Even though our salad bar has fresh, locally grown options, sometimes the same old thing can get a little boring.

But who says we have to stick to salad?  With a little creativity, the salad bar can be the most useful part of the dining hall.  Because there are a variety of greens, vegetables, plant-base proteins, and grains, it’s easy to make a new and healthy meal.  The key is to have a variety of textures and colors to maximize flavor and nutrition.  Here are a couple of ideas. 

How To Make A Buddha Bowl in the Orleans Room

Vegan Buddah Bowl

  • Step 1:  Pick 4-5 vegetables from the salad bar or the Verde station.
    Dietitians Pick: kale, bell peppers, red onions, cauliflower, and a few mushrooms
  • Step 2:  Don’t forget the protein!  Add chickpeas, black beans, tofu, or edamame.
  • Step 3:  Head over to the Verde Station where Steve, Jackie or Josh will cook the vegetables and protein.
  • Step 4:  Once the vegetables are cooked, pick a grain from our grain bar.
    Dietitians Pick: Quinoa-it’s a great source of plant-based protein.  Couscous is also a personal favorite
  • Step 5: Finish it off with some hummus.  We make a variety of fresh hummus daily at the Nosh Bar.
    Dietitian’s Pick-Chipotle Red Pepper Hummus adds a little spice

Burrito bowl 

  • Step 1: Pick your favorite vegetables like bell peppers, purple onions, squash, and corn.  Don’t forget to check out the specialty salads at the end of the salad bar.  Our Confetti Vegetable Salad with corn, tomatoes, and black beans can add great flavor and texture.
  • Step 2: Head over to the Verde Station and Steve, Jackie, or Josh will cook the vegetables.
  • Step 3: Grab some brown rice from the grain bar.
  • Step 4: Add a protein like chicken from the grill.
    Looking for a vegan or vegetarian option? Go for black beans or tofu from the salad bar.
  • Step 5:  Top it off with spinach and cheese from the salad bar, or salsa and jalapenos from the Nosh Bar.

For a well-balanced meal, grab some fruit and yogurt for dessert.

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