Rubio’s Rolls Out New Bowls

    Industry News | January 15, 2020

    Rubio's

    The two new bowls feature ingredients made by nature, and both offer a choice of grains, either brown rice and quinoa or lemongrass citrus rice, or half grains, half greens, with fresh romaine.

    The new year brings two new Rubio’s build-your-own bowls, making it easier than ever to eat more greens and choose healthy proteins. The new Mango Superfood Bowl and Baja Chopped Bowl are both available for a limited time, kick-starting the new year with craveable dishes that everyone, from fitness enthusiasts to families to those with New Year’s wellness resolutions, can feel good about eating.

    “Our bowls are very popular,” says Rubio’s Co-Founder Ralph Rubio. “Skipping the tortilla and layering on unique flavors, colors and textures allows guests to boost their greens and proteins while enjoying comfort food — warm, delicious meals packed with healthy, all-natural ingredients. We think guests will love the new Mango Superfood and Baja Chopped Bowls — they are incredibly delicious.”

    The two new bowls feature ingredients made by nature, and both offer a choice of grains, either brown rice and quinoa or lemongrass citrus rice, or half grains, half greens, with fresh romaine — ideal for those who want to reduce carbs and get more daily greens. Protein choices range from grilled seafood including shrimp, wild-caught mahi mahi or salmon, all-natural chicken raised without antibiotics, or grilled veggies.

    The Mango Superfood Bowl is made with citrusy mango salsa, fresh guacamole, crunchy almonds, and lemon agave vinaigrette. It is served with a choice of grains or half grains, half greens and a choice of protein.

    The Baja Chopped Bowl features fresh guacamole, salsa fresca, fire-roasted corn relish, cheese, black beans, tortilla strips and creamy cilantro lime sauce. It is served with a choice of grains or half grains, half greens and a choice of protein.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.