Build do-it-yourself lunch bowls and save some cash

Tell me if you’ve heard this one before.

Friday: “I’m going out to lunch again. Why don’t I make my own grain bowl?”

Saturday: “People are going to be so jealous of my homemade lunch bowl.”

Sunday night: “I still have time to do this!”

Monday: Swipes credit card for another $12 at fast-casual XYZ.

Friends, the do-it-yourself lunch bowl no longer needs to be an aspiration. You, too, can save your single-serving $12 and use your cold, hard cash — not to mention pantry ingredients — to stretch your budget into a week’s worth of interesting, easy and satisfying midday meals. Here’s how, starting with a Mediterranean option, followed by a few other global combinations.

Pick your genre. Grain or salad bowl? Make a pot of your grain of choice — brown rice, couscous, bulgur, etc. It will keep just fine in the refrigerator for several days. Ditto with mixed greens if that’s more your style.

Choose a protein. This would be a great time to pop an easy roast chicken in the oven; poaching a few boneless, skinless breasts works, too. Or just pick up a rotisserie chicken at the grocery store. Lamb meatballs would be oh-so-classy. You can’t go wrong with chickpeas. Hardor soft-cooked eggs are always welcome, too.

Get saucy. Now we’re getting to the part of your personal assembly line where you just say “put it all on.” Tzatziki is a natural fit. Or how about a tahini dressing? Make it even easier by snagging a squeeze bottle of tahini — no can, no stirring, just a fun shake. Harissa is one of the best spicy condiments going. You can make your own, but I have never had reason to when you can find such an excellent packaged ones available in stores all over the country. If you prefer your zesty kick a little milder, a Greek vinaigrette might be the way to go. Of course, hummus is a wonderful option, too.

Adorn generously. This is the place to add some crunch. Think about staples with a good shelf life: Pita chips, banana peppers or pepperoncini, carrots and nuts. Pickled onions take very little effort and pay off in flavor and versatility. Other garnishes to consider: Roasted red peppers (can’t beat the convenience of jarred), fresh herbs and cheese, especially feta.