5 Grain Bowl Recipes

Cereal bowls are taking over the world.

If you've recently visited a restaurant that emphasizes healthy eating, you may have noticed that porridges are appearing in the main course section of the menu. Rice, quinoa, and other grains are no longer just side dishes: they're the perfect base for a colorful assortment of vegetables, protein-rich ingredients, and sauces. We've drawn inspiration from various cuisines around the world to create these delicious bowl recipes. These dishes are perfect for lunch, dinner, and even a hearty breakfast.

Quinoa, Chicken, and Avocado Cream Bowl

Every grain bowl should strike a balance between crunchy and creamy textures and bold flavors. In this Mexican-inspired dish, crisp tortilla chips and toasted pumpkin seeds are beautifully complemented by sour cream, mashed avocado, and hearty quinoa. Make a large batch of quinoa and freeze some in zip-top bags for up to 1 month; thaw and reheat before using. Having extra quinoa in the fridge makes this recipe quicker to prepare.

Recipe: Quinoa, Chicken, and Avocado Cream Bowl

Brown rice with roasted cauliflower and green chutney

It's hard to decide what's the most delicious part of this Indian-style rice dish. The baked curried cauliflower, the fresh and tangy green chutney, or the crispy potato sticks? Luckily, you don't have to choose: they all come together perfectly in one dish. To save time later, cook several servings of brown rice and freeze them in zip-lock bags (good for up to 1 month); thaw and reheat before using.

Recipe: Brown rice with roasted cauliflower and green chutney

Barley and Bistro Salad Bowl

Porridge and a classic French bistro-style salad might not seem like the best combination at first glance. But in this hearty dish, the egg yolk and tomato sauce with pepper and garlic pair wonderfully with pearl barley. We prefer whole-grain barley: it contains slightly more fiber and is tastier than hulled barley. But you can also use regular pearl barley; it cooks faster. For a quick lunch or dinner, freeze the cooked barley in airtight bags for up to 1 month, then simply defrost and reheat.

Recipe: Barley and Bistro Salad Bowl

Wheat with salmon and miso sauce

We love how the creamy miso sauce coats the delicious, dense wheat grains in this Asian-inspired dish. To save time, prepare a large batch of whole wheat, freeze it in zip-top bags (storable for up to 1 month), and thaw and reheat before using.

Recipe: Wheat with salmon and miso sauce

Millet bowl with dolma and hummus sauce

Millet is the most versatile gluten-free food: it can be prepared as porridge, puffed grains, or as a fluffy side dish (like in this Greek-inspired recipe). To save time later, prepare several batches of millet porridge, cool, and freeze in freezer bags (storable for up to 1 month). If desired, substitute chicken for the sausage or make the dish vegetarian.

Recipe: Millet bowl with dolma and hummus sauce



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