20 Delicious Grain Bowl Recipes for Healthy Eating

Ever find yourself staring into the fridge, wondering what to whip up that’s both nutritious and bursting with flavor? Look no further! Our roundup of 20 Delicious Grain Bowl Recipes for Healthy Eating is here to save your mealtime monotony. Packed with wholesome grains, vibrant veggies, and protein-packed toppings, these bowls are a feast for the senses. Dive in and discover your next favorite dish!

Quinoa and Black Bean Grain Bowl

Delightfully wholesome and effortlessly chic, the Quinoa and Black Bean Grain Bowl is a symphony of textures and flavors, perfect for those seeking a nutritious yet indulgent meal. This dish marries the earthy richness of quinoa and black beans with a vibrant array of toppings, creating a balanced and satisfying bowl that’s as pleasing to the eye as it is to the palate.

Ingredients

• For the bowl:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the dressing:
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1/2 tsp cumin
  • 1/4 tsp salt
• For the toppings:
  • 1 avocado, sliced
  • 1/4 cup cilantro, chopped
  • 1/4 cup red onion, finely diced

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
3. While quinoa cooks, heat olive oil in a skillet over medium heat. Add black beans and salt, stirring occasionally, until heated through, about 5 minutes. Tip: Gently mash a few beans to create a creamier texture.
4. In a small bowl, whisk together lime juice, olive oil, honey, cumin, and salt until emulsified. Tip: Adjust honey to balance the acidity to your liking.
5. Divide cooked quinoa among bowls. Top with black beans, avocado slices, cilantro, and red onion.
6. Drizzle dressing over each bowl just before serving.

Unveil a dish where the creamy avocado contrasts beautifully with the hearty quinoa and beans, while the lime dressing adds a zesty brightness. Serve it with a side of warm tortillas for an extra comforting touch.

Brown Rice and Avocado Grain Bowl

Lusciously wholesome and effortlessly chic, the Brown Rice and Avocado Grain Bowl is a symphony of textures and flavors, designed to delight the palate and nourish the body. Perfect for a quick lunch or a light dinner, this dish combines the nuttiness of brown rice with the creamy richness of avocado, creating a meal that’s as satisfying as it is healthy.

Ingredients

• For the bowl:
  • 1 cup cooked brown rice
  • 1 ripe avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked brown rice, sliced avocado, cherry tomatoes, and red onion.
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, salt, and pepper to create the dressing. Tip: For a smoother dressing, emulsify the ingredients by whisking vigorously.
3. Drizzle the dressing over the rice and avocado mixture, gently tossing to combine. Tip: Use a folding motion to keep the avocado slices intact.
4. Season with additional salt and pepper if desired, and serve immediately. Tip: For an extra crunch, sprinkle with toasted sesame seeds or chopped nuts before serving.

With its creamy avocado, chewy brown rice, and crisp vegetables, this grain bowl offers a delightful contrast of textures. The tangy lemon dressing brightens the dish, making it a refreshing choice for any season. Serve it in a deep bowl to showcase its vibrant colors, or pack it for a picnic to enjoy amidst nature’s beauty.

Farro and Roasted Vegetable Grain Bowl

Elevate your mealtime with a Farro and Roasted Vegetable Grain Bowl, a harmonious blend of nutty farro and caramelized vegetables that promises both nourishment and delight. This dish is a testament to the beauty of simple ingredients coming together to create something truly spectacular.

Ingredients

• For the farro:
  • 1 cup farro
  • 2 cups water
  • 1/2 tsp salt
• For the roasted vegetables:
  • 2 cups mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes), chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp salt

Instructions

1. Preheat the oven to 400°F (200°C) to prepare for roasting the vegetables.
2. Rinse the farro under cold water, then combine it with 2 cups of water and 1/2 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the farro is tender and the water is absorbed.
3. While the farro cooks, toss the chopped vegetables with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Spread them in a single layer and roast in the preheated oven for 20 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
4. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, and 1/2 tsp salt to create the dressing.
5. Once the farro and vegetables are cooked, combine them in a large bowl. Drizzle with the dressing and toss gently to coat.
6. Serve the grain bowl warm, garnished with additional lemon wedges or fresh herbs if desired.

