Bowls continue to trend on menus, as the format is portable, delivery-friendly and adaptable to a wide variety of cuisines. To freshen up your bowl lineup for fall, start with these five recipes—they offer new ways to combine grains, vegetables and proteins into tasty meals.
The plant-based bowl boasts lively flavors and colors. Chef Kelly Kim makes a vegan sausage using tofu as the base, then spices it up with Korean gochugaru and other seasonings.
Noodle bowls should offer a memorable slurpable experience, and this one delivers. The ramen-style bowl features lean lamb sirloin paired with udon wheat noodles, baby bok choy, shiitake mushrooms, snow peas and eggs, all infused with Asian flavors.
Photo courtesy of Boursin Professional Frozen Gournay Cheese Cubes
Roasted Squash, Lentils, Chard and Brussels Sprouts Bowl with Gournay Cheese
Autumn veggies, including butternut squash, chard and Brussels sprouts, pair with lentils to give this plant-forward bowl a laser focus on seasonality. Individually frozen cubes of value-added herbed gournay cheese add instant flavor and creamy texture.
Beets are another fall vegetable that can be at the ready to add to a seasonal bowl. Chef Chris Crary at 1 Kitchen roasts smaller baby beets, then tosses them, along with their green tops, with cooked farro, toasted walnuts, olives and raisins for a nutritious Middle Eastern-inspired bowl with big flavors.
Photo courtesy of Cura Hospitality/Elior North America
Maple Chicken Brussels Grain Bowl
Cura Hospitality periodically creates seasonal plates that are served systemwide across its health care and senior living operations. This grain bowl, combining grilled chicken breast, fresh gala apples and roasted Brussels sprouts over quinoa, is slated for the fall season.
The department is investing $1.2 billion in Commodity Credit Corporation funding to go toward local food purchases at schools, childcare facilities, food banks and other institutions.
