Bowls are customizable, convenient, healthful and flexible—attributes that appeal to both operators and consumers. The five recipes here fit the bill. These bowls feature grains, vegetables and small amounts of protein flavored with on-trend global ingredients.
1. Vegetarian Ramen Bowl with Seared Portobellos and Crispy Chickpeas
This recipe was created during the Culinary Competition held at FoodService Director's 2019 Menu Directions conference in Atlanta. Chef Hector Vega teamed up with ProStart student Ashley Casasola to cook up a vegetable-based ramen that turned out to be the judges' favorite.
2. Harissa Spiced Grilled Eggplant & Quinoa Salad with Grilled Mango
Contributions from several cuisines come together in this salad. Eggplant, feta and mint are three ingredients specific to the Mediterranean, as is harissa—the spicy sauce with Tunisian roots. But the mango sambal combines a tropical fruit with Asian rice wine vinegar and fish sauce, a combo that infuses the dish with accents from other countries. The result is a culinary mashup that makes a bold and flavorful statement.
3. Mediterranean Farro Bowl
As a foodservice provider to healthcare, B&I, cultural institutions and other noncommercial operations, Elior frequently changes up the menu to keep guests engaged. The company’s seasonal plates take advantage of current market-fresh ingredients. The latest introductions in the line focus on grain and veggie combos, including this Mediterranean farro salad.
4. Thai Rice Bowl with Sweet Pickles and Chili-Lime Dressing
September is Whole Grains Month, the appropriate time to celebrate grain bowls. Natural foods chef Robin Asbell chooses brown rice for this bowl, but other grains can be substituted, including farro, bulgur wheat or barley. Small amounts of tuna round out the dish, and a bright chili-lime dressing, shredded cabbage and sweet pickles add a punch of heat, crunch and tang.
5. Asian Grilled Tri-Tip with Noodles
Beef tri-tip, cut from the bottom sirloin, is commonly cooked as a small roast. Here, David Guas, chef-owner of Bayou Bakery, cuts the meat into large cubes and tenderizes them prior to grilling by soaking in a marinade. The meat can be served over steamed rice, but Asian rice noodles give the dish more authenticity.