The sorrel pesto rice bowl from Sqirl. (Amy Scattergood / Los Angeles Times)
The quinoa bowl from M.A.K.E. in Santa Monica with squash, kale, avocado and carrot tahini sauce. (Jenn Harris / Los Angeles Times)
The farro bowl at Lincoln topped with roasted fennel, onion, almonds and romesco sauce. (Amy Scattergood / Los Angeles Times)
The porridge from Gjusta comes with roasted fruit. (Amy Scattergood / Los Angeles Times)
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Jenn Harris is a columnist for the Food section and host of “The Bucket List” show. She has a BA in literary journalism from UC Irvine and an MA in journalism from USC. Follow her @Jenn_Harris_.
