Put an Egg on It: 32 Grain Bowls for Lunchtime and Anytime
Our love for grain bowls knows no bounds. Composed of, well, grain—rice, farro, barley, quinoa, kamut, you name it—and topped with veggies, a protein, and a dressing, grain bowls are the easiest way to make and eat a hearty yet light meal we can think of. Here are 32 grain bowls to inspire all of your lunchtime—or anytime—needs.
Ditte Isager1/32Stir-Fried Grains with Shrimp and Eggs
Make extra grains on Sunday and use them for this lightning-quick weeknight dinner.
- Yossy Arefi2/32
Rice Bowl with Fried Egg and Avocado
Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.
- Yossy Arefi3/32
Red Quinoa with Spinach, Cherry Tomatoes, and Poached Eggs
In addition to being deliciously nutty, quinoa is a complete protein—but you knew that already, right? If you can’t find red, the white variety will work just as well in this tangy, wilted salad.
- Photo by We Are The Rhoads4/32
Fried Farro with Pickled Carrots and Runny Eggs
Browning the farro imbues it with a nutty flavor—a step you can add any time you prepare the grain.
- Photo by Peden + Munk5/32
Stir-Fried Black Rice With Fried Egg and Roasted Broccoli
This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner.
- 6/32
Brown Rice Mujadarra with Mixed Herbs
Mujadarra is a popular Middle Eastern side dish comprised of lentils and rice. Here, it's perfumed with cumin and finished with yogurt. Serve along side roasted chicken or with a fried egg as a meal on its own.
- Michael Graydon + Nikole Herriott7/32
Sorrel Rice Bowls with Poached Eggs
This “put an egg on it” dream dish is a must-order menu item at Sqirl. If using kale, you may want to add more lemon juice to mimic sorrel’s tart sharpness.
- Alex Lau8/32
Alt-Grain Porridge with Kimchi and Jammy Eggs
Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.
- Christina Holmes9/32
Bacon and Scallion Farrotto
Semi-pearled farro has had some of its outer kernel removed, which allows the starch to release and create a creamy sauce while cooking.
- Justin Brooks10/32
Rice and Beef Jerky Bowl
There's no better combination than shallots, rice, and beef jerky, but the greens and herbs help balance out this hearty lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days here.
- 11/32
Farrotto with Fried Egg
See again the virtues of just putting an egg on it. The tomatoey-infused farro gets a lift from the hot sauce. But we know it's all about that runny yolk effect you get when you pop the fried egg center.
- 12/32
Brown Rice and Beans with Ginger Chile Salsa
It's not traditional, but we love the heat that fresh ginger adds to salsa.
- Yossy Arefi13/32
Breakfast Porridge with Soft Egg and Pea Shoots
Soupier than the other grains, but equally packed with grains, this porridge is all about the textural contrasts different toppings impart. The only thing that should be constant? Whether you're eating it for breakfast, or another meal, put an egg on it.
- Yossy Arefi14/32
Millet Couscous with Roasted Carrots
The only thing this millet dish is missing to make it a well-rounded grain bowl is a protein. To keep it vegetarian, sear tofu for the top of the bowl. We'll never object to putting an egg on it either.
- 15/32
Tomato Farrotto with Sardines
Fresh sardines are only sporadically available, so we’ve recommended using canned sardines here. By all means broil fresh sardines if your fishmonger has them. If you go with canned, spend a little money on them: Imported Portuguese and Spanish sardines such as Cole’s and Matiz taste much better than the grocery store staples. You could also use good-quality tuna—again, imported canned tuna, or line-caught albacore from the Western U.S., will taste best. A time-saving tip: Soaking the farro overnight (or at least during the day while you are at work) will give you a running start with this dish.
- Alex Lau16/32
Crunchy Veg Bowl with Warm Peanut Sauce
A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.
- Alex Lau17/32
Black Rice Salad with Cilantro Pesto
If you have a mandoline, use it to slice the radishes and shallot. If not, use a sharp knife.
- 18/32
Coconut Rice, Tofu, and Kale Salad
Tuscan kale, also called black kale, dinosaur kale, Lacinato kale, and cavolo nero, has long, narrow, very dark green bumpy leaves; it is available at farmers’ markets and some supermarkets.
- Peden + Munk20/32
Red Rice Salad with Pecans, Fennel, and Herbs
Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.
- Alex Lau22/32
Alt-Grain Porridge with Sausages and Grapes
For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.
- Christina Holmes23/32
Thai-Style Grain Salad with Crunchy Seeds
Grain salads, like this herb-spiked one made with smoky freekeh, come together instantly with leftovers—reason enough to cook off a batch on Sundays.
- Alex Lau24/32
Pastrami Fried Rice
This is going to seem like a lot of oil, but you really need it to a) crisp up the rice and b) make it seem like fried rice and not a rice pilaf. To that end, you can’t use freshly cooked (meaning, still warm and moist) rice for this recipe. If you do, it will get gummy in the pan and won’t crisp. Day-old rice is ideal, or you can quickly dry out a just-made batch. Spread rice on a sheet tray and put in a low oven 5–10 minutes. Let air-dry for about 1 hour and up to 5. Seems nitpicky, but worth .…
- Alex Lau25/32
Tofu Yum-Yum Rice Bowl
The marinade is ridiculously delicious; you’ll also want to use it on ribs or chicken.
- 26/32
Spicy Tofu with Pickled Shiitake Mushrooms
How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.
- Alex Lau27/32
Alt-Grain Porridge with Garlicky Greens
Garlic and collard greens make a healthy addition to this porridge recipe, but you can use any leftover greens you have on hand.
- Dan Monick28/32
Farro with Pistachios, Mixed Herbs, and Golden Raisins
Raisins?! In a grain salad?!? Sounds dubious, but their sweet and chewy demeanor is A+++ in this herbaceous and slightly spicy side.
- Ditte Isager29/32
Black and Wild Rice Salad with Roasted Squash
Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.
- Max Kelly30/32
Grain Salad with Puffed Red Quinoa and Labneh
If puffing the quinoa feels like too much, swap in some chopped toasted nuts to get a similar crunchy texture.
- 32/32
Black Beans and Rice with Chicken and Apple Salsa
It's time to add life back into those rice and beans. The spicy-sweet salsa keeps the dish light, fresh, and acidic.