Grain bowls seem to be everywhere these days—and for good reason. They have everything I want in a weeknight meal: They’re hearty, flavorful, colorful, and infinitely adaptable. Plus, with some planning and prep work on the weekend—cooking grains, meat, and vegetables, maybe whisking together a dressing—they come together in just minutes.
While the convenience factor is great, the thing I love most about grain bowls is the combination of flavors, textures, and temperatures. Certain elements in addition to the grains are key to making these grain bowls satisfying and delicious. Protein and more than one vegetable are necessary, in my opinion, as are a sauce to tie everything together and a crunchy element to jazz up the texture. With a final flourish of fresh herbs or microgreens, grain bowls beautiful as well.
Grains: It’s just not a grain bowl without them. Options include rice, quinoa, millet, and barley. Cook a batch on the weekend and reheat before serving, or use store-bought cooked grains.
Protein: This makes the meal nutritionally complete and can be made ahead. (Grain bowls are also a great way to use up leftovers.) Use chicken, pork, steak, duck, or fish, or go vegetarian with eggs, tofu, beans, or lentils.
Cooked vegetables: Use more than one vegetable to get a variety of flavors, textures, and colors. Roasted, steamed, or grilled eggplant, Broccolini, sweet potatoes, carrots, or parsnips are all good and can be made ahead.
Sauce: Grains like a little moisture, but the sauce also ties the whole dish together. Vinaigrette (which can be made ahead), yogurt, warm broth, hot sauce, soy sauce, or any combination will do the job.
Raw vegetables: Salad greens or something crunchier like carrots, radishes, or bell peppers adds a bright, fresh-tasting element. Use as many as you like.
Garnish: Sprinkling something a little fresh and delicate on your bowl just before serving adds enticing flavor contrast. Think fresh herbs or microgreens.
Crunch: Toasted nuts or seeds are an easy choice, but feel free to get creative with other crisp foods, like nori and pickled vegetables.
Go to any French bistro, and you’ll likely find a dish of lentils and salmon. It’s a classic for good reason: Lean, mellow lentils complement the richness of the fish.…
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