Where to Find 10 Great Bowls of Grain in the Phoenix Metro Area

Prepare to be blown away. Grain bowls in Phoenix have reached new heights, combining the usual ingredients like grains, vegetables, and beans with impressive toppings like traditional black rice, Sonoran berries, charred greens, pickled peppers, roasted hemp seeds, and house-made sauces. and some don’t even come with grains. Often gluten-free and vegan with the option to add protein, these versatile containers are ideal for a quick lunch or even brunch, with wholesome ingredients that combine flavor and texture. These are the best one-bowl wonders Phoenix has to offer.

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The Golden Pineapple Grain Bowl is more than a salad and more than just a grain bowl.

allison young

the golden pineapple

2700 South Mill Avenue, Tempe

Don’t mistake The Golden Pineapple for another lively Tempe spot where ASU students go to kick back with weekend brunch mimosas, bomb burgers and happy hour craft beers. Granted, the sparkly-lit place has a festive atmosphere, but the food is a notch above. All the seafood is sourced locally from Chula Seafood, the produce is farmers market fresh and often organic, heck, even the fermented chili ketchup is made from scratch, and then there’s the Grain Bowl. Made with Hayden Mills beans, heirloom pinto beans, roasted sweet potato, fire-roasted chiles, sliced ​​and seasoned avocado, and mounds of spicy arugula, all tossed with a honey-avocado vinaigrette and drizzled with house-made chile oil for a meal that’s smoky, spicy, hearty, and happens to be vegan.

click to enlarge Pomegranate's Magic Dragon Bowl is magically delicious.  - ALLISON YOUNG

Pomegranate’s Magic Dragon Bowl is magically delicious.

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pomegranate coffee

4025 East Chandler Blvd

Pomegranate Café is proof that plant-based bowls can pack a punch. Ahwatukee’s vegan hotspot serves up an intriguing bowl menu: the Magic Dragon Bowl comes packed with sautéed broccoli, zucchini, crisp cabbage and chili almonds, drizzled with Thai almond sauce. The Bountiful Bowl combines quinoa, black beans, pecan chorizo, and farm-raised greens with greens, guacamole, Baja salsa, and blue corn tortilla chips. All are carefully layered colorful creations that also come cradled with quinoa, brown rice, or seaweed noodles with a selection of plant-based proteins (the jackfruit carnitas all the way). If convenience is your MO, the Pom Mac is the way to go, a mix of gluten-free macaroni, cheezy sauce and garden vegetable pesto, buffalo cauliflower or BBQ jackfruit. None of the above skips the beat, just the meat.

click to enlarge Noble might be best known for its breads, but the Grain Bowl is a solid spot.  - ALLISON YOUNG

Noble might be best known for its breads, but the Grain Bowl is a solid spot.

allison young

noble restaurant

4525 North 24th Street

To say that Noble Eatery’s Noble Grain Bowl is satisfying is an understatement. A mix of grains, sometimes farro, rye berries, Sonoran berries or whatever is in season, accompanies quinoa, arugula, squash, beets and roasted red peppers, all sourced from McClendon’s, an organic farm local in Peoria. The beans have a buttery, nutty quality, the butternut squash and beets are roasted in the wood-fired oven to a caramelized finish, the crunchy pepitas and Manchego cheese slices add extra texture and crunch, and a subtle garnish. of cabernet vinegar and olive oil. unites everything. The result is a spicy and earthy bowl that provides the perfect balance of satisfaction and nutrition.

luci’s market

590 East Bethany Way Home

There are plenty of health-focused options on Luci’s menu, from breakfast frittatas to fresh salads, but the bowls are by far our favorites. The delicious lineup includes four bowls, including their Mojo Power Bowl, a mix of warm farro, quinoa, chickpeas, black bean hash, red bell peppers, yellow squash, red onion, avocado, and feta topped with a medium egg, and their Lean Machine Bowl, a mix of field greens, sautéed red peppers and mushrooms, red onion, sweet potatoes, quinoa, avocado, and yellow squash, plus a generous serving of grilled salmon. In fact, everything is generous in these sensationals. They are large, in charge and beyond filling, and all gluten free.

click to enlarge There's no need to sleep after eating the Makin' It Cereal Bowl in Snooze.  - ALLISON YOUNG

There’s no need to sleep after eating the Makin’ It Cereal Bowl in Snooze.

