Why Are Grain Bowls Suddenly Everywhere?

The one-dish meal is having a moment. Formerly just a standby of health-food joints and hippie co-ops, the grain bowl is branching into the world of big-time chefs, fast-casual chains and trendy restaurants. The simple dish owes its recent popularity to a flurry of recent trends, including the gluten-free craze, the love all things whole grain and a push toward vegetable-forward dishes that is influencing all kinds of restaurants, from low- to high-end. 

Though its contents may vary, most grain bowls follow a simple blueprint. A grain base, like rice, quinoa or farro, is layered with ingredients that can encompass all food groups — from greens like kale and spinach to raw, pickled or cooked veggies. Nuts and seeds, be they almonds or chia, might be sprinkled throughout, and so might cheese, like chunks of feta or grated cheddar. Nonvegan protein is a heavy hitter in grain bowls too, like sliced chicken or a poached egg.

Grain bowls are a natural reflection of the current health consciousness in today’s food culture. People want to have vegan options beyond raw veggies, hence the multitude of grain options and the reintroduction of fermented veggies. With the increase in wheat allergies over the past several years, folks wanted to have a grain other than wheat that’s healthy and tastes good.

Grains — be they gluten-free like quinoa and black rice or whole wheat grains like bulghur and farro — give chefs a license for creativity and diners a variety of diet-friendly options. You can enjoy a grain bowl whether or not you eat gluten. The versatility of grains lets people broaden their palates while staying healthy.

Another reason for grain bowls’ popularity? They’re very customizable. Many fast-casual restaurants that serve grain bowls have a create-your-own option, while others, like Superba, easily allow customers to leave out or add in ingredients based on their individual likings. Sometimes the grain bowl is served cold, but offers a warm chicken or fish add-on that’s great for people who a) want protein, b) crave the warm-meets-cold textual differences. Though some grain bowls aren’t gluten-free, they can easily be adapted for people with wheat allergies by using a base of just red quinoa and black rice.

In the end, however, a big reason for the dish's popularity is very simple: they are filling. It’s the perfect meal to sustain you throughout the day — and you feel great after eating one. And, they appeal to all sorts of eaters — those who usually go for a salad, or those who like something more carb-heavy. Ultimately it's a simple way to give more substance to a salad, and they appeal to a hearty appetite.

~Thanks to Elaheh Nozari