How to Build the Perfect Grain Bowl
Grains + veg and/or protein + your ingenuity = breakfast (or dinner) is served!
Those of us in the food world have been talking a lot of late about moving meat away from the center of the plate in favor of vegetables and whole grains. But what if you move away from the plate entirely? Bowl cuisine—meals mounded atop a wholesome base of nutritious, satisfying grains and mixed and matched with an almost infinite variety of toppings—is a fun and improvisational way to eat that just so happens to take the focus off of a big meaty focal point.
And if it seems like grain bowls are taking over the food world, you may be right. Once considered a crunchy, hippie meal, bowls are everywhere from cool cafes (like downtown LA’s SQIRL and New York City’s El Rey) to mainstream fast-casual spots like Chipotle and Panera Bread. This winter, I stopped by seasonal pop-up Brooklyn Porridge Co., where you can layer toppings like shaved almonds, stewed apples, and apricot marmalade or spiced pumpkin, parmesan, and sweet peas on top of grains like grits, steel-cut oats, and brown-rice congee.
This way of cooking is a flexible approach that works as well for breakfast or lunch as it does for dinner. It’s also convenient, especially if you’ve taken the time to cook up a few batches of your favorite hearty grains in advance (most will keep for a week in the fridge and also freeze incredibly well).
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Get the recipe for this Mediterranean Farro Bowl here.
And it’s also extremely economical, stretching pricier proteins with cost-effective add-ins like legumes, greens, and, of course, the grains themselves, which are just pennies per serving in most cases. It’s also a fantastic way to give leftovers a new lease on life. Combine last night’s leftover grilled steak, steamed spinach, or roasted cauliflower on a bed of quinoa or millet with a few strips of roasted red pepper, drizzle with a pungent vinaigrette, and you’re in business. What could be easier? But most important, this grain-centric approach is a healthy way to ensure you’re getting all the good greens, fiber, and other nutrients that you know you should be eating into every meal, and accomplishing it without breaking a sweat.
Get the recipe for this American Breakfast Rice Bowl here.
Of course, the type of grain matters—right now, I’m on a brown rice kick, somewhat interrupted by my trip to Italy, where I’m more likely to see farro, although protein-rich grains like quinoa have made inroads here, too. No need to get stuck in a rut, when there is a world of grains to explore, including less-familiar options like spelt, teff, or wheat berries, all of which we cover in our handy grains primer. Chose the one you like best or combine two or more for a more interesting look and texture. There are no hard-and-fast rules when it comes to building your perfect bowl.
Related: A Guide to Grains
Get the recipe for this Quinoa Tuna Bowl here.
But just as important as the grain is what goes on top of it. You want a balance of flavors and textures, vegetables and proteins, sauces and toppings. And it should be visually pleasing, too (you know what they say about eating the rainbow). Greens are always a good place to start. Robust grains match well with hearty greens like kale or escarole, while more delicate grains like quinoa work well with arugula or red leaf lettuce, which I love for its slightly sweet taste and gorgeous color. Add nuts or toasted sunflower seeds for crunch, a bit of avocado, bacon, or cheese for a hint of richness, and any raw or cooked vegetables that you love. That’s all there is to it! You can dress your grain bowl like a salad, and sometimes a simple vinaigrette is best used to avoid overwhelming the other ingredients, but bowls are made for experimenting. Ladle some hot stock over your bowl for a warming, soupy supper, add a splash of hot sauce, whiz up your leftover herbs into a pesto, or add some sesame oil and soy sauce for a hint of Asian flavor.
Related: Breakfast Bulgur Wheat with Poached Mixed Berries
With so many options, you could assemble a bowl for lunch every day for a month without repeating yourself, and probably without making an extra trip to the market. I’m sharing a few of my favorite bowls—but these are really more for guidance than anything else. In fact, while we were testing these recipes, we decided the quinoa tuna bowl needed some black olives…and in they went! If you don’t have escarole, swap it out for your favorite green. And if you don’t like tuna, use steak instead. Go ahead, have fun, play around—and make these recipes your own.
GiadaWeekly is the digital food and lifestyle magazine from cookbook author and Food Network star Giada De Laurentiis. To get a new issue each Thursday, download the app or subscribe at www.giadaweekly.com. And follow GiadaWeekly on Instagram and Facebook.
