Grain Bowl

The latest culinary craze goes by many names: Ancient Grain Bowl, Buddha Bowl, California Bowl, Rainbow Bowl, Sunshine Bowl. For me, the bowl provides a blank canvas to be creative with flavors, healthy ingredients, and lots of color! When I am creating a bowl for lunch or dinner, I start with a grain: quinoa, farro, millet, couscous, or any one of the rice varieties. Right now I am loving Forbidden Rice or as it is known in China as the “Emperor’s Rice.” During the Ching and Ming dynasties this black or royal purple rice was reserved only for the Emperor because it was believed to be the secret grail to health and longevity. Today we call it a “superfood” for its extremely high antioxidant count! It rivals wild blueberries. Next, I choose a protein depending on what I have in the refrigerator: grilled chicken, seared salmon, lentils or a boiled egg. I fill the bowl with lots of greens. Either I will sauté big, leafy spinach or I will make one of my seasonal salads. I also like to include a roasted vegetable and finish the bowl with slices of avocado.  It’s a success if I have included a grain, protein, variety of greens and fresh herbs, multi-colored vegetables, nuts, seeds and fruit, fresh and dried! Maybe the name should be “All But the Kitchen Sink” Bowl!


Grain Bowl

Course Main Course
Keyword bowl, grain


Black Rice

  • 2 cups black rice
  • 4 cups water
  • pinch of salt
  • Pat of grassfed butter
  • Handful of dried Montmorency cherries
  • 1 cup chopped fresh Italian Parsley
  • 2 tbsp honey
  • 1/2 cup toasted pumpkin seeds
  • Kosher salt & ground pepper

Autumn Salad

  • 4 cups of salad melange
  • 1 apple or pear sliced thin
  • 1/2 cup toasted Macadamia nuts, split
  • 1 cup Parmesan Reggiano (shaved like ribbons with vegetable peeler)
  • Dressing: Apple cider vinegar, olive oil, maple syrup, Herbes de Provence, salt & pepper

Roasted Sweet Potatoes

  • 3 large sweet potatoes peeled and either cut in chunks or like french fries
  • 1/2 cup chopped fresh cilantro


Black Rice

  1. Prepare rice, set aside to cool

  2. Stir in cherries, parsley, honey, and seeds

  3. Salt and pepper to taste

Roasted Sweet Potatoes

  1. Drizzle with olive oil, Kosher salt & pepper, and grated fine Parmesan cheese Remove from oven and sprinkle cilantro on top.

  2. Roast at 425 degrees

  3. Remove from oven and sprinkle cilantro on top

Recipe Notes


Choose a low rim bowl and assemble all your ingredients. Top the bowl with one avocado, sliced with a squeeze of lemon and salt. Fresh hummus is a nice addition. If I have pesto, I will drizzle it over the top. Voila! Bon Appetit and Happy Fall!

Bread and Honey's Blessing of the Week

May our lives reflect the Truth

Hope is real

Healing is possible

Life is a privilege

We exist for a purpose

Grace is available

Love prevails

God has us.



This week write a love note and pin it under the windshield wiper of someone you care about. It could be as simple as, “I love you” and sign it with your lips. Or maybe you have been needing to say, “Will you forgive me?” Or maybe the note is a word of encouragement like, “I believe in you” or “You’ve got this!” Trust me, the note will make a difference for the good of your soul and theirs!


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