10-Minute Caprese Grain Bowl with Creamy Balsamic Dressing

This Caprese-inspired grain bowl brings together all the classic flavors you love-fresh mozzarella, ripe tomatoes and fragrant basil-in a hearty, satisfying meal. We’ve added a few twists to make it even more delicious: a bed of warm grains, peppery arugula and a creamy balsamic-Dijon dressing that ties everything together.

Best of all, this bowl comes together in just 10 minutes thanks to a few clever shortcuts. It’s perfect for a quick lunch or a light dinner when you want something nourishing without spending hours in the kitchen.

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Ingredients

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce.
2. Massage the grain blend package to break up any clumps, then partially open the top. Microwave until heated through, about 90 seconds. Transfer to a large bowl and stir in the veggie stock concentrates, salt and pepper. Let cool (for faster cooling, place the bowl in the fridge).
3. Dice the fresh mozzarella into 1/2-inch pieces. Halve the grape tomatoes.
4. In a small bowl, whisk together the balsamic vinegar, mayonnaise, Dijon mustard and sugar until well combined. Gradually whisk in the olive oil until the dressing is creamy. Season with salt and pepper to taste.
5. To the bowl with the grain blend, add the arugula, half the mozzarella, half the tomatoes and as much dressing as you like. Toss to combine.
6. Divide the grain salad between serving bowls. Top with the sliced almonds, remaining mozzarella and remaining tomatoes. Drizzle with any remaining dressing and serve.

Recipe Tips

FAQ

Can I use a different grain blend?

Yes, any microwavable grain blend or cooked grains like quinoa, farro or brown rice will work. Adjust cooking time accordingly.

How can I make this dairy-free?

Omit the fresh mozzarella or substitute with a dairy-free cheese alternative. The dressing is dairy-free as is.

Can I prepare this ahead of time?

You can cook the grains and make the dressing up to 2 days in advance. Assemble the bowls just before serving to keep the arugula fresh.