This Grain Bowl Will Save Your Lunch Hour

By Camille Styles
Quinoa bowl with harissa-roasted veggies, avocado, and fried egg

Would you agree that lunch is the meal where it’s easiest to get stuck in a rut? Most days I toss together a quick salad with some protein, or just mash up a sweet potato — but lately I’ve been taking just a little extra time to make a grain bowl (mostly with leftovers from the night before) and it feels like a treat. Today I’m showing how to make my current favorite lunch-hour bowl in the video above (soooo delish) and keep scrolling for the recipe card. I’d love to hear in the comments if you give it a try — and feel free to mix it up by swapping in whatever ingredients you have on hand!

Quinoa bowl with harissa-roasted veggies, avocado, and fried egg Quinoa bowl with harissa-roasted veggies, avocado, and fried egg

If you’re looking for more fun recipe vids, don’t miss how to frost a layer cake, my superfood salmon salad2 amazing guacamole recipes, or my secrets to perfectly roasted veggies.

**Video by Eve Tarlo & crew, photos by Kristen Kilpatrick**

Quinoa Bowl with Harissa Roasted Veggies, Avocado, & Fried Egg

Serves 1

This Grain Bowl Will Save Your Lunch Hour

By Camille Styles


  • 1 cup cooked quinoa -- or feel free to swap in your grain of choice
  • 1 cup starchy vegetable (I used cauliflower and halved radishes)
  • 1/4 cup store-bought harissa sauce
  • extra-virgin olive oil
  • 1/2 cup shredded carrot
  • 1/2 avocado, chopped
  • 1 cup arugula
  • 1 egg
  • sea salt and freshly ground black pepper
  • chopped cilantro, for garnish


  1. Preheat oven to 425, then toss veggies with 2 tablespoons harissa, a drizzle of olive oil, salt and pepper. Spread on a foil-lined baking sheet and roast for 20 - 25 minutes, until just tender. I make a quadruple batch so I have enough for lunches all week.
  2. Place quinoa in the center of your bowl, then surround with roasted veggies, carrot, avocado, and arugula. Get creative and have fun making it pretty!
  3. Heat a bit of olive oil in a small nonstick pan over medium-high heat. Crack your egg in and let it fry until yolk is set to desired level of firmness. Slide egg onto the top of your bowl.
  4. Finish the dish by drizzling with remaining harissa, a bit of olive oil, and sprinkle salt, pepper, and cilantro over the top. Eat!

Comments (7)

  1. Kelly says:

    Great! Good to know! yet so simple to make.

  2. Katelyn Rutt says:

    Yum! Looks incredible!

  3. Kate says:

    Hi Camille, in the video you mention you use a special spicy pepper at the end. What is it?

  4. Valerie says:

    Can’t wait to try this recipe! Where did you get your white bowl from? Thanks!

  5. Kate Smith says:

    Camille can you tell us the name of the spicy pepper? Thanks!

    1. Camille Styles says:

      Hi Kate! Yep, it’s Aleppo Pepper — I am obsessed! It’s just a little spicy (less so than red pepper chile flakes) and adds such great flavor and color. I can find it in the bulk spice section of my grocery.

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