Making sure your diet has an adequate amount offibercan do wonders for your overall health.

Topped with spinach, peanuts and an egg, these bowls make for a satisfying meal.

Garnish with fresh cilantro leaves, lime wedges and additional cheese, if desired.

a recipe photo of the Farro Burrito Bowls

Photo: Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

Look for precooked lentils in the refrigerated section of the produce department.

you’re able to use any assortment of roasted vegetables you like.

The herb sauce adds brightness, while chopped pistachios provide crunch.

a recipe photo of the Wilted Spinach and Fried Egg Wheat Berry Bowl

Photographer: Antonis Achilleos, Prop Stylist: Shell Royster, Food Stylist: Ruth Blackburn

Whisk together the simple tahini sauce while the other ingredients cook.

Packed with fiber and protein, this bowl will power you through your day.

But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!

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Salmon Rice Bowl

Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco

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a recipe photo of the Lemon Chicken Citrus Bowls

Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless

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Lemon-Tahini Couscous with Chicken & Vegetables

Rainbow Grain Bowl with Cashew Tahini Sauce

Farro & Vegetable Bowls with Lemon-Shallot Herb Sauce

Photographer: Greg DuPree, Food Stylist: Martgaret Dickey Prop Stylist: Kay Clarke

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a recipe photo of the Kale and Chickpea Grain Bowl w Avocado Dressing

Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

a recipe photo of the Fall Veggie Bowls with Charred Avocado

Photographer: Antonis Achilleos, Prop Stylist: Shell Royster, Food Stylist: Ruth Blackburn

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Chickpea & quinoa grain bowl in a white shallow bowl, with a fork on the left side

Robby Lozano

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