Be a goddess with these 9 grain bowls!

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Gone are the days of uninspiring salads and dull sandwiches. We are here to introduce you to a whole new world of gastronomic divinity—one where your taste buds reign supreme, and you emerge from your kitchen like a food god(dess). The newest trend is grain bowls, and it’s here to stay.

Not only are they healthy and nutritious, but they are beautiful to look at and delicious to eat. From a classic Mediterranean Grain Bowl to creative and fun Rainbow Grain Bowl, each recipe is packed full of grains, vegetables, proteins, and dressings that your body will thank you for!

Whether you’re a seasoned foodie or a kitchen novice, these grain bowls will elevate your mealtime experience to Olympus-level heights. Which grain bowl are you making first?

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  • videorecipes, videos

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

  • 1.5 pounds (680g) pork ribs, divided into individual ribs
  • 1 small carrot (2 ounces; 60g)
  • 1 small yellow onion, halved (4 ounces; 120g)
  • 5 black peppercorns
  • 2 bay leaves

Directions:

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Recipe 1/9

Watermelon Garden Bowl, with Watermelon Radish Garnish

10 minutes

Easy

1

Ingredients:

  • 1 ¼ cups cooked short-grain rice
  • ⅓ cup watermelon, cubed
  • ¼ cup organic tofu, cubed
  • ¼ cup microgreens
  • ¼ cup asparagus, boil or baked

Directions:

  1. Start with rice as the base, then top with the watermelon, tofu, and asparagus.
  2. Create watermelon radish garnish with radish slices and sesame seeds. Place in the bowl.
  3. Then a drizzle of soy sauce and microgreens!
  4. Dig in and enjoy!

Toppings:

  1. Soy Sauce
  2. Sesame Seeds
  3. Watermelon Radish, sliced

Recipe 2/9

Steak and Onion Blossom Bowl

55 minutes

Easy

1

Ingredients:

  • 4 pearl onions
  • 1 tsp olive oil
  • 1 tsp soy sauce
  • 1 ¼ cups cooked black rice
  • 4oz. Grilled steak, sliced
  • ¼ cup shredded purple cabbage
  • ½ cup steamed broccoli florets

Directions:

  1. Preheat oven to 350°.
  2. Create onion blossoms.
  3. Drizzle pearl onions with oil and soy sauce.
  4. Bake for 12 minutes.
  5. In a serving bowl start with rice as the base, then top with the onion blossoms, microgreens, grilled steak, cabbage and broccoli florets.
  6. Top with sesame seeds and Enjoy!

Toppings:

  1. Sesame Seeds
  2. microgreens

Recipe 3/9

Mediterranean Grain Bowl, with Cucumber Cups

10 minutes

Easy

1

Ingredients:

  • 1 ¼ cups cooked quinoa
  • ⅓ cup cherry tomatoes, halved
  • ¼ cup baby arugula
  • ¼ cup canned chickpeas, drained and rinsed
  • ¼ cup roasted eggplant
  • 6 kalamata olives, pits removed
  • 1 cucumber

Directions:

  1. Start with quinoa as the base
  2. Top with cherry tomatoes, arugola, chickpeas, eggplant, and olives
  3. Create cucumber cups and fill with tzatziki.
  4. Sprinkle with feta. Enjoy!

Toppings:

  1. Tahini
  2. Crumbled feta

Recipe 4/9

Purple Rice Bowl, with Cabbage Dyed Rice

30 minutes

Easy

1

Ingredients:

  • 1 cup, sushi rice, rinsed
  • 1 ½ cups water
  • 1 cup shredded purple cabbage
  • ½ tbs avocado or coconut oil
  • ½ tsp kosher salt
  • 4oz. Baked salmon
  • ¼ cup roasted cauliflower
  • ¼ cup sauteed spinach

Directions:

  1. In a medium saucepan bring the rice water, salt and oil to boil.
  2. Lower the heat, cover and simmer for 10 min.
  3. Stir in purple cabbage and cook for 10-15 more minutes until rice is tender. Remove from heat and allow the rice to steam for an additional 8-10 minutes.
  4. Serve the rice in a small bowl topped with salmon, caoliflower, spinach, lemon vinaigrette, and pomegranate seeds. Enjoy!

