Hearty Bowl Recipe

Cook grains ahead

If you haven't already, cook the short-grain brown rice and farro separately according to package directions (usually 45–50 minutes for brown rice, 20–30 minutes for farro). Drain any excess water and let sit covered for 5 minutes.

In a large bowl, combine 2 cups cooked brown rice and 1 cup cooked farro. Drizzle 1 tbs olive oil and sprinkle 1/2 tsp salt; toss gently to combine and keep warm or at room temperature until assembly.

In a large bowl, combine 1 cup thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1 cup julienned carrot, 1/2 cup thinly sliced red bell pepper, 1/4 cup chopped cilantro and 2 tbsp sliced green onion.

In a small bowl whisk together 2 tbs apple cider vinegar, 2 tbs mayonnaise, 1 tsp honey, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour the dressing over the shredded vegetables and toss well to coat. Let sit 10–15 minutes for flavors to meld; refrigerate if making ahead (will keep crisp up to 24 hours).

Heat a cast-iron skillet or heavy pan over high heat until very hot. Add 1 tsp olive oil and 1 cup corn kernels and spread into a single layer.

Let corn sit without stirring for 2–3 minutes to develop char, then toss or stir and let char another 1–2 minutes until you have browned bits. Sprinkle 1/4 tsp smoked paprika and 1/4 tsp salt, toss and remove from heat.

In a heatproof jar or bowl, combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt. Stir to dissolve sugar and salt.

Add 1 cup thinly sliced cucumber, 1 tbsp chopped dill (or parsley) and 1/4 tsp cracked black pepper. Press cucumbers down so they're submerged. Let sit at room temperature for 20–30 minutes for quick-pickling, or refrigerate at least 1 hour if making ahead.

In a small bowl whisk together 1 tsp extra virgin olive oil and 1 tsp lemon juice; season to taste with a pinch of salt. Toss 2 cups mixed baby greens with this light dressing just before plating.

Have 2 tbsp crumbled feta (optional) and 2 tbsp toasted pumpkin seeds ready to finish the bowl.

Make the finishing dressing: whisk together 2 tbs olive oil, 2 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/2 tsp salt and 1/4 tsp black pepper until emulsified.

To build 2 servings: divide the grain mixture between two bowls (about 1.5 cups grain mixture per bowl). Arrange dressed baby greens (about 1 cup per bowl), 1/2 of the rainbow slaw (about 1 cup), 1/2 of the charred corn (about 1/2 cup), and 1/2 of the herby pickles (about 1/4 cup) in sections on top of the grains.

Drizzle each bowl with the finishing dressing (about 1 tbs per bowl). Sprinkle 1 tbsp feta and 1 tbsp toasted pumpkin seeds on each bowl. Season with additional salt and pepper to taste.

If adding proteins: warm 3 cooked chicken wings in a 375°F (190°C) oven for 8–10 minutes until heated through; or reheat 1/2 cup pulled chicken in a skillet with a splash of water until hot (2–3 minutes).

For halloumi sticks: pan-fry or bake 3 sticks according to package until golden (pan: 1 tbs oil over medium-high, 2–3 minutes per side). For PERi-Plant strips: cook per package instructions until crisped and hot.

Place chosen protein on top of each bowl and serve immediately.