By Rob Corliss
January 9, 2020

Operators can take the premise of a bowl and conform it to showcase their menu identity. It offers a wonderful opportunity to feature a housemade creation such as a sauce, dressing, cooking technique or even charcuterie.

Of course, warm bowls resonate year-round, while cold bowls help deliver on spring and summer seasonality (think chilled noodle bowls or marinated bean bowls).

Here are four easy bowl builds:

• Breakfast Bowl: Warm quinoa flakes/ hemp hearts porridge + mixed berry compote + lemon curd + chopped honeycomb
• Buddha Bowl: Bamboo rice + baby spinach, lentils, roasted butternut squash + coconut dressing + pickled green mangoes
• Ocean Noodle Bowl: Soba noodles and kelp leaves + mung bean sprouts, yellow bell pepper + miso broth + shredded sugar snap peas
• Maple Protein Bowl: Maple baked beans + crispy plant-protein bites, blistered red onions, apple slaw + Hatch chile queso + crunchy corn nuts