Eaterのこの記事に出てきた。
あー、"grain bowl"っていうのか！
Grain bowls are nothing new in American restaurants. The bowls — some combination of grain, vegetable, and protein — have long been staples at health-food restaurants. In the early part of this decade, the dish went mainstream as chefs like Jessica Koslow of Sqirl in LA and Alissa Wagner of Dimes in New York City put versions of the dish on their restaurant menus.
会社のサラダバーでいつも自分なりに作ってるお昼、なんて呼んで良いのかわからないんで「謎サラダ」と命名してたけど"grain bowl"かなるほど。基本いわゆるサラダに穀類、例えば前載せたこんなの：
それにプロテインを組み合わせたボウル。その他諸々ナッツとか豆類とか。
Today, the announcement of a new grain-bowl restaurant may conjure images of sad desk lunches, but Thiam and Jordan aren’t serving the grain bowls of stock photos: They’re taking grains and rooting them in history. Although the grains’ inherent wholesomeness remains, here, they’re presented with distinct culinary identities.
なんか悲しいデスクランチの代表みたいな位置づけだけど、大好きなんで全然悲しくない飽きないｗ。
