Why I’ll Love This Recipe
I love how this recipe highlights fresh seasonal ingredients with very little effort. I appreciate the natural sweetness of the peaches and corn paired with hearty grains and a bright homemade dressing. I also enjoy customizing the bowls with different proteins, cheeses, or nuts to make them even more filling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Bowls
- 4 cups cooked farro, quinoa, or brown rice
- 2 ripe peaches, sliced
- 2 ears sweet corn, cooked and kernels removed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 2 cups baby spinach or arugula
- ½ small red onion, thinly sliced
- ½ cup crumbled feta or goat cheese
- ¼ cup toasted pecans or sliced almonds
- Fresh basil leaves, chopped
For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt
- Black pepper
Directions
- I cook the farro, quinoa, or brown rice according to the package directions and allow it to cool slightly.
- I cook the corn until tender, then slice the kernels from the cob.
- I whisk together the olive oil, lemon juice, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until the dressing is well combined.
- I divide the cooked grain among serving bowls.
- I arrange the peaches, corn, cherry tomatoes, cucumber, spinach or arugula, and red onion over the grains.
- I sprinkle the feta or goat cheese and toasted pecans or almonds on top.
- I drizzle the dressing evenly over each bowl.
- I garnish with fresh basil and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
I sometimes add grilled chicken, shrimp, salmon, or chickpeas for extra protein. I also enjoy replacing the peaches with nectarines or fresh mango when they are in season. When I want additional crunch, I mix in roasted pumpkin seeds or sunflower seeds. I occasionally drizzle the bowls with balsamic glaze for a richer, slightly sweet finish.
Storage/Reheating
I store the grains, vegetables, fruit, and dressing separately in airtight containers in the refrigerator for up to 3 days. I assemble the bowls just before serving to keep the peaches and greens fresh. If I prefer a warm bowl, I gently reheat the grains before adding the chilled vegetables and fruit. I do not recommend freezing the assembled bowls because the fresh produce loses its texture after thawing.
FAQs
What grain works best for these bowls?
I enjoy using farro because it has a chewy texture, but quinoa, brown rice, barley, or couscous also work wonderfully.
Can I use frozen corn?
Yes. I thaw and lightly cook frozen corn before adding it to the bowls, making this recipe easy to prepare year-round.
What protein pairs well with this recipe?
I like adding grilled chicken, shrimp, salmon, tofu, or chickpeas to make the bowls more filling.
Can I prepare these bowls ahead of time?
Absolutely. I prepare all the ingredients in advance and assemble the bowls just before serving for the freshest flavor and texture.
What can I serve with Peach and Sweet Corn Summer Grain Bowls?
I enjoy serving them with grilled vegetables, crusty bread, a light soup, or fresh lemonade for a complete summer meal.
Conclusion
I always enjoy making Peach and Sweet Corn Summer Grain Bowls because they are fresh, colorful, and packed with seasonal flavors. I appreciate how the juicy peaches, sweet corn, hearty grains, and tangy dressing come together to create a wholesome meal that is both satisfying and refreshing. Whether I prepare these bowls for meal prep, lunch, or a casual summer dinner, they are always a recipe I look forward to enjoying.
PrintPeach and Sweet Corn Summer Grain Bowls Recipe
Peach and Sweet Corn Summer Grain Bowls are a fresh, colorful meal featuring juicy peaches, sweet corn, hearty grains, crisp vegetables, and a bright homemade dressing. They’re perfect for lunch, dinner, or meal prep and celebrate the best flavors of summer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Assemble
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups cooked farro, quinoa, or brown rice
- 2 ripe peaches, sliced
- 2 ears sweet corn, cooked and kernels removed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 2 cups baby spinach or arugula
- 1/2 small red onion, thinly sliced
- 1/2 cup crumbled feta or goat cheese
- 1/4 cup toasted pecans or sliced almonds
- Fresh basil leaves, chopped
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the farro, quinoa, or brown rice according to the package directions and let it cool slightly.
- Cook the corn until tender, then cut the kernels from the cob.
- Whisk together the olive oil, lemon juice, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
- Divide the cooked grain evenly among serving bowls.
- Arrange the peaches, corn, cherry tomatoes, cucumber, spinach or arugula, and red onion over the grains.
- Sprinkle with the feta or goat cheese and toasted pecans or almonds.
- Drizzle the dressing evenly over each bowl.
- Garnish with fresh basil and serve immediately.
Notes
- Farro provides a chewy texture, but quinoa, brown rice, barley, or couscous are excellent alternatives.
- Add grilled chicken, shrimp, salmon, tofu, or chickpeas for extra protein.
- Use nectarines or mango in place of peaches when desired.
- Store the dressing separately and assemble just before serving for the freshest texture.
- Serve with grilled vegetables, crusty bread, or fresh lemonade for a complete summer meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 14 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 15 mg
