PINA FOODS MARCH 2026 BOWLS

Pina Foods School Lunch Bowls

FRESH LUNCH In recent years, lunch bowls and salads have gained significant popularity in school cafeterias, largely due to the growing emphasis on health and nutrition. These meals offer a convenient way to incorporate a variety of nutrients into students' diets, appealing to the increasing awareness of healthy eating habits among both students and parents.

In Canada, this trend is reflected in various school districts that have reported a rise in the demand for healthier meal options. According to a 2022 survey by the Canadian School Nutrition Society, over 60% of schools have increased their offerings of salads and lunch bowls in response to student preferences. Additionally, a report from the British Columbia Ministry of Education highlighted that more than 70% of high school students preferred having access to customizable salad bars or bowl stations, which allow them to choose ingredients according to their tastes and dietary needs.

These statistics underscore the shift towards healthier choices in school meal programs, driven by the desire to support students' well-being and academic performance. As a result, lunch bowls and salads have become not just a trend, but a staple in the Canadian school dining experience. I hope you will find my curated lunch bowls helpful in your business.

Chef Dave Pyper

POMEGRANTE CHICKEN BOWL Grilled Chicken | Pomegranate Arils | Romaine Hearts | Sweet Onion | Feta Cheese | Herb Vinaigrette

Start by gathering your cooked chicken, pomegranate arils, chopped romaine hearts, sliced sweet onion, crumbled feta cheese, and prepared herb vinaigrette.

Begin by arranging a generous layer of romaine hearts in your bowl as the base. Next, add the grilled chicken, ensuring it's evenly distributed.

Sprinkle the sweet onions over the chicken for a touch of sharpness. Add a handful of pomegranate arils to introduce a burst of colour and sweetness. Finally, top it off with crumbled feta cheese. Drizzle the herb vinaigrette over the entire bowl to tie all the flavours together, and enjoy your delicious, vibrant school meal.

SHAWARMA BEEF BOWL

Thin Sliced Beef | Romaine Hearts | Mixed Tomato | Cucumber | Pickled Onion | Fried Onion | Roasted Garlic Dressing

To prepare this Shawarma Beef Bowl using pre-cooked products, begin by heating precooked thinly sliced beef in a skillet until warmed through. Meanwhile, assemble the salad base by layering fresh romaine hearts, mixed cherry tomatoes, and sliced cucumbers in a bowl. Top the salad with pre-sliced pickled onions and crispy fried onions for added texture. Finally, drizzle a generous amount of roasted garlic dressing over the entire bowl to enhance the flavours. This quick and easy meal combines the savoury taste of shawarma with a refreshing salad, perfect for a satisfying lunch.

SESAME CHICKEN + RICE BOWL Grilled Chicken | Basmati Rice | Orange Sesame Dressing | Chives | Toasted Sesame Seeds

Begin by ensuring your grilled chicken is fully cooked and juicy, with a delightful char on the outside. Slice the chicken into bite-sized pieces and set aside. In a bowl, place a generous serving of fluffy, aromatic basmati rice as the base. Arrange the grilled chicken pieces on top of the rice. Drizzle the orange sesame dressing over the chicken and rice to infuse the dish with a burst of citrusy sweetness. Garnish with a sprinkle of freshly chopped chives and a handful of toasted sesame seeds for added texture and flavour.

CHICKPEA PICO BOWL

Chickpea | Pic De Gallo | Avocado | Basmati Rice | Green Onion | Poblano Avocado Ranch Dressing

To make a Chickpea Pico Bowl, gather chickpeas, pico de gallo, avocado, basmati rice, green onion, and poblano avocado ranch dressing.

1. **Cook Basmati Rice:** Rinse rice, combine with water (1:2 ratio) and salt, boil, then simmer for 15-20 minutes until tender. Fluff and set aside.

2. **Prepare Chickpeas:** Drain and rinse canned chickpeas or soak and cook dried ones. Season with salt, pepper, and spices like cumin or paprika.

3. **Assemble the Bowl:** Start with basmati rice as the base, add chickpeas, pico de gallo, sliced avocado, and chopped green onions.

4. **Drizzle Dressing:** Finish with poblano avocado ranch dressing.

TACO BEEF BOWL Taco Beef | Basmati Rice | Salsa | Crush Tortilla Chips | Tomato | Cotija | Corn | Scallion | Cilantro | Ancho Sauce

To create a Taco Beef Bowl using fully cooked taco ground beef, follow these steps: 1.Warm the taco beef in a skillet or oven over medium heat, stirring until heated through.

2.Cook basmati rice according to package instructions, using chicken broth for added flavour if desired.

3.Prepare toppings by dicing tomatoes, chopping scallions and cilantro, crumbling Cotija cheese, and draining frozen corn.

4.Assemble the bowl with a base of basmati rice, layer warm taco beef, and add salsa.

5.Top with crushed tortilla chips, diced tomatoes, corn, scallions, Cotija cheese, and cilantro.

