Grain Bowls ๐ŸŒพ๐Ÿฒ๐Ÿ““

ย ย 
0:00
-4:28

This lesson is 641 words, a 2 min and 33 second read time. It is part of How to Boil Water and the MaxF Recipes collection.

๐Ÿ“ Introduction: 

Allowing you to use what you already have on hand, grain bowls are the ultimate, elegant MaxF meal. These delicious, nutritious, and fun-to-make bowls require no unique ingredients or techniques. Additionally, they serve as a delightful blank canvas for endless experimentation and creativity.

Whether combining previously prepped ingredients, or using up leftovers, so long as you start with flavors you like, you can't go wrong. Go ahead and give grain bowls a shot. You might just surprise yourself. ๐Ÿ‘จโ€๐ŸŽจ

๐Ÿง‚ Ingredients

(All optional)

  • Grains (~ยพ cup per serving) 

  • Toppings (e.g., protein, vegetables, garnish) 

  • Dressing/sauce 

โœ… Instructions: 

  1. Start with a base of room temp or warmed grains 

  2. Layer & arrange the toppings 

  3. Drizzle a few spoonfuls of sauce or dressing  

  4. Serve & enjoy! 

๐Ÿ“ Notes Tips & Tricks

  • A grain bowl is only as good as the sum of its parts. Use ingredients you like. 

  • For extra flavor, cook the grain in stock or with a bouillon cube. 

  • Reheat the grain before serving or toss with a light dressing if serving cold.

  • For a visually appealing bowl, use contrasting colors & textures. For dynamic flavor, experiment with varying temperatures (e.g., cold grains & warmed proteins) & textures (e.g., crunchy, tender).

  • Seasons can serve as inspiration. In winter, try using roasted veggies (e.g., cauliflower, broccoli, brussel sprouts) and warmed proteins or beans. In spring or summer, try adding crisp, light vegetables (e.g., salad, cucumbers, tomatoes) and cold proteins (e.g., tofu, lentils). 

  • For easy assembly throughout the week, prep some ingredients in advance (e.g., batch cook grains, make a sauce, wash/chop/roast vegetables.) 

  • If you like routine in your life, consider having a weekly Grain Bowl Day. Monday is great if you meal prep over the weekend. Alternatively, later in the week can work well for using up odds & ends from previous meals (e.g., takeout). 

  • Wide, low, flat bowls allow you to layer the flavors & capture sauce. Plates can lead to sauce running. 

  • Layer flavors by dressing each component separately.

  • Arrange your toppings on top as opposed to tossing everything together. This makes every bite a unique combination. 

  • If using raw vegetables, slice them thin or chop them up small.

๐Ÿ““ Grain Bowl Ingredients Reference Guide

  • Grain: rice (e.g., brown, white, wild), quinoa, farro, couscous, millet, pearled barley, polenta, wheat berries, cauliflower rice 

  • Protein: fish (e.g., salmon), roasted chickensteakroasted turkey, tofu, beans (e.g., lentils, chickpea, black, heirloom), cheese (e.g., feta, goat, parmesan, cheddar), egg (e.g., poachedmedium-boiled)

  • Cooked vegetables: roasted sweet potato, beets, asparagus, carrots, sautรฉed mushroomscauliflowerbroccoliroasted brussels sprouts, green beans, peppers, eggplant, squash, chard, edamame

  • Raw vegetables: carrots, fennel, radish, cucumber, celery, snap peas, tomato, avocado, peppers, cabbage

  • Leafy Greens: lettuce, spinach, arugula, kale, radicchio  

  • Sauce: olive oil & lemon, vinaigrette, leftover takeout dressings (e.g., peanut sauce, caesar), pesto, miso, harissa, sriracha, creamy dressings (e.g., tahini yogurt, blue cheese, green goddess), soy sauce, warm broth  

  • Garnish: herbs (e.g., cilantro, dill), toasted nuts or seeds, scallions, sprouts or microgreens, crumbled cheese, anything pickled (e.g., pickled red onions

๐Ÿ—‚ Chef April's Recipe Box

  • Mediterranean: Freekah or farro, grilled chicken, chickpeas, marinated red bell pepper, cucumber, tomato, tahini yogurt sauce, kalamata olives, crumbled feta

  • South of the Border: Quinoa, grilled steak, black beans, sauteed peppers or spinach, thinly sliced cabbage, avocado, salsa, pickled peppers, toasted pepitas

  • Poke: Sushi rice, tuna or salmon poke, avocado, edamame, sweet onion, seaweed salad, spicy mayo sauce, toasted sesame seeds

  • Japanese: Brown rice, broiled salmon, marinated tofu, roasted sweet potato, sesame-miso dressing, sliced scallions, furikake

  • Italian: Polenta, sautรฉed vegetables (e.g., mushrooms, spinach, cherry tomatoes), cheese, protein (e.g., beans, meatballs, bolognese). 

  • Veggie delight: grain of choice, variety of grilled/ roasted/boiled vegetables, (crispy) chickpeas, arugula, cherry tomatoes, green goddess dressing, crumbled goat cheese, toasted almonds

  • Breakfast (sweet): oats or multigrain porridge, fresh fruit, nuts and seeds, milk, maple syrup, cinnamon

  • Breakfast (savory): steel-cut oats, sauteed kale, mushrooms, crumbled bacon, hot sauce, poached egg

๐ŸŽ“ Further Study

โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”

๐Ÿค“ Know anybody who would make a great researcher? Weโ€™re hiring!

โœ๏ธ Did you like this lesson? Loved it โญ๏ธ ยท Pretty good ๐Ÿคทโ€โ™‚๏ธ ยท Could be better ๐Ÿ˜

๐ŸŽง Prefer to listen? Subscribe on iTunesSpotify, or Overcast.

๐Ÿ“š Want to learn more? Check out the Bulletin Board.

๐ŸŽณ Lesson Team: Michelle Tandler (Research) & April Word (Expert Chef)