Explore 47 recipes from the grain bowl collection.
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◷ 40 mineasy
A vibrant and wholesome Caribbean-inspired grain bowl featuring tender poached chicken, sweet mango, seasoned black beans, and fresh vegetables atop fluffy rice, delivering a nutritious weeknight meal with balanced flavors and simple preparation.
Nov 21
◷ 55 minmedium
A vibrant and hearty grain bowl featuring protein-rich lentils and seasonal roasted root vegetables, infused with traditional Ethiopian spices and cooked quickly using pressure cooking. Served over a bed of fluffy teff and quinoa blend, garnished with fresh herbs and a dollop of tangy yogurt to balance warm flavors.
Nov 19
◷ 50 minmedium
This nourishing grain bowl features aromatic Ethiopian-spiced lentils atop fluffy teff and quinoa blend, paired with steamed collard greens and a lemon-tahini drizzle. A wholesome vegetarian dish that celebrates traditional Ethiopian flavors using accessible ingredients and straightforward steaming technique.
Nov 17
◷ 60 minmedium
A wholesome millet grain bowl featuring seasonal produce like roasted carrots and sautéed kale, topped with tender Ethiopian-spiced grilled chicken. This dish celebrates traditional Ethiopian flavors by using classic berbere spices and balances protein with hearty grains and fresh vegetables for a nourishing weeknight meal.
Nov 15
◷ 45 mineasy
A wholesome Indonesian-inspired grain bowl featuring steamed tempeh marinated in traditional spices served over fragrant jasmine rice, accompanied by steamed seasonal vegetables and a light sambal drizzle. This dish offers a balanced combination of plant-based protein and fresh produce, highlighting familiar steaming techniques without complex cooking methods.
Nov 12
◷ 210 minmedium
A comforting Indonesian grain bowl featuring tender slow-braised beef rendang served over steamed jasmine rice with seasonal sautéed greens and fresh cucumber slices, showcasing rich traditional flavors and an approachable cooking method.
Nov 11
◷ 30 minmedium
This vibrant grain bowl features tender strips of stir-fried beef combined with seasonal vegetables like snap peas, carrots, and bell peppers, all served atop fragrant jasmine rice. The dish showcases classic Indonesian flavors with a simple soy and ginger sauce, offering a quick and balanced weeknight meal.
Nov 10
◷ 50 minmedium
A wholesome and hearty Lebanese-inspired grain bowl featuring a bed of fragrant bulgur and lentils, topped with tender sumac-spiced chicken stir-fried to perfection. Enhanced with fresh seasonal vegetables and a tangy lemon-tahini dressing for a balanced, weeknight-friendly meal.
Nov 8
◷ 75 minmedium
A traditional Lebanese recipe featuring steamed kibbeh—bulgur wheat and spiced ground lamb dumplings—paired with a fresh tabbouleh grain bowl made from parsley, mint, tomatoes, and bulgur. This dish highlights slow steaming to preserve flavors and textures, incorporating seasonal produce like ripe tomatoes and fresh herbs for a vibrant weeknight meal.
Nov 7
◷ 40 minmedium
A vibrant and wholesome Peruvian-inspired quinoa grain bowl featuring tender stir-fried chicken breast and a medley of crisp seasonal vegetables. This recipe highlights the nutty flavor of quinoa combined with traditional Peruvian seasonings, offering a balanced, protein-rich weeknight meal that is both approachable and nutritious.
Nov 4
◷ 40 minmedium
A vibrant grain bowl featuring poached white fish served atop fluffy quinoa mixed with seasonal vegetables like roasted corn and sautéed zucchini. Finished with a light cilantro-lime dressing, this dish highlights traditional Peruvian flavors while using poaching to keep the fish tender and moist, perfect for a wholesome weeknight meal.
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Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 15 minutes. Cooking takes 25 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: skinless, boneless chicken breasts (about 500g total), olive oil, yellow or white onion, garlic, smashed, whole black peppercorns. Equipment: medium pot with lid, saucepan, strainer, large mixing bowl, knife, cutting board, measuring cups and spoons.
Kitchen tip: Poach chicken gently to keep it moist and tender; avoid boiling.
Preparation takes 20 minutes. Cooking takes 35 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: lentils, olive oil, onion, garlic, berbere spice. Equipment: pressure cooker, large bowl, baking sheet, mixing spoon, measuring cups and spoons, knife, cutting board, strainer.