How the farro’s chewy texture contrasts beautifully with the soft, roasted vegetables, while the dressing adds a bright, tangy note that ties everything together. For an extra touch of elegance, serve the grain bowl in a hollowed-out squash or alongside a crisp white wine.

Millet and Kale Grain Bowl with Tahini Dressing

Gracefully balancing the earthy tones of millet with the vibrant crunch of kale, this grain bowl is a testament to the beauty of simple, wholesome ingredients. A drizzle of creamy tahini dressing ties it all together, creating a dish that’s as nourishing as it is delightful.

Ingredients

• For the grain bowl:
  • 1 cup millet
  • 2 cups water
  • 1 bunch kale, stems removed and leaves chopped
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the tahini dressing:
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1/4 tsp salt
  • 2-3 tbsp water

Instructions

1. Rinse the millet under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the rinsed millet, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the millet is tender.
4. While the millet cooks, heat olive oil in a large skillet over medium heat. Add the chopped kale and sauté for 3-5 minutes, until slightly wilted but still vibrant.
5. In a small bowl, whisk together tahini, lemon juice, maple syrup, and salt. Gradually add water, one tablespoon at a time, until the dressing reaches a pourable consistency.
6. Fluff the cooked millet with a fork and divide it between two bowls. Top with the sautéed kale.
7. Drizzle the tahini dressing over the bowls just before serving.

Vibrant and satisfying, this millet and kale grain bowl offers a delightful contrast of textures, from the fluffy millet to the crisp kale. The tahini dressing adds a creamy, tangy finish that elevates the dish, making it perfect for a light lunch or a hearty side.

Barley and Beet Grain Bowl with Goat Cheese

Delightfully wholesome and visually stunning, this barley and beet grain bowl with goat cheese is a symphony of textures and flavors, perfect for those seeking a nutritious yet indulgent meal. Its vibrant hues and rich, earthy tones make it as pleasing to the eye as it is to the palate.

Ingredients

• For the grain bowl:
  • 1 cup pearl barley
  • 2 medium beets, peeled and diced
  • 2 cups water
  • 1/2 tsp salt
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 1/4 tsp black pepper
• For garnish:
  • 1/4 cup crumbled goat cheese
  • 2 tbsp chopped walnuts
  • 1 tbsp fresh parsley, chopped

Instructions

1. Rinse the pearl barley under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed barley, diced beets, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the barley is tender and the water is absorbed. Tip: Avoid stirring too frequently to prevent the barley from becoming mushy.
4. While the barley cooks, whisk together the olive oil, balsamic vinegar, honey, and black pepper in a small bowl to create the dressing. Tip: Adjust the honey to balance the acidity to your liking.
5. Once the barley and beets are cooked, remove from heat and let sit, covered, for 5 minutes to steam.
6. Fluff the barley and beet mixture with a fork, then transfer to a serving bowl. Drizzle with the prepared dressing and toss gently to combine.
7. Sprinkle the crumbled goat cheese, chopped walnuts, and fresh parsley over the top for garnish. Tip: Toast the walnuts beforehand for an extra crunch and depth of flavor.

Yielded by this recipe is a dish where the chewy barley and tender beets are beautifully complemented by the creamy goat cheese and crunchy walnuts, creating a delightful contrast in every bite. Serve it as a hearty lunch or a light dinner, perhaps with a side of crusty bread to soak up the vibrant dressing.

Wild Rice and Mushroom Grain Bowl

Perfectly balancing earthy flavors with a satisfying texture, this Wild Rice and Mushroom Grain Bowl is a testament to the beauty of simple, wholesome ingredients coming together. Pairing the nuttiness of wild rice with the umami richness of mushrooms, it’s a dish that promises both nourishment and delight.

