Customizable Grain Bowl (Printable)

Build a nourishing bowl with grains, proteins, and vegetables. Customize to your taste.

# What You'll Need:

→ Grains

01 - 1 cup cooked brown rice
02 - 1 cup cooked quinoa
03 - 1 cup cooked farro
04 - 1 cup cooked couscous, gluten-free if needed

→ Proteins

05 - 1 cup cooked and cubed chicken breast
06 - 1 cup baked tofu, cubed
07 - 1 cup cooked chickpeas, drained and rinsed
08 - 1 cup cooked shrimp

→ Vegetables

09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, diced
11 - 1 cup roasted sweet potato, cubed
12 - 1 cup steamed broccoli florets
13 - 1 cup shredded carrots
14 - 1 avocado, sliced

→ Toppings and Extras

15 - ¼ cup crumbled feta cheese, optional
16 - ¼ cup toasted seeds or nuts such as pumpkin seeds or almonds
17 - 2 tablespoons chopped fresh herbs such as cilantro or parsley
18 - 1 tablespoon sesame seeds

→ Dressings

19 - ¼ cup lemon-tahini dressing
20 - ¼ cup balsamic vinaigrette
21 - ¼ cup soy-ginger dressing
22 - ¼ cup green goddess dressing

# How-To Steps:

01 - Cook grains according to package instructions. Fluff with a fork and allow to cool slightly before assembling.
02 - Prepare your chosen protein by cooking, baking, or using pre-cooked leftovers as desired.
03 - Wash and chop all vegetables. Roast or steam vegetables as preferred, then set aside to cool.
04 - Divide cooked grains evenly among four bowls to form the foundation of each grain bowl.
05 - Arrange selected proteins and vegetables on top of the grain base in an organized pattern.
06 - Sprinkle cheese, toasted seeds or nuts, fresh herbs, and sesame seeds over the bowl contents.
07 - Drizzle your chosen dressing over the bowl immediately before serving.
08 - Serve immediately for optimal flavor and texture, or store components separately in airtight containers for meal preparation.

# Expert Tips:

01 -
  • You control every single element, so it works whether you're eating vegan on Monday or have leftover rotisserie chicken on Wednesday.
  • Meal prep becomes actually enjoyable when you're building something colorful instead of reheating the same container all week.
  • It tastes expensive and restaurant-quality but costs a fraction of takeout, especially if you cook grains in bulk.
02 -
  • The dressing-to-component ratio is everything—too much and you've made a soup, too little and everything tastes like nothing, so err toward starting light and adjusting as you eat.
  • Cold grain bowls taste completely different from warm ones, and sometimes that difference is exactly what you need depending on the season or your mood that day.
03 -
  • A squeeze of fresh lemon juice on your vegetables right after cutting them prevents browning and adds a subtle brightness that makes everything taste more alive.
  • If you're ever unsure about proportions, aim for the bowl to be about half vegetables by volume—it's the thing that transforms a simple carb-and-protein plate into something that actually nourishes you.
Go Back