13 Grain Bowls You Can Eat All Week

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.

The bulk of this bowl can be made days in advance. Speed up the cook time by preparing the rice and lentils in an Instant Pot or pressure cooker. And while you’re caramelizing the onions, add a few more to the pan — the leftovers will freeze wonderfully.

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.