Review: Panera Warm Grain Bowl – Are the Panera Warm Grain Bowls good?
What is in the Panera Grain Bowl?
Panera’s Mediterranean grain bowl has arugula and I liked the addition of the greens to it. I’ll say – the Med was my favorite of the two – it’s why I made it first! I loved the hummus in with the chicken. Their chicken didn’t have much flavor but it wasn’t dry – which was nice. I love all the ingredients in the Baja bowl – but it just didn’t have as much flavor as the Med. (I’m remaking the Baja bowl next week!) I’m not a fan of brown rice and quinoa – but it was fine in these bowls – there’s enough other ingredients to cover the blandness of brown rice and quinoa. (haha)
What are the ingredients in the Panera Mediterranean Warm Grain Bowl?
The Panera Mediterranean Warm Grain Bowl really has all of my favorites. The hummus they used is a plain “regular” hummus – I had some roasted red pepper in my fridge so I used that – just as delicious.
Another tip for this – I didn’t want to cook brown rice and quinoa – takes too long. Turns out they have some in the freezer aisle! I got a bag of frozen and it heated up in less than 5 minutes in the microwave. Or Minute Rice sells a brown rice and quinoa in little cups as well that heat up in a minute.
Panera Copycat Recipes & Other Favorites
My review of the Panera Broth Bowls is one of my most viewed pages so then I recreated them at home. The broth bowls and grain bowls are so healthy – you can even splurge a little on these copycat Chinese Buffet donuts!
Copycat Panera Warm Grain Bowl
- 2 cups arugula (or spinach)
- 2 cups cooked brown rice and quinoa (found in frozen section!)
- 2 chicken breasts
- lemon/garlic marinade (My favorite!)
- 10 grape tomatoes, sliced
- 1/3 cup kalamata olives
- 1/2 cucumber, diced
- 1/2 cup hummus
- 1/3 cup feta crumbles
- 1/2 cup plain greek yogurt
- 1/2 lemon
- 1/4 cup tahini dressing (optional)
How to cook Copycat Panera Warm Grain Bowl
- Marinate chicken breasts in your favorite citrus/garlic marinade overnight.
- Bake chicken breasts for 20 minutes at 350 until cooked to 165 degrees.
- During last ten minutes of baking, microwave frozen rice/quinoa for 4 minutes in a microwave safe bowl.
- In two large serving bowls, place arugula around edge of bowl.
- Prep veggies: slice tomatoes and dice cucumbers
- When quinoa is cooked, divide between two serving bowls
- Remove chicken from oven and let rest for 5 minutes
- Top quinoa/argula with tomatoes, cucumbers, olives
- Slice chicken and place on top of quinoa.
- Add a heaping spoonful of hummus and yogurt to the bowl
- Top with crumbled feta and squeeze lemon over warm grain bowl
- If you like, you can add a tahini dressing – it really doesn’t need it.
– For the brown rice/quinoa – you can either use a bag of frozen rice/quinoa or Minute Rice makes a microwavable one! Super quick!
– Tahini dressing is expensive and not easy to find – I found that it wasn’t necessary with the yogurt and hummus – and when I tried the Panera version – I didn’t even taste it!
– Arugula is lighter than spinach but a little bitter – I found a mix of the two at the store that was really good