10 Grain Bowls You Can Eat All Week
Grain bowls are a regular part of my meal plan because most of the components of this wholesome meal — from the grains and protein, to the veggies and sauce — can be prepped and cooked ahead of time. All that’s left to do is assemble the bowls for a fast lunch or dinner.
Here are 10 fresh and hearty grain bowl recipes to make now and eat all week long.
This combo is a timeless classic that’s always a meal plan hit. Cook the chicken any way you like or, for a more convenient option, start with a rotisserie chicken.
The only thing better than tucking into this nourishing farro bowl for dinner is packing up the leftovers for lunch throughout the week.
This unassuming yet flavor-packed bowl comes together easily, thanks to a smart shortcut: roasting frozen vegetables. Yes, even when starting with frozen broccoli and cauliflower you can still get browned, crispy edges. The trick is to pop them in the oven to defrost a few minutes before tossing with olive oil.
Tempeh is the unsung hero of quick and filling vegan dinners. In this recipe, tempeh gets the sweet and salty treatment, thanks to a quick marinade that’s kicked up with five-spice powder.
Make this bowl even more weeknight-friendly by starting with cooked frozen shrimp. They’re peeled, cleaned, and individually frozen so they defrost in a flash. Or, add some summertime flair to your grain bowl by grilling the shrimp.
This bowl is my favorite solution for busy weeks when I’m craving something light, wholesome, and veggie-heavy. Cook a big batch of quinoa and extra veggies on Sunday, then midweek dinner assembly happens in minutes.
This is your budget-friendly alternative to a takeout rice bowl and, if you ask me, this version is even more stunning than its pricier counterpart. It’s full of delicious vegetables and hearty enough to make a satisfying lunch or dinner.
This easy vegetarian bowl is an ideal candidate for a midweek dinner when all you want is a delicious meal on the table without having to think too hard. Get a head start by making the long-cooking wild rice in advance, then stash it in the fridge for the week to come.
Channel your love for takeout into this satisfying, budget-friendly grain bowl. The vegetarian version of kung pao leans on protein-rich edamame and is just as sticky-salty-spicy as its inspiration.