Rice and Grain Bowl

Stop struggling to peel and slice squash. Just roast it whole, tear up the flesh, then sear it off.

The key to a toothsome alt-grain polenta is blitzing the grains for less time than you might think.

Can’t find Japanese pickles? Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar. Let sit 5 minutes before using.

Coconut oil and milk are the magic ingredients in this sweet potato recipe.

Find maca powder, made from a root native to Peru, at health food stores and supermarkets with a robust natural foods section.

Whole grains, like farro, freekeh, or brown rice, can be substituted for the quinoa.

Eating clean doesn’t mean missing out on flavor.

Adding turmeric to the poaching liquid in this breakfast bowl recipe imparts a deep golden hue to the egg.

Don’t skimp on the seeds—lots of crunchy bits throughout keep this salad recipe texturally interesting.

How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.

The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.

Let the tempeh marinate all morning, then put the dish together for lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days.

There's no better combination than shallots, rice, and beef jerky, but the greens and herbs help balance out this hearty lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days here.

A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner.

Give an hour to prepping these components, and thank yourself all week long.

The marinade is ridiculously delicious; you’ll also want to use it on ribs or chicken.

This “put an egg on it” dream dish is a must-order menu item at Sqirl in Los Angeles.

Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.

You probably won’t have to salt the sauce itself since the clams are so briny; taste right before serving and serve over fregola.

Pomegranate adds an appropriately seasonal touch and almonds add a crunch to this Museli.

Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the white wine-soaked mussels. Repeat.

For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.