Kitchen tip: Rinse lentils thoroughly to remove any dirt or debris before cooking.
Preparation takes 15 minutes. Cooking takes 35 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: red lentils, rinsed and drained, teff flour, quinoa, yellow onion, garlic. Equipment: medium saucepan with lid, small saucepan, steamer basket or steaming setup, mixing bowl, whisk or fork, measuring cups and spoons, knife and cutting board.
Kitchen tip: If teff flour is not available, substitute with millet or fine amaranth cooked similarly.
Preparation takes 20 minutes. Cooking takes 40 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: millet, rinsed, olive oil, divided, medium carrots, peeled and cut into sticks, kale, stems removed and roughly chopped, chicken breast fillets, trimmed. Equipment: medium saucepan with lid, baking tray, mixing bowl, frying pan or grill pan, measuring spoons, knife, cutting board, spatula or tongs.
Kitchen tip: Rinse millet thoroughly before cooking to remove any bitterness.
Preparation takes 15 minutes. Cooking takes 30 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: tempeh, sliced into 1 cm (0.4 inch) thick pieces, jasmine rice, water for rice, mixed seasonal vegetables (e.g., broccoli florets, carrot slices, green beans), soy sauce. Equipment: steamer basket or steaming setup, medium saucepan with lid, mixing bowl, small bowl for marinade, measuring cups and spoons, knife and cutting board.
Kitchen tip: If you don’t have a steamer, you can use a heatproof plate over a saucepan with a lid as a makeshift steamer.
Preparation takes 30 minutes. Cooking takes 180 minutes. Allow 210 minutes in total. Makes 4 servings. Key ingredients: beef chuck, cut into 4 cm (1.5 inch) cubes, coconut milk, rendang spice paste, vegetable oil, shallots, finely sliced. Equipment: large heavy-bottomed pot or Dutch oven, cutting board, sharp knife, wooden spoon, medium saucepan, frying pan.
Kitchen tip: For deeper flavor, prepare the beef rendang a day ahead and refrigerate overnight to let the flavors meld.
Preparation takes 15 minutes. Cooking takes 15 minutes. Allow 30 minutes in total. Makes 4 servings. Key ingredients: jasmine rice, beef sirloin or flank steak, snap peas, carrots, red bell pepper. Equipment: medium saucepan with lid, large wok or large frying pan, knife, cutting board, mixing bowl, measuring spoons, spatula or wooden spoon.
Kitchen tip: Slice the beef thinly across the grain to ensure tenderness.
Preparation takes 20 minutes. Cooking takes 30 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: bulgur wheat, lentils, water (for cooking grains), chicken, cut into strips, sumac spice. Equipment: medium saucepan with lid, large skillet or frying pan, mixing bowl, knife, cutting board, measuring cups and spoons, spatula or wooden spoon.
Kitchen tip: To save time, soak bulgur and cook lentils simultaneously.
Preparation takes 45 minutes. Cooking takes 30 minutes. Allow 75 minutes in total. Makes 4 servings. Key ingredients: for kibbeh dough, fresh, with 15% fat, for kibbeh mixture, for kibbeh seasoning, for kibbeh seasoning. Equipment: large mixing bowl, fine sieve, steamer or large pot with steaming basket, mixing bowls, knife and cutting board, measuring cups and spoons, large spoon.
Kitchen tip: Make sure to knead the kibbeh dough well to develop the right texture and binding for steaming.
Preparation takes 15 minutes. Cooking takes 25 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: quinoa, rinsed, chicken breast, thinly sliced, vegetable oil, red bell pepper, sliced, zucchini, sliced. Equipment: medium pot with lid, large frying pan or wok, knife, cutting board, measuring spoons, spatula.
Kitchen tip: Rinse quinoa thoroughly to avoid any bitterness in the final dish.
Preparation takes 15 minutes. Cooking takes 25 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: quinoa, rinsed, water or low-sodium vegetable broth, white fish (cod, halibut, or sea bass), salt, divided, corn, husked and kernels removed. Equipment: small saucepan, medium skillet, large shallow pan for poaching, mixing bowl, measuring cups and spoons, knife and cutting board.
Kitchen tip: Rinse quinoa thoroughly to remove its natural coating (saponin) which can taste bitter.