I’m obsessed with making bowls with both grains and lentils. I would love to hear if others are incorporating bowls into your meals. I sometimes turn our leftover dinner items into bowls for lunch.
This week I think I’m going to make a Mexican themed bowl. I will probably use quinoa, black beans some grilled chicken cut up with a mango/red pepper, red onion, cilantro and a half of orange juiced salsa. I might also add some roasted zucchini and cauliflower or sometimes I’ll use cauliflower rice.
I also like to do a Greek version with quinoa.
French lentils also make a great salad. Today I had leftover French lentil roasted beef salad with a bit of coat cheese and grilled chicken.
I’ve recently discovered farro. Would love some new ideas.
I would call those salads, soups or casseroles- same thing. I prefer to choose the ratios of starches, proteins and veggies myself. A do-it-yourself bowl. btw- dislike cilantro!!!
Barley is underappreciated. It takes a while to cook, but has much more texture and flavor than rice, and it’s got more protein and fiber, too.
@mom60 I like your recipe but I also try to add chickpeas, cucumber, or avocado to these types of bowls too. Another thing you could add is sweet potatoes as I try to incorporate as many different vegetable colors into these bowls.
Minimalist Baker and I Love Vegan sites have some good ones.
Not really a true bowl, but I love a salad of greens, beets, goat cheese, roasted asparagus, walnuts and vinaigrette. I frequently make Tex-mex bowls using a protein cooked with one of the Frontera sauce pouches. I noticed today there was a vegetable one that I might look at more closely. I love farro, barley, quinoa and wild rice as a base.
Happy to discover that these dished have a trendy-sounding name: Bowl! 
I have never liked the quinoa I’ve been served, but because H wanted to eat it I just recently started cooking TJ’s tri-color quinoa in the rice cooker with various spices and herbs and usually some diced tomato. Basically treating it as I would rice for a sort of pseudo-paella. I then combine it with shredded grilled chicken and grilled/roasted vegetables, such as several colors of pepper and onion, perhaps in the future zucchini, artichoke, sauteed mushrooms, sliced brussels sprouts. Great stuff, and much better for a low-carb diet than rice. So far I’ve leaned either Greek or Mexican in the spice mix.
I think that tossing the hot quinoa with something like baby spinach or baby kale–to wilt it–would be good, too. And grilled corn cut off the cob. Shrimp as the protein…black or pink beans…lots of great possibilities. Feta would be a good addition, as would sauteed pine nuts or chopped toasted pecans/walnuts…currants.
Lately, I’m obsessed with adding blueberries and sliced strawberries to salads or “bowls.” Usually use chicken, but grilled lamb could be good I’ve also got a great blueberry ginger balsamic; just a touch brightens up the dish.
Love marinated French lentils.
^^I want ALL of these!
If you are on Instagram follow either cleanfoodcrush or nourish_everyday. Both of them post multiple bowls a week. I salivate every time.
Thanks. I am going to look into the various sites. I’m interested in finding different ways to dress the grains. A quick look at both of @yauponredux suggestions have a recipe for a dressing that includes tahini. I think a middle eastern themed bowl would be good.Will also need to look into barley. I don’t know the last time I cooked rice. I reserve my rice eating for dining out.
@lookingforward - do you make the blueberry ginger balsamic or is it something you buy?
@abasket - going to check out your suggestions as well.
@lookingforward, I’m drooling on my keyboard!
I buy it. Olive oil shops are a new big thing here and have dozens of flavors. Apricot is also good. Or you may have seen fig balsamic on many restaurant menus now, for pork.
I like quinoa, but I am really enjoying faro and barley as a base. Toss in chopped kale or spinach and roasted sweet potatoes. Then whatever leftovers, like sausage or chicken. I love to cut corn off of the cob in the summer and I can imagine substituting grilled veggies for the roasted sweet potato. Sprinkle on some feta. yumm. By the way, we have a great oil and vinegar taproom in the Italian Market (in Philly), called Cardenas and they do online shopping.
@lookingforward - I had a fig balsamic dressing tonight on my salad. I have a good store that I go to when I need a hostess gift. I should treat myself.
“Barley is underappreciated. It takes a while to cook, but has much more texture and flavor than rice, and it’s got more protein and fiber, too.”
@Hanna - I love barley, too. If you have a TJ nearby, check if they have 10 minute barley. Tastes as the real deal, cooks in 10 min! 
Don’t forget to top your bowls with a runny yolk sunny side up or poached egg.
My oldest has been into the healthy grain/veggie bowl thing for many years, before they became trendy of late. I like to tease by calling them “hippie bowls” but they are super healthy yet filling. In addition to a more mexican slant, kiddo likes to incorporate asian flavors, especially Korean, like dried seaweed, kimchi, a few drops of sesame oil, etc.
The Run Fast, East Slow cookbook has quite a few vinaigrette recipes - the one I made last night was olive oil, appel cider vinegar, Dijon mustard, maple syrup, shallot and salt and pepper. Went really well with the lentils and cauliflower couscous. Very basic, but good as the salad had turmeric, cumin and cinnamon for seasoning.
Here’s one that could be used in Mexican type bowl:
1/4 c fresh lime juice
1/4 c olive oil
2T honey
2 T cilantro
minced garlic
1 tsp chopped jalapeno
@sabaray -that is one of my main go to vinaigrette recipes. Lentils and cauliflower couscous sounds delicious.
Thanks leftrightleft. Reminds me I need to see if I have any limes ready to pick. I am a wimp when it comes to hot spiced food. I tend to leave out the jalapeños and put a dash of cayenne pepper spice in my salsa. For my H who loves all chili peppers and puts hanenero sauce on everything I grill several Serrano peppers for him to cut up and add on top of his bowl.
I’ve been able to find quite a few flavored vinegars at our grocery - fig balsamic is very popular, it seems. @Consolation, your bowls sound delicious. Thanks for the detailed description. I bought some roasted artichoke hearts that come sealed in cryovac - was trying to decide how to use them and you’ve given me some inspiration.
My daughter likes acai bowls - has anyone made anything like that?