The components of bibimbap — rice, kimchi, soy sauce, egg — were pretty much made to be in a bowl, as seen here from HHS.

While Bolognese usually means a meaty sauce, this HHS bowl was created by Humane Society Chef Jason Patel, who says: “it’s the same flavor profile, it’s the tomatoes, it’s the slow cooking, it’s the onions and garlic, but it’s plant-based. When I look at plant-based food I don’t look at things I’m taking out. I look at the food itself.”

Part of UNC Health’s new line of plant-based bowls, this one gets an extra protein punch with fried tofu.

Plant-based meat alternatives are at the heart of UNC Health’s Carlos Castillo-Blanco’s bowl creations.

With endless summer vibes, this is another great example of global bowl appeal from UNC Health.

ADC’s Be Well, Be Bowl’d LTO is the most successful LTO to date. Each bowl is elevated with balanced flavors and cool combos.

ADC Chef Jonathan Pye’s bibimbap bowl debuted at an account last week.

An underused fish like rockfish gets tropical heat in this recipe from Alaska seafood.

In another recipe from Alaska Seafood, here we see familiar favorite salmon served in a whole new way.