There’s a popular new restaurant in Springfield, Ill., that customers keep coming to again and again. It’s called Yummy Bowl and capitalizes on the “bowl” trend that seems to be taking the country by storm.

At Yummy Bowl, you choose your noodles or rice (brown, white or fried), and then add an array of fresh vegetables and your choice of meat(s), seafood or tofu. With your bowl piled high, you can mix and match your sauce; then it’s cooked to order on a huge, round grill and brought to your table.

Here’s how you can make something similar at home, with or without a big round grill. All it takes is a little creativity and variety. Think about whatever protein, veggies, fruit, grains and greens you might have in your fridge or pantry. Then start combining.

It’s a guaranteed easy weeknight meal for those busy fall schedules, and a convenient and clever way to mix all your favorite ingredients together and create hearty one-dish meals for breakfast, lunch or dinner — and you can take it to the field this harvest season.

The bonus? More veggies, more fiber and more nutrients packed into your daily meals.

Bowls allow you to mix and match ingredients and to layer texture, color and flavors. If it’s weight control you’re after, bowls can help because they typically hold more low-calorie options like veggies, and less food than a plate.

For breakfast, start your day in a healthy way with a tasty bowl of hearty grains, nutrient-packed berries, crisp fresh veggies and high-protein eggs.

To build a bowl, start with a grain such as farro, brown rice, quinoa or wild rice. Then add greens — spinach, kale, romaine, spring greens. Next, think about veggies that are in season or that you love — corn, sweet potatoes, Brussels sprouts, peppers. For protein, you can add rotisserie or grilled chicken, beans, leftover pork or beef, or even hard-boiled eggs. Fruit, such as apples, grapes or peaches, can give a touch of sweetness. A quick vinaigrette completes the bowl.

Substitutions are the best part about bowls. Swap whatever you have in your cabinet or refrigerator. Not sure about farro? Try brown rice. No zucchini? Use butternut squash. Trade pears for an apple, pecans for almonds or goat cheese for feta. There are no rules for bowls.

Here are a couple of my favorite bowls for a quick dinner or lunch. Both are adapted from Cooking Light.

Farro Burrito Bowls

1 zucchini, cut lengthwise into half-inch slices
1 yellow squash, cut lengthwise into half-slices
1 red pepper
1 yellow pepper
½ sweet yellow onion or red onion
2 scallions
¼ cup extra-virgin olive oil, divided
3 tablespoons fresh lime juice, divided
2 teaspoons water
1 teaspoon salt, divide
1 teaspoon black pepper
1 garlic clove, coarsely chopped
2 tablespoons chopped fresh cilantro
2 teaspoons honey
½ teaspoon ancho chili powder
2 cups cooked farro
1 (15-ounce) can unsalted black beans, drained and rinsed
3 ounces queso fresco, crumbled (about ¾ cup)
1 medium avocado, diced

Preheat grill or air fryer to 400 degrees F. Spray zucchini, yellow squash, onion, bell peppers and scallions with cooking spray; arrange on grill rack. Grill or air-fry for five minutes or until vegetables are tinged with color.

In a food processor, place scallions, 1 tablespoon olive oil, 1 tablespoon lime juice, 2 teaspoons water, ¼ teaspoon salt and ¼ teaspoon black pepper and garlic. Process until smooth. Combine grilled vegetables and scallion mixture in a bowl and set aside.

Whisk together remaining 3 tablespoons olive oil, cilantro, 2 tablespoons lime juice, honey, chile powder, ¼ teaspoon salt and ½ teaspoon pepper in a medium bowl. Reserve 1½ tablespoons cilantro mixture. Add cooked farro to the remaining cilantro mixture and toss to coat.

Spoon farro mixture, chopped grilled vegetables, beans, cheese and avocado into bowls. Drizzle evenly with reserved 1½ tablespoons cilantro mixture. Serve with lime wedges. Serves four.

Harvest Bowl

1½ cups wild rice blend
2⅔ cups chicken broth
2 tablespoons unsalted butter
1½ teaspoons salt, divided
1 pound Brussels sprouts, trimmed and cut in half
2 small sweet potatoes, cut into ½-inch cubes
2 tablespoons olive oil
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon cayenne 
1 rotisserie chicken, about 2 pounds
2 cups fresh baby kale
1 Honeycrisp apple, cored and cubed
½ cup crumbled goat cheese
¼ cup roasted, salted almonds, coarsely chopped

Vinaigrette:
3 tablespoons balsamic vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
1 garlic clove, grated 
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
⅓ cup olive oil

For the bowls: Preheat oven to 450 degrees F. Place the rice blend in a fine mesh sieve. Rinse the rice under water. Place the rice in a medium saucepan with the broth, butter and ½ teaspoon of salt. Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the rice is tender, 45 minutes. Remove the pot from heat and keep rice covered for another 15 minutes. Fluff rice with a fork.

Meanwhile, line a large baking sheet with foil. Add the Brussels sprouts and sweet potato. Drizzle the vegetables with the olive oil, tossing to coat. Sprinkle with the remaining 1 teaspoon of salt, pepper, garlic powder, paprika and cayenne, tossing to coat. Roast until the vegetables are tender and browned, about 25 minutes, stirring halfway through.

Remove the skin and bones from the chicken. Shred or cut the meat into cubes.

For the balsamic vinaigrette: In a Mason jar, add the balsamic vinegar, honey, mustard, garlic, salt and pepper. Place the lid on the jar and shake vigorously until the ingredients are well combined, about 15 seconds. Add the olive oil and shake the closed jar again until the dressing is well emulsified. Store in the refrigerator and shake well before using.

To serve: Divide the baby kale among four bowls. Spoon on the wild rice and divide the Brussels sprouts, sweet potato, chicken, apple, goat cheese and almonds. Drizzle with the balsamic vinaigrette. Serves four.