21 Ways to Make a Power Bowl

Grains, veggies, and proteins make up these powerhouse bowls.

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Looking to make a positive change to your diet this year? Whether you’re making a small adjustment or going all-in on a new diet or wellness plan, we have a suggestion for you: make a power bowl! This is one of those meal that can really help you make or break your new diet plan. You see, there are an infinite number of ways to make a power bowl. The ingredients are completely flexible, so it can be meaty or vegetarian, grain-free or vegan, no-carb or dairy-free. And any power bowl could be Whole30, gluten-free, Keto, Paleo, or Weight Watchers approved!

No matter which ingredients you choose to put into it, creating a power bowl is the perfect way to eat a balanced meal that completely satisfies. To help you create your own, we’ll start by listing off a number of grains, vegetables, proteins, and fats you can include in your power bowl. That gives you so many options to create your own bowl based on what you have on-hand. Feel free to mix and match your bowls, and don’t be afraid to make some plant-based bowls from time to time! Don’t feel like you have to be creative if you don’t want too, either, because we’ll also give you 21 ways to make a power bowl.

Power Bowl Options

There are so many ways to make a power bowl, but it all starts with four basic components: grains, vegetables, proteins, and fats. Mix and match to create an incredible, well-balanced meal. Since I’m sure we missed a few of your favorite stand-by ingredients, let us know about it in the comments. We always love hearing from you.

Grains (including Gluten-Free Options)

  • Barley
  • Brown Rice
  • Bulgar
  • Couscous
  • Farro
  • Millet
  • Quinoa


There are too many veggies to list, so know that any vegetable works in a power bowl! Choose from a combination of raw vegetables (like radishes or carrots), roasted veggies (like beets, sweet potatoes, or Brussels sprouts), and sautéed vegetables (like broccoli, mushrooms, or cauliflower). You can also use frozen items like corn and you can make any number of slaws by shredding fresh vegetables like cabbage. Don’t forget the leafy greens, like arugula, kale, and chard, and fresh herbs always help to make the flavors in your bowl really pop!

Proteins (including Plant-Based Proteins)

  • Beans and legumes, such as chickpeas, black beans, navy beans, or lentils
  • Edamame
  • Tempeh
  • Tofu
  • Eggs (or, egg whites)
  • Canned tuna
  • Fish, such as cod or salmon
  • Chicken breast
  • Steak
  • Pork


  • Cheese, such as goat cheese or ricotta
  • Dairy-free cheese, such as cashew cream
  • Greek yogurt
  • Guacamole or avocado
  • Hummus
  • Clean Mayonnaise
  • Miso
  • Nuts
  • Olive oil
  • Seeds

21 Ways to Make a Power Bowl

Here are some of our favorite combinations. We really like to mix and match bowls, creating some plant-based power bowls, a few vegetarian options, and some protein-heavy meaty options. You’ll notice that every bowl has a little bit of everything, so you’ll get a complete meal filled with balanced nutrition simply by choosing one of every option (grain, veggies, proteins, and fats).

  1. Brown rice, corn and salsa, black beans, pulled pork, and avocado
  2. Quinoa, Brussels sprouts, grilled salmon, olive oil and orange dressing
  3. Cucumber salad, chickpeas, roasted chicken, and feta
  4. Bulgar, sliced radishes and carrots, roasted tofu, sesame seeds, cilantro, Sriracha mayonnaise
  5. Quinoa, lentils, arugula, poached egg, goat cheese
  6. Farro, roasted beets, roasted sweet potato, sautéed spinach, hummus, avocado
  7. Barley, sautéed mushrooms, bok choy, chicken, sesame oil
  8. Brown rice, celery, kidney beans, spicy sausage, cilantro
  9. Noodles, shredded cabbage, shrimp, peanuts
  10. Millet, mashed sweet potato, sautéed kale, tofu, creamy tahini dressing
  11. Quinoa, tomatoes, green beans, canned tuna, chopped walnuts, feta cheese
  12. Noodles, shredded cabbage, carrots, edamame, steamed salmon, peanut sauce
  13. Brown rice, roasted mushrooms, sautéed greens, tempeh, miso dressing
  14. Quinoa, grilled zucchini, pork tenderloin, hummus
  15. Farro, cabbage slaw, baked beans, pulled pork, pickles, tangy mayonnaise dressing
  16. Millet, green onions, pickled carrots, shredded kale, tuna poke, avocado
  17. Quinoa, miso roasted sweet potato, kale, lentils, cashew cream
  18. Noodles, corn, tomatoes, edamame, chickpeas, miso dressing
  19. Brown rice, salsa, ground turkey, olives, avocado, cheese
  20. Bulgar, sautéed spinach, shredded chicken, sesame seeds, cumin-spiced Greek yogurt
  21. Brown Rice, roasted plantains, black beans, grilled lamb, Greek yogurt, lime juice

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Chef Lindsay

Lindsay D. Mattison is a professional chef, recipe developer, and food writer. After graduating from Cascade Culinary School, Lindsay worked as the executive chef of a farm-to-table restaurant in Bend, Oregon. She is passionate about using local, organic ingredients and loves teaching home cooks how to incorporate seasonal food into their diet. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to create beautiful meals for her family. She lives with her husband in Colorado, where she enjoys the trials and errors of gardening.

More by Lindsay D.


  1. I am interested in making these power bowls as part of my meal planning and prep. Would I be able to add the ingredients all together and store for a few days? I’m thinking like a mason jar salad. Just not sure what order the ingredients should go in to keep things fresh.

    1. Tricia, Depending on the power bowl, ingredients sometime become soggy. Grains typically work well in the fridge but greens start to get mushy after a day or two. If you do decide to store in a mason jar, add the protein (meat) first, next grain, next veggies.

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