5 new takes on bowls

Bowl meals are proliferating across menus of all types, from fast-food restaurants to higher end casual chains. And for good reason—they’re highly customizable, great for on-the-go eating and often incorporate trending ingredients and flavors. Want to put a bowl meal on your menu? Here are five super-tasty options for inspiration.

Served on a hearty base of U.S.-grown brown rice, this vibrant bowl brings together a medley of mild but healthy power foods such as quinoa, sweet potatoes, avocado and kale, accentuated by the popular North African spice blend, ras el hanout. The on-trend Moroccan spice is a mixture of unexpected flavors ranging from sweet to hot, including cinnamon, ginger, peppercorn, paprika and chili pepper.

Poke (or raw fish salad) graduated from appetizer to main dish in recent years, and is up 102.2% over the last 4 years on U.S menus.* A classic Hawaiian dish featuring raw fish (such as salmon), vegetables and U.S.-grown short grain brown rice, the poke bowl is a meal rich in nutrients and open to endless variations. In addition to marinated salmon, this recipe features avocado, cucumber, carrots, radishes, pickled ginger and sesame seeds for a delectable salad crunch, topped off with tangy Sriracha mayo.

(*Datassential, Menutrends, 2018)

This hearty dish, filled with eggs, kale and U.S.-grown basmati rice, will give the menu a protein-packed punch. Based on the plant-forward Mediterranean diet, it’s a savory combination of flavors including sun-dried tomato pesto, red bell peppers and goat cheese. The bowl meal has also become a staple for college and university foodservice operators, because it’s a healthy and customizable dish that can easily accommodate dietary restrictions. This option is perfect for breakfast, brunch or any time of day.

This recipe featuring grilled shrimp, basil and U.S.-grown long grain white rice brings in the fresh roadside stand flavors of corn and tomatoes. Easily adaptable to indoor foodservice grills, the shrimp can be broiled in the oven or skewered and cooked over hot coals.

It’s no secret that young people like to snap pictures of their food. This dish—loaded with roasted grapes, arugula and pecans—looks as good as it tastes. Featuring U.S.-grown brown and wild rice and plenty of fresh fruit and nuts, this vegetarian and gluten-free option packs plenty of protein, fiber, vitamins, minerals and antioxidants into every bite.