This lesson is 641 words, a 2 min and 33 second read time. It is part of How to Boil Water and the MaxF Recipes collection. Leftover roasted potatoes & beets, toasted pine nuts, shredded white cheddar, defrosted pesto cube, veggie sausage, pickled red onions, red quinoa. 📍 Introduction:  Allowing you to use what you already have on hand, grain bowls are the ultimate, elegant MaxF meal. These delicious, nutritious, and fun-to-make bowls require no unique ingredients or techniques. Additionally, they serve as a delightful blank canvas for endless experimentation and creativity. Whether combining previously prepped ingredients, or using up leftovers, so long as you start with flavors you like, you can't go wrong. Go ahead and give grain bowls a shot. You might just surprise yourself. 👨‍🎨 🧂 Ingredients (All optional) Grains (~¾ cup per serving)  Toppings (e.g., protein, vegetables, garnish)  Dressing/sauce  ✅ Instructions:  Start with a base of room temp or warmed grains  Layer & arrange the toppings  Drizzle a few spoonfuls of sauce or dressing   Serve & enjoy!  📝 Notes Tips & Tricks A grain bowl is only as good as the sum of its parts. Use ingredients you like.  For extra flavor, cook the grain in stock or with a bouillon cube.  Reheat the grain before serving or toss with a light dressing if serving cold. For a visually appealing bowl, use contrasting colors & textures. For dynamic flavor, experiment with varying temperatures (e.g., cold grains & warmed proteins) & textures (e.g., crunchy, tender). Seasons can serve as inspiration. In winter, try using roasted veggies (e.g., cauliflower, broccoli, brussel sprouts) and warmed proteins or beans. In spring or summer, try adding crisp, light vegetables (e.g., salad, cucumbers, tomatoes) and cold proteins (e.g., tofu, lentils).  For easy assembly throughout the week, prep some ingredients in advance (e.g., batch cook grains, make a sauce, wash/chop/roast vegetables.)  If you like routine in your life, consider having a weekly Grain Bowl Day. Monday is great if you meal prep over the weekend. Alternatively, later in the week can work well for using up odds & ends from previous meals (e.g., takeout).  Wide, low, flat bowls allow you to layer the flavors & capture sauce. Plates can lead to sauce running.  Layer flavors by dressing each component separately. Arrange your toppings on top as opposed to tossing everything together. This makes every bite a unique combination.  If using raw vegetables, slice them thin or chop them up small. 📓 Grain Bowl Ingredients Reference Guide Grain: rice (e.g., brown, white, wild), quinoa, farro, couscous, millet, pearled barley, polenta, wheat berries, cauliflower rice  Protein: fish (e.g., salmon), roasted chicken, steak, roasted turkey, tofu, beans (e.g., lentils, chickpea, black, heirloom), cheese (e.g., feta, goat, parmesan, cheddar), egg (e.g., poached, medium-boiled) Cooked vegetables: roasted sweet potato, beets, asparagus, carrots, sautéed mushrooms, cauliflower, broccoli, roasted brussels sprouts, green beans, peppers, eggplant, squash, chard, edamame Raw vegetables: carrots, fennel, radish, cucumber, celery, snap peas, tomato, avocado, peppers, cabbage Leafy Greens: lettuce, spinach, arugula, kale, radicchio   Sauce: olive oil & lemon, vinaigrette, leftover takeout dressings (e.g., peanut sauce, caesar), pesto, miso, harissa, sriracha, creamy dressings (e.g., tahini yogurt, blue cheese, green goddess), soy sauce, warm broth   Garnish: herbs (e.g., cilantro, dill), toasted nuts or seeds, scallions, sprouts or microgreens, crumbled cheese, anything pickled (e.g., pickled red onions)  🗂 Chef April's Recipe Box Mediterranean: Freekah or farro, grilled chicken, chickpeas, marinated red bell pepper, cucumber, tomato, tahini yogurt sauce, ka