I love grain bowls so much, I put one on the cover of my first cookbook (yes, really). There, I share a bunch of mix-and-match ingredients and sauces for infinite variations. But sometimes you don’t need infinite. You just need easy.

So here’s a streamlined version: one grain bowl formula, one can’t-miss sauce, and a promise that you can use up pretty much whatever’s hanging out in your fridge.

First, we’re going to talk about all the possible ingredients you can throw in a grain bowl, including a few store-bought sauce ideas. Then I’m going to give a list of some shortcuts. Or if you’re ready to dig in, jump to the recipe. You can use it to make a grain bowl with whatever you’ve got, or you can use it to make my personal favorite. It’s your call!

Ingredients for grain bowls

Just pick a grain, a sauce, a couple produce items, and a couple exciting ingredients for a little extra fun. Boom—grain bowl!

Prep your ingredients however you prefer (e.g., slow roast your tomatoes, steam your asparagus—whatever your heart desires). And follow the recipe below for more guidance. It’s also got suggestions for the za’atar cauliflower grain bowl pictured above (the one with the pomegranate arils!).

Grains

Quinoa
Buckwheat
Freekeh
Wheat berries
Brown or white rice
Barley
Coarse bulgur
Wild rice
Rye berries
White rice
Lentils and rice

Produce

Corn
Green beans
Zucchini or summer squash
Charred and peeled red bell peppers
Swiss chard
Diced cucumbers
Tomatoes
Roasted okra
Pomegranate arils
Squash or pumpkin
Parsnips or carrots
Cauliflower or broccoli florets

(produce, continued)
Kale or collards
Roasted peeled chestnuts
Sautéed chanterelles
Asparagus
Fava beans or peas
Ramps or prepped fiddlehead ferns
Morels
Shelled peas
Snow peas or snap peas
Mushrooms
Oil-preserved red peppers

Fun, flavorful toppings

Dukkah
Za’atar
Ground pistachios
Sesame seeds
Slivered almonds
Chopped walnuts
Raisins
Dates
Fresh herbs
Labneh balls

Sauces

Many of these sauces can be found on supermarket shelves (or make your own!)

Salsa and/or guacamole
Vinaigrette
Sesame ginger dressing
Pesto
Prepared gochujang sauce (not paste)
Your favorite store-bought dressing (pretty much any!)
Lemon tahini sauce (see recipe below)

Extra protein

Shredded chicken
Crunchy breaded + fried chicken
Meatballs
Marinated tofu
Seared steak
Pulled pork
Seitan

Grain bowl shortcuts

Here are my favorite time-saving ideas for making the easiest grain bowls ever:

• Buy frozen brown rice instead of making it from scratch.
• Use a store-bought pesto or your favorite salad dressing. If the dressing is super flavorful, the grain bowl will be too.
• Use rotisserie chicken, frozen meatballs, or frozen chicken fingers for extra protein.
• Always keep really good pickled vegetables and flavorful spice mixes on hand.

Grain Bowls (with any ingredients)

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Use up what you have -or- use the example listed below in parentheses to make a za’atar cauliflower grain bowl

Ingredients

For the grain bowls:

• 1⅓ cups uncooked grain (e.g., brown rice)
• 4 to 5 cups produce (e.g., cauliflower florets coated with ⅓ cup za’atar, 3 Tbsp olive oil, and salt, roasted at 440°F for 12 minutes)
• Your favorite sauce (e.g., the lemon tahini sauce below)
• Fun flavorful toppings (e.g., chopped dates, pistachios, and pomegranate arils)
• Extra protein (optional)
• One 15 oz can chickpeas, strained and rinsed
• ½ cup [70 g] crumbled feta (optional)

For the lemon tahini sauce:

• ⅓ cup [80 g] tahini
• ¼ cup [60 g] fresh lemon juice
• ⅓ cup [80 g] water
• 1 garlic clove, crushed through a press
• ¼ tsp salt

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Instructions

For the grain bowls:

1. Cook your grains according to the package instructions.
2. Prepare your produce according to your preference (roast it, steam it, grill it, etc.) and cut into bite-sized pieces.
3. Make or buy your favorite sauce, prep your favorite fun toppings, and prep any extra protein you’re using.
4. Assemble as many bowls as you plan to eat. Add a scoop of grains, top it with your prepared produce (e.g., za’atar cauliflower). Drizzle with your favorite sauce. Add those fun toppings, any extra protein, chickpeas, and feta.

For the lemon tahini sauce:

1. Combine the tahini, lemon juice, water, garlic, and salt in a small mixing bowl, whisk together until completely smooth, and set aside. It will start out watery and broken, but it will smooth out and thicken as you whisk it, and it will continue to thicken more after sitting for about 2 minutes.

Psst… by the way, I wrote a whole cookbook of adaptable recipes like this one. It’s called A Dish for All Seasons!

Check it out for adaptable base recipes + ideas for seasonal (and evergreen!) variations