Where to Find 10 Great Grain Bowls in Metro Phoenix

Get ready to be overrun. Phoenix cereal bowls have reached new heights, pairing the usual suspects like grains, veggies, and beans with impressive toppers like black rice, Sonora berries, charred veggies, pickled peppers, roasted hemp seeds, and homemade sauces — and some even come at all. not with grains. Often gluten-free and vegan with an option to add protein, these versatile casks are ideal for a quick lunch or even brunch, packed in wholesome ingredients that layer flavors and textures. These are the best one-bowl wonders Phoenix has to offer.

click to enlarge The Golden Pineapple's Grain Bowl is more than a salad and more than just a grain bowl.  - ALLISON YOUNG

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

Allison Young

The golden pineapple

2700 South Mill Avenue, Tempe
480-590-5703

Don’t confuse The Golden Pineapple as yet another bustling spot in Tempe where ASU students go to relax over mimosas for weekend brunch, bomb burgers, and craft happy hour beers. Admittedly, the twinkling spot has a festive atmosphere, but the food is a level up. All seafood is sourced locally from Chula Seafood, the produce is fresh at the farmers market and often organic, even the fermented chili ketchup is made from scratch – and then there’s the Grain Bowl. Made with Hayden Mills grains, pinto beans, charred sweet potato, fire-roasted chiles, sliced ​​and spiced avocado and piles of peppered arugula, it’s all tossed in a honey avocado vinaigrette and drizzled with house-made chili oil for a meal that’s smoky. , is spicy, substantial, 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.

Allison Young

Pomegranate Cafe

4025 East Chandler Boulevard
480-706-7472

Pomegranate Café is proof that plant-based bowls can give great flavor. Vegan hotspot Ahwatukee serves a mesmerizing bowl menu: the Magic Dragon Bowl comes with stir-fried broccoli, zucchini, crispy cabbage and chili almonds, with a drizzle of Thai almond sauce. The Bountiful Bowl combines quinoa, black beans, walnut chorizo, and farm vegetables with greens, guac, Baja sauce, and blue corn tortilla chips. They’re all carefully layered, colorful creations that are also rocked over quinoa, brown rice, or kelp noodles with a choice of plant-based proteins (the jackfruit carnitas altogether). If comfort is your MO, the Pom Mac is the way to go, a mix of gluten-free macaroni, cheese sauce and vegetable pesto from the garden, buffalo cauliflower or BBQ jackfruit. None of the above skips a beat — just the meat.

click to enlarge Noble may be best known for its bread, but the Grain Bowl is a solid go-to.  - ALLISON YOUNG

Noble may be best known for its bread, but the Grain Bowl is a solid go-to.

Allison Young

Noble Eatery

4525 North 24th Street
602-688-2424

To say Noble Eatery’s Noble Grain Bowl is satisfying is an understatement. A blend of grains, sometimes farro, rye berries, Sonora berries, or whatever is in season, accompanies quinoa, arugula, pumpkin, beets, and roasted red peppers, all sourced from McClendon’s, a local organic farm in Peoria. The grains have a nutty, buttery quality, butternut squash and beets are roasted in the wood-fired oven to a caramelized finish, crunchy pepitas and shaved slices of Manchego cheese add extra crunch and texture, and a subtle dressing of cabernet vinegar and olive oil binds it all together. each other. The result is a tangy, earthy bowl that strikes the perfect balance between satisfaction and nourishment.

Luci’s Marketplace

590 East Bethany Home Road
602-773-1339

There are plenty of health-focused options on Luci’s menu, from breakfast frittatas to fresh salads, but the bowls are by far our favorite. The delicious lineup includes four bowls, including their Mojo Power Bowl, a blend of warm farro, quinoa, chickpeas, black bean hash, red peppers, yellow squash, red onion, avocado and feta topped with a medium egg, and their low-fat Machine Bowl, a mix of field vegetables, sautéed red bell pepper and mushrooms, red onion, sweet potatoes, quinoa, avocado and yellow squash, plus a generous helping of pan-roasted salmon. In fact, everything is generous about these showstoppers. They’re big, responsible, and filling—and all gluten-free.

click to enlarge No need to nap after eating the Makin' It Grain Bowl at Snooze.  - ALLISON YOUNG

No need to nap after eating the Makin’ It Grain Bowl at Snooze.

