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.

Mexican Quinoa Breakfast Bowl

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.

Barley Bistro Bowl

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.

Brown Rice Bowl with Curried Roasted Cauliflower and Green Chutney

This bright-hued dish is centered on Indian flavors with curried cauliflower and a green chutney made from yogurt, spinach, cilantro and jalapeno.

Greek Sorghum Bowl

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.

Teriyaki Salmon Quinoa Bowls

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.