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

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

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

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).

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

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

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

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

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

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

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

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.

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.

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.

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.

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

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

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.