sauce In a food processor combine 2 medium roma tomatoes, seeded and cut up; 1 slice crusty bread (about 1 oz); 2/3 cup chopped roasted red peppers; 1/2 cup blanched almonds; 1/3 cup olive oil; 1/4 cup sherry vinegar or red wine vinegar; 2 cloves garlic, chopped; 1 tsp. smoked paprika; and 1/2 tsp. salt. Rate it Print Nutrition Facts (per serving) 518 Calories 30g Fat 44g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 518 % Daily Value * Total Fat 30g 38% Saturated Fat 4g 20% Cholesterol 187mg 62% Sodium 417mg 18% Total Carbohydrate 44g 16% Total Sugars 7g Protein 23g Vitamin C 40.6mg 203% Calcium 127mg 10% Iron 4mg 22% Potassium 875.1mg 19% Folate, total 276mcg Vitamin B-12 0.6mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.