Bowls continue to trend on menus, offering a versatile and convenient way to showcase flavorful ingredients and cuisines. Spring is a good time to freshen up the lineup with new combos, starting with these five ideas.
The most successful poke bowls are differentiated from the mainstream with unique additions, like this one from STIR restaurant in Raleigh, N.C. The kitchen adds scratch-made extras, including potato wonton crisps, pickled kale and miso vinaigrette.
Pearl barley, wheat berries, millet and wild rice combine in the ancient grain pilaf that forms the base of this bowl. Toppings of grilled avocado-corn relish, roasted poblanos and chimichurri-sauced skirt steak flavor the bowl with a Southwestern spin.
Salmon and fresh vegetables combine to create an on-trend bowl with Korean flavors. Chef Erica Holland-Toll of the Stanford University Flavor Lab sources cauliflower, squash, cherry tomatoes and spinach to complement the seafood, then ties the ingredients together with a kimchi vinaigrette.
Photo courtesy of Cura Hospitality/Elior North America
Maple Chicken Brussels Bowl
This grain bowl layers quinoa with grilled chicken breast, fresh gala apples and roasted Brussels sprouts, all drizzled with a maple-apple vinaigrette. A topping of sunflower seeds and dried cranberries adds color and crunch.
This plant-forward rice bowl is highlighted with a creamy Thai sauce made with coconut milk, yogurt, ginger, basil and cilantro. Fresh basil leaves, peas, baby lettuce mix and lime wedges add fresh green accents.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.