Toppings:

  1. Lemon vinaigrette
  2. Pomegranate seeds

Recipe 5/9

Rainbow Grain Bowl

10 minutes

Easy

1

Ingredients:

  • 1 ½ cups cooked couscous
  • ¼ cup cherry tomatoes, halved
  • ¼ cup diced, roasted sweet potato
  • ¼ cup sliced, mini yellow bell pepper
  • ¼ cup shelled edamame
  • ¼ cup purple cabbage

Directions:

  1. Start with couscous as the base, then top with tomatoes, sweet potato, bell pepper, purple cabbage, and edamame.
  2. Drizzle with tzatziki and serve!

Toppings: Tzatziki

Recipe 6/9

Sunshine Bowl, with Yellow Saffron Dyed Rice

15 minutes

Easy

1

Ingredients:

  • 2 Tbsp boiling water
  • 1 large pinch saffron threads
  • 2 cups couscous
  • 1 Tbsp coconut oil
  • ½ teaspoon kosher salt
  • 4oz shredded rotisserie chicken , warmed
  • ¼ cup store bought tikka masala sauce
  • ⅛ cup golden raisins
  • ¼ cup yellow bell pepper
  • 5 small lemon slices

Directions:

  1. In a small bowl add saffron threads to boiling water and allow to steep while you prepare the caoliflower rice.
  2. Prepare couscous.
  3. Add the saffron infused water and stir to combine.
  4. Toss rotisserie chicken in tikka masala sauce and place on top of 1 ½ cups of the caoliflower rice.
  5. Top with yellow bell pepper, golden raisins, lemon slices and chopped peanuts. Enjoy!

Toppings:

  1. chopped peanuts

Recipe 7/9

Pom Citrus Flower Bowl, with Clementine Flower Garnish

10 minutes

Easy

1

Ingredients:

  • 1 ½ cups cooked farro
  • 6 clementine slices
  • ¼ cup baby arugula
  • ⅛ red onion, thinly sliced
  • 3 Tbsp crumbled goat cheese
  • 1 tsp pomegranate seeds

Directions:

  1. Start with farro as the base and top with clementine slices and pomegranate seeds to create a flower. Add red onion and goat cheese.
  2. Drizzle with olive oil and balsamic vinegar.

Toppings:

  1. Olive oil
  2. Balsamic vinegar

Recipe 8/9

Melon and Prosciutto Bowl, with Assorted Melon Balls

10 minutes

Easy

1

Ingredients:

  • 1 ½ cups cooked farro
  • ¼ baby arugula
  • ¼ cup cantaloupe balls
  • ¼ cup honeydew balls
  • ¼ cup mini mozzarella balls
  • 4oz. Prosciutto

Directions:

  1. Start with farro as the base and top with arugola, cantaloupe, honeydew, mozzarella balls and prosciutto.
  2. Drizzle with vinaigrette.

Recipe 9/9

Go Green Grain Bowl

10 minutes

Easy

1

Ingredients:

  • 1 ½ cups cooked quinoa
  • ¼ cup chopped kale
  • ¼ cup mint and parsley
  • ¼ cup sugar snap peas
  • ¼ cup roasted broccoli
  • ¼ cup boiled asparagus
  • 1 kiwi
  • ¼ cup grapes
  • Microgreens

Directions:

  1. Start with quinoa and kale as the base.
  2. Toss mint and parsley leaves together and add to base.
  3. Top with sugar snap peas, roasted broccoli, boiled asparagus, kiwi, grapes, and microgreens.
  4. Serve with green goddess dressing. Enjoy!

Toppings:

Green Goddess Dressing

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