5 Ways to Turn Any Dinner into a Bowl
There's no need to limit bowls to soups and stews. In fact, these vessels are the key to making some of the most beautiful, delicious meals you'll ever taste.
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Follow the Formula
Bowls aren't complicated, but Forte generally tries to stick to four basic elements when she's building one. First comes a grain, such as rice or quinoa. Put the grains on the bottom, because they’re usually the least exciting ingredient, visually speaking (all that brown!); and because they take up the most volume. Second, cooked vegetables; third, protein; and fourth, some sort of sauce (anything goes, from tahini- or miso-based dressings to oil and vinegar). A bonus fifth component would be nuts, seeds, cheese or avocado—but those definitely aren't required. One thing Forte is a stickler on, though, is fresh color on top, because "Pretty food always tastes better!"