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.