grain bowls

Our top 20 Buddha Bowls that are all vegan, plant-based and full of healthy veggies. Full of amazing flavor and nutrients, these satisfy! Great for meal prep.

20 Plant-Based Buddha Bowls!

veggies

vegan protein- tofu, seitan, tempeh

vegan dressings and sauces

sprouts

Many are packable- great for midweek lunches.

Love these bowls! We have been working our way through them. Really appreciate how many can be adapted ( my husband and kids eat meat, but I don't) so it makes things easier in our household. They are starting to warm up to tofu- especially your recipes. Keep them coming!

Making our way down the list- thanks for the inspiration

These are fantastic! Than kyou so much - what great variety and ideas! Soooo colorful! With a few tweaks, they can even be made super quickso I have posted these on my FB site "Super Quick Plant-Based Recipes" - I think the gang will LOVE these AND your site! Thanks a million!

Power Grain Bowls, prepared Mediterranean-style! Nutrition and protein-packed thanks to a good dose of lentils and chickpeas. The dressing is an absolute must!

Mediterranean Style Grain Bowls Recipe with lentils and chickpeas

Early Harvest extra virgin olive oil

Salt

zucchini squash,

cooked brown lentils or

chickpeas

cherry tomatoes, halved

shallots, sliced

parsley

kalamata olives

Sprinkle crumbled feta cheese, optional

cup Early Harvest Greek Extra Virgin Olive Oil

lemon juice

garlic clove,

Dijon mustard

Salt and pepper

tsp Za'atar spice

tsp ground Sumac

Cook Zucchini

In a non-stick pan or skillet, heat 2tbsp olive oil over medium-high heat until shimmering but not smoking. Add the sliced zucchini and saute on both sides until tender. Remove zucchini with a slotted spoon and place on a paper towel to drain any excess oil. Season lightly with salt.

Prepare dressing

Add the dressing ingredients to a mason jar. Close the lid tightly, and give it a good shake. Set aside for now (but shake again before using).

Assemble grain bowls

Divide the cooked farro, lentils, and chickpeas equally among four dinner bowls (it'll come to 1/2 cup of each per bowl). Add cooked zucchini, tomatoes, shallots, avocado slices, parsley, and kalamata olives. Season lightly with salt, pepper and more za'atar, if you like. Drizzle a bit of the dressing on top (about 2 tbsp per bowl). Finish with crumbled feta, if you like.

Serve at room temperature or warm, if farro and pulses were just cooked. It's best to mix the ingredients in each bowl to allow the dressing flavors to infuse. If you have a bit of dressing left, serve it alongside.

Thank you for this Recipe. Very filling and quite nutritious.

I'd make this again! 5/5

What would be a good gluten free grain to replace farro with? I have celiac disease and that is the only issue I have with these dishes. Thank you!

Absolutely delicious. The Za'atar spice is wonderful. Very filling and delicious!

I've been making these since I first found your site in 2018. They are great and very versatile. We sort of shape our dinners for the week around creating a grain bowl with leftovers on the weekend. The dressing is great, but in a pinch I like olive oil and fig or Modena balsamic too.

I have recently switched to the Mediterranean diet and found your recipe.  I made it last night and ooooh so good!!!

Absolutely loved this recipe!  My family liked more dressing so I ended up doubling that part of the recipe.  Thanks Suzy for making cooking Mediterranean so delicious!

My husband and I love this dish! I have been making this for the last 4 months about every two week or three weeks. This recipe was the first time I tried farro and it is now my favorite grain!  Thanks for sharing  all your delicious recipes.

https://content.jwplatform.com/videos/Deag9XM7.mp4

All-star Mediterranean Grain Bowls Recipe with lentils and chickpeas. Bright, colorful and flavor-packed meal for any day of the week! Filled with much-needed nutrition. Recipe comes with a blueprint for how to build healthy grain bowls your way

MedDish_MGB_LONG_032018_1111_v3

With chicken, sweet potatoes, brussels sprouts, and cranberries, these quinoa bowls are full of fall flavor!

Harvest Quinoa Bowls

sweet potatoes,

extra-virgin olive oil, divided

coarse sea salt, divided

black pepper, divided

brussels sprouts, stems removed and halved

chicken breast

pecans, toasted

cranberries

white, red, or tri-color quinoa

chicken broth

dijon mustard

maple syrup (optional)

thyme

olive oil

Preheat the oven to 400 F and line a rimmed baking sheet with parchment paper.

