The recent trend of meals served in bowls continues to show its appeal for so many reasons. Bowls continue to be quite popular on restaurant menus too, with endlessly clever combinations to suit any diet or meal.
As Los Angeles Times food critic Jonathan Gold put it, “Avocado toast? That was so last year. We are now in the age of the phenomenon I have come to think of as Things in a Bowl, a culinary invention that may depend on rice, pasta, whole grains or legumes but usually includes a poached egg of one sort or another and always, always comes with kale.”
Well, not always kale. On a recent trip through Santa Barbara, California, I had a delicious quinoa breakfast bowl at Backyard Bowls. The Southern California chain offers a choice of quinoa, acai, oatmeal, yogurt and muesli as the base, then builds on that with fresh fruit, nut milks and butters, nuts, granola, dried fruit and seeds. Diners can choose spirulina, bee pollen, goji berries and other super foods to sprinkle on top for added nutrition. My quinoa bowl with cashew milk, berries and honey was just the ticket, comforting, sweet and rib-sticking.
Another Santa Barbara outpost, Buddha Bowls, makes savory concoctions then stuffs them in hollowed-out bread bowls. Some of the fillings include chili, macaroni and cheese with bacon, Hawaiian barbecue and Mediterranean flavors with hummus and veggies-recipes designed to appeal to the mostly student population in that area.
Another restaurant just up the coast from Santa Barbara-Calafia Café in Palo Alto, California-uses noodles, lentils, brown rice and roasted yams for the base of its bowls then adds vegetables and proteins for either vegan or carnivore eaters. One of my favorites is the Fiery Bottom BBQ Pork Bowl with braised pork, barbecue sauce, sautéed spinach, fried quail egg, roasted yams and brown rice.
The Plant Café, another small California chain, has a dynamite bowl featuring wild salmon with ginger lime sauce and seasonal vegetables over soba noodles.
Even some yogurt purveyors have waded in – after all, yogurt was the base for some of the first bowls ever, usually served with granola and fruit. Putting a new twist on that mixture, Pinkberry added a line of savory Greek yogurt bowls to its offerings a few years back. Cucumbers, olive oil, sunflower crackers, toasted quinoa and pumpkin seeds were among the toppings. Pinkberry has since taken these items off its menu, but I like the idea for its versatility and for how easily it translates to the home cook.
Heck, when you have your pantry and fridge to choose from, many iterations of grain, noodle, vegetable, herb, bean, spice, seed or oil could work for a nutritious bowl, making a snappy lunch, snack or even appetizer to share in a jiffy.
Besides being a fantastic way to get food on the table quickly, bowls present a handy opportunity for using up leftovers. Think of the rice you cooked two nights ago, the leftover roasted chicken from Sunday and the asparagus and carrots that need to get used up. Steam the asparagus until tender/crisp and layer baby salad greens, then rice and then chicken in bowls. Top with coarsely grated carrots, the asparagus and some sesame seeds then drizzle with teriyaki sauce.
Or you could take the salad greens-chicken-rice combination a different direction with the addition of cilantro, pinto beans and avocado or use leftover noodles instead of rice and change up the vegetables. Heat up the ingredients or serve at room temperature depending on personal preference. To add spark and versatility, have on hand a few sauces such as salsa, chimichurri, Thai curry, peanut or lemon vinaigrette for drizzling on top.
So whether you’re a trendsetter or not, making bowls at home is easy, fun and quick. Here are a couple recipes to
Quinoa Breakfast Bowl
Yield: 1 serving
1 cup water
½ cup quinoa
2 tablespoons golden raisins
¼ cup almond milk
4 strawberries, stemmed and quartered
1 tablespoon unsweetened coconut flakes, toasted
2 tablespoon slivered almonds, toasted
1 teaspoon agave syrup
1. Bring water and quinoa to a boil then lower heat and cover. After 10 minutes, stir in the raisins and continue to cook until the grains open up into translucent flat disks and liquid is absorbed, about 5 to 10 minutes longer.
2. Stir in almond milk and pour into a bowl. Arrange berries on top then sprinkle with coconut and almonds and drizzle with agave syrup. Eat while still warm.
Mexican-style Pinto Bean Bowl
Yield: 1 serving
¼ cup shredded red cabbage
Juice of ½ lime
Butter, enough to grease frying pan
½ cup whole pinto beans, warmed
¼ cup cherry tomatoes, halved
1 teaspoon chopped cilantro
1. Toss the cabbage with the lime juice and set aside.
2. Heat a small frying pan and add a little butter. Fry the egg to a perfect sunny side up. While the egg is cooking, layer the beans in a bowl, then top with the cooked egg then cabbage salad.
3. Scatter the tomatoes over the top and sprinkle with the cilantro, then perch the avocado on top. Serve immediately.
Savory Yogurt Bowl
Yield: 1 serving
1 cup nonfat Greek yogurt, whipped with a whisk to enhance silken texture
½ cup cucumber, peeled, seeded and cut in small dice
¼ cup sesame sticks, broken into small pieces
2 tablespoons extra virgin olive oil
¼ to ½ teaspoon gray Maldon sea salt
¼ to ½ teaspoon pure New Mexico chile powder
1. Layer yogurt in a bowl. Top with cucumber, then sesame sticks. Drizzle oil over all then sprinkle with salt and chile powder to taste.