Build Your Own Bowl Recipe

Prepare grains and greens

If using cooked brown rice or quinoa, keep them warm. Fluff 1 cup cooked brown rice or 1 cup cooked quinoa with a fork and portion into the bowl as the base. If using mixed greens, place 2 cups fresh washed greens in the bowl. You may combine half grains and half greens if desired.

Grilled chicken

If selecting grilled chicken, season a 4 oz breast with salt and pepper and grill over medium-high heat 4–6 minutes per side (internal temp 165°F / 74°C). Let rest 3 minutes, then slice and arrange over the base.

Pan-fried tofu

If using tofu, press to remove excess water 15–30 minutes, then cut into 1/2-inch cubes. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tofu and cook 3–4 minutes per side until golden and slightly crisp. Season with 1/8 tsp salt and arrange over the base.

Chickpeas (quick roast)

To use chickpeas, toss 1 cup drained chickpeas with 1 tsp olive oil, 1/4 tsp smoked paprika, and a pinch of salt. Roast on a baking sheet at 425°F (220°C) for 15–20 minutes until slightly crisp. Let cool slightly and add to the bowl.

Roast sweet potato: toss 1 cup 1/2-inch cubes with 1 tsp oil and a pinch of salt. Roast at 425°F (220°C) for 20–25 minutes until tender and caramelized. Steam broccoli 3–4 minutes until bright green and tender-crisp. Shred 1 cup carrots and slice 1 cup cucumber. Slice 1/2 cup avocado just before assembling to prevent browning. Sprinkle 1/4 cup pomegranate arils if using. Arrange selected vegetables and fruit in sections on top of the base.

Sprinkle 1 tsp toasted sesame seeds, 2 tbs chopped roasted almonds, and 2 tbs thinly sliced scallions over the bowl. Add 1/4 cup pickled red onion if you want tang and extra bite.

Tahini-lemon dressing

Whisk together 3 tbs tahini, 1 tbs fresh lemon juice, 1 tbs warm water (to loosen), 1/2 tsp maple syrup or honey, and a pinch of salt and pepper. Adjust water to reach pourable consistency. Drizzle over the bowl.

Soy-ginger dressing

Combine 2 tbs low-sodium soy sauce, 1 tbs rice vinegar, 1 tsp grated fresh ginger, 1 tsp sesame oil, and 1/2 tsp honey. Whisk and drizzle over the bowl.

Creamy avocado-lime dressing

In a blender or bowl, combine 1/2 cup mashed avocado (use the 1/2 cup sliced avocado if preparing extra), 3 tbs lime juice, 2 tbs water, 1 small garlic clove, and salt and pepper to taste. Blend until smooth and drizzle over the bowl.

Finish with salt, freshly ground black pepper, and red pepper flakes to taste. Toss gently if you want the dressing to coat everything, or leave components separated for variety. Serve immediately while hot elements are warm and fresh elements are crisp.