Photo of Asian Wheat Berry Bowl by WW

Asian Wheat Berry Bowl

Points® value
Total Time
40 min
20 min
20 min
Wheat berries are a wonderful, but underused grain, that’s a little like brown rice with a texture more similar to barley.


Olive oil cooking spray

4 spray(s)


4 cup(s), bite-sized florets

Table salt


Unseasoned rice vinegar

2 tbsp(s)

Low sodium soy sauce

1 tbsp(s)

Toasted sesame oil

1 tbsp(s)

Vegetable oil

½ tbsp(s)

Ginger root

1 tsp(s), grated


1 tsp(s)

Raw egg

4 large

Cooked wheat berries

2 cup(s)

Shredded carrots

1 cup(s)

Uncooked scallions

1 medium, thinly sliced

Unsalted toasted sesame seeds

2 tsp(s)


  1. Preheat oven to 425°F.
  2. Coat a rimmed baking sheet with cooking spray; add broccoli in a single layer. Coat broccoli with cooking spray and sprinkle with salt; roast until browned, 15-20 minutes.
  3. Meanwhile, in a small, airtight container, combine vinegar, soy sauce, sesame and vegetable oils, ginger and honey; shake well.
  4. Coat a 12-inch nonstick skillet with cooking spray; place over medium heat. Crack eggs into pan; cook, sunny-side up, until whites are set and edges are lightly browned, 3-5 minutes (cook in batches if your skillet is not large enough). Remove from heat.
  5. Place 1/2 c wheat berries in each of four bowls; top each with 1 c broccoli, 1/4 c carrot and an egg. Drizzle each with 1 1/4 Tbsp dressing; garnish with 1/4 of scallion, 1/2 tsp sesame seeds and dash of sriracha (optional).
  6. Serving size: 1 bowl