Ingredients

• For the grain bowl:
  • 1 cup wild rice
  • 2 cups water
  • 1 tbsp olive oil
  • 2 cups mixed mushrooms (such as cremini and shiitake), sliced
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups baby spinach
  • 1/4 cup toasted almonds, chopped
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp honey
  • Salt and pepper to taste

Instructions

1. Rinse the wild rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed wild rice and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the water is absorbed.
3. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for 5-7 minutes, until they are golden and have released their moisture.
4. Add the minced garlic, salt, and black pepper to the mushrooms, cooking for an additional 1 minute until fragrant.
5. In a small bowl, whisk together the ingredients for the dressing: 2 tbsp olive oil, lemon juice, Dijon mustard, honey, and salt and pepper to taste.
6. Once the rice is cooked, fluff it with a fork and divide it between two bowls. Top each bowl with the sautéed mushrooms, baby spinach, and toasted almonds.
7. Drizzle the dressing over each bowl just before serving.

With its contrasting textures of chewy rice, tender mushrooms, and crunchy almonds, this grain bowl offers a symphony of flavors that are both robust and refined. Serve it warm for a comforting meal, or at room temperature for a delightful picnic option.

Buckwheat and Sweet Potato Grain Bowl

Glistening with a harmonious blend of earthy buckwheat and the natural sweetness of roasted sweet potatoes, this grain bowl is a testament to the beauty of simple, wholesome ingredients coming together. Perfect for a nourishing lunch or a light dinner, it’s a dish that promises both satisfaction and a burst of vibrant flavors.

Ingredients

• For the bowl:
  • 1 cup buckwheat groats
  • 2 cups water
  • 1 large sweet potato, peeled and diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the dressing:
  • 2 tbsp tahini
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 1/4 tsp salt
• For garnish:
  • 1/4 cup chopped parsley
  • 2 tbsp toasted pumpkin seeds

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, bring 2 cups of water to a boil. Add the buckwheat groats, reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the buckwheat is tender. Tip: Toasting the buckwheat in a dry pan before boiling can enhance its nutty flavor.
3. While the buckwheat cooks, toss the diced sweet potato with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 25 minutes, or until the sweet potatoes are tender and lightly caramelized, stirring halfway through. Tip: Cutting the sweet potatoes into uniform sizes ensures even cooking.
4. In a small bowl, whisk together tahini, maple syrup, lemon juice, water, and salt until smooth to create the dressing. Tip: If the dressing is too thick, add water one teaspoon at a time until the desired consistency is achieved.
5. Fluff the cooked buckwheat with a fork and divide it between two bowls. Top with the roasted sweet potatoes, drizzle with the tahini dressing, and garnish with chopped parsley and toasted pumpkin seeds.

Delightfully textured with the chewiness of buckwheat contrasting the softness of sweet potatoes, this bowl is a celebration of contrasts. Serve it with a side of steamed greens for an extra nutritional boost, or enjoy it as is for a fulfilling meal that’s as pleasing to the palate as it is to the eye.

Spelt and Chickpea Grain Bowl with Lemon Vinaigrette

Yearning for a dish that marries wholesome grains with vibrant flavors? This Spelt and Chickpea Grain Bowl, dressed in a zesty Lemon Vinaigrette, offers a harmonious blend of textures and tastes, perfect for a nourishing meal that doesn’t compromise on elegance.

Ingredients

• For the grain bowl:
  • 1 cup spelt berries, rinsed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups baby spinach, tightly packed
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
• For the lemon vinaigrette:
  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. In a medium saucepan, combine spelt berries with 3 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45 minutes, or until berries are tender but chewy. Drain any excess water and let cool slightly.
2. While the spelt cooks, preheat your oven to 400°F. Toss chickpeas with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes, shaking the pan halfway through, until chickpeas are crispy.
3. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified to make the vinaigrette.
4. In a large bowl, combine cooked spelt, roasted chickpeas, baby spinach, cherry tomatoes, and red onion. Drizzle with lemon vinaigrette and toss gently to combine.
5. Tip: For an extra crunch, add a handful of toasted almonds or walnuts. Tip: Let the grain bowl sit for 10 minutes before serving to allow the flavors to meld. Tip: Serve with a slice of crusty bread to soak up any remaining vinaigrette.