Toss the sweet potatoes with one tablespoon extra-virgin olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon ground black pepper, then spread onto the baking sheet. Bake for 15 minutes, then transfer to the lower oven rack.

Toss the brussels sprouts with 1/2 tablespoon extra-virgin olive oil, and 1/2 teaspoon sea salt, then spread onto half of a rimmed baking sheet.

Lay the chicken breast on the same pan with the brussels sprouts, then brush on both sides with olive oil and season with 1/2 teaspoon salt and remaining pepper. Bake for 25 minutes, until the chicken has reached an internal temperature of 165 F and the sweet potatoes and brussels sprouts are browned, then remove from oven.

While the chicken and veggies cook, make the quinoa. Soak the quinoa for 2 minutes, then rinse it thoroughly and add to a pot with the broth, 1/2 teaspoon salt, and 1 tablespoon oil. Bring to a boil over high heat, then reduce the heat to low, cover the pot, and cook for 15 minutes.

To make the sauce: whisk together the dijon, lemon juice, thyme, and maple syrup, then slowly drizzle in the olive oil, whisking constantly.

Chop the chicken into bite-sized pieces, then assemble the bowls with quinoa, Brussels sprouts, sweet potatoes, chicken, pecans, cranberries and sauce. Enjoy!

We've made this several times and love it every time.

I was already roasting sweet potatoes, Brussels, and sliced onions for a bowl I wanted to make. I also wanted to to use up some fresh spinach. I needed a sauce to make it come together so I searched what would go well and found your recipe. I decided to make the complete recipe with my additions and it was amazing and so filling. I’m writing this a day later and my mouth is watering. I can’t wait to have the leftovers! I really think adding the roasted onions added one more flavor that went really well with an already awesome recipe.

Here’s an easy, delicious low FODMAP recipe for a Sesame Tempeh Rice Bowl that’s featured in my Youtube video on Tips for Healing your IBS. I love making this on Sunday and packing leftovers for lunch.

Vegan Sesame Tempeh Rice Bowl

rice vinegar

tamari ((or soy sauce))

no-sugar-added almond butter

sesame oil

maple syrup

1- inch piece of fresh ginger

red pepper flakes

(8-ounce

carrots,

red bell pepper,

Napa cabbage

scallions ((green parts only; the white parts are not low FODMAP))

cilantro

sunflower seeds

sesame seeds

tahini

brown rice

Steam the tempeh (optional): Place the block of tempeh in a steamer basket and steam for 10 minutes. This step helps remove the bitter taste characteristic of tempeh. Slice the steamed tempeh into 8 pieces.

Prepare the tempeh marinade: Whisk together all of the marinade ingredients in a shallow dish or pie plate until smooth. Add the tempeh pieces and coat thoroughly in the marinade. Refrigerate for at least 2 hours or up to overnight.

Bake the tempeh: Preheat the oven to 375°F (or 190°C). Place the tempeh in an ovenproof dish or on top of a baking sheet and bake for 12-15 minutes, then flip the pieces over and bake for another 5-10 minutes.

Prepare the veggie slaw: Combine the sliced carrots, bell pepper, Napa cabbage, scallions, and cilantro in a bowl. Top with the sunflower seeds and sesame seeds.

Make the dressing: In a small bowl, whisk together all of the ingredients until smooth. Pour the dressing over the vegetables and toss well to coat all of the vegetables.

Serve the veggie slaw over the cooked brown rice and with the baked tempeh pieces on top.

Do you struggle with IBS? Then this video is for you! And if you have any tips for healing IBS, drop them in the comments below! 
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IN THIS VIDEO 

*Vegan Probiotic: https://amzn.to/2EfA5je

Sesame Tempeh Rice Bowl: https://www.rainbowplantlife.com/blog/low-fodmap-sesame-tempeh-rice-bowl

Quinoa-Stuffed Acorn Squash:
https://www.rainbowplantlife.com/blog/low-fodmap-quinoa-stuffed-acorn-squash

*Low FODMAP for IBS: https://www.health.harvard.edu/diet-and-
weight-loss/a-new-diet-to-manage-irritable-bowel-syndrome

*Low and High FODMAP Food List: https://www.ibsdiets.org/fodmap-diet/fodmap-food-list/
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TIPS FOR HEALING IBS | vegan low FODMAP recipes

This is so yummy! Great texture and flavor.

