A bowl's base and dressing tell you as much about it as the main topping. At Home Cafe, quinoa and zucchini pancakes lead to quite different meals, even when both come with greens and vegetables.
Start with the base
The tuna bowl and green bowl both use quinoa. Tuna and boiled egg go into the first. Chickpeas, avocado, carrot and cucumber go into the second.
The chicken zucchini-pancake bowl has pancakes made with zucchini, egg, flour and dill. If you like the sound of a savoury pancake alongside salad, start there. The same section also has a salmon version.
Look at the dressing and cheese
The green bowl has a nutty dressing, with cashew nuts, peanut butter, soy sauce and honey in the ingredients. That combination gives you a more useful picture of its flavour than the word “green” alone.
Feta is part of both zucchini-pancake bowls. The tuna bowl lists olive oil alongside the tuna, egg, quinoa and vegetables. Choosing between these ingredients lets you move beyond picking a dish solely by its name or photograph.
Use the ingredient list for your own needs
If you have a food allergy, discuss the specific dish with staff. Cashews and peanuts in the green bowl, or milk ingredients in a feta-topped bowl, are details worth settling before the order.
For tomatoes and cheese without a quinoa or pancake base, look at caprese or the house salad. The guide to all seven salads and bowls compares those combinations, including the beetroot salad with oranges.
