Top restaurant chains are introducing items in this flexible format.
McDonald’s Corp., Oak Brook, Ill., recently began testing a line of high-protein breakfast bowls in Southern California restaurants. One bowl features turkey sausage, egg whites, kale, spinach, bruschetta and cheddar jack cheese. Another includes chorizo and egg on a hash brown with shredded cheddar jack cheese and pico de gallo.
KFC, Louisville, Ky., introduced a line of rice bowls for a limited time. The Sweet n’ Spicy BBQ Bowl featured hand-pulled honey barbecue chicken, a three-cheese blend, chopped green onions, white rice and spicy ranch sauce. The Zesty Tex-Mex Bowl included the same ingredients but swapped out the barbecue chicken for popcorn chicken and added pico de gallo.
On the Border, Dallas, unveiled Border Bowls, a new line of prepared-to-order dishes made with cilantro lime rice, black beans, bell peppers, queso fresco, lettuce, pico de gallo and avocado. Served with roasted red chile-tomatillo salsa, the bowls are available in four options: Fajita Steak, Fajita Chicken, Grilled Shrimp, and Portobello Mushroom. All four are Mesquite-grilled and brushed with a cilantro lime chimichurri sauce.
Fresh Mex bowls at Chili’s Bar & Grill, Dallas, offer a choice of grilled chicken, pork carnitas, seared shrimp or grilled steak, plus house-made corn, black bean salsa and pico de gallo, chopped cilantro, sliced avocado, rice, field greens, and tortilla strips, plus chipotle pesto and cumin-lime sour cream or margarita sauce.
Panera Bread, St. Louis, introduced a line of broth bowls, including a soba noodle bowl with chicken and a lentil quinoa bowl.
The breakfast menu at First Watch, Bradenton, Fla., includes a pair of Power Bowls, which combine quinoa with chicken breast, roasted vegetables and fresh herbs.
Noodles & Co., Broomfield, Colo., unveiled its Buff Bowls, which substitute spinach for the fast-casual chain’s typical pasta and double the vegetables. Varieties include Japanese Pan with marinated steak, Tuscan Fresca with grilled chicken breast, Bangkok Curry with organic tofu, and Pesto with pork.
The Energy Bowls at Jamba Juice, Emeryville, Calif., swap a spoon for the straw. The Acai Primo Bowl combines acai juice, soymilk, blueberries, strawberries and bananas, topped with organic granola, fresh bananas and blueberries, coconut and a drizzle of honey. The Chunky Strawberry Bowl contains a blend of Greek yogurt and strawberries, bananas, peanut butter and soymilk, all topped with organic granola, bananas and strawberries. The Fruit and Greek Yogurt Bowl features nonfat Greek yogurt topped with fresh blueberries, strawberries and bananas, organic granola and a drizzle of honey.