Build A Better Bowl

By now, you’re probably familiar with the food trend known simply as "the bowl,” a variety of delicious foods layered together in a single dish. Made popular by trends in meal-prepping, fast-casual dining and fusion cuisine, bowl food perfectly captures the aesthetic of the millennial generation — it’s laid-back, a little messy and incredibly photogenic. While critics have their opinions on bowl food culture, let's focus on the best part: assembling wholesome, vibrant ingredients to share with the people you love. How can you go wrong with that?

In my family, everyone has vastly different tastes (that’s just a polite way of saying they’re incredibly picky). Because of this, our gatherings work best when there's a spread that allows everyone to build their own plate — or bowl. Whether you’re catering to vegetarians, paleo dieters or just fussy eaters, a customizable bowl is the ultimate crowd-pleaser.

When planning this kind of meal, I always start by picking a flavor profile. Depending on the season and the mood, I might go with Greek, Mexican, or even "Americana" (which, much like the country itself, is a wonderful mix of diverse global flavors). 

To help you get started, I’ve put together a quick guide on how to build and serve your own custom bowls. 

Mediterranean bowls make the best of summer and are easily adaptable.

Choose a Flavor Profile
Whether you’re hosting a big family gathering or just prepping a few quick meals for a busy week, the first step is deciding what kind of flavors you’re craving. This choice is often guided by the season, who you’re serving, or simply whatever needs to be used up in your fridge. In my kitchen, we frequently lean toward Greek bowls because I always seem to have the essentials on hand — think bright lemon, Greek yogurt, olive oil and plenty of fresh herbs. Another household favorite is a Mexican-inspired feast, loaded with fresh corn, plenty of cheese and a kick of chile heat.

Pick a Grain or Legume
The anchor of any great bowl is a hearty serving of grains or legumes. These bases are essential for bowl building: they bulk up the meal, mix beautifully with your toppings and hold onto your dressing of choice. Quinoa is my frequent go-to — it’s a bit of a wonder food, packed with protein and fiber, and its mild, nutty flavor pairs with almost anything. Other fantastic options to keep in rotation include chewy, dense farro, varieties of rice or French green lentils, which hold their shape perfectly and provide an excellent backdrop for bold, vibrant flavors.

People Need Protein
Lean protein is a major anchor when you’re building a satisfying bowl. If you want a crowd-pleaser that makes everyone happy, grilled chicken breast is always a safe bet — just rub it with a little olive oil, season with salt and pepper, and grill until juicy. Salmon treated the exact same way is an excellent, elegant addition. Bowl nights are also the ultimate way to reinvent yesterday's dinner; we love slicing up leftover meatballs or chicken sausage to layer in with our fresh components. And don't overlook vegetarian proteins like beans and tofu. They check every single box: they're budget-friendly, are naturally low in fat and act like a sponge for whatever flavor profile you've chosen.

Vegetables Add Color and Flavor
A bowl isn’t complete without a generous helping of vegetables. Without them, you just have a plate of grains and meat — and where is the fun in that? When the weather warms up, I love setting out a vibrant spread of fresh produce. Juicy, ripe tomatoes are always a hit, and finely grated carrots add a wonderful pop of color and crunch. Don't feel limited to one preparation, either; mixing raw and cooked vegetables is a great way to add contrast. Try pairing crisp, raw tomatoes with sweet grilled onions and charred broccoli in a Mediterranean bowl, or layering tangy cabbage kimchi alongside tender sautéed spinach and carrots for a Korean-inspired theme.

We Love Cheese
Unless you're keeping things strictly plant-based or cooking a cuisine where dairy isn't traditional, a handful of cheese is an essential finishing touch. Whether it’s creamy, soft, salty, or crumbly, cheese brings a layer of rich flavor and texture that ties everything together. Take feta, for instance — specifically the sheep's milk variety. It’s like the ultimate crowd-pleaser; it gets along with almost any flavor profile. While it's a natural fit for Mediterranean bowls, its salty, crumbly nature mimics queso fresco, making it a fantastic addition to Mexican bowls, too if you don’t have queso fresco on hand. Mini mozzarella balls are another easy favorite, adding a soft, milky contrast to roasted vegetables in an Italian-inspired bowl. You can get creative as the seasons change, too — try tossing roasted autumn root vegetables over hearty grains and topping the whole thing with a sharp, crumbly blue cheese.

Dress It Up
No one likes a dry bowl. Your grains, vegetables, and leafy greens all deserve to be lightly coated in a simple, flavorful dressing. A classic vinaigrette made with good olive oil, fresh lemon juice, and a pinch of salt is often all you need to bring everything to life. Of course, creamy dressings are welcome, too. Whisk Greek yogurt with olive oil, garlic, and lemon, or blitz a ripe avocado with fresh herbs and lime juice. These richer, creamy textures provide a wonderful contrast to crisp, crunchy vegetables. If you're leaning into that Americana theme, try pairing smoky BBQ chicken and crisp coleslaw with a drizzle of cool ranch dressing. 

A meatless Mexican themed bowl with lots of veggies, grains and cheese!

Make it Interesting
The finishing touches are often the most important part of the whole process. In my house, we are big believers in the power of fresh herbs, toasted seeds, pickled things and a little bit of heat. Don't skip this step — go ahead and add some flair to your bowl! A spoonful of briny capers, a handful of torn fresh basil, or a generous drizzle of spicy chile crisp makes all the difference in the world. It’s exactly what elevates a simple meal into something special, and it might just turn the most skeptical bowl-food naysayer into a total convert.