Fresh Fall Flavors
Lining up to sample new Good Bowls flavors at Red Eye Worldwide
Things are moving fast here at Good Bowls. We’re expanding our worksite vending machine program, we’ll be on even more college campuses in the fall, we’re distributing across the state through The Produce Box, and our Healthy Opportunities Pilot in the Cape Fear Region is picking up steam. With all of these new customers as of late we’ve gotten quite a few requests for what people want in their Good Bowls.
Filling out surveys during the Good Bowls focus group.
Well we listened! These last couple of months we’ve been compiling all the recent feedback and have been testing a whole new series of recipes to be launched soon!
Last week all of that work in the Good Bowls test kitchen paid off and we hosted a series of focus groups to test the new creations. We kicked off the day at Red Eye Worldwide, a worksite where we’ve been piloting our Good Bowls vending machine. Later in the day we surveyed a group of local college students as well a group of office professionals.
In case you’re wondering what to expect on shelves near you this fall, we tested the following:
Ethan Percival serving up samples
Slowed cooked BBQ Chicken over Carolina Gold Rice from Tidewater Grain Co. paired with some classic southern veggies.
Farmhouse Mac & Cheese with a hearty cheddar cheese sauce, morsels of chicken, and a healthy portion of vegetables chopped up and rolled into the mix
Tikka Masala….it’s everyone’s favorite for a reason. We start with the classic chicken and sauce and add a full portion of Garam Masala seasoned vegetables over a coconut brown rice
Korean Beef Bulgogi - this was by far the most requested dish so we obliged with a thin sliced beef marinated in a Gochujang sauce paired with southern veggies roasted with Asian spices over coconut brown rice
We try not to make Good Bowls too spicy, but with the Caribbean Jerk Chicken Bowl we do toss in some fresh habañeros paired with chunks of pineapple and other vegetables served over coconut jasmine rice with traditional Red Island Sea Peas.
And since no line up of Bowls can be complete without a Thai inspired dish, we added a Red Thai Curry Bowl to the mix with slow simmered chicken and a mix of local North Carolina vegetables not often seen with the Bangkok classic.
Taking notes on what made this Good Bowl sooooo delicious!
We’ve got a bit more testing to do and of course have to make sure all the new bowls meet the strict nutritional Good Bowls standards. Once that’s checked off the list we’ll be moving the recipes from the small Good Bowls test kitchen to the production kitchen and start debuting the new Bowls on shelves near you.
Be sure to keep an eye on our site or social media for the official launch!
