No Recipe Grain Bowls

Grain bowl, Buddha bowl, whatever . . . I love a good grain bowl. It doesn't matter what time of year it is, or whether I'm trying to be really healthy or feeling indulgent, grain bowls are my jam. Not only are they endlessly versatile, but grain bowls are so easy to make. No recipe needed! Why would you want a grain bowl? For one, they're easy to make healthy. They're portable. They make meal prep a breeze. They really hit the spot when you're hungry and they keep you going. See? Lots of reasons to want this meal in your life. To make delicious grain bowls, here's what you need to do.

1. Pick a whole grain. I personally really like wheat berries right now, but nearly any grain will work well. I advise against something small like teff or amaranth, but quinoa works very well and rice is an easy solution. Whole grains have the extra fiber that will help keep you full through your day.
2. Pick a bean. You don't have to make them from scratch, drained beans from a can are just fine. If you're short on time, but want to cook by scratch, lentils cook quickly and are extremely nutritious.
3. Pick a veggie. I like roasted broccoli, or sauteed kale, but cauliflower, carrots, onions, mushrooms, zucchini, or a combination will all be great choices. I just tried frozen chopped kale this week and it was surprisingly good.
4. Pick a protein (optional). The grains and beans will provide your body with protein, but if you want more protein or just want some meat with this, by all means, add some! I have really enjoyed lightly seared tofu and tempeh. I am sure that chunks of chicken, beef, or whatever suits your fancy will be great here. I cannot fully say that fish will hold up well, but the right type might be just fine.
5. Layer the grains, beans, veggies, and protein (if using) in portable containers for easy lunches or dinners. I typically do a ratio of about 3/4 cup grain, 1/2 cup beans, 1 cup veggies, 1/2 cup protein. It might seem like a lot of food to you, so use what makes sense. If you know you'll want to have something else with it, make them smaller. If this is your only meal for a while, make them bigger.

Notice, I didn't tell you how to season this. That's on you. I often leave them unseasoned and decide day-of what they will be. That way, I can have a Mexican-inspired meal with salsa one day and add some other type of sauce another day. It helps keep things interesting. I usually add some nutritional yeast to mine to give my body those B-vitamins I'm missing out on in my vegetarian diet. If you eat dairy, cheese would be a delicious addition to these bowls, as well. Nuts, dried fruit, seeds . . . all great ways to keep this meal exciting! I like this type of meal because it's so easy to adapt. Need it gluten free? Pick a gluten free grain. Need it to meet your paleo diet, leave out the grains and bulk up on the protein. Vegan? Choose a vegan protein or leave it off. Done. Later in the week, I'll be sharing some recipes for these bowls to inspire you with new combinations. Do you make bowls like this? If so, do tell!