Bowl dinners are one of the easiest paths to a supremely flavorful meal without much fuss. They also often trend healthier – for those looking to eat fresh in the New Year. By layering grains, vegetables, poultry or seafood, legumes and seasonings, you bowl will be full of fiber, protein and nutrients. But if you want to really savor the dish, it’s not as straightforward as aimlessly tossing a bunch of stuff together. While it doesn’t have to be complicated, there are a few things to keep in mind when assembling a bowl-for-dinner. Here’s how to get the best results, working from the bottom of the bowl on up.

Pick a Theme

The beauty of a bowl is it can transport you to anywhere in the world. Start with an idea of where you want to eat, then the next step will be choosing your ingredients. Craving a Mexican-inspired taco bowl? Or maybe you’re in a sushi mood. Or perhaps a refreshing Greek-style bowl with plenty of feta and olives? Nail down your flavors so you can start thinking foundation. 

Your Base

It all starts with a good base. Grains are a great choice; anything from rice, farro, quinoa, barley or polenta. But you can also use rice noodles, couscous, or even a thick layer of hummus. It is the building block for what’s to come. 

Vegetables

Best to be seasonal when choosing your vegetables. In the cooler months, opt for roasted cauliflower, brussels sprouts, broccoli, beets, sweet potato or squash. When it’s warmer, green beans, asparagus, cucumbers, tomatoes, and corn are great add-ins. 

Protein

The whole idea of a bowl dinner is ease, so when choosing a protein, shy away from meats that take a long time to cook. Options like shrimp, chicken or tofu can be roasted at the same time as your vegetables on a sheet pan – or to make it even easier, you can buy pre-cooked meat or seafood. Hit up the deli counter for grilled chicken breasts, go to the fish section and pick up a package of smoked salmon, or head to the canned food aisle and grab some tinned fish. Don’t forget that legumes pack a protein punch, too. You can use chickpeas, lentils, or soybeans in place of animal proteins for a vegetarian alternative. 

Sauce

The sauce is what will bind it all together. It should be something thicker than a salad dressing, but not as thick as a hummus. Think tzatziki (the yogurt/cucumber condiment), a lemon garlic tahini drizzle, an herby pesto, or a red or green salsa. Stick with the theme. If your bowl has tofu, broccoli and sushi rice, top it with a garlicky ginger peanut sauce. If you’re going with polenta and roasted vegetables, an earthy walnut sage pesto would be beautiful. Quinoa with shrimp, jicama, tomatoes and cucumber? Go for a tomatillo salsa and lots of queso fresco. 

Garnishes

This is where you get to add a little personality to your bowl. A handful of toasted pumpkin seeds, a scattering of candied walnuts, or any other seed or nut that suits your fancy will add texture and flavor to your dish. Ditto for fresh herbs. Fresh basil, cilantro, dill or parsley brighten things up and add an extra layer of deliciousness. If you like heat, a few dashes of hot sauce, spoonfuls of chili crisp, squeeze of sriracha, or just plain ole pepper flakes can really bring it home. 

Recipes for Inspiration

Here are a few recipes for bowl dinners to get you started. Once you get the hang of it, get creative! And make your own thing happen. 

Cauliflower Hummus Bowl

Making your own hummus can be easy when you start with canned chickpeas, and it is always worth it. The flavor you can achieve is leaps beyond any store-bought brand. Smear a fat dollop on the bottom of a bowl and top it with crisp roasted cauliflower, chopped tomatoes and cucumber, and a smattering of herbs and spices and you’ve just elevated your normal dinner routine. Enjoy this dish with soft pita bread to mop up the flavors.

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Mediterranean Quinoa Bowl

This is a light, healthy grain bowl that you can whip up easily and feel good feeding to your loved ones. Quinoa forms the base, which is then topped with seasoned shredded chicken, fresh vegetables and feta cheese. A creamy tzatziki sauce brings it all together. You can either use store-bought tzatziki, or make a batch of your own. See the note at the bottom of the recipe if you’d like to make it yourself.

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Sweet & Sour Cauliflower with Tofu

The sweet comes from a reduction of pineapple juice and brown sugar, with a bit of sour from the rice vinegar, a little fish sauce for umami, and garlic for punch. This is a sheet pan dish – with the cauliflower and tofu being roasted until browned and tender. A bit of cornstarch helps everything crisp up before being doused in the syrupy tangy sauce. If you aren’t a huge fan of tofu, shrimp would also be excellent in this dish, but will take only about 5 minutes in the oven so don’t add it until the very end if you go this route.

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Teriyaki Salmon Bowls with Sesame Roasted Brussels & Sushi Rice

A very adaptable weeknight dish that is healthful and bursting with flavor. Tofu can be subbed for the salmon. Swap out the brussels for broccoli. And if you'd rather rice noodles or a different grain in the bowl, most anything will work. An important note: Keep an eye on the salmon while it's roasting. Depending on the variety that you buy, and the thickness of the cut, it may take shorter or longer, and if you leave it in too long, it can easily dry out.

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Kabocha Squash Rice Porridge with Skillet Mushrooms & Tofu

A congee is a Chinese rice dish made with a large amount of water to rice ratio, slow cooked on the stovetop to create a creamy porridge; one of the world's great comfort meals. Here I've added shredded kabocha squash to the pot, which adds a distinct flavor and a lovely orange color, and topped it off with pan fried mushrooms and tofu. After they come out of the skillet, a splash of soy and bit of honey go in the same pan to make a quick sauce to tie it all together.

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Shrimp & Sausage Cheddar Grits

The amount of time it takes for your grits to cook depends on the type and grind you've purchased. I call for cooking the grits for 40 minutes but take a look at your package and adjust accordingly. They don't need much tending to, except for the occasional stir. The shrimp cook quickly, meaning this recipe has very little active time. A classic and very satisfying southern dish.

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