10 Healthy, Plant-Based Recipes Using Grains and Pseudo-Grains!

You don’t have to avoid all grains if you’re eating healthy. Whole grains are the best to choose because they are the entire grain, the way nature intended them to be. They have more vitamins, minerals, essential fatty acids, antioxidants, phytochemicals and fiber than refined grains. They help you digestive system and help you live longer, while also preventing type 2 diabetes, cancer and more. There’s also the option to sprout your grains, which lowers the amount of phytic acid, gluten, and lectin they contain. Winter grains such as farro, barley, and spelt are specifically healthy in that they help with glycemic response and insulin sensitivity, satiety and energy density, and gut microbiata.

If you suffer from celiac disease or a gluten intolerance, there are also pseudo-grains you can incorporate into your diet, such as amaranth, teff, quinoa, millet, sorghum, and buckwheat which contain protein, fiber, B vitamins, antioxidants, and important minerals. To help you reap these health benefits, we put together a list of 10 delicious, healthy plant-based recipes from our Food Monster App using healthy grains and pseudo-grains!

1. Protein-Packed Breakfast Quinoa Bowl 

Source: Protein-Packed Breakfast Quinoa Bowl

It may seem weird to eat quinoa in the morning but it actually makes a great breakfast. Jesse Jane Lee‘s Protein-Packed Breakfast Quinoa Bowl is a filling vegan and gluten free breakfast that will keep you feeling full for hours. It is topped with protein packed seeds and nuts for extra staying power.

2. Cauliflower Wild Rice and Lentil Pilaf 

Source: Cauliflower Wild Rice and Lentil Pilaf

Vaishali Honawar‘s Cauliflower Wild Rice and Lentil Pilaf is a healthy and delicious one-pot meal that is quick enough to cook up for family on a weekday night and elegant enough to serve company. It also makes a great brown bag lunch. Wild rice is very easily found now, but in case you cannot find it, you can try this dish with brown rice as well, or even a pseudo-grain like quinoa. Be sure to adjust the cook times because these grains will require less time to cook than the black rice does. Brown rice would need about 45 minutes, no more. Enjoy!

3. Baked Zucchini and Amaranth Patties 

Source: Baked Zucchini and Amaranth Patties

Jenn Sebestyen‘s Baked Zucchini and Amaranth Patties are crunchy on the outside and creamy on the inside. Zucchini, onions, salsa, and spices to complement the earthiness of the amaranth. Serve these on a bun like you would with a burger, or on a bed of leafy greens, with salsa and vegan sour cream.

4. Toasted Turmeric Milk Oat and Teff Porridge

Source: Toasted Turmeric Milk Oat and Teff Porridge

Looking for the perfect breakfast? Look no further. Courtney West‘s Toasted Turmeric Milk Oat and Teff Porridge recipe is easy, nutritious and most importantly – super tasty. Plus, this porridge gets its golden color from turmeric so it has all the healing benefits that come with using the magical spice.

5. Carrot Cake Oatmeal With Ginger Spiced Cashew Cream 

Source: Carrot Cake Oatmeal With Ginger Spiced Cashew Cream

Carrot cake is creamy, decadent, and light all at once. It is such a special cake, so why not make it into super special Carrot Cake Oatmeal? This recipe by Koko Brill has all the same sort of flavors while containing far less sugar and of course, no flour. There’s even a crazy good ginger spiced cashew cream to mimic the cream cheese icing that a carrot cake would have. Obviously, this isn’t an exact substitute for carrot cake, but if you can eat a healthy breakfast that tastes like cake, that’s still a win!

6. Buckwheat and Almond Brownies 

Source: Buckwheat and Almond Brownies

These Buckwheat and Almond Brownies by Lisa Andersson and Erik Huss may be low in refined sugar, but they are sweet, fudgy, and oh-so satisfying. Made from a combination of buckwheat flour and almond meal, they’re sweetened with dates, raisins, banana, and just a little bit of coconut sugar. You’ll fall in love at first bite.

7. Caribbean Jerk Millet Burgers With Pineapple Guacamole 

Source: Caribbean Jerk Millet Burgers With Pineapple Guacamole

Tori Cooper‘s millet, chickpea, and black bean burgers are packed with protein, flavor, and of course, Caribbean flair! Homemade jerk seasoning makes these burgers extra-special, but they’re ultimate when topped with creamy pineapple guacamole. Oh yeah. That’s what we’re talking about!

8. Farro-Stuffed Portobello Mushrooms With Maple Miso Balsamic Sauce 

Source: Farro-Stuffed Portobello Mushrooms With Maple Miso Balsamic Sauce

These Italian-inspired farro stuffed mushrooms by Sophia DeSantis look like they waltzed right off of a fancy restaurant menu, but they’re actually super easy to make! Creamy kale-radicchio pesto and umami maple miso balsamic sauce drizzled on top elevates this dish into a real work of art. And you can have it for dinner any night of the week!

9. Saffron Barley With Black-Eyed Peas 

Source: Saffron Barley With Black-Eyed Peas

Hearty and lush, Elsa Brobbey‘s Saffron Barley With Black-Eyed Peas dish is a great dinner option for when you want something filling and flavorful, but don’t want to spend all night cooking. In less than an hour, you can have this colorful and nutty entrée, flavored with delicate notes of saffron. Make sure to garnish with plenty of ground black pepper!

10. Roasted Cauliflower Spelt Za’atar Bowls 

Source: Roasted Cauliflower Spelt Za’atar Bowls

Sarah Gory‘s Roasted Cauliflower Spelt Za’atar Bowls is just the type of easy-to-make dish that can save a night that seems destined for takeout. In this recipe, cauliflower is mixed with fragrant shallots, olive oil, and za’atar spice, and then roasted in the oven until browned. The flavorful cauli is then served on a bed of spelt pearls, and topped with roasted hazelnuts, mint, and black pepper for a delicious and nourishing meal.

We hope you enjoy these delicious, healthy recipes! For more, download our Food Monster App where we have over 15,000 vegan and allergy-friendly recipes.