Grain bowls: Get creative with what you have!

Anyone close to me knows that I have an obsession with CAVA. They're like Chipotle, but with actual spices. They make it pop.  I thought that my passion for grain bowls was a recent phenomenon. But if I think about it, it began in childhood. My mother was introduced to Vietnamese food in the 80s, and got hooked on spring rolls. If pho was treatment for a winter cold, then bun, or vermicelli bowls, were a fresh summertime respite from the heat. It was the whole package:  Grain: rice vermicelli noodles Vegetables: crunchy lettuce, bean sprouts, fresh torn basil, cilantro...