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Cozy, convenient, and infinitely customizable, grain bowls make for a choose-your-own-adventure meal that checks every box. They begin with a hearty grain base such as quinoa, couscous, farro, or rice, then build into a colorful mix of proteins, vegetables, and crisp or creamy add-ins. A handful of nuts or cheese crumbles adds texture, and a drizzle of dressing or sauce ties the whole bowl together. Perfect for meal prep, most components can be made ahead — or simply repurposed from leftovers to assemble your ideal all-in-one lunch or dinner. From our salmon and farro to the quinoa and egg, use these recipes as written or take your own liberties to create the ultimate personalized bowl.
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Za’atar Chicken Bowl with Broccoli, Tahini, and Israeli Couscous
Food & Wine / Photo by Greg Dupree / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen
Anna Theoktisto’s satisfying 30-minute dinner bowl is filled with garlicky couscous, za’atar-seasoned chicken, and roasted broccoli, topped with a zesty lemon-tahini sauce.
Harvest Bowl
Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Roasted sweet potatoes, chopped apple, and shaved brussels sprouts join herbed chicken breasts or leftover turkey in a maple-Dijon vinaigrette over wild rice for this hearty autumnal bowl.
Roasted Vegetable Grain Bowl with Chickpeas and Tahini-Ginger Dressing
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Sarah Elizabeth Cleveland
Choose any grain, protein, or leafy green you have on hand for this versatile grain bowl from cookbook author Emily Nabors Hall. A nutty tahini dressing plus roasted chickpeas and broccoli will complement whatever you have in your fridge.
Salmon and Farro Bowl with Honey Mustard Dressing
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle
This satisfying grain bowl from F&W recipe developer Julia Levy — loaded with pearled farro, spice-coated salmon, black beans, avocado, and cherry tomatoes — is tied together with a zingy homemade dressing that features whole-grain mustard and honey.
Street Corn-Chicken Burrito Bowl
Food & Wine / Photo by Morgan Hunt Glaze / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall
This vibrant one-dish meal features cilantro-lime rice topped with chopped chicken thighs, blistered poblano chile, red onion, corn, and a drizzle of Mexican crema. Chipotle chile powder brings a smoky edge and moderate heat to the simply seasoned chicken.
Soy-Marinated Egg and Spinach Rice Bowl
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
A perfectly soft-boiled egg soaks in a savory soy marinade, then crowns a bowl of steamed rice and tender spinach for an instant, comforting meal that’s simple and deeply satisfying.
Italian-Style Tuna Rice Bowl
Jordan Provost / Food Styling by Thu Buser
We love an easy, fast lunch that feels like something you’d order at a café. This tuna rice bowl is inspired by our Italian Tuna Salad. Swap in your favorite ingredients to personalize your bowl to your preferences and what you have on hand to make a fast, easy rice bowl for lunch.
Chicken Shawarma Bowl
Food & Wine / Photo by Jen Causey / Food styling by Christina Daley / Prop styling by Torie Cox
This vibrant Chicken Shawarma Bowl layers spiced, juicy chicken atop fragrant yellow rice, then adds tangy pickled onions, bright tomatoes, cucumbers, and salty feta. Green olives, fresh herbs, and a drizzle of honey-tinged tahini give it a Mediterranean feel.
Salmon Rice Bowl
Jeni Afuso
This satisfying, easy-to-prepare rice bowl is terrific with a fried egg on top, and it works well with hard-boiled eggs that you can cook in advance.
Oyakodon (Chicken and Egg Rice Bowl)
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Risha Carnes
Dig into a simple, satisfying rice bowl from chef Aiko Cascio filled with crispy chicken thigh pieces flavored with dashi and soy sauce, custardy eggs, and tender onions.
Quinoa and Brown Rice Bowl with Vegetables and Tahini
While she was in Los Angeles filming the second season of Top Chef Just Desserts, Gail Simmons discovered the vegan hot spot Café Gratitude. “For me, its fresh, simple food was the perfect antidote to all that sugar. I loved aptly named dishes like I Am Fortified — a bowl of whole grains with lots of cooked vegetables. When I got back to New York, I developed my own version.”
Quinoa Egg Bowl with Pecorino
John Kernick
Food writer and recipe developer Melissa Clark shares a recipe for an unforgettable grain-style bowl inspired by the flavors of a Caesar salad and starring a soft runny egg.
Grilled Pork Bowl with Pineapple and Cilantro
Justin Chapple’s Hawaiian-inspired bowl features grilled pork tenderloin paired with sweet pineapple, red onions, and cilantro, all served over steamed rice for a bright and flavorful tropical meal.
Vegetable Quinoa Bowls with Garlic Yogurt
Christina Holmes
Celebrity chef and humanitarian José Andrés dresses this bowl of green vegetables and fluffy quinoa with a bright honey-lemon dressing and a roasted-garlic yogurt sauce.
Tuna, Fennel, and Olive Grain Bowl
This warm wheat berry bowl is studded with flaky tuna, crisp fennel, and briny olives for a hearty, Mediterranean-flavored dish that’s as nourishing as it is delicious.
