How to Use Up Leftover Veggies (Hint: recipe inside)

If you’ve seen my post about meal planning, you’ll know I try to be an intentional grocery shopper. Keyword: try. Whether it’s overbuying or a change in food-moods during the week, we tend to have some leftover vegetables at the end of the week. From this cycle I’ve created a go-to “recipe”. I put it in quotes, since the beauty of this dish is the flexibility and endless options. This is also a great meal prep option to have as lunches throughout the week, since I tend to make a lot at once.We’ve also taken is as a road trip lunch option (roadside eats are limited when you’re vegetarian/vegan). Basically, this recipe is good all the time with whatever you have. Enjoy!

Go-To Grains + Veggie Bowl


  • 3 cups of grains (a total of about 6 cups cooked)*
  • 1/2 red pepper, diced
  • 1/2 cucumber, cut into quarter moon slices
  • 2 carrots, cut into half moon slices
  • 1 zucchini, sliced and pan fried
  • 1–2 stalks celery, diced
  • 1/2 red onion, finely diced
  • small handful of cilantro, finely chopped
  • seasonings to taste, such as: salt, pepper, oregano, crushed red pepper flakes


The basic story of the dish is to cook your grains + cut up your veggies and simply toss it all together. It’s super easy and can be altered to use whatever you have in your kitchen!

  • I typically start cooking my rice before I chop up all of the raw veggies
  • Cut all the veggies (minus the zucchini) into lil pieces, and put them in a big glass bowl
  • Next, slice and cook your zucchini over a medium heat until they start to brown up a bit. I add little-to-no oil to the pan and avoid mixing them around too often so that they don’t get soggy and develop some nice browning
  • Once your grains and zuke is ready, put them into the glass bowl with your raw chopped veggies.
  • Season to taste


  • To make it super easy, I tend to use a box each of wild rice and couscous. They aren’t the healthiest with the included seasoning packets, so you could easy swap out your favorite grains (like quinoa) if you’d like.
  • We tend to eat this on its own for lunch, though this would also make a great side dish or served on top of your fave greens.

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