Vegan crispy kung pao cauliflower bowl
Created by Harvest Table Chef Eric Merklein at the University of Rochester, this Szechuan-inspired bowl is packed with protein, fiber and vitamins. Added bonus? Szechuan peppercorns are known to support digestive health.
UNC Chapel Hill’s Aramark Chef Michael Gueiss creates something totally new with items that would’ve gone to the compost bin: roasted carrots, herb-braised celery, celery leaf salad, watermelon rind pickles, sliced Easter Egg radishes, brown rice, sorghum grains and chimichurri made from radish and carrot tops.
Hearty portobello bowl
This Aramark bowl—available in business dining, healthcare and higher ed locations—really makes the most of mushroom’s meaty character, carving each portobello steak to order and serving it over quinoa and veggies with a balsamic vinaigrette and a crisp garnish made with plant-based cheese.
Tuna umami poke bowl
Surfing along on the poke trend, Aramark’s culinary team created this bowl with Hawaiian flavors in mind. Ahi tuna is artfully arranged among rice, cucumber, avocado, seaweed, ginger, edamame, spicy mayo, scallions and unagi sauce.
Vegebond salmon grain bowl
A favorite with Cura COO Kelly Kassab, this bowl is part of Cura’s BeWell menu at Allegheny Health Network’s Jefferson Hospital in Jefferson Hills, Pa. It’s made with edamame, shiitake mushrooms, light soy sauce, green onions, fresh ginger, crispy onions and grilled salmon with a wild rice blend to tie it all together.
Penne pasta Bolognese bowl
This bowl, from the HHS culinary team, brings pasta Bolognese—true Italian comfort food—to the bowl.
Moroccan Global Bowl
This bowl, part of HHS’ comfort-food-from-around-the-world series, is a briny masterpiece with olives at the forefront, chickpeas for substance, nuts for crunch and pomegranate seeds for that surprise factor.
Full of fresh flavor, this bowl by HHS Chef Blake Eckenrod is perfect for light-yet-lively summer lunches.
Customers are looking for healthy sources of protein, and this gorgeous green bowl by HHS Chef Sean Koch delivers.
Even shrimp deserves a night on the town, in this festive bowl by HHS Chef Sean Koch.
Farro risotto Sustainabowl
HHS partnered with The Humane Society of the United States for a line of Sustainabowls, including this root vegetable hash bowl that makes clever use of tater tots.
Roasted corn and lentil “chorizo” Sustainabowl
Lentils are the best stand-in for chorizo according to Chef Marta Hernandez, VP of Culinary for HHS’ healthcare division.
Farro risotto Sustainabowl
Another from HHS and The Humane Society of the United States’ collaboration, this bowl makes the most of garden fresh zucchini and meaty mushrooms.
Thai Buddha bowl
This enlightened bowl from HHS Chef Scott Manocchio illustrates the power of plating and contrasting colors.
Also from HHS, this bowl is a great example of global flavors providing hearty comfort. Check out the egg’s yolk ready to melt into sesame seeds and Asian aromatics.
Drunken shrimp bowl
And because you can never have too many drunken shrimp, this version is from HHS Chef Christopher Randolph.
Tikka masala bowl
This Indian dish is a gateway for many new fans of the cuisine. HHS Chef Eric Pierce balances naan into the bowl for the full experience.
Sweet chili tofu rice bowl
Pierce also created this showstopper, a plant-based dish that plates the rainbow.
Created by HHS Chef Shane Mishler, this bibimbap bowl just pops with color, flavor and texture.
Beef tandoori bowl
Another from HHS, this bowl is hearty with the perfect balance of umami, heat and acid.
Buffalo wings protein bowl
This spicy bowl from Kellogg’s can be made with traditional chicken nuggets, or a plant-based version.