A great sauce can turn a simple bowl of leftovers into a satisfying, restaurant-worthy meal. Even on the busiest weeknights, you can whip up something flavorful using ingredients you already have in your pantry to tie together a simple grain bowl, salad, or plate of otherwise-basic foods. Here are five quick, mix-and-match sauces to elevate grain bowls, roasted vegetables, grilled meats, or even sandwiches—all ready in minutes.
- Garlic-Soy Ginger Sauce
This bright, savory sauce adds instant depth to rice or noodle bowls. Try it on leftover roasted vegetables, tofu, or shrimp over grains, wrapped in a tortilla, or scooped into lettuce cups.
Whisk together: 3 tablespoons soy sauce, 1 tablespoon rice vinegar or lime juice, 1 teaspoon sugar or honey, 1 teaspoon grated fresh or ground ginger, and 1 small minced garlic clove. Finish with a drizzle of sesame oil. - Creamy Tahini-Lemon Sauce
Nutty, tangy, and endlessly versatile, this sauce is great on grain bowls, roasted sweet potatoes, or falafel-style wraps. Adjust with water for desired consistency—thicker for dipping, thinner for drizzling.
Blend or whisk: ¼ cup tahini, 2 tablespoons lemon juice, 2 tablespoons warm water, 1 tablespoon olive oil, 1 grated garlic clove, and a pinch of salt. - Spicy Peanut Sauce
A pantry classic that adds a little heat and creaminess to any dish. Serve it over cooked noodles, sautéed greens, or brown rice bowls topped with roasted rotisserie chicken. Omit the spicy ingredients for a kid-friendly sauce with a familiar flavor.
Combine: 3 tablespoons peanut butter, 1 tablespoon soy sauce, 1 tablespoon rice vinegar and/or lime juice, 1 teaspoon honey, a pinch of chili flakes or sriracha, and enough warm water to thin to a pourable texture. - Smoky Yogurt Sauce
This tangy sauce balances spicy foods and adds a subtle tang to grains or roasted vegetables. For a Mediterranean spin, add chopped herbs like parsley or dill. For tacos or roasted cauliflower, try cumin instead of paprika.
Stir together: ½ cup plain yogurt, 1 teaspoon smoked paprika, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and pepper. - Herb Vinaigrette
When in doubt, go green. This quick vinaigrette doubles as a salad dressing and grain bowl finisher. It’s a lifesaver for using up the last bits of greens or grains in your fridge.
Shake in a jar: ¼ cup olive oil, 2 tablespoons vinegar (red wine, apple cider, or balsamic), 1 teaspoon Dijon mustard, 1 teaspoon honey, and a big pinch each of salt and pepper. Add a tablespoon of chopped fresh herbs—anything from basil to oregano.
The beauty of these sauces is their flexibility. Swap almond butter for peanut, yogurt for tahini, or maple syrup for honey depending on what’s on hand. Store each sauce in the fridge for up to a week (or freeze in portions for longer!) and mix-and-match to keep dinners interesting.
