Photo of Asian Wheat Berry Bowl by WW

Asian Wheat Berry Bowl

2 - 7
PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
When in doubt, definitely put an egg on it. As you would for these filling grain bowls, which are perfect to make for a substantial lunch or dinner. They're chock-full of broccoli florets, aforementioned eggs, carrots, scallions, and wheat berries. Wheat berries are a wonderful, but underused grain, that’s a little like brown rice with a texture more similar to barley. The dressing that flavors them features a mixture of rice vinegar, soy sauce, both sesame and vegetable oil, and a touch of ginger and honey. Add a dash of Sriracha as the finishing touch if you want to up the heat a little bit.


Cooking spray

4 spray(s)

Uncooked broccoli

4 cup(s), bite-sized florets

Table salt


Rice vinegar

2 Tbsp

Low sodium soy sauce

1 Tbsp

Toasted sesame oil

1 Tbsp

Vegetable oil

½ Tbsp

Ginger root

1 tsp, grated


1 tsp


4 large egg(s)

Cooked wheat berries

2 cup(s)

Shredded carrot(s)

1 cup(s)

Uncooked scallion(s)

1 medium, thinly sliced

Unsalted toasted sesame seeds

2 tsp


  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, and 1/2 tsp sesame seeds.
  6. Serving size: 1 bowl