The most popular thing on the old Bowl and Blade menu was not a signature bowl: it was the Make Your Own Creation, where you picked a base, veggies, protein, toppings and sauce. Here is that same formula for your own kitchen, with every option from the menu and how much to use.
The formula
- 1 or 2 bases, about 1 1/2 cups in total
- 4 veggies, about 1/4 to 1/3 cup each
- 1 protein, about 120 to 150 g (4 to 5 oz)
- 2 toppings, a tablespoon or two each
- Up to 2 sauces, 1 to 2 tablespoons in total
That shape gives you roughly half vegetables, a quarter protein and a quarter grain or greens, which is a balanced, filling meal without measuring anything too carefully.
1. Choose 1 or 2 bases
- Kale (massage it with a little dressing first)
- Mixed greens
- Sushi rice
- Brown rice
- Quinoa
Half greens and half grain is our favorite: you get the comfort of rice with the volume of salad. For seasoned sushi rice, see the method in our Maui-Style Poke Bowl.
2. Choose 4 veggies
- Cherry tomatoes
- Cucumber
- Sweet onion
- Pickled red onion
- Mango
- Black beans
- Chickpeas
- Olives
- Wakame seaweed salad
- Purple cabbage
- Pickled carrots
- Pickled celery
- Papaya
- Pickled ginger
- Roasted beets
- Corn
Aim for a mix: something crunchy (cabbage, cucumber), something sweet (mango, corn), something pickled (onion, carrot, ginger) and something hearty (beans, chickpeas, beets). The pickles make the biggest difference to flavor.
A note on seaweed: the old menu used hijiki. We now use wakame, because food safety agencies advise against eating hijiki due to its high inorganic arsenic content.
3. Choose a protein
- Smoked tofu
- Oven-roasted chicken
- Falafel waffle
- Sushi-grade salmon (raw)
- Sushi-grade tuna (raw)
For a bigger appetite, double the protein instead of the rice. If you use raw fish, buy it labeled safe to eat raw and keep it cold; during pregnancy or for anyone with a weakened immune system, use cooked salmon, chicken or tofu instead.
4. Choose 2 toppings
- Crispy onions
- Crispy garlic
- Sesame seeds
- Pumpkin seeds
- Peanuts
- Nori strips
- Cilantro
- Parsley
- Mint
- Scallions
Extras worth adding
- Avocado
- Feta
- Blue cheese
- Parmesan
- Vegan mozzarella
- Shredded cheese blend
- Tobiko (flying fish roe)
- Extra seaweed salad
One crunchy topping and one fresh herb is the easiest pairing that always works.
5. Choose up to 2 sauces
Every sauce from the menu now has a recipe on this site:
- Caesar or vegan Caesar dressing: Kale Caesar Salad
- Honey tamari and spicy mayo: Maui-Style Poke Bowl
- Miso dressing and wasabi mayo: Miso Poke Bowl
- Yuzu soy dressing: Rising Sun Poke Bowl
- Spicy peanut dressing: Thai Salad
- Tahini dressing: Mediterranean Mezze Bowl
- Buffalo sauce and blue cheese dressing: Buffalo Chicken Salad
- Roasted tomato salsa and sour cream: Avocado Burrito
Pair one bold sauce with one creamy one, and dress the bowl lightly; you can always add more at the table.
Five combinations to try
- Green goddess: kale and quinoa, cucumber, chickpeas, pickled onion, avocado, chicken, pumpkin seeds, mint, tahini dressing.
- Island: sushi rice, mango, cucumber, wakame, pickled ginger, salmon, sesame seeds, scallions, honey tamari and spicy mayo.
- Garden Caesar: kale, cherry tomatoes, corn, pickled celery, smoked tofu, crispy garlic, parmesan, Caesar dressing.
- Burrito bowl: brown rice and mixed greens, black beans, corn, tomatoes, pickled onion, chicken, cilantro, salsa and sour cream.
- Beet and miso: brown rice, roasted beets, purple cabbage, pickled carrots, cucumber, tofu, sesame seeds, miso dressing.
Meal prep tips
- Cook grains and roast proteins on the weekend; they keep 3 to 4 days in the fridge.
- Quick pickles (onion, carrot, celery) keep for two weeks in a jar.
- Store sauces in small jars and greens dry, then dress just before eating.
- Raw fish is the exception: buy and prepare it on the day you eat it.
Want a set recipe instead? Browse our poke bowls, salads and wraps and açaí bowls.