THE LUNCH BOWL IS YOUR NEW GO-TO

From: http://www.bonappetit.com/test-kitchen/cooking-tips/article/lunch-al-desko

THE BASE

Choose grains, greens, or both. Keep some prepped in your fridge at home for fast assembly.

GRAINS Stick with whole grains—freekeh, farro, red quinoa (color!), and brown rice (white rice doesn’t hold well). Unless you’re going to reheat the grains, dress them at home so they can absorb some flavor.

GREENS Our new obsession is Little Gem. As for kale—sorry, we’re not over it. Pack dressings for delicate lettuces separately; dress hardy ones at home.

THE PROTEIN

What do you call a lunch bowl without a protein? A snack.

EGGS We try to have hard-boiled on hand, but when we’re time-pressed, the Fluffy Omelet (i.e., the lazy man’s version) takes just five minutes before work.

SPICY GARLIC CHICKPEAS You could use plain chickpeas (or beans), but they’re not this addictive.

LEFTOVERS! Yes to day-old roasts or braises (just shred them, discarding fat).

SMOKED TROUT All the benefits of canned tuna, without the coworker glares over the smell.

THE GOOD STUFF

Fatty, salty, crunchy mix-ins like cheese and nuts are the difference between satisfactory and satisfying. Choose at least two.

Lunch Bowls1 OF 6PREVIOUSNEXT
Brown rice + hard-boiled egg + crunchy raw vegetables (such as beets, cabbage, and/or green beans) + fresh cilantro + peanuts + Peanut Dressing

Arugula + steak + Roasted Cherry Tomatoes + broccolini + Za’atar Pita Crisps + Herby Vinaigrette

Red quinoa + watercress + Fluffy Omelet + avocado + carrots + pistachios + Herby Vinaigrette

Freekeh + Spicy Garlic Chickpeas + shaved fennel + Roasted Cherry Tomatoes + pepperonicini + Parmesan + fresh parsley + Lemony Vinaigrette

Little Gem lettuce + white beans + feta + cucumber + fresh dill + Marcona almonds + Lemony Vinaigrette

Tuscan kale + chicken + carrots + Savory Granola + Lemony Vinaigrette

ROASTED CHERRY TOMATOES Cooked with olive oil and herbs, they burst and release tomatoey juices for an extra layer of seasoning.

ZA’ATAR PITA CRISPS Your new, improved crouton.

SAVORY GRANOLA A restaurant trend worth bringing to work; use it as you would nuts.

SEEDS A sprinkle of toasted sunflower, pumpkin, or sesame seeds works especially well when there’s a creamy element (like cheese or avocado) for them to stick to.

RAW VEGGIES Julienned beets or carrots, sliced snap peas, fennel, cabbage: They’re excellent sources of crunch (and, you know, nutrients).

FRESH TENDER HERBS Keep the leaves whole; chopped herbs will brown by lunchtime.

FETA This feisty and crumbly cheese is our first pick for salads. Other punchy cheeses (think aged cheddar or blue) will work, too.

JARRED PEPPERONCINI Spicy, tangy, and not just for sandwiches.

MARCONA ALMONDS Any nut adds substance, but rich Marconas make lunch feel decadent.

AVOCADO …Obviously.

THE DRESSING

It’s the (delicious) glue that binds the whole bowl together. Our suggestions:

CREAMY LEMON-MUSTARD VINAIGRETTE

HERBY LIME DRESSING

SESAME-MISO VINAIGRETTE