Grain bowls are what I make when I want a lunch that beats whatever takeout option is nearby, for a fraction of the cost and without leaving the house.
Six grain bowl combinations
1. Teriyaki chicken rice bowl
Rice, grilled or pan-seared chicken, quick-pickled vegetables, and a teriyaki drizzle.
2. Mediterranean farro bowl
Farro, chickpeas, cucumber, tomato, and a lemon tahini dressing.
3. Burrito bowl
Rice, black beans, corn, salsa, and whatever protein you have on hand, essentially a burrito without the tortilla.
4. Sesame ginger quinoa bowl
Quinoa, shredded carrots, edamame, and a sesame ginger dressing for a lighter, faster lunch.
5. BBQ chicken and rice bowl
Rice, shredded BBQ chicken, corn, and a drizzle of ranch or BBQ sauce.
6. Falafel grain bowl
Store-bought falafel over rice or couscous with cucumber, tomato, and tzatziki, a genuinely fast meatless option.
Building a bowl that holds up
Grain on the bottom, protein and vegetables layered on top, sauce added last or kept separate if packing ahead. This order keeps the grain from turning soggy before lunchtime.
Frequently asked questions
What grains work best for meal prep bowls?
Rice, farro, and quinoa all hold up well over several days. Couscous turns mushy faster, so it is better made closer to eating.
How long do grain bowls keep in the fridge?
3 to 4 days with the sauce kept separate. Combined and dressed, they are best eaten within a day.