Despite the nice name, grain bowls are really just a means to throw together a quick lunch with whatever’s in your fridge. Here’s some basics for putting some together and making yourself delicious lunches without spending $10 a day.
If you’re looking for further inspiration, check out Bon Appetit’s 28 Ways to Dress a Grain Bowl You Probably Haven’t Tried Yet
Some Initial Ideas
Start with a Grain
Recommend making a grain over the weekend (part of Basic Meal Prep). We have a rice cooker for our brown rice that makes life pretty easy – but definitely not necessary. Hot tip: use stock or bean broth for extra delicious grains. And don’t sleep on the salt.
Options: Brown Rice, Quinoa, Farro
Add a Green
Also part of Basic Meal Prep.
Options: Spinach, Kale, Dandelion Greens
I would say this is the last must-have ingredient. If you have a grain, a leafy grain and some dressing – you got yourself a lunch. You might need an afternoon snack or a PB&J on the side – but you’ll be OK.
Also a part of Basic Meal Prep.
Veggies add depth and crunchiness to your grain bowls and are incredibly versatile. Lots of other things on this list are pretty foundational – but the veg is where you can really let loose and let your freak flag fly.
Options: Sweet Potatoes, Steamed Broccoli (lightly! Only until bright green), Roasted Cauliflower, Asparagus, Sauteed Portobello Mushrooms
Pickles / Fermented Things
I like a bit of a tang in grain bowls.
Not a necessary, but who doesn’t love cheese? Zak jokes that his family motto is “the more cheddar the better”
Options: Cheddar (cut into lil chunks), Feta, Halloumi (pan-grilled)
Most grain bowls that I make are vegetarian, but if we have any leftover meat – that works great as well. I would just cut it up the night before so that you’re not sawing away at your desk or dealing with bones.
Options: Grilled / Roasted Chicken (I would debone & remove skin)