Grain Bowl

No squash? No problem. This rice bowl—which was developed for our #cook90 initiative—can be made with all sorts of roasted vegetables (and, for that matter, any kind of grain).

When I was pregnant with my son, all I wanted in life was Mexican food. This was a dish I came up with to satisfy some of those cravings in a mindful way, rather than constantly caving to my ultimate weakness: chips and salsa (which I would happily have eaten for breakfast, lunch, and dinner).

This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.

This chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with fragrant spices, creamy coconut milk, bright ginger, and fresh lime juice.

These bibimbap-inspired grain bowls are brimming with bright vegetables and spicy marinated steak.

Store-bought rotisserie chicken brings you one step closer to this nourishing grain bowl dinner.

Kimchi can be made and eaten any time of the year, but I really crave it in the spring. In this recipe, the kimchi and assorted quick-pickled vegetables are the dominant flavors, making a bright-tasting, tangy bowl. Pickling chard stems is a great way to use them up—they’ll add bits of celery-like crunch, and using rainbow chard means lots of extra color, too. Furthermore, the pickled components and the sautéed chard both keep well, meaning that they can be made in advance or packed up as good leftovers. Let the toppings come to room temperature before serving, so that they don’t cool down the bowl drastically when you stir all the ingredients together.

Spaghetti squash plays the part of rice noodles in this take on a Vietnamese noodle bowl.

A host of fresh herbs—mint, cilantro, and parsley—plus ginger and lemon zest add refreshing zip to this grain salad.

Try this technique on any type of ground meat for an easy rice bowl topper.

Why spend all of that money on a breakfast bowl that you can easily make at home? This hearty, gluten-free bowl takes just minutes to throw together and is absolutely delicious.

In Peru, Quinoa is one of the most nutritious grains cultivated by our ancestors, which we are once again sharing with the world.

Sprouting wild rice is a simple and delicious way to enjoy this amazing food completely raw. The process of sprouting wild rice is called "blooming" because the seeds actually unfold, very much like little petals, revealing the pale, tender insides. It's a really fun thing to watch, however slowly, and it's groovy to eat something you've seen transform over a few days. This salad combines fresh springtime tastes and textures, all sauced up with a delicious dressing featuring bright lemon and spicy mustard. The herbs add the final layer of flavor, making this a salad that truly tastes alive! Because the rice is sprouted, it is very sweet, requiring salt in the salad—make sure to season it well to suit your own taste.

The marinade is ridiculously delicious; you'll also want to use it on ribs or chicken.

This crunchy winter salad is exactly what you'll want to pack for lunch this week.

Herbaceous and packed with fiber and protein, this grain salad is a keeper.

A smoky spice blend gives this quick, modern stir-fry a fantastic kick.

This "put an egg on it" dream dish is a must-order menu item at Sqirl. If using kale, you may want to add more lemon juice to mimic sorrel's tart sharpness.

If you decide to make this out in the wild, pack the perishables in a cooler.

If you can't find freekeh, use another whole grain, like spelt or rye berries.