Bowl meal recipes

Customization is driving the demand for build-your-own bowls, particularly among younger consumers. Almost 45% of millennials and about 50% of Gen Zers place high importance on the ability to customize, according to Technomic’s Generational Consumer Trend Report. Operators in every segment are meeting the demand by providing a variety of ingredients so customers can create bowl meals geared to their taste buds. But some chefs are jumping on the bowl trend by crafting composed meals, layering flavors and foods that work well together and are convenient to eat, as these recipes demonstrate. 

Blending mushrooms with ground beef gives this bowl a more plant-forward spin. The flavors are amped up with Asian seasonings, including sesame oil, soy sauce, rice wine vinegar and ginger, with crushed red pepper flakes providing a bit of heat. A garnish of chopped cashews adds crunch.

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At six-unit Burrito Beach, bowls are a newer addition to a menu that was traditionally focused on burritos, tacos, quesadillas and nachos. Chef Schy has expanded customization options by giving guests the opportunity to build a bowl with a base of quinoa and/or rice topped with several protein choices, including char-grilled chicken, beef brisket, sirloin or shrimp. Here, garlicky spiced Cabo shrimp top the entree bowl.

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At Morrison Healthcare, ancient grain bowls are enhanced with seasonal vegetable selections, flavorful plant and bone-based broths and slow-cooked lean proteins. The Harvest Grain Bowl served in the Central Table Café at University of Miami Medical Center features farro, quinoa, barley, kale, braised beets, roasted mushrooms and pumpkin seed pesto. Braised chicken or brisket can be added to boost protein or please meat cravers.

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Pearl barley, wheat berries, millet and wild rice combine in the ancient grain pilaf that forms the base of this bowl. Chef Stark layers on Southwestern flavors with ingredients including grilled avocado-corn relish, roasted poblanos and chimichurri-sauced skirt steak.

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This Cajun-inspired bowl has a base of kettle hearty oats—a thicker cut that results in a longer hold time during service in dining operations. Oats are a grain that is moving from the breakfast table to lunch and dinner through dishes with savory applications, like this one. The recipe cross-utilizes staples found in most kitchens, making it easy and cost-effective to prepare.

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