Whenever I’m seeking comfort at dinnertime, I usually end up with a hodgepodge of quinoa, vegetables and some tahini sauce with enough accoutrements to make up for the initial simplicity. It's a meal I have on repeat, changing up the grain or type of lentil depending on what I have on hand. They’re uncomplicated, nourishing meals that do the trick when you need warmth (literally and figuratively) in a bowl.

When I’m really in the mode to make “weeknight” dinner into something a little more spectacular than a Topanga Canyon macro bowl, enter preserved lemons. These salty-sweet lemons are the older/wiser cousin of fresh lemons with an almost indescribable aroma. Although usually found at specialty food stores, it’s just as easy to make them at home (with a little or a lot of patience). You can make them authentically, quick-preserved or even “pickled” like Ottolenghi. I use them most in my self-described "hippie bowls" to add something lively (when you need some extra inspiration in your life). It's a weeknight win-win.

Grain Bowl with Preserved Lemons (gluten-free, dairy-free opt.) Serves 4

1 cup dried chickpeas
1 cup tri-color quinoa
1/3 cup sunflower seeds, toasted
3 preserved lemons, rinds only & diced small (save pulp for another use)
4-5 kale leaves, de-stemmed and chopped
1 small bunch of parsley, roughly chopped (about 1/2 cup chopped)
5-6 sprigs of fresh mint, chopped
8 dried apricots, diced
3 oz. feta, crumbled
Black sesame gomasio, to top (optional)
Sea salt to taste
freshly ground pepper

Tahini Miso Dressing:

2/3 cup tahini
1 tablespoon white miso paste
1/2 lemon, juiced
1 teaspoon tamari
1/3-1/2 cup water, depending on desired consistency

In a saucepan, add chickpeas and enough water to cover by about 4 inches. Bring to a boil, then cover and let sit for one hour. This method is a quick way to eliminate soaking overnight. Once the hour is up, bring to a boil then simmer until tender, about 45 minutes. Drain, rinse in cold water and set aside to cool.

In another saucepan, add quinoa, 2 cups of water and a pinch of salt. Bring to a boil, then simmer for 14-16 minutes or until fluffy. Set aside to cool.

In a small bowl, whisk all dressing ingredients together until smooth & desired consistency.

In a large serving bowl, add chickpeas, cooled quinoa, sunflower seeds, diced preserved lemons, kale, herbs, and dried apricot. Season to taste with sea salt and pepper and mix well to combine. Top the grain bowl with crumbled feta and gomasio (optional). Finish each serving with a generous drizzle of tahini miso dressing. Serve immediately!

I'm obsessed with breakfast grain bowls, those meals-in-a-bowl that have an air of West Coast hippie and are more about foraging in the fridge than actual cooking. Once you master the basic formula, you'll never ask yourself "what's for breakfast" (or lunch) again. Now it's just a bowl with everything you love in it.

1. CHOOSE YOUR GRAIN

Just use leftover grains/beans/legumes from last night's dinner, or make a big batch on the weekend to feed off of all week long. If you've been curious about a new grain variety, look at the grain bowl as an opportunity to try it. Hearty, flavorful grains like quinoa, sorghum, amaranth, millet, or black rice are all great here. As are beans and lentils. You can always cook your grains (and beans/lentils) in lightly salted water, but you can also add more flavor by simmering it in chicken or vegetable broth.

2. USE A RAINBOW OF RAW AND COOKED VEG

Load up your grain bowl with your favorite raw, roasted, steamed, or even leftover vegetables—the more the merrier. Think about texture here - you want a good balance of crunchy raw vegetables (I love radish) and some heartier roasted fare (roasted root vegetables are my go-to). Greens, raw or sautéed, are always a great addition. Think about color, too—you'll get the most nutritious bowl with a rainbow of vegetables.

3. PUT AN EGG ON IT

Unlike most dishes, meat isn’t the star here. Grain bowls don't need a ton of protein to be completely satisfying. Usually, an egg is the only extra protein you need. Poached, sunny-side up, or soft-boiled—they all pair well with grain bowls, thanks to that luscious runny yolk.

4. USE LOTS OF SAUCE

Be generous with your sauce - it’s truly what holds your grain bowl together. Douse your bowl anything from tamari soy sauce or tahini to straight up sriracha or hot sauce (which always pairs perfectly with an egg). Don’t underestimate the potential of adding salsa, hummus, guacamole (or anything you might dip a chip into). And another crazy idea? Mix a couple of your sauces together—sometimes, they just taste better that way.

5. FINISH WITH SOMETHING TANGY AND CRUNCHY

Just one or two final ingredients really help your grain bowl pop. I usually go for something with a bit of acid and some kind of crunch. That can be anything from feta and kimchee to sprouts and roasted seeds to crunchy seaweed sheets and a squeeze of lime. Let your intuition steer the way here—no breakfast bowl can ever be wrong (no matter how weird).