Customizable Grain Bowl (Print Version)

A nourishing bowl layered with grains, proteins, fresh vegetables, and tasty dressings tailored to your preference.

# Needed Ingredients:

→ Grains

01 - 1 cup cooked brown rice
02 - 1 cup cooked quinoa
03 - 1 cup cooked farro
04 - 1 cup cooked couscous

→ 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 diced cucumber
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 - 0.25 cup crumbled feta cheese, optional
16 - 0.25 cup toasted pumpkin seeds or almonds
17 - 2 tablespoons chopped fresh cilantro or parsley
18 - 1 tablespoon sesame seeds

→ Dressings

19 - 0.25 cup lemon-tahini dressing
20 - 0.25 cup balsamic vinaigrette
21 - 0.25 cup soy-ginger dressing
22 - 0.25 cup green goddess dressing

# How-To Steps:

01 - Cook grains according to package instructions. Fluff with a fork and allow to cool slightly before assembling.
02 - Prepare chosen protein by cooking, baking, or using pre-cooked leftovers as preferred.
03 - Wash and chop all vegetables. Roast or steam as desired, then allow to cool to room temperature.
04 - Arrange grain base in each bowl. Layer with selected proteins and fresh vegetables.
05 - Sprinkle with cheese, toasted seeds, nuts, and fresh herbs according to preference.
06 - Drizzle with selected dressing immediately before serving. Serve warm or at room temperature.
07 - For meal preparation, store grains, proteins, vegetables, and dressing in separate containers up to 4 days refrigerated.

# Expert Suggestions:

01 -
  • Your fridge leftovers finally have a glamorous second life instead of getting forgotten in the back.
  • You can make four bowls on Sunday and actually want to eat them all week, which almost never happens with meal prep.
  • Everyone at your table builds exactly what they want, so nobody complains about onions or asks for the dressing on the side.
02 -
  • If you assemble your bowls hours before eating, keep the dressing separate because wet lettuce and soggy grains are not what you want for lunch tomorrow.
  • Roasted vegetables taste completely different from raw ones, so roasting half your vegetables and keeping some raw gives you texture and temperature contrast that keeps the bowl from feeling one-note.
03 -
  • Roast your vegetables with enough space between them so they actually caramelize instead of steam, which takes thirty minutes at 425°F and changes everything about how they taste.
  • Make your dressing while everything else cooks so you're not scrambling at the last second, and let it sit for five minutes so the flavors marry together before you pour.
Go Back