Lusciously textured with the chewiness of spelt and the crispness of roasted chickpeas, this bowl is a symphony of flavors, brightened by the tangy lemon vinaigrette. For a visually stunning presentation, serve in a shallow bowl with the ingredients artfully arranged, or pack it for a picnic, letting the vinaigrette act as a marinade that deepens the flavors over time.

Freekeh and Eggplant Grain Bowl

Amidst the hustle of modern life, the ‘Freekeh and Eggplant Grain Bowl’ emerges as a beacon of nourishment and flavor, blending the smoky depth of roasted eggplant with the nutty wholesomeness of freekeh for a dish that’s as satisfying as it is sophisticated.

Ingredients

• For the grain bowl:
  • 1 cup freekeh, rinsed
  • 2 cups water
  • 1 medium eggplant, diced into 1-inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the dressing:
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1/4 tsp garlic powder
  • 2 tbsp water

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the rinsed freekeh and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the freekeh is tender and water is absorbed.
3. While the freekeh cooks, toss the diced eggplant with olive oil and salt on the prepared baking sheet. Spread in a single layer and roast for 25 minutes, stirring halfway through, until golden and tender.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic powder, and water until smooth. Adjust consistency with more water if needed.
5. Fluff the cooked freekeh with a fork and divide between bowls. Top with roasted eggplant and drizzle with tahini dressing.

Combining the chewy texture of freekeh with the creamy softness of eggplant, this grain bowl is a study in contrasts, elevated by the rich, tangy dressing. Serve it with a sprinkle of za’atar or fresh herbs for an extra layer of flavor.

Amaranth and Pomegranate Grain Bowl

Vibrant and nourishing, this Amaranth and Pomegranate Grain Bowl is a symphony of textures and flavors, perfect for those seeking a wholesome yet sophisticated meal. Its combination of earthy amaranth, juicy pomegranate seeds, and crisp vegetables creates a dish that’s as visually stunning as it is delicious.

Ingredients

• For the grain:
  • 1 cup amaranth
  • 2 cups water
  • 1/2 tsp salt
• For the bowl:
  • 1 cup pomegranate seeds
  • 1/2 cup diced cucumber
  • 1/2 cup diced avocado
  • 1/4 cup chopped mint leaves
  • 1/4 cup crumbled feta cheese
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Rinse the amaranth under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the amaranth, water, and salt. Bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 25 minutes, or until the water is absorbed and the amaranth is tender. Tip: Let it sit covered for 5 minutes off the heat for fluffier grains.
4. While the amaranth cooks, prepare the dressing by whisking together olive oil, lemon juice, honey, salt, and black pepper in a small bowl.
5. In a large mixing bowl, combine the cooked amaranth, pomegranate seeds, cucumber, avocado, mint leaves, and feta cheese.
6. Drizzle the dressing over the bowl and toss gently to combine. Tip: Add the dressing just before serving to keep the vegetables crisp.
7. Serve immediately, garnished with extra mint leaves if desired. Tip: For an extra crunch, sprinkle with toasted nuts or seeds.

Amaranth lends a slightly nutty flavor and a pleasing chewiness, while the pomegranate seeds add bursts of sweetness and a vibrant pop of color. This dish is perfect for a light lunch or as a side to grilled meats, offering a refreshing contrast to richer flavors.

Bulgur and Lentil Grain Bowl with Herbs

Brimming with wholesome goodness and vibrant flavors, this Bulgur and Lentil Grain Bowl with Herbs is a testament to the beauty of simple, nourishing ingredients coming together in perfect harmony. Each bite offers a delightful contrast of textures and a refreshing burst of herbal notes, making it an ideal choice for a light yet satisfying meal.

