Recipe report: Bowls rule

Many cooks are currently relying on pantry staples, hardy fresh produce and leftover cooked proteins to build meals. Bowls are the answer. They serve as a creative and convenient platform for tossing together flavorful ingredients into appealing meals, as these five recipes demonstrate. 

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.

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This flavor-packed and filling bowl meal hits many of the on-trend flavors preferred by young diners: It features spicy chile oil, pickled kimchi and a craveable mix of spicy-savory ethnic ingredients. The Korean pork itself could also be menued in a variety of other ways, from handheld street tacos to noodle-based soups.

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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 had traditionally focused on burritos, tacos, quesadillas and nachos. Chef Dave 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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Gluten-free sorghum is emerging on menus in everything from risotto-style sides to Asian stir-fries and taco fillings. The high-fiber, high-protein grain has a neutral flavor, making it a good base for a spicy Thai dish like this bowl. Chef Sharon Palmer keeps it vegan with the addition of tofu, but chicken, pork, beef or seafood can easily be swapped in, as can any fresh vegetables.

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