These fresh and delicious Teriyaki Shrimp Quinoa Bowls seasoned with honey, ginger, and soy sauce are topped with avocado and a Cucumber Salsa.

Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa

dry (multi-color quinoa, rinsed well)

vegetable broth

scallions

mango mango (from 1)

mini cucumbers (from 3)

jalapeño (sliced into thin rounds)

lime (juiced)

lb raw peeled and deveined shrimp (tail off)

garlic (minced)

ginger

soy sauce or gluten-free tamari

honey

oz sliced avocado (from 1 small haas)

Place quinoa into a pot with 1 1/3 cups broth and bring to a boil. When it begins boiling, turn heat to low and cover.

Cook 15 to 18 minutes or until liquid is absorbed.

Toss in scallions.

In a small bowl, combine the mango, cucumber, jalapeño, lime juice, pinch of salt and cilantro. Set aside.

In a large bowl, combine the soy sauce, rice vinegar, honey, and ginger. Set aside.

Add 1 tsp olive oil to a large skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, 1 minute.

Add the sauce to the pan and cook 3 to 4 minutes until it reduces slightly, then add the shrimp.

Cook until shrimp are cooked through and pink, 3 minutes. Drizzle with sesame oil.

Divide the quinoa in 4 bowls. Top each with cooked shrimp and sauce.

Top with the mango and cucumber salsa and avocado.

These hearty bowls feature roasted fajita veggies and halloumi cheese over beans and rice. This recipe is an amazing vegetarian dinner! Recipe yields 4 hearty bowls or 6 medium bowls.

Fajita Veggie and Halloumi Bowls

bell peppers orange

red onion

chili powder

cumin

garlic powder

salt

twists of black pepper

lime juice

halloumi cheese

chipotle powder

long-grain brown rice

(15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans

Topping suggestions: Fresh cilantro, sliced avocado

Preheat the oven to 425 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper. Bring a large pot of water to boil over high heat for the rice. 

Slice the peppers and onion into ½-inch wide long strips, keeping the chunks of onion intact as best you can. 

Place the peppers and onion on one prepared baking sheet. Drizzle them with the olive oil, chili powder, cumin, garlic powder, salt and pepper (save the lime juice for later). Toss until all of the ingredients are lightly coated, then arrange them in an even layer across the pan. Rearrange any single onion pieces from the outer edges to the interior of the pan, as they tend to burn otherwise. Bake the peppers and onions on the middle rack for 15 minutes. 

Once the pot of water is boiling, pour in the rice. Give the mixture a brief stir and let it boil for 30 minutes, reducing the heat if necessary to prevent overflow. Drain the rice, return it to the pot, cover, and let it rest for 10 minutes off the heat. 

Meanwhile, lightly pat the halloumi dry. Slice the halloumi lengthwise into pieces ¼ to ½ inch thick, then cut or tear the slabs into small, bite-sized pieces about 1-inch long. On the remaining baking sheet, drizzle the halloumi with &frac12; tablespoon olive oil and sprinkle all over with the optional chipotle powder. Toss until lightly coated, and arrange them in an even layer. 

Once the timer goes off for the peppers, remove them from the oven, stir and redistribute. Again move any single onion pieces to the middle, then return the baking sheet to the oven. When you do that, place the pan of halloumi on the top rack.

After 10 minutes, stir and flip the cheese, moving any browning pieces more toward the middle. Return it to the oven for up to 5 more minutes, keeping a close eye on it as the cheese tends to brown quickly toward the end. Continue baking the pepper mixture until the peppers and onions are tender and deeply caramelized. They are typically done around the time that the halloumi is finished. 

While the peppers are hot out of the oven, drizzle the lime juice on top and stir to combine. Season to taste with additional salt and pepper.

To finish the rice, fluff it with a fork, then stir in the cilantro, lime juice, and salt. Add the black beans and gently stir to combine. Cover until you’re ready to serve.

To assemble, divide the rice between four bowls, followed by the pepper mixture and cheese. Finish with any desired toppings, and enjoy warm. Leftovers keep well in the refrigerator, covered, for up to 4 days.

