Sometimes the simplest meals are the ones that feel the most exciting. Boston Pizza first got me hooked on the idea of grain-based bowls loaded with colorful veggies, and now I make my own at home all the time. Honestly? I think mine are even better.
These bowls are everything I love in one place: a warm, hearty base of rice, quinoa, or lentils; crunchy, fresh vegetables in every color; lean proteins that keep you full; and just enough creamy sauce to tie it all together.
The best part: if you cook your base grains in advance and pre-shred your veggies, these bowls come together in minutes. Perfect for weeknight dinners, quick lunches, or meal-prep Sundays.
Here’s how I set myself up for the easiest meals: cook a big batch of brown rice and quinoa (and sometimes lentils) on Sunday, store them in the fridge for 3–4 days, pre-slice or shred veggies like carrots, cucumbers, and beets so they’re ready to grab, and keep a jar of Honey-Dill Yogurt Sauce and a batch of Avocado-Lime Crema in the fridge. That way, when mealtime hits, all I need to do is scoop, assemble, and eat.
You can build your own adventure with these bowls, but two of my absolute favorites are the Avocado-Lime “Guac-Yogurt” Bowl (creamy, zesty, and just the right amount of richness without piling on calories) and the Honey-Dill Greek Yogurt Power Bowl (fresh, tangy, and slightly sweet — it makes even the simplest chicken and veggie combo taste phenomenal).
And because these bowls are so versatile, I love to add little seasonal touches. For today’s bowl, I scattered in fresh cranberries picked from the creeks of my beautiful neighbourhood. It gave the whole thing a gorgeous pop of color and a burst of tart-sweet flavor — pure fall vibes.
These bowls are endlessly customizable. Keep them vegetarian with lentils, avocado, and hummus. Go high-protein with chicken, salmon, or shrimp. Use whatever crisp vegetables you’ve got in the fridge. They’re nutritious, colorful, and satisfying — all without being heavy. And once your base and veggies are prepped, you’ll have a fresh meal on the table in under 10 minutes.
Fresh garden carrots and creek cranberries:
Power Bowls That Practically Make Themselves
1
servings10
minutes10
minutes500
kcalIngredients
- Warm base (¾ cup total):
½ cup cooked brown rice (~100 g)
¼ cup cooked quinoa (~45 g)
¼ cup cooked lentils, optional
- Crisp veg & color:
1 cup baby spinach, lightly wilted under the warm grains or fresh greens, such as fresh chopped kale, beet greens, spinach, etc.
½ cup cucumber, thin half-moons
½ cup carrots, matchsticks
⅓ cup raw beet, very thinly sliced (mandoline or peeler ribbons)
½ cup cherry tomatoes, halved
¼ cup roasted red pepper strips (jarred or homemade, patted dry), raw red pepper works also
- Protein (choose one):
120 g grilled chicken breast
120 g grilled shrimp
120 g grilled or roasted salmon
120 g sauteed ground turkey or chicken
2 boiled eggs
- Honey-Dill Greek yogurt (about 3 Tbsp per bowl):
3 Tbsp Greek yogurt
1 tsp honey
1 Tbsp very finely chopped fresh dill (or 1 tsp dried)
1 tsp lemon juice, pinch garlic powder, salt & pepper
- Avocado-Lime “crema”:
2 TBSP avocado, mashed
1/4 cup Greek yogurt
1 Tbsp lime juice, pinch garlic powder, chopped cilantro, salt
- Other Quick and Easy Sauce Ideas:
2-3 TBSP prepared tzatziki
prepared salsa or pico de gallo
lemon juice and olive oil drizzle
2 TBSP hummus
Balsamic vinegar and olive oil
Directions
- Assemble the grains, protein, and veggies in a bowl or container. Top with a spoonful of Honey Dill Greek Yogurt sauce, Avocado Crema, or your preferred sauce. Toss everything together right before eating so the sauce coats the grains and vegetables evenly.
