Build Your Own Recipe

Prepare grains

If starting from dry, cook rice and quinoa according to package instructions and cool slightly. Otherwise have 2 cups cooked rice and 2 cups cooked quinoa ready and warm or at room temperature.

Arrange 1 cup mixed greens per serving in bowls, then add 1/2 cup rice and 1/2 cup quinoa (adjust proportions as desired) as the base for each bowl.

Grilled chicken

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

Tofu

Press tofu 15–30 minutes to remove excess water. Toss cubed tofu with 1/2 tbs olive oil, 1/4 tsp garlic powder, 1/4 tsp salt and a pinch of pepper. Pan-fry over medium-high heat for 3–5 minutes per side until golden and slightly crisp.

Black beans

Warm rinsed black beans in a small saucepan over low heat for 3–4 minutes. Season with a pinch of salt and black pepper.

Shrimp

If using raw shrimp, toss with 1/2 tbs olive oil, 1/4 tsp smoked paprika and a pinch of salt. Sauté in a hot skillet 2–3 minutes per side until opaque and cooked through. If pre-cooked, simply warm briefly.

Portion proteins onto bowls as desired: ~4 oz cooked chicken, 3–4 oz tofu, or 3–4 oz shrimp per serving, or 1/2 cup black beans.

Roasted sweet potato

Toss 1 cup cubed sweet potato with 1/2 tbs olive oil, 1/4 tsp salt and 1/4 tsp smoked paprika. Roast at 425°F (220°C) on a baking sheet for 20–25 minutes until tender and caramelized. Cool slightly.

Sautéed mushrooms

Heat 1/2 tbs olive oil in a skillet, add mushrooms and sauté 5–7 minutes until browned. Season with pinch of salt and pepper.

Prepare raw mix-ins: halve cherry tomatoes, dice cucumber, shred carrots, slice avocado, and have roasted corn and pickled red onion ready. Add to bowls as desired for color and texture.

Toast sesame seeds in a dry skillet 1–2 minutes until fragrant. Sprinkle sesame seeds, chopped cilantro, crumbled feta and roasted pepitas over each bowl to finish. Adjust quantities to taste.

Lemon-tahini dressing

Whisk together 3 tbs tahini, 1 tbs lemon juice, 1 tbs water (more to thin), 1/4 tsp salt and a pinch of pepper until smooth. Use 1–2 tbs per bowl.

Soy-ginger vinaigrette

Whisk 2 tbs soy sauce, 1 tbs rice vinegar, 1 tbs sesame oil, 1 tsp grated ginger and 1 tsp honey. Use 1–2 tbs per bowl.

Sriracha mayo

Mix 3 tbs mayonnaise with 1 tbs sriracha (adjust heat to taste). Drizzle as desired.

Dress each assembled bowl with 1–2 tbs of the dressing of choice and any additional sauce. Toss lightly or serve composed with sauces on top.

Assemble bowls by starting with the base of greens and grains, adding one or two proteins, then arranging vegetables and mix-ins around the bowl for visual appeal. Finish with toppings, a sprinkle of seeds/cheese, and the dressing/sauce.

Serve immediately. Leftovers can be stored separately (dressing apart) in the refrigerator for up to 3 days.