Ingredients

• For the grain bowl:
  • 1 cup bulgur wheat
  • 1 cup green lentils, rinsed
  • 2 cups water
  • 1/2 tsp salt
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp ground cumin
• For the herbs:
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh cilantro, chopped

Instructions

1. In a medium saucepan, combine the bulgur wheat, lentils, water, and salt. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the bulgur and lentils are tender and the water is absorbed. Tip: Avoid stirring to prevent the grains from becoming mushy.
3. While the grains cook, whisk together the olive oil, lemon juice, honey, and ground cumin in a small bowl to create the dressing. Set aside.
4. Once the bulgur and lentils are cooked, remove from heat and let stand, covered, for 5 minutes to steam. Tip: This step ensures the grains are fluffy and fully cooked.
5. Fluff the bulgur and lentils with a fork, then transfer to a large mixing bowl.
6. Add the chopped parsley, mint, and cilantro to the bowl with the grains, then drizzle with the prepared dressing. Gently toss to combine. Tip: For the best flavor, add the herbs just before serving to keep them fresh and vibrant.

Combining the nutty crunch of bulgur with the earthy softness of lentils, this grain bowl is a textural delight, elevated by the bright, herby dressing. Serve it as a standalone dish or alongside grilled vegetables for a more substantial meal.

Teff and Spinach Grain Bowl with Almonds

Elevate your mealtime with a dish that combines the earthy richness of teff with the vibrant freshness of spinach, all brought together with the crunch of almonds for a satisfying texture contrast.

Ingredients

• For the grain bowl:
  • 1 cup teff grains
  • 2 cups water
  • 1/2 tsp salt
• For the spinach:
  • 2 cups fresh spinach, tightly packed
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder
• For the topping:
  • 1/4 cup sliced almonds
  • 1 tbsp olive oil

Instructions

1. Rinse the teff grains under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the rinsed teff, water, and salt. Bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the teff is tender. Tip: Let it sit covered off the heat for 5 minutes to steam for extra fluffiness.
4. While the teff cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the spinach and garlic powder, sautéing for 2-3 minutes until the spinach is wilted but still bright green. Tip: Avoid overcooking to preserve the spinach’s nutrients and color.
5. In a small pan, toast the sliced almonds in 1 tbsp olive oil over medium heat for 2-3 minutes, stirring frequently, until golden brown. Tip: Watch closely to prevent burning, as almonds can go from toasted to burnt quickly.
6. To assemble, divide the cooked teff between two bowls, top with the sautéed spinach, and sprinkle with the toasted almonds.

Zesty and wholesome, this grain bowl offers a delightful interplay of textures, from the creamy teff to the crisp almonds. Serve it with a drizzle of lemon tahini dressing for an extra layer of flavor, or enjoy as is for a simple, nutritious meal.

Oats and Berry Grain Bowl with Yogurt

Hearty yet refined, this Oats and Berry Grain Bowl with Yogurt is a symphony of textures and flavors, perfect for a nourishing start to your day or a light, satisfying meal. Combining the wholesome goodness of oats with the vibrant freshness of berries and the creamy tang of yogurt, it’s a dish that delights the senses and fuels the body.

Ingredients

• For the oats: 1 cup rolled oats, 2 cups water, 1 pinch salt
• For the berry mix: 1 cup mixed berries (strawberries, blueberries, raspberries), 1 tbsp honey
• For serving: 1/2 cup Greek yogurt, 1 tbsp chia seeds, 1 tbsp sliced almonds

Instructions

1. In a medium saucepan, combine 1 cup rolled oats, 2 cups water, and a pinch of salt. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer, stirring occasionally, for 5 minutes or until the oats are tender and have absorbed most of the water. Tip: For creamier oats, stir more frequently.
3. While the oats cook, gently mix 1 cup mixed berries with 1 tbsp honey in a small bowl. Let sit to macerate for at least 5 minutes. Tip: This enhances the berries’ natural sweetness and juiciness.
4. Once the oats are cooked, remove from heat and let stand for 2 minutes to thicken slightly.
5. To serve, divide the cooked oats between two bowls. Top each with 1/4 cup Greek yogurt, half of the berry mix, 1/2 tbsp chia seeds, and 1/2 tbsp sliced almonds. Tip: For an extra crunch, toast the sliced almonds before adding them to the bowl.

