With strong consumer demand for plant-forward bowls and burgers, chefs are looking beyond quinoa and couscous for grains that can be used as a base. Lesser-known, sustainable crops such as fonio and buckwheat are on the rise. And healthful plants found in the wild, such as dandelion greens and gooseberries, are now being cultivated and distributed. 

04. Dandelion


Braised Veal Tortellini with dandelion at


05. Buckwheat


Coconut Power Oatmeal with buckwheat at

Pret A Manger

06. Gooseberry


Panza Tacos with jicama gooseberry salsa at

Rosa Mexicano Restaurants

Source: Technomic Ignite menu data