THE BOWLS:

Bullock uses a blend of canola and olive oil in a 3:1 ratio. To simplify measurements, make up a larger blend — for example, 11⁄2 cups canola and 1⁄2 cup olive oil — and measure out from that.

Green Goddess Bowl Makes 4 servings

4 cups braised ancient grains

(see recipe below)

4 cups roasted vegetables of your choice (see recipe below)

1 cup cherry tomatoes, halved or confit (see recipe below), room temperature 1 avocado, quartered, grilled, peeled and lightly dipped in sesame seeds 2 cups Green Goddess dressing (see recipe below)

To assemble the Green Goddess Bowls:

Mound 1 cup of grains in center of each bowl and arrange vegetables around them. Top the grains with the avocado slice. Drizzle about 3 ounces of dressing over each of the 4 bowls.

Mediterranean Chicken Bowl Makes 4 servings

4 cups braised ancient grains

(see recipe below)

1 cup garbanzo beans

1 cup cucumber, sliced thin on a bias 1 cup crumbled or marinated feta (see recipe below)

1 cup cherry tomatoes, halved or confit (see recipe below)

2 cups romesco sauce

(see recipe below)

8 grilled or roasted chicken thighs (see recipe below)

To assemble the Mediterranean Chicken Bowls:

Mound 1 cup of grains in center of each bowl. Arrange individual components — the garbanzo beans, cucumber slices, feta, confit tomatoes and slices of 2 chicken thighs — around the grains. Drizzle about 3 ounces of romesco sauce over the chicken in each of the 4 bowls.

Shrimp Curry Bowl Makes 4 servings

4 cups cooked brown rice (follow directions on package)

4 cups roasted vegetables of your choice (see recipe below)

2 cups yellow curry sauce

(see recipe below)

3 dozen fresh jumbo shrimp, without tail, and peeled and deveined

1⁄2 cups cashews, toasted and chopped 1⁄2 cup fresh cilantro leaves

To assemble the Shrimp Curry Bowls:

Mound 1 cup of rice in center of each bowl. Arrange the roasted vegetables and shrimp — 9 each — around the rice. Drizzle about 3 ounces of yellow curry sauce over the shrimp in each of the 4 bowls and then sprinkle with toasted cashews and cilantro.