Unveil a bowl where the creamy oats meet the juicy burst of berries, all tied together with the smooth richness of yogurt. The chia seeds add a subtle crunch, while the almonds offer a nutty depth, making each spoonful a delightful exploration of textures and tastes. Serve it in a clear glass to showcase the beautiful layers, or enjoy it as is for a comforting, wholesome meal.

Corn and Blackened Shrimp Grain Bowl

Marvel at the harmonious blend of sweet corn and boldly spiced shrimp in this Corn and Blackened Shrimp Grain Bowl, a dish that promises a symphony of flavors and textures in every bite. Perfect for a nutritious lunch or a light dinner, this recipe is a testament to the beauty of simple, fresh ingredients coming together to create something extraordinary.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tbsp blackened seasoning
• For the grain bowl:
  • 2 cups cooked quinoa
  • 1 cup corn kernels, fresh or frozen
  • 1 avocado, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1 lime, cut into wedges
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. In a medium bowl, toss the shrimp with olive oil and blackened seasoning until evenly coated.
2. Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until opaque and slightly charred. Tip: Avoid overcrowding the skillet to ensure each shrimp gets a perfect sear.
3. In the same skillet, add the corn kernels and cook for 2 minutes until slightly charred. Tip: This enhances the corn’s natural sweetness.
4. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper to make the dressing.
5. Divide the cooked quinoa among bowls. Top with the blackened shrimp, charred corn, avocado slices, red onion, and cilantro.
6. Drizzle the dressing over the bowls and serve with lime wedges on the side. Tip: Squeezing fresh lime juice over the bowl just before eating adds a bright, zesty flavor.

Presenting a delightful contrast between the spicy, smoky shrimp and the sweet, crisp corn, this grain bowl is a feast for the senses. For an extra touch of elegance, serve it in a wide, shallow bowl to showcase the vibrant colors and textures.

Wheat Berries and Roasted Chicken Grain Bowl

Flourishing with wholesome goodness, this Wheat Berries and Roasted Chicken Grain Bowl marries the nutty depth of whole grains with the succulent richness of roasted chicken, creating a symphony of textures and flavors that delight the palate.

Ingredients

• For the wheat berries:
  • 1 cup wheat berries
  • 3 cups water
  • 1/2 tsp salt
• For the roasted chicken:
  • 1 lb chicken breast
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
• For the bowl assembly:
  • 2 cups mixed greens
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled
  • 2 tbsp balsamic vinaigrette

Instructions

1. Rinse the wheat berries under cold water until the water runs clear.
2. In a medium saucepan, combine the wheat berries, water, and salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 45 minutes, or until the wheat berries are tender but still chewy. Drain any excess water and set aside.
4. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
5. Rub the chicken breast with olive oil, then season with salt, pepper, and garlic powder.
6. Place the chicken on the prepared baking sheet and roast for 25-30 minutes, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
7. In a large bowl, combine the cooked wheat berries, mixed greens, cherry tomatoes, and red onion.
8. Top the salad with sliced roasted chicken and crumbled feta cheese.
9. Drizzle with balsamic vinaigrette and toss gently to combine.

Offering a satisfying crunch from the wheat berries contrasted with the tender chicken, this grain bowl is a testament to the beauty of simple, quality ingredients. Serve it in a deep bowl to showcase the vibrant layers, or pack it for a nutritious lunch that travels well.

