Customizable Grain Bowl (Print View)

A vibrant bowl with grains, proteins, vegetables, and dressings. Perfect for meal prep and personalizing to your taste.

# Components:

→ Grains

01 - 1 cup cooked brown rice
02 - 1 cup cooked quinoa
03 - 1 cup cooked farro
04 - 1 cup cooked couscous, gluten-free if needed

→ Proteins

05 - 1 cup cooked and cubed chicken breast
06 - 1 cup baked tofu, cubed
07 - 1 cup cooked chickpeas, drained and rinsed
08 - 1 cup cooked shrimp

→ Vegetables

09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, diced
11 - 1 cup roasted sweet potato, cubed
12 - 1 cup steamed broccoli florets
13 - 1 cup shredded carrots
14 - 1 avocado, sliced

→ Toppings and Extras

15 - ¼ cup crumbled feta cheese, optional
16 - ¼ cup toasted seeds or nuts such as pumpkin seeds or almonds
17 - 2 tablespoons chopped fresh herbs such as cilantro or parsley
18 - 1 tablespoon sesame seeds

→ Dressings

19 - ¼ cup lemon-tahini dressing
20 - ¼ cup balsamic vinaigrette
21 - ¼ cup soy-ginger dressing
22 - ¼ cup green goddess dressing

# Method:

01 - Prepare grains according to package instructions. Fluff with a fork and let cool slightly.
02 - Cook, bake, or prepare your chosen protein selections using your preferred cooking method or use previously prepared leftovers.
03 - Wash and chop vegetables. Roast or steam as preferred, following your chosen cooking technique.
04 - Arrange a foundation of cooked grains in each serving bowl.
05 - Top grain base with selected proteins and vegetables in an appealing arrangement.
06 - Sprinkle with seeds, nuts, herbs, cheese, and sesame seeds according to preference.
07 - Drizzle with your preferred dressing immediately before serving, or store components separately for meal preparation.

# Expert Advice:

01 -
  • It turns random ingredients into a meal that looks like you had a plan all along.
  • You can make it once and eat five different versions throughout the week without getting bored.
  • It works whether you're cooking for one or feeding a table full of people with wildly different tastes.
  • Cleanup is minimal because everything goes into one bowl and most components can be prepped ahead.
02 -
  • Always cool your grains before adding them to the bowl, or they'll steam and wilt your fresh vegetables into a sad heap.
  • Keep the dressing separate until the last possible moment if you're storing these, because a soggy grain bowl is nobody's friend.
  • Roast your vegetables at high heat (around 425°F) so they get crispy edges instead of turning mushy and bland.
03 -
  • Toast your seeds or nuts in a dry skillet for a few minutes before adding them to the bowl, it brings out their flavor and makes them taste almost buttery.
  • If you're roasting vegetables, toss them with a little olive oil and salt before they go in the oven so they caramelize instead of drying out.
  • Double the dressing recipe and keep extra in a jar in the fridge, it lasts for a week and makes throwing together a quick bowl even easier.
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