I just bought halloumi cheese because I have never tried it. Isn't life fun when recipes appear that you never knew you needed?

We love fajitas, this recipe has all our favorite veggies and halloumi cheese too!  I can't wait to try it. Sounds delicious!

Made this tonight, it was super delicious.

Delicious recipe and very easy to do on a Friday night! Thank you! I could not easily find halloumi at my store, so I subbed a block of feta cheese instead, cut up as your recommended for the halloumi. I also put out a tub of zhoug sauce for my husband (who likes a little spice) and it was a great addition. The onions and peppers smelled so good as they were caramelizing in the oven! Another fabulous win from your blog!

I made this using riced cauliflower to get a little less carbs. This is a great recipe with a nice variety of textures. I’d use even more seasoning next time to amp up the flavors.

I made this for our Lenten Friday night meal with friends and we all loved it. The flavors of each ingredient blended so well. I love to cook and really enjoy your recipes. It’s a dish I will make again. Thank you

This was honestly wonderful! Hubby and I have just finished eating a bowl each for dinner, and can't wait to have the rest tomorrow! Very luckily, halloumi is easy to find here in the UK. I've never tried it mixed with smoked paprika before, but I will definitely do that again!

This was a fantastic dinner and great lunch the next day.  Found Halloumi cheese (Canada) at Walmart.  Heated up components separately in microwave the next day and made a fajita for lunch.  Excellent, thanks Kate

These are delicious!  But that golden halloumi cheese with the veggies are what makes the dish!  Will forgo the rice/beans next time for a recipe that I prefer, but will definitely make the roasted fajita mix again!  Great on corn tortillas with extra cilantro, Mexican crema, and salsa!  5 stars!

This colorful dish was delicious and filling!  I used a wild rice blend and added a poblano pepper with the roasted veggies.  

I love halloumi but this was my first time making it and mine came out a little rubbery and not browned, compared to what I've eaten in restaurants. I patted it dry and brushed it with olive oil. I'd love any suggestions on how to improve that for next time.

We love all the recipes we've tried so far but this and the Christmas enchiladas are my 2 favorites. Could eat this every day!

Absolutely delicious! Never made anything with halloumi cheese and it's actually so easy! I will definitely do it on repeat. Thank you, Kate!

So flavorful! This is the first vegetarian recipe that my husband has truly loved.

This is a great recipe, so much more than the sum of its parts! It's in regular rotation in my house, we love it with some garlic aioli on the side

I cooked this for supper this evening. We really enjoyed it and I will definitely cook it again! Comes together pretty quickly for a great after work dinner

Loved this! The veggies were amazing. I will try it again and maybe add mushrooms on a different sheet! It was not complicated at all.

Delicious!  Made as written.  Flavorful and easy.  My meat eating husband loved it!

Delicious! However, I felt like it lacked a sauce or dressing so I made your cilantro lime dressing and added it on top
 Was perfect!

this recipe is amazing I even make with company I just chop the onions and peppers earlier and season them. It taste like a wonderful restaurant meal. so colorful I served it with the recipe pineapple salsa and chips. I will give it 10 stars

So good! Even my meat loving husband raved about it!

Totally printing this out for our recipe box. This is one of those recipes that’s so good, I don’t think I’ll ever do it with meat again

https://content.jwplatform.com/videos/&rdquo;SenVKCkN&rdquo;.mp4

Top 7 grain bowls recipes from across the web

The most viewed grain bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

20 Plant-Based Buddha Bowls!

Mediterranean Style Grain Bowls Rec...

Harvest Quinoa Bowls

Vegan Sesame Tempeh Rice Bowl

Mediterranean Style Grain Bowls Rec...

Teriyaki Shrimp Quinoa Bowls with M...

Fajita Veggie and Halloumi Bowls

Top 7 grain bowls recipes from across the web

The most viewed grain bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

20 Plant-Based Buddha Bowls!

Mediterranean Style Grain Bowls Rec...

Harvest Quinoa Bowls

Vegan Sesame Tempeh Rice Bowl

Mediterranean Style Grain Bowls Rec...

Teriyaki Shrimp Quinoa Bowls with M...

Fajita Veggie and Halloumi Bowls

The most viewed grain bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine