This shrimp poke bowl is ready in 30 minutes, with garlic-soy butter shrimp, mango, avocado, edamame, and a creamy Sriracha-lime mayo drizzle.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Rice Bowl Recipes

At A Glance

• Ready In: 30 minutes
• Serves: 2 (easily doubled)
• Diet: Dairy-free option, gluten-free option (use tamari), high-protein, healthy
• Nutrition Highlights: High in lean protein and healthy fats; naturally balanced meal with complex carbs, greens, and fiber
• Main Ingredients: Shrimp, sushi rice, mango, avocado, edamame, cucumber, Sriracha, mayo, garlic, soy sauce, butter.
• Flavor Profile: Savory, garlicky, buttery shrimp with bright tropical freshness and a creamy, spicy-tangy drizzle
• Meal-Prep Friendly: Store components separately in the fridge for up to 2 days; add avocado fresh when serving
• Best Served With: Fresh out of the fridge on a warm night, or as a quick lunch that feels anything but boring

This shrimp poke bowl is inspired by the Hawaiian garlic shrimp and the classic poke bowl flavors. The shrimp (or prawns) are pan-fried in a quick garlic soy butter sauce until glossy and fragrant, then piled over fluffy sushi rice with mango, avocado, cucumber, and edamame.

The Sriracha lime mayo is creamy, tangy, with just the right amount of heat — and once you’ve made it, you’ll find yourself drizzling it on everything. I love this one because it hits that sweet spot between fresh and satisfying: it’s colorful, it’s got great texture from all the toppings, and the shrimp have this beautiful savory depth that raw fish poke bowls just can’t replicate.

The whole thing comes together in 30 minutes, making it perfect for a weeknight dinner situation.

You might also like these recipes: classic tuna poke bowl, tofu poke bowl, or these poke bowl ideas; or try my Teriyaki salmon bowl, Tex-Mex steak and rice bowl or this versatile chicken and rice bowl.

What You’ll Need

Here is what you’ll need for this shrimp poke bowl recipe. Find the full measurements in the recipe card below.

For the garlic soy butter shrimp:

• Shrimp — Large peeled shrimp (prawns) work best here; they stay juicy and get a nice sear. Frozen shrimp are completely fine — just thaw overnight in the fridge or quickly in cold water, then pat them very dry before cooking. The drier the shrimp, the better the sear.
• Garlic — Fresh and finely minced. Don’t skip the mincing; you want the garlic to melt into the sauce, not sit in chunks.
• Soy sauce — Use Tamari if you need this gluten-free. It does the same job beautifully. You can use regular or light soy sauce.
• Butter — Just one tablespoon, but it makes the sauce go glossy and rich. For dairy-free, leave it out and add a tiny splash of extra oil.
• Sesame oil — Toasted sesame oil gives the sauce that nutty depth. A little goes a long way.
• Sriracha — Adds a background warmth to the shrimp. You can leave it out or double it depending on your heat preference.
• Neutral oil — For searing. Vegetable, sunflower, or avocado oil all work.

For the sriracha lime mayo:

• Mayonnaise — Kewpie mayo is genuinely worth tracking down for this — it’s richer and ever-so-slightly sweeter than regular mayo and makes the sauce extra creamy. Find it at Asian grocery stores or the international aisle of most major supermarkets. Light mayo works too if that’s what you have.
• Sriracha — Start with 1 tablespoon and taste as you go. You can always add more heat; you can’t take it back.
• Lime juice — Freshly squeezed is best. It makes the whole sauce brighter. Lemon works if that’s what you have.
• Honey — Just a touch to balance the heat.

For the bowl:

• Short or medium-grain rice — Sushi rice is ideal because it’s slightly sticky and holds together well in the bowl. Regular short or medium-grain rice is fine too.
• Mango — Ripe but not mushy. It adds a gorgeous tropical sweetness that works so well against the savory shrimp. If you don’t want fruit in your poke bowl, you can swap it for pickles or cherry tomatoes.
• Avocado — Slice or dice just before serving so it stays fresh. It adds creaminess and healthy fats.
• Edamame — Shelled and thawed from frozen. A great source of plant-based protein that also adds a satisfying bite.
• Cucumber — Thinly sliced for a fresh, cooling contrast. Persian or Lebanese cucumbers are my preference; they have fewer seeds.
• Green onions and sesame seeds — For garnish and a bit of nuttiness. Toast the sesame seeds in a dry pan for a minute or two — it really does make a difference.
• Optional extras — Pickled ginger is lovely for cutting through the richness, and chili crisp or fried shallots add a fun crunch.

How To Make Shrimp Poke Bowl

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this shrimp poke bowl.

• Cook the rice. Rinse until the water runs clear, cook according to packet instructions, then fluff with a fork and set aside.
• Make the sriracha lime mayo. Whisk together mayo, sriracha, lime juice, and honey. Thin with a little water if needed, taste, and adjust. Set aside.
• Prep your toppings. Dice the mango and avocado, slice the cucumber and green onions, thaw the edamame, and toast the sesame seeds in a dry pan until golden. Get everything ready before you start the shrimp — they cook fast.
• Cook the shrimp. Pat dry (well!), season with salt and pepper, and sear in a hot oiled skillet for 1–2 minutes per side until pink. Cook in batches if needed.
• Add the sauce. Reduce the heat to medium, and add the butter and garlic, and sauté for 30 seconds, and then add the soy sauce, sesame oil, and sriracha. Toss the shrimp through for 1 minute until glossy and fragrant, then pull off the heat.
• Assemble. Divide the rice between two bowls, arrange the toppings, and pile the shrimp in the center. Drizzle with sriracha lime mayo and finish with green onions, sesame seeds, and any extras.

Watch The Video

Recipe Tips

• Pat the shrimp completely dry before cooking. This is the single most important step for a good sear. Wet shrimp steam instead of sear, and you’ll miss out on those caramelized edges that make the shrimp so good.
• Cook in a single layer. If your pan is crowded, the shrimp will steam rather than brown (yep, happened to me a few times). If you’re cooking for four, do the shrimp in two batches and set the first aside while you cook the second, then toss them all back in for the sauce.
• Pull the shrimp off the heat as soon as the sauce is glossy. They carry over heat quickly, and overcooked shrimp go rubbery fast. When in doubt, pull them early.
• Frozen shrimp work perfectly here. Thaw in the fridge overnight, or run under cold water for a few minutes, then drain and pat dry. Don’t thaw in hot water.
• Make it gluten-free. Swap the soy sauce for tamari — same flavor, no gluten.
• Make it dairy-free. Leave out the butter; the sauce is still delicious with just the oil, soy, garlic, and sesame.
• Swap the protein. This bowl works beautifully with grilled salmon or even tofu (marinated in the same sauce, pan-fried until crispy). If you’ve already got my tofu poke bowl recipe bookmarked, that garlic soy combo will feel very familiar.
• Make it spicier. Double the sriracha in the shrimp sauce, or serve with chili crisp drizzled over the top at the end.
• Storage. Store the components separately in airtight containers for up to 2 days. The mayo will keep in the fridge for up to a week. Add the avocado fresh when serving — it doesn’t store well once sliced.

Serving Suggestions

This bowl is a complete meal on its own — you’ve got protein, carbs, healthy fats, and plenty of vegetables all in one. That said, a light miso soup alongside is a lovely addition, especially if you’re serving it in cooler weather.

If you’re making this for a group, lay everything out separately and let people build their own bowls — it’s one of those meals that works really well as an interactive dinner, and it means everyone can customize their heat level with the mayo. A squeeze of fresh lime right before eating is optional but highly recommended.

If you’ve tried this shrimp poke bowl or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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These tofu poke bowls are fresh, satisfying, ready in about 35 minutes, and honestly pretty to look at. The miso-glazed tofu is the real star here: golden-edged, a little sticky, and full of that deep soy-ginger-sesame flavor that makes you want to eat it straight out of the pan before it even makes it to the bowl.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Recipes You’ll Love

At A Glance

• Ready In: 35 minutes (plus 15–20 minutes for pickling radish)
• Serves: 4
• Diet: Vegetarian, vegan-friendly (use plant-based mayo), gluten-free friendly (use GF soy sauce/tamari)
• Nutrition Highlights: High in plant-based protein and fiber; good source of healthy fats from avocado and sesame
• Main Ingredients: Miso-glazed tofu, brown rice, pickled radish, edamame, avocado, spicy mayo
• Flavor Profile: Savory, umami-rich, a little sweet and spicy, with a fresh, tangy finish
• Meal-Prep Friendly: Tofu, rice, radish, and sauce all keep separately in the fridge for up to 4 days (rice max 48 hours — freeze extra portions in zip-lock bags or use pre-cooked rice pouches)
• Best Served With: A squeeze of fresh lime just before eating — it wakes the whole bowl up

This tofu poke bowl is one of my favorite vegetarian weeknight meals — fresh, filling, and ready in about 35 minutes. The miso-glazed tofu is the real star: golden-edged, a little sticky, and full of deep soy-ginger-sesame flavor. Around it, quick-pickled radish, creamy avocado, edamame, and cucumber, finished with a drizzle of sweet-spicy mayo that pulls everything together.

What I love most about this recipe is how genuinely well it works for meal prep — cook the tofu and rice on Sunday, pickle the radish, mix the sauce, and you’ve got lunches or dinners sorted for most of the week with almost no effort at assembly. It’s vegetarian, naturally gluten-free with a small swap, and vegan-friendly too — and honestly, even meat-eaters in my life have come back for seconds.

You might also like these recipes: easy and customizable classic poke bowl recipe, and for more tofu ideas, try this crispy tofu rice bowl with honey garlic soy glaze, or the crispy glazed baked tofu, or coconut tofu curry or this Asian tofu salad with cucumber and edamame beans.

What You’ll Need

Recipe Tips

• Press your tofu properly. The drier the tofu, the crispier it gets. Wrap the block in a clean tea towel or a few layers of kitchen paper and press it under something heavy for at least 10 minutes — a cast iron pan works well. If you have time, do this ahead.
• Don’t skip the cornflour. It’s a light coating, but it makes a real difference to how the tofu edges crisp up before the glaze goes on.
• Watch the glaze. Once you pour it over the tofu, it can go from sticky and perfect to burned in under a minute. Keep the heat medium and keep stirring.
• Meal prep tips. All the components store separately in the fridge for 3–4 days: tofu, pickled radish, spicy mayo, and fresh toppings. Rice is best within 48 hours max — freeze portions in zip-lock bags if needed, or use pre-cooked pouches for easy single servings. Slice and add avocado fresh each time.
• Swap the rice. White rice or quinoa works just as well as brown rice. For a lower-carb version, try cauliflower rice or a simple bed of shredded lettuce.
• Swap the radish. If you can’t find radish, thinly sliced cucumber, carrot, or even cabbage all work well for the pickled element.
• Make it vegan. Use plant-based mayonnaise for the drizzle and maple syrup (rather than honey) in the glaze — the rest of the recipe is already plant-based.
• Make it gluten-free. Use tamari or a certified gluten-free soy sauce, and check that all other ingredients (miso, sweet chili sauce) are also gluten-free.
• Storage. Assembled bowls don’t store well. Keep everything separate and assemble as needed.

How To Make Tofu Poke Bowls Step-By-Step Photos

• Prep and cook the tofu. Slice the pressed tofu into 2cm cubes and pat dry with kitchen paper. Toss with cornflour and a little salt. Pan-fry in oil over medium-high heat for 6–8 minutes, turning occasionally, until golden on most sides.
• Make the glaze. While the tofu cooks, whisk together the miso paste, soy sauce, rice vinegar, maple syrup, ginger, garlic, and sesame oil.
• Glaze the tofu. Pour the sauce over the golden tofu and toss to coat. Cook for another 1–2 minutes, stirring a few times, until the sauce turns sticky and glaze-like. Take it off the heat as soon as it looks lacquered — it catches quickly.
• Mix the mayo sauce. Whisk together mayo, sweet chili sauce, sriracha, water, and lime juice until smooth and just pourable. Taste and adjust heat.
• Assemble. Divide rice between bowls. Add tofu slightly off-centre. Arrange edamame, cucumber, avocado, and pickled radish around it. Scatter green onions, drizzle with spicy mayo, and finish with toasted sesame seeds. Squeeze of lime optional, but really lovely.

Watch The Video

Serving Suggestions

These bowls are a complete meal on their own — rice, protein, healthy fats, and plenty of vegetables all in one bowl. That said, a simple miso soup on the side is a lovely addition if you want something warming, especially in cooler months.

If you’re serving a crowd, lay all the components out separately and let people assemble their own bowls — it’s a fun, interactive dinner that works really well for casual entertaining. A good squeeze of lime over the whole thing just before eating is one of those small touches that makes everything taste brighter and fresher, so I always have one ready on the side.

If you’ve tried this tofu poke bowl or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This sushi bowl is a deconstructed California sushi roll loaded with irresistible flavor and all of the best sushi ingredients. It’s layered with sushi rice, crab, cucumber, avocado, a tasty sauce, and more. It’s easy to make and ready to serve in just 20 minutes!

The flavors and textures in this bowl are some of my favorites! If you love them too, try our California rolls, and this sushi bake next!

What’s in a Sushi Bowl?

Here’s a list of everything you’ll need for this sushi bowl recipe! First, you can easily mix and match filling ingredients and use your favorite sauce. Moreover, being able to customize it is one of the best things about making it at home. For exact measurements, be sure to scroll to the recipe card below.

Bowl

• Sushi Rice: My recipe for sushi rice is perfectly sticky and delicious!
• Avocado: Adds a creamy richness to the bowl.
• Imitation Crab Meat: Brings a meaty taste and texture to the bowl. You can also use fresh crab if you’d prefer! Or for a shrimp variation, make my Tempura Shrimp!
• Cucumber: Adds a refreshing crunch. You can use English cucumber or whatever variety you like. To change things up, you can swap it with (or add in) carrot sticks, sliced radish, or bell pepper.
• Roasted Seaweed: Nori sheets or roasted seaweed make this taste just like real sushi. 

Toppings

• Green Onions: To garnish and add mild onion flavor, plus extra color and texture.
• Spicy Mayo: Try my homemade spicy mayonnaise to add creaminess and a kick of heat. Or simply squeeze on some sriracha
• Sesame Seeds: Sprinkle some over the top of your finished bowl for texture and presentation.

Sauce

• Soy Sauce: Loaded with umami flavor, this will add depth and richness to the sushi bowl sauce.
• Oyster Sauce: This adds some brininess with a hint of sweetness but doesn’t taste fishy.
• Sesame Oil: For nutty, earthy flavor.
• Rice Vinegar: Brightens the flavor with a slight sweetness.
• Fresh Ginger: Grated ginger adds a bit of a kick that balances out the other ingredients nicely.
• Salt and Pepper: To taste and enhance all of the flavors.

How to Make This Recipe

You’ll love how quickly you can whip up this delicious sushi bowl! In fact, there’s no need to turn on the oven. It’s so refreshing and easy, and the result is irresistible!

1. Prep and Make the Sauce: Prepare all the ingredients for the bowls and set them aside. Then, in a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, rice vinegar, ginger, salt, and pepper.
2. Assemble Bowls: Get two bowls and fill them with ½ cup rice each. Then, add half of the avocado you prepared to each bowl. Then, add ½ cup imitation crab and ¼ cup cucumber to each bowl. Finally, top each bowl with half of the seaweed.
3. Add Garnish and Mayo: Drizzle half of the sauce over each bowl, then top them with green onions, spicy mayo, and sesame seeds.
4. Serve: Enjoy fresh!

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These Hawaiian chicken and veggie teriyaki bowls are loaded with so many delicious ingredients and fresh flavors. Easily customizable to your liking!

Please meet one of the best things I’ve eaten this year. This is the summer meal of my dreams! I could eat it every day for the rest of forever and still be wishing for more. IT IS SO AMAZING!

Hawaiian Chicken Marinade

I took two of my favorite recipes (this one and this one) and merged them to get the perfect marinade for this flavorful chicken.

Marinade ingredients:

• soy sauce (I always use low-sodium)
• pineapple juice
• brown sugar
• unseasoned rice vinegar
• garlic
• ginger

This marinade packs a punch of incredible flavor! Let the chicken marinate for at least one hour but preferably longer (up to 24 hours).

What Type of Chicken to Use

This recipe works great with boneless, skinless chicken thighs, chicken breasts or chicken tenders.

The cooking time will vary based on the type of chicken used, so keep a close eye on that. Cook until an instant-read thermometer registers 165 degrees F at the thickest part.

I use a pellet grill and preheat to 375 degrees F. for this recipe, but other cooking methods can be used as well:

• air fryer
• oven broiler (line a sheet pan with foil and grease with cooking spray)
• indoor grill pan

Grilled Pineapple and Veggies

The real star of this recipe is the grilled pineapple. It might be the most delicious stuff on the planet.

Pineapple is incredibly delicious on its own, but when it is grilled, the natural sugars caramelize making it extra sweet, extra juicy, and extra yummy.

Bell peppers and zucchini are also grilled for this recipe, and lest they be forgotten in the shadows of the almighty pineapple, let it be known that they are lovely in their own right.

Cut the pineapple, zucchini and bell peppers in spears or thick strips for easier cooking (especially on the grill!).

The pineapple and veggies are brushed with reserved teriyaki marinade while grilling/cooking for an extra boost of flavor.

How to Assemble Hawaiian Chicken Teriyaki Bowls

To assemble the bowls, first spoon in a bit of hot, cooked rice.

Brown or white rice can be used here – for a delicious variation, try cilantro lime rice or coconut rice.

After the rice, add:

1. grilled teriyaki chicken
2. grilled zucchini and bell peppers
3. pineapple
4. other add-ins like: red onion*, avocados, fresh lime wedges, extra teriyaki sauce, toasted sesame seeds, etc.

If using red onions, they can be cut into rounds and grilled with the other veggies, thinly sliced and served raw or easily pickled (details in the recipe notes!).

An Easily Customizable Meal

Like, how is this meal even legal??

It is gorgeous, yes. But more importantly, it is unbelievably and astoundingly delicious.

The beauty of these Hawaiian chicken and veggie Teriyaki bowls is how easy they are to customize to your taste preferences or what you have on hand.

This recipe could easily be made with extra veggies (mushrooms, asparagus, eggplant, yellow squash) or without the chicken, and the rice could also get nixed for a lower carb meal. The secret is in the flavorful marinade.

Everything about this meal speaks to my soul. I can’t wait for you to make it – and to make it your own!

It is a fantastic meal to serve when you need a build-your-own style meal for a crowd…or just for a family with varied taste preferences/picky eaters.

We do a lot of build-your-own meals for dinner, because it allows everyone to customize their own plate and avoids drama and speculation, like “how many veggies did you hide in this casserole, mom, and will I be able to pick them out?”

I do hope even the pickiest eaters will give the grilled veggies and pineapple a chance, though. Even my hesitant-veggie kids agree that every part of this is delicious when smothered in extra teriyaki sauce. Enjoy!!

One Year Ago: Greek Pasta Salad 
Two Years Ago: Blueberry Muffin Bread 
Three Years Ago: Soft Peanut Butter Sugar Cookies with Chocolate Frosting {No Rolling or Cutting Out}
Four Years Ago: Zucchini Banana Bread 
Five Years Ago: One Pot Creamy Tomato Basil Pasta 
Six Years Ago: Falafel Meatballs with Easy Tzatziki Sauce 
Seven Years Ago: Grilled Sesame Herb Chicken
Eight Years Ago: Balsamic Beef {or Chicken} Kebabs
Nine Years Ago: Sweet Corn Salad with Radishes, Jalapeno and Lime 
Ten Years Ago: Amazing Gluten-Free Chocolate Cake with Whipped Chocolate Frosting 

Hawaiian Chicken and Veggie Teriyaki Bowls

Yield: 6 -7 servings

Prep Time: 45 minutes mins

Cook Time: 15 minutes mins

Marinating Time: 1 hour hr

Chicken + Marinade:

• 1 ½ to 2 pounds boneless, skinless chicken breasts, tenders or thighs
• 1 cup low-sodium soy sauce
• 1 cup pineapple juice
• ½ cup lightly packed light brown sugar
• ⅓ cup unseasoned rice vinegar
• 1 tablespoon finely grated ginger (see note)
• 1 tablespoon finely minced fresh garlic (see note)

Veggies + Rice:

• 1 small pineapple, peeled and cut into wedges or thick spears
• 2 to 3 medium zucchini, cut into spears
• 2 medium bell peppers, any color, cored and cut into thick strips
• 3 cups hot, cooked rice (see note)
• Other: diced avocados, fresh or pickled onions, toasted sesame seeds, fresh lime wedges, extra teriyaki sauce.

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• Place the chicken in a shallow dish. Combine all the marinade ingredients and whisk until the sugar is mostly dissolved. Pour half of the marinade into a container to use later; cover and refrigerate. Pour the remaining marinade over the chicken. Toss to coat evenly. Cover and refrigerate for at least an hour or up to 24 hours.

• Preheat an outdoor grill, indoor grill pan, air fryer, or oven broiler to medium or medium-high heat. I use a pellet grill and preheat to 375 degrees F.

• Cook the chicken until cooked through, flipping once and brushing with reserved marinade the last 1-2 minutes of cooking (discard the marinade used for the chicken). Exact cooking times will vary based on the thickness/type of chicken used; an instant-read thermometer should read 165 degrees F when inserted at the thickest part of the chicken. Remove the chicken, tent with foil, and let rest for 10 minutes while cooking the veggies.

• Add the pineapple, zucchini, and bell peppers to the grill (can also use a grill pan or any of the aforementioned cooking methods in step #2). Brush with reserved marinade. Cook for 2-3 minutes, flip, brush with marinade, and continue cooking until crisp-tender, another 3-5 minutes. Remove to a pan.

• If desired, pour the remaining marinade (that was used for brushing the chicken, pineapple and veggies) into a small saucepan and simmer for a couple of minutes until reduced slightly.

• To serve, slice the chicken into strips. Chop the pineapple, bell peppers and zucchin into bite-size pieces.

• Add a scoop of rice to a serving plate or bowl followed by chicken slices, pineapple, bell peppers, zucchini, and any other add-ins like diced avocados, red onion slices, fresh lime wedges.

• Drizzle with remaining teriyaki marinade/sauce and toasted sesame seeds, if desired. Serve immediately.

Ginger + Garlic: if using fresh ginger, it works best to freeze the ginger (no need to peel) and then grate the frozen ginger on the small holes of a box grater or rasp grater (again, no need to peel). The frozen cubes of ginger and/or garlic from Trader Joe’s and other grocery stores work great in the marinade, too. I have not used dried/ground ginger or garlic for this recipe, but it might work – feel free to experiment. 
Rice: this recipe is fantastic with cilantro lime rice, coconut rice, or plain, cooked white or brown rice. The rice can easily be left out for a lower carb meal.
Teriyaki Sauce: having a favorite storebought brand of teriyaki sauce on hand can help with the extra drizzle of sauce at the end if all the marinade was used for brushing chicken/pineapple/veggies.
Pickled Onions: peel and thinly slice red onions. Pack them into a pint jar. Combine the following and heat through on the stovetop or in the microwave until sugar and salt are dissolved – 1/2 cup water, 1/2 cup unseasoned rice or apple cider vinegar (or a combo), 1 tablespoon granulated sugar, 2 teaspoons coarse, kosher salt. Pour the hot mixture over the onions. Cover. Refrigerate at least an hour but preferably up to 8 hours before serving. They keep in the fridge for several weeks.

