Grain bowls have secured their spot as a beloved lunchtime option in my home. They offer incredible versatility and endless customization, making them a perfect choice for any time of year. As we shift from chilly days to the freshness of spring, this particular grain bowl has become a weekly staple at my table. My go-to grain bowl consists of a selected grain, a protein, a couple of cooked veggies, a few fresh vegetables, leafy greens, a pickled element, a creamy addition, and some fun garnishes.

best rainbow grain bowl recipe

Boosting Flavor in Your Grain Bowl

Every component of a grain bowl contributes to its overall deliciousness, so I like to enhance each part with flavor and texture. Here are some of my favorite tips:

  1. For rice, while plain cooked rice works, I prefer to add a bit of texture by drizzling cooked rice with oil and either pan-frying or baking until it develops a slightly crispy, golden finish.

2. Fresh herbs are my secret weapon for adding flavor. Chopping fresh herbs and tossing them with greens not only enhances taste but also adds a lovely visual appeal.

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Perfecting Crispy Tofu

Tofu, my favorite protein, is all about the texture. To achieve that ideal chewy and crispy consistency, freezing is key. Simply freeze your tofu until solid, then thaw it completely and squeeze out excess water. Thick slabs are easier to handle than a whole block! For a quicker method, microwave the tofu after freezing to help with water extraction. After that, drizzle with oil and bake until golden brown.

Doing some prep at the start of the week means you'll have everything ready for a vibrant and nutritious meal whenever you want!

rainbow grain bowl
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Overview

A straightforward approach to crafting a delightful grain bowl anytime!

Ingredients

For the crispy rice:

  • 2 cups cooked rice
  • 2 – 3 tbsp oil
  • A pinch of salt

For the vegetables:

  • 1 sweet potato, diced
  • 6oz baby corn
  • 2 cups cooked lentils
  • 1 cup thinly sliced radishes
  • 1 serving of microgreens
  • 1 serving of pickled onions
  • 1/2 cup diced avocado
  • Your choice of nuts or seeds

For the tofu:

  • 1 block of tofu, frozen, thawed, and chopped
  • 1 tbsp oil
  • Your preferred seasonings

For the dressing:

  • 1 bunch cilantro
  • 1 small bunch chives
  • Juice from 1 large lemon
  • 2 tbsp tahini
  • 1 tbsp olive oil
  • 2 tbsp honey
  • Salt and pepper to taste

Preparation Steps

  1. Start with the rice. If cooking on the stove, heat oil in a pan over medium heat. Add the rice, spreading it into an even layer. Cook for a few minutes until golden brown, stirring occasionally. Remove from heat, season with salt, and set aside.
  2. Next, prepare the roasted veggies and tofu. Preheat your oven to 400°F. Line a large baking sheet with parchment paper and add sweet potatoes, baby corn, and tofu. Drizzle with oil, season with salt, pepper, and any preferred spices like dried herbs or paprika. Bake for 25 – 30 minutes, flipping halfway through, until everything is golden. Remove from oven and set aside.
  3. While the veggies are roasting, make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust seasoning as needed. Store in an airtight container for up to 3 days.
  4. Assemble your grain bowl by layering in grains, lentils, roasted vegetables, greens, pickled onions, avocado, and dressing. Top with your choice of nuts or seeds and a sprinkle of salt. Enjoy!

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