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Food Management
20 bowls to try now
Tara Fitzpatrick May 26, 2017

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Shrimp rice bowl
Greenville (SC) County Schools

This bowl, from Greenville (SC) County Schools, features wasabi-mushroom-lemon grass slaw, scallions, carrots and kale sprouts.

Tex-Mex rice bowl
Greenville (SC) County Schools

Another bowl from Greenville schools, this bowl goes in a smoky, spicy direction.

Korean rice bowl
Greenville (SC) County Schools

No bland bowl here, with ginger-sweet chili slaw, kimchi, scallions, red onion and carrots, also from Greenville schools.

Mahi rice bowl
Greenville (SC) County Schools

And one more bowl from Greenville schools, this mahi bowl is a flavor-forward treat with red onion, snap peas, pickled okra slaw and Thai chili hot sauce.

Power bowl
Northwestern University

At Northeastern University, the Café Crossing concept uses edamade and seeds to make bowls nutrient-packed fuel for a busy day.

Sophisticated grain bowls
Restaurant Associations

Several Restaurant Associates B&I accounts serve the zen bowl (quinoa, amaranth, beans, butternut squash), the monsoon bowl (veggie tikka, sprouted lentils, roasted eggplant) and the guacamole bowl (guac, 5-spice shrimp, corn off the cob).

A bright bowl
Boston College

At Boston College, savory bowls are vibrant with leafy greens and cruciferous veggies.

Pitaya perfection
Boston College

Boston College students asked for pitaya bowls, and the dining team delivered.

Gluten-free bowl
Messiah College

This rice noodle bowl at Messiah College spotlights enoki mushrooms, pork belly and shrimp.

Kimchi bowl
University of Connecticut

Fermented vegetables—kimchi—make for a dynamic flavor in this noodle bowl from the University of Connecticut.

Acai bowl
Loyola University

At Loyola University’s grab-and-go breakfast location, acai bowls are a quick way to fuel up for the day.

Zesty bowl
Vanderbilt University

Fresh herbs zip things up in the grain-and-veggie bowls at Vanderbilt University.

Thai chicken larb with pickled peaches
Dole

Larb is a summer salad worth looking into. This recipe from Dole is especially summery, with peaches and lime.

Fresh mango oatmeal congee
National Mango Board

Congee is an Asian breakfast staple that many Americans are waking up to. This version, from the National Mango Board, features turmeric, the wonder spice everyone’s talking about now. Get the recipe here.

Put an egg on it
Mushroom Council

Artfully arranging bowls means your customers will want to Instagram their meal. This bowl from the Mushroom Council uses contrasting colors, including that unmistakable egg yolk, in a gorgeous way.

Harvest breakfast bowl
Avocados of Mexico

This breakfast bowl, developed for Avocados from Mexico, features tri-color quinoa, scrambled eggs, roasted butternut squash, tart green apples, baby spinach, roasted pepitas, crumbled goat cheese and half an avocado. Get the recipe here.

Bibimbap
Kikkoman

Chef Esther Choi created this bibimbap for Kikkoman and incorporated teriyaki marinade with scallions, jalapeno and garlic for a rib-eye that’s rich in flavor. See the video here.

Savory mushroom oatmeal bowl
Quaker Kettle Hearty Oats

Oatmeal comes out of its sweet niche and into the savory world with this mushroom bowl.

Turkey pad Thai
Butterball Foodservice

This recipe from Butterball Foodservice, makes the most of the fresh and crunchy components of traditional pad Thai.

Pho
Pedestal Foods

One of the original bowls on the global culinary scene, pho is an enduring favorite. It’s made here with a savory broth for several Pedestal Foods accounts.

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