1. Mighty Green Grain Bowl
For this Mediterranean-influenced bowl served at University of Oregon, chef Driscoll sources a blend of brown rice, quinoa, lentils, red rice and wild rice from a local vendor. Kale, black beans and avocado slices go on top of the cooked grain mix, accented by a zesty housemade salsa and creamy avocado cilantro lime dressing. The plant-based dish offers balanced nutrition, with the lentils, beans and quinoa providing protein, and the rice, veggies and salsa adding essential vitamins.
Click here for the recipe.
Photo courtesy of California Avocado Commission