Amaranth Bowl

A simple, healthy bowl filled with whole grains and a rainbow of veggies! Make this Amaranth Bowl your own by pairing your favorite roasted vegetables with cooked amaranth and a delicious dressing!

Why You Need to Make this Amaranth Recipe

Have you ever cooked with amaranth? It’s an ancient grain (actually, a seed like quinoa!) that’s chock full of fiber and protein. Amaranth is gluten free, vegan and pretty much my new best friend.

It’s native to Peru and common in many of their staple dishes. Adding amaranth to your diet is a great way to lower your cholesterol and improve your cardiovascular health!

What you Need to Make this Vegetarian Grain Bowl Recipe

Pictured above (clockwise):

• Cooked amaranth
• Brussels sprouts
• Cottage cheese
• Baby spinach
• Carrot
• Sweet Potato
• Beets (center)

Ingredient Tips

• Prep in advance: If it’s easier for your lifestyle, grab some pre-chopped, pre-washed veggies for this dish like baby carrots, string beans, or broccoli and cauliflower florets.
• Cottage cheese: Choose the fat content that is appropriate for you and if needed, lactose free options are available! Be sure to double check the label and make sure it’s a plain variety (I’ve definitely purchased a tub with pineapple before by accident!)

Ingredient Swaps

• Eat the rainbow: Choose whatever veggies are appealing to you for this Amaranth Bowl, whether they look amazing when browsing the produce section, are in your garden, or are simply in season! Varying your veggies keeps your gut microbiome diversified and happy while also keeping your taste buds interested!
  • Be sure to choose mostly non-starchy veggies!
• Cottage cheese: If plain cottage cheese is not calling to you, try my Cottage Cheese Spinach Dip; alternatively, swap in hummus (plain or flavored), baba ganoush, tzatziki, or instead of adding whole roasted beets, try my Roasted Beet Spread!
• Baby spinach: Go for whatever baby greens you like here: spring mix, arugula, baby romaine, or baby kale would be nice options!

How to Cook Amaranth and Put this Healthy Grain Bowl Together

• Amaranth is super simple to make! Pour 1 cup of amaranth into 3 cups of boiling water. Stir for a few minutes then turn down the heat and let simmer until all the water is absorbed (15-20 mins). Season as desired and serve up with roasted veggies of choice.
• I chose to pair this Amaranth Bowl with beets, Brussel sprouts, carrots and cottage cheese! Not only do you get to eat the rainbow with this Buddha Bowl, but also your “abc’s”! Season your choice of veggies and roast in a preheated oven at 425 degrees F for 30-35 minutes.
  • If including beets, they can be roasted whole alongside the chopped veggies after being wrapped in tin foil. Alternatively, they can be boiled in 1 cup distilled vinegar and 1 cup of water for 15 minutes (then remove from heat and cover for 20 minutes to complete cooking).

Recipe Notes + Expert Tips

• This recipe is perfect for meal prep! Pick a day of the week that works for you. If making for one follow the recipe as below or double for two! After preparing all ingredients and allowing to cool slightly, pack in reusable containers for each day of the week. These ingredients are safe to keep in the refrigerator up to 5 days, so go for it!
• These veggies are being roasted in a super hot oven, so it’s important to make sure you’re keeping a close eye on them. You know your oven best so if needed, stir your veggies halfway through cooking to ensure even browning. Your nose knows! If you start smelling your roasted veggies, give them a quick peek to see how they’re doing.
  • Also, if meal prepping a large amount and using two racks, you may need to swap the baking sheets part way through cooking.

FAQs for this Buddha Bowl with Amaranth Recipe

Other Plant Based Recipes you May Enjoy

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Amaranth Bowl

A twist on a way to eat the rainbow! Get your veggies in with this great Amaranth Bowl!

5 from 4 votes

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Course: Entree

Cuisine: American

Prep Time: 1 hour

Cook Time: 5 minutes

Total Time: 1 hour 5 minutes

Servings: 4 servings

Calories: 556kcal

Author: Liz Shaw

Ingredients

• ▢ 3 cups water
• ▢ 1 cup amaranth
• ▢ 1 medium sweet potato chopped
• ▢ 2 medium carrots chopped
• ▢ 2 cups Brussel sprouts
• ▢ ½ teaspoon garlic powder optional
• ▢ ½ teaspoon sea salt optional
• ▢ 2 whole beets cleaned and peeled
• ▢ 1 cup distilled vinegar
• ▢ 8 cups spinach
• ▢ 2 cups cottage cheese
• ▢ 2 cups spinach
• ▢ 1/2 cup cottage cheese
• ▢ ¼ cup dressing of choice

Instructions

• Preheat the oven to 425°F. Coat a large baking sheet with cooking spray. Spread the sweet potatoes, Brussel sprouts and carrots evenly out onto the prepared pan. Place in the oven and cook for 35 minutes or until vegetables are fork tender. Sprinkle with sea salt and garlic, if desired.
• While the oven is preheating, add water to a small pot and set over high heat. Once water comes to a boil, add the amaranth, stir and reduce heat to medium-low. Simmer amaranth until water is absorbed, about 15-20 minutes. Remove from heat and cover.
• In a separate small pot, place distilled vinegar and 1 cup of water. Add beets and boil for 15 minutes.
• Remove from heat and cover for 20 minutes.
• To assemble:
• Place ½ cup amaranth in the bottom of each bowl and add ¼ portions of the sweet potatoes, carrots, Brussels sprouts, spinach and cottage cheese. Serve with balsamic vinegar or dressing of choice.

Notes

• This recipe is perfect for meal prep! Pick a day of the week that works for you. If making for one follow the recipe as below or double for two! After preparing all ingredients and allowing to cool slightly, pack in reusable containers for each day of the week. These ingredients are safe to keep in the refrigerator up to 5 days, so go for it!
• These veggies are being roasted in a super hot oven, so it’s important to make sure you’re keeping a close eye on them. You know your oven best so if needed, stir your veggies halfway through cooking to ensure even browning. Your nose knows! If you start smelling your roasted veggies, give them a quick peek to see how they’re doing.
  • Also, if meal prepping a large amount and using two racks, you may need to swap the baking sheets part way through cooking.

Nutrition Per Serving

Calories: 556kcal | Carbohydrates: 92g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 1464mg | Potassium: 1574mg | Fiber: 15g | Sugar: 38g | Vitamin A: 20763IU | Vitamin C: 69mg | Calcium: 338mg | Iron: 8mg

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