Build Your Own Bowl Recipe

Prepare cooked grains

If using brown rice or quinoa, cook according to package instructions ahead of time. For reference: 1 cup uncooked brown rice yields about 2–2.5 cups cooked. Keep warm or chill briefly for a cold bowl. If using mixed greens, wash and spin dry; reserve in a bowl.

Grilled / Pan-seared chicken

Pat chicken cubes dry, season with 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp smoked paprika and 1/4 tsp garlic powder. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice or keep cubes.

Pan-fried tofu

Toss cubed pressed tofu with 1/4 tsp salt, 1/4 tsp pepper and 1/4 tsp garlic powder. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high. Add tofu in a single layer and cook without moving 3–4 minutes until golden, flip and cook another 3–4 minutes. Optionally drizzle 1 tablespoon soy-ginger dressing during the last minute to glaze. Remove and keep warm.

Roasted chickpeas (if using canned)

Preheat oven to 425°F (220°C). Toss drained chickpeas with 1 teaspoon olive oil, 1/2 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp pepper. Spread on a baking sheet and roast 18–22 minutes until crisp, shaking halfway through.

Roast sweet potato

Preheat oven to 425°F (220°C) if not already hot. Toss 1 cup sweet potato cubes with 1 tablespoon olive oil, 1/4 tsp salt and 1/4 tsp smoked paprika. Spread on a rimmed baking sheet and roast 20–25 minutes, turning once, until tender and lightly caramelized.

Steam broccoli

Bring 1 inch of water to a simmer in a pot with a steamer basket. Add broccoli florets, cover and steam 3–5 minutes until bright green and tender-crisp. Shock in cold water if making a chilled bowl.

Prepare fresh vegetables

Slice cucumber, halve cherry tomatoes, shred carrots and slice avocado just before assembly to prevent browning. If using pickled red onions, drain slightly.

Toast pumpkin seeds in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until fragrant and slightly puffed. Slice green onions on a bias. Crumble feta if using. Reserve for assembly.

Lemon-tahini dressing

Whisk together 3 tablespoons tahini, 2 tablespoons lemon juice, 1 tablespoon warm water (more if needed), 1/4 tsp salt and a pinch of black pepper until smooth. Adjust thickness with water.

Soy-ginger dressing

Whisk 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon grated ginger, 1 teaspoon honey (or maple syrup) and 1 teaspoon toasted sesame seeds. Taste and adjust.

Creamy avocado-lime dressing

Blend 1/2 ripe avocado, 2 tablespoons lime juice, 2 tablespoons olive oil, 1 clove garlic, 2 tablespoons water and 1/4 tsp salt until smooth. Thin with extra water if needed.

For each bowl (makes 2 servings total): Place 1 cup cooked grain or 2 cups mixed greens as the base. Arrange 6 oz prepared protein (chicken/tofu/chickpeas) on one side. Add 1/2 cup roasted sweet potato, 1/2 cup steamed broccoli, 1/2 cup shredded carrots, 1/2 cup cherry tomatoes and 1/2 cup sliced cucumber or avocado as desired. Sprinkle 1 tablespoon toasted pumpkin seeds, 1 tablespoon sliced green onions and 1 tablespoon crumbled feta (optional).

Drizzle about 2 tablespoons dressing over each bowl (or serve on the side). Season with extra salt and pepper to taste. Serve warm or chilled.