Grain Bowls Made Easy: Endless Flavour, One Formula

A choose-your-own-adventure meal that’s satisfying, flexible and endlessly customizable.

Grain bowls don’t need to be complicated—or even follow a strict recipe. They’re a flexible, deeply satisfying way to clear out the fridge, use up leftovers or simply feed a craving. Think of them less as a dish and more as a framework: once you understand the building blocks, you can adapt them endlessly to the season, your pantry and your mood.

These bowls travel well, keep beautifully in the fridge, and scale easily from a solo lunch to a family dinner. Keep them light with vegetables and herbs, or make them heartier with beans, rotisserie chicken or any protein you have on hand.

The Formula

Think of this as a ratio rather than a recipe:

• 1 part cooked grain
• 1½ parts vegetables
• ½ part protein (optional)
• Dressing, to taste
• Cheese (measured with your heart)
• Herbs (optional but highly recommended)

Bowl Basics (That Actually Matter)

Texture is everything. Crunchy against tender, crisp against juicy. The best bowls are layered—both visually and in flavour—so every forkful offers a little contrast.

The dressing is the backbone. A bright, balanced vinaigrette ties everything together. No need to get fussy: start with extra-virgin olive oil and an acid (lemon juice or vinegar). Add a spoonful of Dijon, tahini or miso for body, then season with bold spices and herbs for character. Pre-proportioned blends (like those from The Spice Drawer) make flavouring effortless.

Assemble without fuss. Toss grains with a little dressing first, then add vegetables and protein. Layer in more dressing as needed, and finish with delicate ingredients like herbs. Dressing in stages ensures everything is coated, without over-handling tender elements.

The Anatomy

Start with Grains
About 2 cups cooked grains will serve 4 to 6. Quinoa, farro, bulgur, millet, barley, buckwheat, rice—use what you have. Cook according to package directions, or boil like pasta until tender.

Load Up on Vegetables
Aim for at least as much veg as grain, if not more. Mix and match textures:

• Crunchy & fresh: bell peppers, cucumbers, fennel, radishes, carrots
• Juicy & soft: roasted tomatoes, roasted zucchini, blanched broccoli
• Tangy Punch: pickled onions or cucumbers, capers, olives
• Sweet: dates, golden raisins, dried apricots

Add a Protein (Optional)
Keep it to about half the volume of your grain. Lentils, chickpeas, tofu, eggs, smoked fish, leftover chicken—all work beautifully.

Add Cheese (Optional, but Encouraged)
Let’s be honest—even lactose intolerance doesn’t stop most people here. Salty feta, crumbly Parmesan, creamy bocconcini, roasted halloumi—the choice is yours. Like garlic, cheese is best measured with the heart.

Add Crunch
For bite and satisfaction: crispy chickpeas, toasted nuts or seeds, or pomegranate arils for a juicy pop.

Finish with Herbs
Think of herbs not as garnish but as essential. Parsley, cilantro, dill, basil, mint—pile them on. The more you add, the fresher and brighter the bowl.

Tie It Together with Dressing
General proportions:

• 6 parts fat: extra-virgin olive oil, avocado oil, etc.
• 3 parts acid: lemon, lime, red wine vinegar, cider vinegar, etc.
• 1 part emulsifier: Dijon mustard, tahini, miso, etc.
• Flavour: your favourite spice blend to unify the bowl (check out ours at The Spice Drawer)

Optional: a touch of honey or maple syrup if your toppings skew salty

Tip: Grains soak up dressing as they sit. If packing ahead, dress a little more generously—flavours will mellow by mealtime.

The Final Check
If prepping ahead, add herbs just before serving. Taste before eating: maybe a pinch of salt, a squeeze of lemon or another drizzle of dressing.

Favourite Grain Bowl Variations

Grain bowls are endlessly adaptable, and always uniquely yours. But if you need a little inspiration, here’s the recipe for our all-time favourite bowl. We’ve given this one in detail, followed by a few other combinations to help spark your imagination.

Antipasti Grain Bowl

A pantry-friendly bowl that leans on Italian antipasti staples—roasted peppers, olives, salami and provolone—rounded out with chickpeas and arugula. Hearty enough for dinner, excellent as leftovers, and simple to pull together.

You’ll need:

• 2 cups cooked bulgur
• 1 (400 g) can chickpeas, drained and rinsed
• ½ cup jarred roasted red peppers, chopped
• 1 cup cherry tomatoes, halved
• ½ cup olives (such as Kalamata)
• 50 g salami (such as finocchiona), cut into strips or quarters
• 100 g provolone, cut into small cubes
• 2 cups arugula
• A handful of fresh basil leaves, torn
• Sea salt, to taste
• Dressing (No-Cook Sundried Tomato Magic Sauce)

Assembly:

1. Make dressing according to recipe (No-Cook Sundried Tomato Magic Sauce).
2. In a large bowl, combine bulgur, chickpeas, roasted peppers, cherry tomatoes and olives. Toss gently.
3. Drizzle with enough dressing to coat, then toss again. Season with salt.
4. Fold in provolone, salami, arugula and basil. Toss gently, just enough to combine.
5. Adjust desired amount of dressing.
6. Serve or pack for later.

Hearty Buckwheat Bowl with Crispy Salami & Roasted Halloumi

Grain: Buckwheat

Vegetables: Roasted radicchio, zucchini and tomatoes; blanched rapini; spring onions

Protein: Crispy salami strips (pan-fried until crisp)

Cheese: Roasted halloumi cubes

Herbs: Mint, parsley

Extra touch: Finely chopped dates

Dressing:
Deep Cumin Coriander Dressing: 4 tbsp olive oil, 2 tbsp red wine vinegar, 2 tsp tahini, ½ tbsp Cumin Coriander Charm Blend

Prep notes: Roast radicchio and zucchini at 400°F until tender and lightly charred. Roast tomatoes with olive oil, halloumi and spice blend until cheese is toasted and tomatoes have burst. Blanch rapini for 2 minutes, then shock in ice water. Assemble with buckwheat, vegetables, herbs and dressing. Top with crispy salami just before serving.

Summer Farro Bowl with Chickpeas, Prosciutto & Roasted Vegetables

Grain: Farro

Vegetables: Fennel, zucchini, corn, kale, lemon

Protein: Chickpeas, torn prosciutto

Cheese (optional): Shaved Parmesan

Dressing: Lemon & Celery vinaigrette: 4 tbsp olive oil, 2 tbsp red wine vinegar, 2 tsp Dijon mustard, ½ tbsp Vegetable Broth Blend: Celery Bright

Grain bowls aren’t recipes so much as frameworks. Once you learn the anatomy—grain, vegetables, protein, dressing, crunch, herbs—you can follow the season, your pantry or your cravings. No two bowls need to look the same, but the formula always works.