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U.S. Highbush Blueberry Council

Blueberry Grain Bowl
Blueberry Grain Bowl

Blueberry Grain Bowl

Say goodbye to sad desk lunches and hello to this tangy, flavored-packed Blueberry Grain Bowl. Whether you’re looking for a fresh and filling meal or just want a really beautiful dish that will look good on Instagram, this dish has it all and will keep you coming back for more.

Made in partnership with Brandi Milloy.

Ingredients

Grain Bowl Ingredients

  • 4 cups arugula
  • 1/2 cup couscous, cooked
  • 8 grape tomatoes, sliced and seasoned with salt
  • 3 tablespoons Greek feta cheese
  • 1 cup blueberries, rinsed
  • 1/4 cup beets, steamed and sliced
  • 1 ripe avocado
  • 1 tablespoon dried chickpeas
  • 1 teaspoon dried oregano, for garnish

Creamy Dressing Ingredients

  • 1/2 cup sour cream
  • 1/3 cup lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/2 tablespoon honey
  • 2 teaspoons mustard
  • Salt & pepper to taste

Preparation

Instructions

  1. Place arugula into a medium bowl. Top with couscous, tomatoes, cheese, blueberries, beets, and avocado.
  2. Drizzle dressing on top and garnish with chickpeas and dried oregano. Serve immediately.

Creamy Dressing Instructions

  1. Whisk all of the ingredients in a bowl until well combined. Add desired amount to grain bowl. Store remaining dressing in an airtight container in refrigerator for up to 5 days.

Variations

Optional: Add 3 ounces of cooked chicken or shrimp.