Classic Bowl Recipe

Cook and fluff brown rice

If not already cooked, rinse 1 cup dry brown rice and cook with 2 cups water (or follow package ratio) until tender, about 40–45 minutes. Fluff with a fork and let cool slightly. Measure 2 cups cooked rice for the bowl.

Rinse and dry baby spinach. Pack 4 cups loosely for the bowl base.

Peel and shred or julienne enough carrots to yield 1 cup. Keep crisp by placing in cold water for 5 minutes, then drain and pat dry.

Thinly slice 1 medium cucumber (about 1 cup slices). If prefer, remove seeds before slicing. Pat dry to avoid watering down the bowl.

Grill chicken

Season two small chicken breasts (about 10–12 oz total) lightly with salt and pepper. Heat a grill pan or outdoor grill to medium-high. Grill breasts 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice — measure out 8 oz sliced for the bowl. Reserve any extra for another serving.

Cook edamame

If using frozen shelled edamame, bring a small pot of salted water to a boil. Add edamame and cook 3–4 minutes until tender. Drain and cool briefly. Measure 3 oz for the bowl.

In a small bowl whisk together 4 tbsp sesame-ginger dressing (store-bought or homemade). For a quick homemade version: combine 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tsp grated ginger, 1 tsp honey (or maple syrup), and 1/2 tsp toasted sesame seeds. Adjust to taste. Reserve 4 tbsp for one bowl.

Divide the 2 cups cooked brown rice between bowls as one base (about 1 cup per serving if making two servings) and distribute the 4 cups baby spinach as the second base, tucking it beside the rice so you have two distinct base components.

Arrange the shredded carrots (1 cup) and sliced cucumber (1 cup) in separate sections over the bases so you have two visible veggie components.

Top the bowl evenly with the sliced grilled chicken (8 oz) and the cooked shelled edamame (3 oz) as the two protein components.

Drizzle the reserved 4 tbsp sesame-ginger dressing over the bowl, or serve on the side for dipping. Use more or less to taste.

Sprinkle 1 tsp toasted sesame seeds and the sliced green onions (2 tbsp) over the bowl. Serve with lime wedges to squeeze over just before eating.

Toss lightly before eating if you prefer all ingredients combined, or eat sectioned to enjoy distinct flavors.