Course: Main Course

Cuisine: American

Method: Grilled

Serving: 1 serving, Calories: 390kcal, Carbohydrates: 60g, Protein: 30g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 909mg, Fiber: 4g, Sugar: 29g

Recipe Source: from Mel’s Kitchen Cafe

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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The BEST Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.

Watch How To Make These Grain Bowls

I Love a Good Grain Bowl.

What’s colorful and nutritious and playful and makes your tastebuds feel very alive? This bowl.

Roasted root vegetables, earthy grains, and dried fruit. Dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.

This grain bowl is:

• really delicious
• colorful
• packed with nutrition
• calorie-dense (in a good way)
• super satisfying
• adaptable (pick and choose your favorite roasted vegetables)
• really good with or without protein
• playful

A) Yes, it’s a slice of healthy eating heaven, and B) this is the salad / bowl situation you want gracing the shelves of your fridge this winter.

Like, for days. Because you can meal-prep it! THANK YOU GRAIN BOWLS for knowing what we need.

How To Make These Grain Bowls

We’re working with just three steps here. THREE STEPS.

1. Roast The Vegetables: Sweet potatoes and beets in the oven for 30 minutes. Done!
2. Cook the Rice: I’d start this right away since wild rice can take some time.
3. Make The Dressing: I like to blend this dressing so that it gets super smooth and almost creamy. Delicious!

Once you have all your elements ready to go, all you need to do is assemble in bowls.

How To Meal Prep This

One of the best things about these grain bowls is that they can stand up to some fridge time. Here’s how I like to store this for meal prep:

• Keep the kale, goat cheese, and pistachios separate to maintain their freshness.
• The roasted vegetables, wild rice, and dried cherries can sit tight in a little bit of balsamic dressing while it’s in the fridge and kinda just keeps getting better and better.

When you’re ready to eat, combine it all together and add a little more dressing to coat the greens. Meal prep superstar!

More Ideas For This Grain Bowl

This grain bowl is as versatile as it gets.

Eat it warm or cold. Eat it on its own for lunch, or add a fried egg for a breakfast hash situation (gah!), or top it with some grilled chicken or pan-fried halloumi (omg yum) for dinner. Use a different dressing, or make the balsamic dressing and put it all over everything.

Don’t have wild rice? Swap in quinoa, farro, or your favorite grain.

Don’t have the patience to roast beets? Get pre-cooked ones at the store.

Don’t LIKE beets? Sub in another favorite roasted vegetable.

Hate pistachios and/or goat cheese? Any nut/seed or crumbly cheese will work.

However you do it, this rainbowy grain bowl has totally got your back.

Frequently Asked Questions About This Recipe

Can I use a different grain?

Yep! Swap in quinoa, farro, or your favorite grain.

What other vegetables could I use?

Roasted carrots, cauliflower, and/or brussels sprouts would work great here.

What other cheese could I use?

Parmesa, feta, blue cheese, or some pan-fried halloumi would be delicious.

How can I add protein to this?

This would be perfect with some chicken (grilled, roasted, air-fried) or some chickpeas for a vegetarian-friendly option.

Can I make this vegan?

Yes! Skip the cheese and skip the mayonnaise.

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Description

The BEST Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.

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Notes

For meal prepping: store sweet potatoes, beets, and wild rice together. Combine with kale, goat cheese, and pistachios, and dressing before eating. 

• Prep Time: 30 mins
• Cook Time: 1 hour
• Category: Lunch
• Method: Bake
• Cuisine: American

Keywords: grain bowl, grain salad, wild rice salad, sweet potato salad, roasted beets, goat cheese

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One More Thing!

This recipe is part of our best healthy meal prep recipes page. Check it out!

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