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Postpone a restaurant AM

multiple locations

Choosing the plant-powered Makin’ It Grain Bowl means skipping the syrup-soaked pancakes and French toast at Snooze for something decidedly less coma-inducing, but the rewards are worth it. The savory bowl starts with a mixture of farro, black rice, and quinoa blended with onion and mushroom jam for a risotto-like consistency. The bowl comes topped with spicy arugula, cherry tomatoes for an added kick, and house-made pickled peppers, plus sliced ​​avocado and toasted hemp seeds. The crowning glory is the cage-free eggs served sunny side up with two perfectly pristine runny yolks begging to be cracked. This bowl is so much more satisfying than dunking pancakes in syrup, and you won’t need a nap afterwards.

click to enlarge There is nothing forbidden at the Forbidden Rice Bowl in Oak on Cameback.  - ALLISON YOUNG

There is nothing forbidden at the Forbidden Rice Bowl in Oak on Cameback.

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Camelback Oak

East 111 Camelback Street

St Francis has become even more holy under its new owner, chef Robert Bogart, and its new name, Oak on Camelback. Filled with wood-fired fair that’s cooked in a custom wood-fired oven, it’s easy to get lost in the crispy revelry on the menu: crispy pork ribs, crispy fingerling potatoes, crispy Brussels sprouts, crispy chicken—but don’t overlook the Forbidden rice bowl. The sumptuous stunner begins with black rice, a deeply nutty grain once reserved for Chinese royalty, and is topped with colorful bursts of edamame, carrots, peas, mushrooms and Brussels sprouts, all mixed with a sauce chili with green curry and coconut. that’s more sweet than spicy. An elegantly plated dish that sings with heavenly flavors, the bowl is topped with a long, luxurious stem of oak oven-roasted broccolini that brings your knife into action.

click to enlarge Mowry & Cotton serves a citrusy salmon and chickpea dish.  - ALLISON YOUNG

Mowry & Cotton serves a citrusy salmon and chickpea dish.

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mowry and cotton

6000 East Camelback Road, Scottsdale

There’s something special about eating lunch at a resort, especially one as spectacular as The Phoenician (just ask George Clooney), from driving to the groomed grounds at the base of Camelback Mountain to sitting on Mowry & Cotton’s expansive patio overlooking the luxurious pool. The Citrus Salmon and Chickpea Bowl feels just as special. The bowl is a perfectly plated arrangement of bright pickled cabbage, crisp cucumber, hearty beets, avocado drizzled with olive oil, and greens that look like they just plucked from the ground. The whole set revolves around a mountain of chickpeas bathed in a beautiful green goddess dressing and home-cooked and chilled salmon. Pair it with a fresh Riesling and pretend you’re on vacation.

original chop shop

multiple locations

With its cool interior, baskets of fresh fruits and vegetables, and sunny layout, just walking into ChopShop feels healthy. Bowls are no exception. From a bowl of spicy Korean steak garnished with sesame seeds and green onions to a bowl of curried green tofu with cilantro and peas, or a bowl of teriyaki chicken topped with avocado and Brussels sprouts, all six bowls on the menu come with broccoli. roast, cauliflower, onion, carrot, mushrooms, that is, vegetables that are not lacking, and the base that you choose. Options include brown rice and sweet potato hash, or forbidden rice or quinoa for a $1 upgrade. The finished bowl comes out piping hot and sautéed to perfection. Combine it with a Power Green juice for a power up combo.

click to enlarge LGO's Berkeley Bowl is the natural food movement in a bowl.  - ALLISON YOUNG

LGO’s Berkeley Bowl is the natural food movement in a bowl.

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La Grande Orange supermarket and pizzeria

4410 North 40th Street

The Berkeley Bowl in La Grande Orange lives up to its name. The brilliant farro-based bowl is packed with greens, Brussels sprouts, strips of yellow bell peppers, cauliflower, and spinach, all sautéed over high heat with a dash of cherry vinegar, plus Fresno chiles for a kick of spiciness. Absolutely pour homemade lacto-fermented hot sauce, a tangy-sweet side that’s a little hippy-dippy and a lot zingy. The only thing missing is the avocado, a fair complement. Sit on the patio and pretend you’re in California.

click to enlarge The Navarro Bowl is a mainstay of Pa'La's menu.  - ALLISON YOUNG

The Navarro Bowl is a mainstay of Pa’La’s menu.

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2107 North 24th Street
132 East Washington Street

There’s a good reason you won’t find an online menu at Pa’la. With a strong emphasis on seasonality and local sourcing, the menu is continually changing. That said, you can count on the Navarro Bowl, a menu mainstay where no ingredient is an afterthought. Chef-owner Claudio Urciuoli starts with a blend of locally grown heirloom and ancestral grains, such as Sonoran white wheat and red fife, then add wood-fired oven-roasted vegetables, creamy cannellini beans, and toasted seeds to balance the richness. The earthy medley is dressed in a blend of extra virgin olive oil, cabernet vinegar and smoked shoyu soy sauce for a robust yet understated finish that is more than the sum of its parts. Richly satisfying on its own, paired with premium seafood such as wild shrimp from Mexico, Thai New Zealand snapper or Spanish octopus charred in the wood-fired oven – take this bowl to the next level.

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