Meal-in-a-bowl dishes have flourished over the last few years. Take it to the next level.
Chefs today have elevated the bowl concept, moving way beyond the stir-fry served over white rice. They've even catapulted over the very successful (and delicious) fried chicken pieces and gravy over mashed potatoes. Why so much innovation around meal-in-a-bowl concepts? Well, diners love them. Bowls, when executed well, combine comfort food with adventurous flavor exploration. "Bowls give diners a flavor-packed eating experience packaged in a familiar, relatable way," says Joseph Barin, corporate chef for Kraft Foodservice. For operators, menuing bowl concepts tackles three overarching trends: comfort, convenience and casualization. The chefs at the Kraft Culinary Centre evolve the trend with edible carriers. Creative edible bowls not only add another layer of texture to the build, but they bring whimsy to the dish, building menu distinction with every bite.
- relatively easy add-ons to the line-up, as bowl recipes can pull from on-hand ingredients
- great platform to showcase seasonal ingredients, adapting the builds as produce moves in and out of season
- easy way to use less expensive proteins
- strong value proposition as bowls are both flavorful and bountiful
Chicken Waffle Bowl
Chef Barin turns the soul-food classic on its head. He transforms the waffle component into the carrier and introduces the classic element of maple syrup through the slaw dressing, combining it with Kraft Honey Dijon Dressing. "The green apple in the slaw keeps it crisp and fresh," says Chef Barin. "I wanted to keep the recipe clear of the heavy chicken and gravy combination."
Taco Chili Bowl
"This is a really fun take on the taco," says Chef Barin. He replaces the sour cream component with Philadelphia Cream Cheese, spreading it on the edible bowl taco shell. "It's a bit thicker, so it's easier to eat, and it still adds that nice tang that you want in the taco salad," he says. He adds a burst of ranch flavor to the taco-meat filling with Good Seasons Ranch Dressing Mix. Fresh cilantro, tortilla strips and creamy avocado finish the bowl build, adding even more layers of texture and brightness.
Crispy Parmesan & Beet Bowl with Red Quinoa & Garbanzo Bean Salad
This stunning (and easy-to-make) edible bowl stars beets, zucchini, carrots, feta and Kraft 100% Grated Parmesan Cheese. The flavors in the bowl are bright and wonderful, too. Building atop the "mother" grain of red quinoa, Barry Miles, corporate executive chef for Kraft Foodservice, adds garbanzo beans, red onion, fennel and cucumber. Kraft Extra Virgin Olive Oil Greek Vinaigrette with Feta Cheese adds its citrusy, herbal profile.