Cult favorite salad spot Sweetgreen is getting into the warm foods game. On Friday, the team launched hot bowls filled with rice or quinoa and topped with veggies and protein like the pesto portobello and Shroomami, which is made with wild rice, kale, beets, bean sprouts, portobellos and roasted sesame tofu. There’s also a harvest bowl with rice, kale, apples, sweet potatoes, chicken and goat cheese.
And for fall, a curry cauliflower bowl with hot chickpeas, cilantro, raisins and a yogurt sauce.
It’s the largest menu shift the team has introduced since grain bowls were added back in 2014.
New York’s outposts of the midsize chain are perennially packed, but restaurants across the board have been having a tough few months with lunchtime visits dropping by 4 percent earlier this year. Hopefully, these bowls will keep the lines flowing (and warm) this winter.
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