Allison Young

Snooze an AM Eatery

Multiple locations

Choosing the plant-powered Makin’ It Grain Bowl means bypassing the syrup-soaked pancakes and French toast at Snooze for something decidedly less coma-inducing, but the rewards are so worth it. The savory bowl starts with a mixture of farro, black rice, and quinoa mixed with onion jam and mushrooms for a risotto-like consistency. The bowl is topped with peppered arugula, cherry tomatoes for extra pop, and homemade pickled peppers, plus sliced ​​avocado and toasted hemp seeds. The crowning glory are cage-free eggs served sunny side up with two perfectly pristine, liquid yolks begging to be broken. This bowl is much more satisfying than soaking pancakes in syrup and you don’t have to take a nap afterwards.

click to enlarge There is nothing off limits to the Forbidden Rice Bowl at Oak on Camback.  - ALLISON YOUNG

There is nothing off limits to the Forbidden Rice Bowl at Oak on Camback.

Allison Young

Oak on Camelback

111 East Camelback Road
602-200-8111

St Francis has become even more sacred with its new owner, Chef Robert Bogart, and new name, Oak on Camelback. Packed with wood-fired funfair cooked in a custom wood-fired oven, it’s easy to get lost in the menu’s crunchy revelry – crispy pork strips, crispy fingerling potatoes, crispy Brussels sprouts, crispy chicken – but don’t forget the Forbidden Rice Bowl. The luscious stunner starts with black rice, a nutty, deeply flavored grain once reserved for Chinese royalty, then adds colorful pops of edamame, carrots, snow peas, mushrooms and Brussels sprouts, all tossed in a green curry-coconut-chili sauce. that is more sweet than spicy. An elegant plated dish that sings with heavenly flavors, the bowl is topped with a long and luxurious stalk of oak-fired charred broccolini that puts your knife into the action.

click to enlarge Mowry & Cotton serves a bowl of Citrus Salmon and Chickpeas.  - ALLISON YOUNG

Mowry & Cotton serves a bowl of Citrus Salmon and Chickpeas.

Allison Young

Mowry & Cotton

6000 East Camelback Road, Scottsdale
480-423-2445

There’s something special about having lunch at a resort, especially one as spectacular as The Fenician (just ask George Clooney), from driving to the manicured grounds at the base of Camelback Mountain to sitting on Mowry & Cotton’s expansive patio overlooking the lush pool. The Citrus Salmon and Chickpea bowl feels just as special. The bowl is a perfectly plated arrangement of bright sauerkraut, crunchy cucumber, hearty beets, avocado drizzled with olive oil, and vegetables that look like they’ve been picked fresh from the ground. The whole series revolves around a mountain of chickpeas bathed in beautiful green goddess dressing and salmon cooked in the hearth and cooled. Combine it with a fresh Riesling and pretend you’re on vacation.

Original ChopShop

Multiple locations

With its fresh interior, baskets of fresh fruits and vegetables and a sunny disposition, it just feels healthy to walk into ChopShop. The bowls are no exception. Ranging from a Spicy Korean Steak Bowl topped with sesame seeds and green onions to a Green Curry Tofu Bowl with cilantro and sugar snap peas, or a Teriyaki Chicken Bowl topped with avocado and Brussels sprouts, all six bowls on the menu come with roasted broccoli, cauliflower , onion, carrot, mushrooms – so there is no shortage of vegetables – and the base of your choice. 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 sauced just right. Combine it with a Power Green juice for a power-up combo.

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

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

Allison Young

La Grande Orange supermarket and pizzeria

4410 North 40th Street
602-840-7777

The Berkeley Bowl at La Grande Orange lives up to its name. The clear farro-based bowl is packed with veggies, bold Brussels sprouts, strips of yellow pepper, cauliflower, and spinach, all sautéed over high heat with a drizzle of cherry vinegar, plus Fresno peppers for a touch of heat. Definitely throw in the homemade lacto-fermented hot sauce, a sweet and sour spicy side that’s a little hippie-dippy and very spicy. The only thing missing is avocado, a justified addition. Sit on the patio and pretend you are in California.

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

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

Allison Young

pa’la

2107 North 24th Street
132 East Washington Street
602-368-3052

It is not for nothing that you will not find an online menu at Pa’la. With a strong emphasis on seasonality and local sourcing, the menu is constantly changing. That said, you can count on the Navarro Bowl, a menu pillar where no ingredient is an afterthought. Chef and owner Claudio Urciuoli starts with a blend of locally grown heritage and ancient grains, such as White Sonora wheat and red flute, then wood fired 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’s more than the sum of its parts. Richly satisfying on its own, with premium seafood – such as wild Mexican shrimp, tai New Zealand snapper, or Spanish octopus charred just right in the wood oven – takes this dish to the next level.

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