Our annual employee survey revealed an increased demand for fresh ingredients and plant proteins. So this year, I rolled out 12 new power bowls. The most popular is our Southwestern bowl, which features local baby kale, roasted sweet potatoes, lime and cumin-spiced black beans, crumbled cotija cheese, pepitas and a whole-grain blend of red and white quinoa, rice, barley and wheatberries. The guest then has the option to add grilled salmon, chicken or beef or a plant-based protein crumble. A raspberry-chipotle vinaigrette ties the ingredients together. Other bowls have Thai, Latin and Indian themes. Due to great guest response, we are also rolling them out grab-and-go style at our micromarkets.

Lawrence Wright
Blue Cross Blue Shield of South Carolina