TIP OF THE DAY: The New Layered Salad Bowls | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: The New Layered Salad Bowls – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: The New Layered Salad Bowls

What’s hot in fast-casual restaurant dining? Layered salad bowls!

The bowls have a bed of salad greens, with layers of toppings such as beans, cheese, corn, dips (guacamole, hummus, salsa), grains, legumes, noodles, proteins, sour cream, tomatoes and more. Each layer of ingredients adds more flavor and texture.

According Katie Ayoub’s article in Flavor & The Menu, Chipotle’s Burrito Bowl now surpasses its burritos in sales. Jamba Juice added five Energy Bowls to its lineup last September. Panera rolled out Broth Bowls in January and KFC launched two new Chicken & Rice Bowls. On The Border introduced Border Bowls in April. The list goes on.

Bowls cross comfort-food and global flavors with better-for-you fresh vegetables and smaller portions of protein. They provide tastes of multiple favorites in one dish. They’re a hit.

Make your own bowls at home with the layer-by-layer guide to ingredients below, and add your own to the list.

A tip: If you plan your menus for a few days, you can have leftover beans, grains and proteins with which to construct your bowls.

  steak-bowl-gimmedelicious-230

A homemade version of Chipotle’s Steak Burrito Bowl (hey, where’s the grated cheese?). Here’s the recipe, from GimmeDelicious.com.

 
BASE

Salad greens plus:

  • Grains: Quinoa, farro, oats, rice (basmati, brown, cilantro, coconut, etc.)
  • Pasta: cappellini, penne rigate, ramen, rice noodles, soba noodles, whole wheat noodles
  • Potatoes: mashed/smashed white or sweet potato, diced boiled potatoes vinaigrette
  • Pulses: beans, lentils, edamame
  •  
    PROTEIN

  • Beef: braised beef or short rib, cubed or sliced steak
  • Chicken: grilled and cubed or sliced
  • Egg: fried, hard or soft-boiled, pickled
  • Lamb: cubed or sliced
  • Meatballs: beef, chicken, lamb, pork, turkey
  • Shrimp: habanero-mango glazed
  • Salmon: mini salmon cakes
  • Fish: grilled, pepper-crusted
  • Pork: pulled/shredded
  • Vegetarian: baked/grilled tofu or seitan, falafel, vegetarian “meatballs”
  •  

    Shrimp-Border-Bowl-OnTheBorder-Flavor-Menu-230
    From On The Border, the popular Shrimp Border Bowl, with grilled shrimp and
    Tex-Mex fixings.

     

    PRODUCE

  • Charred: beans, broccoli, carrots, greens, onions
  • Fresh: arugula, avocado, baby kale, basil, cilantro, corn, jicama, mint, mixed greens, peas/snow peas, radish, tomato, watercress, zucchini
  • Fruit: apple or pear slices, berries, cranberry sauce, grapefruit or orange segments, stone fruit slices
  • Grilled: corn, eggplant, green beans, mushrooms, peaches, red onion, zucchini
  • Roasted: bell pepper, jalapeño, mushrooms, onions, shallots, squash, tomato
  •  
    FLAVOR BINDERS

  • Broth: beef, chicken, miso, roasted vegetable, seafood (add ingredients that work in a soup bowl)
  • Other: Greek yogurt, hummus, sour cream, tzatziki, vinaigrette
  • Salsa: chimichurri, pico de gallo, roasted tomatillo
  • Sauce: chipotle sauce, guacamole, pesto, red curry paste, roasted harissa, peanut sauce, tikka sauce (to drizzle)
  •  
    TOPPINGS

  • Cheese: grated cheddar or mozzarella, crumbled fresh or aged cheeses
  • Dried fruit: apricot, cherry, cranberry, dates, fig
  • Fermented produce: cabbage, cucumber, kimchi, turnip greens
  • Nuts and seeds: candied, fire-roasted, glazed, spiced, toasted
  • Pickled produce: beets, carrots, onions, peppers, radish, slaw, watermelon
  •  
    We can’t wait until lunchtime!

      




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