Gluten-Free Harvest Grain Bowl
By the Gluten Free Recipes team ·
This vibrant grain bowl bursts with the fresh flavors of the season, featuring a satisfying base of fluffy grains, your choice of protein, and crisp vegetables. A zesty, homemade dressing ties all the elements together for a light yet fulfilling meal.
At a glance: This medium lunch recipe yields 4 servings in about 20 minutes (10 min prep, 10 min cook). It uses 6 ingredients — including cooked rice, protein of choice, fresh vegetables of choice — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Harvest Grain Bowl: When preparing this lunch recipe, to prevent cross-contamination with gluten, always ensure that all ingredients, especially packaged and processed items like sauces and seasonings, are certified gluten-free. Be mindful of shared kitchen equipment In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Harvest Grain Bowl: This recipe is naturally gluten-free by using certified gluten-free grains and avoiding any ingredients containing gluten-containing grains.
Ingredients
- 1 cup cooked rice, quinoa, or certified GF noodles
- 1 cup protein of choice (chicken, shrimp, tofu, chickpeas)
- 2 cups fresh vegetables of choice (e.g., chopped bell peppers, shredded carrots, steamed broccoli)
- 2 tbsp gluten-free sauce (GF tamari, olive oil, or GF dressing)
- 1 tbsp fresh lemon juice or rice vinegar
- 1 tsp sesame oil or olive oil
Instructions
- 1
Prepare your chosen base by cooking rice or certified gluten-free noodles according to package directions, which typically takes about 10-15 minutes. Ensure the grains are tender and fluffy before proceeding.
- 2
While the base cooks, prepare your protein of choice. If using chicken or shrimp, cook until no longer pink, about 5-7 minutes. If using tofu or chickpeas, ensure they are seasoned with gluten-free verified spices or sauces and heated through, approximately 5 minutes.
- 3
Wash and prepare your fresh vegetables; this might involve slicing them thinly, dicing them into bite-sized pieces, or quickly steaming them until tender-crisp, which should take about 5-8 minutes depending on the vegetable.
- 4
In a large bowl or individual serving bowls, create the foundation of your grain bowl by layering the cooked rice, quinoa, or gluten-free noodles. Arrange the prepared protein and fresh vegetables attractively over the base.
- 5
In a small bowl, whisk together the gluten-free sauce, fresh lemon juice or rice vinegar, and sesame oil or olive oil until well combined. Drizzle this dressing generously over the assembled bowl and season with salt and pepper to taste. Serve immediately or cover and refrigerate for later.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
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