Build Your Own Bowl Recipe

Prepare grains

If not already cooked, cook brown rice according to package instructions to yield about 2 cups cooked (typically 1 cup dry = 2 cups cooked). Cook quinoa according to package instructions to yield about 1 cup cooked. Fluff with fork and keep warm.

Prepare greens

Rinse and spin dry the mixed greens or baby spinach. Set aside chilled if using as a cold base.

Grilled chicken

Season chicken breasts lightly with 1/2 tsp salt and 1/4 tsp pepper. Heat a skillet or grill over medium-high heat with 1 tsp oil. Cook chicken 5–7 minutes per side or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.

Pan-fried tofu

Press tofu 15–30 minutes to remove excess moisture. Toss cubed tofu with 1/4 tsp salt and 1/4 tsp pepper. Heat 1 tbsp oil in a nonstick skillet over medium-high heat. Add tofu and cook, undisturbed 3–4 minutes per side, until golden all around. Remove and keep warm.

Black beans

Warm rinsed black beans in a small saucepan over low heat with a squeeze of lime and a pinch of salt, stirring occasionally until heated through, about 3–5 minutes.

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss broccoli florets, diced sweet potato, and sliced red bell pepper with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Spread in a single layer and roast 18–22 minutes, tossing once halfway, until sweet potato is tender and broccoli is crisp-tender and lightly charred. Remove from oven and keep warm.

Halve cherry tomatoes, dice cucumber, slice avocado, and thinly slice scallions. Toast pumpkin seeds in a small dry skillet over medium heat, stirring, until they just begin to pop and smell nutty, about 2–3 minutes. Remove from heat and cool briefly.

If using store-bought dressings, have them chilled or at room temperature. To make a quick tahini dressing: whisk 3 tbsp tahini with 1 tbsp lemon or lime juice, 1 tbsp water (more to thin), 1/4 tsp salt, and a pinch of pepper until smooth. For a soy-ginger dressing, whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 tsp sesame oil, and 1 tsp honey or maple syrup.

Have crushed red pepper and chopped cilantro or parsley ready to finish bowls to taste.

Divide bases among 4 bowls: place 1/2 cup brown rice and 1/4 cup quinoa (or substitute with 1 cup mixed greens) per bowl. Arrange protein choices (about 3 oz grilled chicken or 2 oz tofu or 1/4 cup black beans per bowl) in separate sections so eaters can mix and match. Add roasted vegetables (about 1/2 cup per bowl) and fresh toppings: 1/4 cup cherry tomatoes, 1/4 cup cucumber, 1/4 sliced avocado, 1/2 tbsp scallions, and 1/2 tbsp pumpkin seeds to each bowl.

Drizzle 1 tbsp tahini dressing and 3/4 tbsp soy-ginger dressing over each bowl as desired. Squeeze a lime wedge over the bowl and sprinkle with crushed red pepper and chopped cilantro to taste.

Serve immediately while warm components are warm and fresh toppings are cool and crisp. Offer extra dressings and lime wedges on the side.