Prepare to be upset. Cereal bowls in Phoenix have reached new heights, combining the usual suspects, like grains, greens and beans, with impressive toppings like heirloom black rice, Sonoran berries, charred vegetables, pickled peppers , roasted hemp seeds and homemade sauces – and some don’t even come with beans at all. Often gluten-free and vegan with an option to add protein, these versatile containers are ideal for a quick lunch or even brunch, packed with healthy ingredients that layer on flavor and texture. Here are the best one-bowl wonders Phoenix has to offer.
2700 South Mill Ave, Tempe
Don’t confuse The Golden Pineapple with another bustling Tempe spot where ASU students hang out with mimosas for weekend brunch, bomb burgers and craft beers at happy hour. Admittedly, the glittering place has a party vibe, but the food is next level. All seafood is sourced locally from Chula Seafood, produce is fresh and often organic, even the fermented chili ketchup is made from scratch – and then there’s the Grain Bowl. Made with Hayden Mills beans, heirloom pinto beans, charred sweet potato, fire-roasted chiles, sliced and seasoned avocado and heaps of peppery arugula, all tossed in a honey and lemon vinaigrette. avocado and drizzled with homemade chili oil for a smoky, spicy, substantial, vegan meal.
4025 Chandler Blvd East
Pomegranate Café is proof that plant-based bowls can deliver big flavor. Ahwatukee’s vegan hotspot serves up an intriguing menu of bowls: the Magic Dragon Bowl is loaded with sautéed broccoli, zucchini, crispy cabbage and chili almonds, with a drizzle of Thai almond sauce. The Bountiful Bowl combines quinoa, black beans, walnut chorizo, and farm-fresh vegetables with leafy greens, guac, Baja sauce, and blue corn chips. All are carefully layered, colorful creations that are also cradled in quinoa, brown rice, or kelp noodles with a choice of vegetable protein (jackfruit carnitas all the way). If comfort is your MO, the Pom Mac is the answer, a mix of gluten-free macaroni, cheese sauce and garden vegetable pesto, buffalo cauliflower or BBQ jackfruit. None of the above skips a beat – just the meat.
4525 North 24th Street
To say Noble Eatery’s Noble Grain Bowl is satisfying is an understatement. A medley of grains, sometimes farro, rye berries, sonoran berries, or whatever’s in season, accompanies quinoa, arugula, butternut squash, beets, and roasted red peppers, all from McClendon’s, a local organic farm in Peoria. The grains have a nutty and buttery quality, the butternut squash and beets are roasted in a wood oven to a caramelized finish, crispy nuggets and slices of Manchego cheese add crunch and texture, and a vinaigrette subtlety of cabernet vinegar and olive oil ties it all together. The result is a tangy, earthy bowl that offers the perfect balance of satisfaction and nutrition.
590 East Bethany Home Road
Luci’s menu has plenty of health-focused options, from breakfast frittatas to fresh salads, but the bowls are by far our favorite. The delicious lineup features four bowls, including their Mojo Power Bowl, a mix of hot farro, quinoa, chickpeas, black bean hash, red peppers, yellow squash, red onion, avocado and feta cheese topped with a medium egg, and their Lean Machine Bowl, a mix of greens, sautéed red peppers and mushrooms, red onion, sweet potatoes, quinoa, avocado and yellow squash, plus a generous portion of seared salmon. In fact, everything is generous in these showstoppers. They’re big, loaded, and beyond filling — and all gluten-free.
Repeat restaurant AM
Choosing the plant-based Makin’ It Grain Bowl means bypassing syrup-soaked pancakes and Snooze’s French toast for something decidedly less coma-inducing, but the rewards are definitely worth it. The savory bowl starts with a mix of farro, black rice and quinoa tossed with onion jam and mushrooms for a risotto-like consistency. The bowl is topped with peppery arugula, cherry tomatoes for extra pop, and homemade pickled peppers, as well as sliced avocado and toasted hemp seeds. The crowning glory is cageless eggs served in the sun with two perfectly pristine yolks just waiting to be cracked open. This bowl is way more satisfying than dipping pancakes in syrup and you won’t need to take a nap afterwards.
