5 Globally-Inspired Ways to Build a Grain Bowl
When it comes to building a good grain bowl, you might find that any difficulty is less about cooking and more about actually putting the dish together. Whether you’re starting with a mishmash of leftovers or a fully stocked fridge and pantry, think of the bowl as a culinary collage – it helps to have a theme. So for your next attempt, try taking inspiration from your favorite cuisines. Here are a few ideas to get you started.
Start your morning with this savory breakfast bowl for a protein and fiber boost to your day. A tangy dressing of Greek yogurt, lime juice and cilantro helps tie in the flavors and textures of the avocado, black beans, salsa, radishes and quinoa.
The makings of a classic French bistro salad work just as well in a grain bowl, with yolk from the fried egg helping to add richness and moisture to the dish. Tip: Cook barley ahead of time in a big batch. It can keep in the refrigerator for up to 2 days or in the freezer for up to a month.
This bright-hued dish is centered on Indian flavors with curried cauliflower and a green chutney made from yogurt, spinach, cilantro and jalapeno.
Once your sorghum is cooked, you’re ready to build a quick and easy Greek salad-inspired bowl with tomatoes, cucumbers, feta cheese and olives.
Though teriyaki bowls are often paired with rice, quinoa makes for an excellent substitute. The sweetness of the teriyaki-glazed salmon is balanced by the acidity in the Japanese rice wine and lemon zest used for the vegetables.