Lately, I've been loving grain bowls—they're ideal for those evenings when you want something healthy, yet a simple salad doesn't satisfy. Plus, they're a fantastic way to use up those random grains and roasted veggies in your fridge! While preparing various components for a grain bowl dinner, I realized this would make a fun meal to enjoy with friends, leading to the idea of a colorful grain bowl potluck party.
Here's my customizable grain bowl formula that you can adapt with your favorite ingredients. Get your friends involved by having each person bring one or two items from these categories for the potluck.
One of the best aspects of this party idea is that all preparations can be done ahead of time, allowing everything to sit on the counter until it's time to dig in.
The grain: My go-to grain right now is herb-infused freekeh—it's chewy, nutty, and full of plant-based protein. Feel free to swap in quinoa, couscous, or rice if you prefer.
The raw vegetables: A great grain bowl combines fresh, crunchy veggies with heartier cooked ones. Here, I've used zesty radishes and bright purple cabbage sliced thinly.
The orange vegetables: This butternut squash was drizzled with olive oil, salt, and pepper before roasting and sprinkled with sesame seeds. Alternatives include carrots, sweet potatoes, acorn squash, or delicata squash.
The protein: To keep things vegetarian, I'm currently obsessed with maple-tamari tofu. For meat lovers, sliced chicken, steak, or grilled salmon would also be delicious.
The greens: A handful of peppery arugula is always a winner. Other great choices are chopped spinach, massaged kale, or shredded romaine.
The dressing: I've experimented with various dressings on my colorful bowls, from a cilantro sauce with a Mexican twist to a straightforward oil and citrus vinaigrette. This spicy harissa version is bound to be a hit.
The beauty of grain bowls lies in their adaptability—no strict recipe is necessary. Just ensure there's a good mix of textures and flavors, and you'll create a delicious meal with unique bowls for everyone.
Complete these bowls with toppings like chopped cilantro, red pepper flakes, sesame seeds, lime juice, and an extra drizzle of dressing for a sensory feast.
Ingredients
- 1/2 cup cracked freekeh
- 4 cups chopped greens (arugula, spinach, kale, etc.)
- 1 cup halved grape tomatoes
- 2 cups cubed & roasted butternut squash
- 2 avocados, sliced
- a few radishes, thinly sliced
- 2 cups purple cabbage, thinly sliced
- for garnish: chopped cilantro, sesame seeds, aleppo pepper, flaky salt, lime wedges
For maple-tamari tofu:
- 1 block extra-firm tofu
- 2 tablespoons tamari or soy sauce
- 2 tablespoons maple syrup
For maple-harissa dressing:
- 1/2 shallot, minced
- 2 teaspoons maple syrup
- 2 tablespoons harissa
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- salt & pepper
Instructions
- Press tofu: Slice tofu into 1/2″ thick pieces, then place between a clean towel and weigh down with something heavy, like a few cookbooks. Let it sit for 30 minutes to expel excess water, then remove and pat dry.
- Prepare freekeh: In a saucepan, combine freekeh, 1 1/2 cups water, and a pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 15 minutes, stirring occasionally, until water is absorbed. Remove from heat and let sit covered for at least 5 minutes. (Sometimes, I add a minced garlic clove while cooking and mix in chopped herbs at the end for extra flavor.)
- Cook tofu: Cut each slice in half to create thin squares, then heat a sauté pan over high heat. Add tofu in a single layer, pressing down firmly with a spatula.
- Mix tamari and maple syrup, then pour over tofu. Press down again with the spatula, cook for a minute, flip, and cook for another minute or two until golden brown and caramelized on both sides.
- Make the dressing: Combine all ingredients in a jar and shake!
- In each person's bowl, add a handful of arugula, a scoop of grains, and let everyone customize with their preferred toppings. Drizzle with maple-harissa dressing and finish with garnishes of choice. Enjoy!