111 Camelback Road East
St Francis has become even more holy with its new owner, Chef Robert Bogart, and its new name, Oak on Camelback. Full of wood-fired fair cooked in a custom wood-fired oven, it’s easy to get lost in the crispy delights on the menu – crispy pork, crispy fingerling potatoes, crispy Brussels sprouts, crispy chicken – but don’t overlook the forbidden bowl of rice. The sumptuous stunner starts with black rice, a deeply fragrant nutty grain that was once reserved for Chinese royalty, and adds colorful hits of edamame, carrots, snow peas, mushrooms and Brussels sprouts. , all tossed in a green curry and coconut chili sauce. it’s more sweet than spicy. An elegantly plated dish that sings with heavenly flavors, the bowl is topped with a long, luxurious stalk of oak-charred broccolini that puts your knife in action.
Mowry & Cotton
6000 East Camelback Road, Scottsdale
There’s something special about having lunch at a resort, especially one as spectacular as The Phoenician (just ask George Clooney), from driving around the manicured grounds at the foot of Camelback Mountain to sitting on the expansive patio of Mowry & Cotton overlooking the sumptuous swimming pool. Equally special is the Citrus Salmon and Chickpea Bowl. The bowl is a perfectly plated arrangement of bright pickled cabbage, crunchy cucumber, hearty beets, avocado drizzled with olive oil, and greens that look freshly picked from the ground. The set revolves around a mountain of chickpeas bathed in a magnificent dressing of green goddess and salmon cooked in the hearth and cooled. Pair it with a crisp Riesling and pretend you’re on vacation.
Original Chop Shop
With its crispy interior, baskets of fresh fruits and vegetables, and sunny layout, just stepping into ChopShop is wholesome. Bowls are no exception. Ranging from a bowl of spicy Korean steak topped with sesame seeds and scallions, to a bowl of green curry tofu with cilantro and sugar snap peas, or a bowl of teriyaki chicken topped with avocado and cabbage Brussels, the six bowls on the menu come with roasted broccoli, cauliflower, onion, carrot, mushrooms – in short, there’s no shortage of vegetables – and your choice of base. Options include brown rice and sweet potato hash, or forbidden rice or quinoa for a $1 upgrade. The finished bowl comes out piping hot and sprinkled just enough. Pair it with a Power Green juice for a power-up combo.
La Grande Orange Grocery & Pizzeria
4410 North 40th Street
The Berkeley Bowl of La Grande Orange lives up to its name. The bright farro-based bowl is packed with veggies, bold Brussels sprouts, strips of yellow peppers, cauliflower, and spinach, all sautéed over high heat with a splash of cherry vinegar, plus Fresno peppers for a hint of spice. Absolutely pour over the homemade lacto-fermented hot sauce, a sweet-and-sour-spicy side that’s a little hippy-dippy and a lot of tangy. The only thing missing is the avocado, a fair complement. Sit on the patio and pretend you’re in California.
2107 24th Street North
132 Washington Street East
There’s a good reason why you won’t find an online menu at Pa’la. With a strong emphasis on seasonality and local sourcing, the menu is constantly evolving. That said, you can count on the Navarro Bowl, a menu mainstay where no ingredient is an afterthought. Chef and owner Claudio Urciuoli starts with a blend of locally grown heritage and ancient grains, like White Sonora wheat and red fife, then wood-roasted vegetables, creamy cannellini beans and toasted seeds to balance out the richness. The earthy blend is dressed with a blend of extra virgin olive oil, cabernet vinegar and smoky shoyu soy sauce for a robust yet understated finish that’s more than the sum of its parts. Richly satisfying on its own, topped with premium seafood – like Mexican wild shrimp, tai charred New Zealand snapper or spanish octopus just in the wood oven – takes this bowl to the next level.