Anatomy of a Grain Bowl
There are no hard and fast rules with bowls, but in the test kitchen we find that following a few guidelines gives us consistently delicious results. We prefer a bowl with an equal ratio of base to toppings to ensure that the base doesn’t get lost and the toppings aren’t overpowering. We have also found that the most flavorful, texturally interesting bowls have elements from each of thes categories.
Base
By switching out your base from one grain to another, you can make a recipe feel like an entirely new bowl. Toss your base with half the sauce for the bowl and top with the rest to ensure flavor in every bite.
Protein
Changing how the protein is cut can influence the texture of the bowl, so try out large pieces, cubes, shredded pieces, or ground protein. Even without meat, a vegan bowl can get plenty of protein from tofu, tempeh, beans, or even edamame. Many protein options can be made in advance.
Vegetable
Vegetables (and fruit, too) boast a bowl's overall flavor, nutrition, visual appearance, and textural contrast. Don’t be afraid to combine raw and cooked vegetables in the same bowl. Try cutting your vegetables in a new way to change up the overall appearance, such as shredding, chopping, slicing half moons, cutting matchsticks, cutting on the bias, or even peeling ribbons.
Crunch
Without a crunchy element any bowl can be satisfactory, but we’ve found that this component is what really sets a bowl apart and puts it over the top. Some of our favorite crunchy elements are as simple as raw radish slices or bean sprouts, but we also love flavor-packed additions like quick pickles and fried shallots.
Sauce
Beyond adding moisture and flavor, a sauce or dressing can give a bowl its character. A sauce can be as simple as store-bought, or more complex, and can vary in consistency from a thin vinaigrette to a creamy sauce. Bright sauces with lots of herbs can also add a pop of color as well as a punch of extra flavor.