Rye and Smoked Salmon Grain Bowl

Just as the summer sun reaches its zenith, the ‘Rye and Smoked Salmon Grain Bowl’ emerges as a refreshing yet hearty option for those seeking a meal that balances sophistication with simplicity. This dish, with its harmonious blend of textures and flavors, is a testament to the beauty of combining wholesome grains with the luxuriousness of smoked salmon.

Ingredients

• For the bowl:
  • 1 cup cooked rye berries
  • 4 oz smoked salmon, thinly sliced
  • 1/2 avocado, sliced
  • 1/4 cup radishes, thinly sliced
  • 2 tbsp capers
  • 1/4 cup cucumber, diced
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the cooked rye berries, smoked salmon, avocado, radishes, capers, and cucumber.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until emulsified.
3. Drizzle the dressing over the rye and salmon mixture, then gently toss to combine, ensuring all ingredients are evenly coated.
4. Divide the mixture evenly between two serving bowls, arranging the ingredients aesthetically for visual appeal.
5. Serve immediately, garnished with additional capers or a sprinkle of fresh dill if desired.

Zesty and vibrant, this grain bowl offers a delightful contrast between the chewy rye berries and the silky smoked salmon, while the dressing adds a bright, tangy note. For an extra touch of elegance, serve it on a slate board with a side of crusty bread to scoop up every last bite.

Triticale and Squash Grain Bowl with Pepitas

This triticale and squash grain bowl with pepitas is a harmonious blend of nutty grains, sweet squash, and crunchy seeds, offering a symphony of textures and flavors that elevate the humble grain bowl to new heights.

Ingredients

• For the grain bowl:
  • 1 cup triticale berries, rinsed
  • 2 cups water
  • 1 small butternut squash, peeled and cubed (about 2 cups)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup pepitas
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, combine the triticale berries and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the berries are tender and the water is absorbed.
3. While the triticale cooks, toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for 25 minutes, or until the squash is tender and lightly caramelized.
4. In a small bowl, whisk together the dressing ingredients: 2 tbsp olive oil, apple cider vinegar, honey, Dijon mustard, and salt and pepper to taste.
5. In a dry skillet over medium heat, toast the pepitas for 2-3 minutes, stirring frequently, until they are golden and fragrant.
6. To assemble the grain bowls, divide the cooked triticale among bowls, top with the roasted squash, and sprinkle with toasted pepitas. Drizzle with the dressing before serving.

Yield a dish where the chewy triticale contrasts beautifully with the soft, sweet squash, while the pepitas add a delightful crunch. For an extra layer of flavor, consider garnishing with crumbled feta or a sprinkle of fresh herbs.

Sorghum and Tofu Grain Bowl with Ginger Sauce

Delightfully wholesome and bursting with flavor, this Sorghum and Tofu Grain Bowl with Ginger Sauce is a testament to the beauty of simple, nutritious ingredients coming together in perfect harmony. Designed to satisfy both the palate and the soul, it’s a dish that promises a delightful crunch, a creamy texture, and a zesty kick all in one bite.

Ingredients

• For the bowl:
  • 1 cup sorghum, rinsed
  • 3 cups water
  • 14 oz firm tofu, pressed and cubed
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the ginger sauce:
  • 2 tbsp fresh ginger, minced
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil

Instructions

1. In a medium saucepan, combine the sorghum and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 50 minutes, or until the sorghum is tender and the water is absorbed. Tip: For extra flavor, cook the sorghum in vegetable broth instead of water.
2. While the sorghum cooks, heat the olive oil in a large skillet over medium-high heat. Add the tofu cubes and salt, and cook for 5-7 minutes on each side, or until golden brown and crispy. Tip: Pressing the tofu beforehand removes excess moisture, ensuring a crispier texture.
3. In a small bowl, whisk together the minced ginger, soy sauce, maple syrup, rice vinegar, and sesame oil until well combined. Tip: For a smoother sauce, blend the ingredients in a food processor for 30 seconds.
4. To assemble the bowls, divide the cooked sorghum among four bowls, top with the crispy tofu, and drizzle generously with the ginger sauce.

