Simple Grain Bowl (Printable)

A versatile bowl featuring whole grains, protein, and vibrant toppings with tangy lemon dressing.

# What You'll Need:

→ Base

01 - 1 cup uncooked brown rice
02 - 1 cup uncooked quinoa
03 - 1 cup uncooked farro

→ Proteins

04 - 2 cups cooked chickpeas or 1 can drained and rinsed
05 - 2 cups grilled chicken breast diced
06 - 2 cups firm tofu cubed and pan-seared
07 - 2 cups cooked shrimp

→ Toppings

08 - 1 cup cherry tomatoes halved
09 - 1 cup cucumber diced
10 - 1 cup shredded carrots
11 - 1 avocado sliced
12 - 1/4 cup red onion thinly sliced
13 - 1/4 cup crumbled feta cheese optional
14 - 1/4 cup toasted pumpkin seeds
15 - 2 tablespoons chopped fresh herbs parsley cilantro or basil

→ Dressing

16 - 3 tablespoons olive oil
17 - 1 tablespoon lemon juice
18 - 1 tablespoon apple cider vinegar
19 - 1 teaspoon Dijon mustard
20 - 1 clove garlic minced
21 - Salt and pepper to taste

# How-To Steps:

01 - Cook your chosen grain according to package directions. Transfer to a bowl and allow to cool slightly.
02 - Prepare your selected protein as needed by grilling, pan-searing, or using pre-cooked options.
03 - Whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified.
04 - Divide cooked grain evenly among serving bowls. Distribute protein, tomatoes, cucumber, carrots, avocado, red onion, feta cheese, pumpkin seeds, and fresh herbs over each portion.
05 - Drizzle the vinaigrette over each bowl immediately before serving.

# Expert Suggestions:

01 -
  • It's endlessly adaptable, so you can raid your fridge and never make the same bowl twice.
  • Takes less than an hour from hungry to satisfied, making it perfect for those nights when cooking feels like too much effort.
  • Everything can be prepped ahead, turning weeknight dinner into a five-minute assembly job.
02 -
  • Don't dress the bowl until you're actually ready to eat it—I learned this the hard way when my beautiful lunch became a soggy disappointment by noon.
  • Toasting your own pumpkin seeds for three minutes in a dry pan is a total game-changer and costs pennies compared to pre-toasted.
  • Cooking grain the night before and letting it chill means this bowl becomes a genuinely quick weeknight dinner instead of a time-consuming project.
03 -
  • Keep your pumpkin seeds, avocado, and fresh herbs for the very end so they don't get crushed by the time you eat—texture is half the pleasure here.
  • Invest in a good wooden spoon for mixing your dressing; it sounds small, but the right tool makes you feel like you're actually cooking instead of just assembling.
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