Asian Wheat Berry Bowl

PersonalPoints™ per serving

Total Time: 40 min

Prep: 20 min

Cook: 20 min

Serves: 4

Easy

When in doubt, definitely put an egg on it. As you would for these filling grain bowls, which are perfect to make for a substantial lunch or dinner. They're chock-full of broccoli florets, aforementioned eggs, carrots, scallions, and wheat berries. Wheat berries are a wonderful, but underused grain, that’s a little like brown rice with a texture more similar to barley. The dressing that flavors them features a mixture of rice vinegar, soy sauce, both sesame and vegetable oil, and a touch of ginger and honey. Add a dash of Sriracha as the finishing touch if you want to up the heat a little bit.

Ingredients

4 sprays cooking spray
4 cups uncooked broccoli, bite-sized florets
⅛ tsp table salt
2 tbsp rice vinegar
1 tbsp low sodium soy sauce
1 tbsp toasted sesame oil
½ tbsp vegetable oil
1 tsp ginger root, grated
1 tsp honey
4 large eggs
2 cups cooked wheat berries
1 cup shredded carrots
1 medium uncooked scallion, thinly sliced
2 tsp unsalted toasted sesame seeds

Instructions

Preheat oven to 425°F.
Coat a rimmed baking sheet with cooking spray; add broccoli in a single layer. Coat broccoli with cooking spray and sprinkle with salt; roast until browned, 15-20 minutes.
Meanwhile, in a small, airtight container, combine vinegar, soy sauce, sesame, and vegetable oils, ginger, and honey; shake well.
Coat a 12-inch nonstick skillet with cooking spray; place over medium heat. Crack eggs into pan; cook, sunny-side up, until whites are set and edges are lightly browned, 3-5 minutes (cook in batches if your skillet is not large enough). Remove from heat.
Place 1/2 cup wheat berries in each of four bowls; top each with 1 cup broccoli, 1/4 c carrot, and an egg. Drizzle each with 1 1/4 tbsp dressing; garnish with 1/4 of scallion and 1/2 tsp sesame seeds.
Serving Size: 1 bowl of Asian Wheat Berry!