Lusciously textured with a contrast between the chewy sorghum and crispy tofu, this bowl is a symphony of flavors, with the ginger sauce adding a bright, tangy note. Serve it with a side of steamed greens or avocado slices for an extra layer of richness and color.

Kamut and Apple Grain Bowl with Cinnamon

Nestled within the heart of wholesome eating, this Kamut and Apple Grain Bowl with Cinnamon marries the nutty richness of ancient grains with the sweet crispness of apples, all brought together with a warm hint of cinnamon. Perfect for a nourishing breakfast or a light lunch, this dish is a testament to the beauty of simple, yet sophisticated flavors.

Ingredients

• For the grain bowl:
  • 1 cup Kamut berries, rinsed
  • 2 cups water
  • 1 medium apple, diced
  • 1/2 tsp ground cinnamon
  • 1 tbsp honey
  • 1/4 cup chopped walnuts

Instructions

1. In a medium saucepan, combine the Kamut berries and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 50 minutes, or until the Kamut is tender and the water is absorbed. Tip: Stir occasionally to prevent sticking.
3. While the Kamut cooks, dice the apple into small, bite-sized pieces.
4. Once the Kamut is cooked, remove from heat and let it sit covered for 5 minutes to steam. Tip: This step ensures the grains are perfectly fluffy.
5. Fluff the Kamut with a fork, then gently fold in the diced apple, ground cinnamon, and honey until well combined. Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding.
6. Divide the mixture into bowls and top with chopped walnuts.

Succulent and satisfying, this grain bowl offers a delightful contrast of textures, from the chewy Kamut to the crisp apples and crunchy walnuts. Serve it warm for a comforting meal, or chill it for a refreshing take on a whole grain salad.

Multigrain and Roasted Nuts Grain Bowl with Honey Drizzle

Multigrain and Roasted Nuts Grain Bowl with Honey Drizzle marries the wholesome goodness of ancient grains with the rich, toasty flavors of assorted nuts, all brought together with a sweet, golden honey drizzle. This dish is a testament to the beauty of simple ingredients transforming into a meal that’s both nourishing and indulgent.

Ingredients

• For the grains:
  • 1 cup quinoa
  • 1 cup farro
  • 2 cups water
• For the nuts:
  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 1 tbsp olive oil
  • 1/4 tsp salt
• For the honey drizzle:
  • 2 tbsp honey
  • 1 tsp lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) to prepare for roasting the nuts.
2. Rinse the quinoa and farro under cold water until the water runs clear to remove any bitterness.
3. In a medium saucepan, bring 2 cups of water to a boil, then add the rinsed quinoa and farro. Reduce heat to low, cover, and simmer for 15 minutes, or until the grains are tender and water is absorbed.
4. While the grains cook, toss the almonds and walnuts with olive oil and salt on a baking sheet. Spread in a single layer and roast in the preheated oven for 10 minutes, stirring halfway through, until golden and fragrant.
5. In a small bowl, whisk together honey and lemon juice until smooth to create the drizzle.
6. Fluff the cooked grains with a fork and divide between two bowls. Top with the roasted nuts and drizzle generously with the honey mixture.

How the grains provide a satisfying chew against the crunch of the nuts, while the honey drizzle adds a delicate sweetness that ties all the elements together. Serve this bowl warm for a comforting meal, or at room temperature for a refreshing lunch option.

Conclusion

Grain bowls are a fantastic way to enjoy a nutritious, balanced meal that’s as delicious as it is healthy. Our roundup of 20 Delicious Grain Bowl Recipes offers something for every taste and occasion. We hope you’re inspired to try these recipes and find your new favorite! Don’t forget to leave a comment sharing which ones you loved and pin this article on Pinterest to spread the grain bowl love.