Drizzle ancho sauce for a smokey kick and serve.

MOZZ + TOMATO BOWL Mozzarella| Farmers Tomato | Pesto | Red Onion | Sprouted Grains | Balsamic Glaze | Picked Basil | Roasted Garlic Aioli

To make a dish using premade Arrezzio pesto, gather fresh mozzarella, farmers tomatoes, premade pesto, red onion, sprouted grains, balsamic glaze, picked basil, and roasted garlic aioli.

1. **Prepare the Base:** Spread roasted garlic aioli in the bowl.

2. **Add the Grains:** Sprinkle sprouted grains over the aioli.

3. **Layer the Vegetables:** Thinly slice and arrange tomatoes and red onions on top.

4. **Place the Mozzarella:** Add thick slices of mozzarella evenly.

5. **Drizzle with Pesto:** Spoon premade pesto over the top.

6. **Finish with Garnishes:** Add picked basil and drizzle with balsamic glaze.

GREEN GIANT

Green Beans | Asparagus | Boston Lettuce | Edamame | Baby Spinach | Sprouted Grains | Feta Cheese | Chickpeas | Buttermilk Ranch Dressing

To make this bowl, gather crisp green beans, fresh asparagus, Boston lettuce, edamame, baby spinach, sprouted grains, feta cheese, chickpeas, and buttermilk ranch dressing.

1. **Prepare Vegetables**: Trim green beans and asparagus, blanch for 2–3 minutes, then cool in an ice bath.

2. **Assemble Greens**: Place a bed of Boston lettuce and baby spinach in a large bowl.

3. **Add Proteins**: Sprinkle sprouted grains and chickpeas over the greens.

4. **Incorporate Edamame**: Shell and scatter edamame across the bowl.

5. **Top with Feta**: Crumble feta cheese on top.

6. **Dress It Up**: Drizzle buttermilk ranch dressing over the ingredients.

Toss gently to combine and serve immediately for a nutritious, flavourful bowl!

TUNA SOBA BOWL Poke Tuna | Pineapple | Jalapeno | Shredded Lettuce | Buckwheat Noodles | Scallion | Fried Onion | Toasted Sesame Dressing

To make a Tuna Soba Bowl with pre-diced frozen tuna, follow these steps: 1. **Thaw Tuna**: Remove from the freezer and thaw in the refrigerator.

2. **Cook Noodles**: Prepare buckwheat noodles as per package instructions, then drain and rinse with cold water.

3. **Layer Ingredients**: In a bowl, add shredded lettuce as the base and top with cooled noodles.

4. **Add Tuna**: Place thawed tuna on the noodles.

5. **Mix Flavours**: Incorporate diced pineapple and jalapeño, then sprinkle with chopped scallion and fried onion.

6. **Dress**: Drizzle toasted sesame dressing over the bowl.

7. **Garnish**: Finish with toasted sesame seeds.

SPICY SWEET POTATO BOWL

Sweet Potato Mash | Baby Spinach | Grilled Chicken | Bacon Crumble | Shredded Cheddar | Cous-Cous | Chipotle Mayo

To make a Spicy Sweet Potato Bowl using fully precooked products, gather sweet potato mash, baby spinach, grilled chicken strips, bacon crumble, shredded cheddar cheese, couscous, and chipotle mayo. Follow these steps: 1.**Warm Ingredients**: Heat sweet potato mash and couscous in the microwave or stovetop.

2.**Prepare Base**: Spread warmed sweet potato mash in a serving bowl.

3.**Add Greens**: Layer fresh baby spinach on top, allowing it to wilt slightly.

4.**Arrange Protein**: Place grilled chicken strips over spinach, warming them if desired.

5.**Top with Toppings**: Sprinkle bacon crumble and shredded cheddar cheese on the chicken.

6.**Finish with Drizzle**: Add chipotle mayo for a spicy kick.

BBQ BRISKET BOWL Smoked Brisket | BBQ Sauce | Arugula | Blistered Tomato | Onion Jam | Roasted Potatoes | Shredded Cheddar | Hot Sauce

To make a BBQ Brisket Bowl using precooked smoked brisket and fully cooked potatoes, follow these steps: 1. **Gather Ingredients**: You'll need precooked smoked brisket, fully cooked roasted potatoes, BBQ sauce, arugula, blistered tomatoes, onion jam, shredded cheddar cheese, and hot sauce.

2. **Warm Brisket and Potatoes**: In a skillet, heat olive oil and warm the brisket slices and potatoes over medium heat without overcooking.

3. **Prepare Arugula and Tomatoes**: Lightly sauté the arugula and blister tomatoes in a separate pan until wilted and charred.

4. **Assemble the Bowl**: Place a layer of arugula at the bottom, add brisket slices, and surround with roasted potatoes. Drizzle with BBQ sauce, add onion jam, and sprinkle cheddar cheese. **Add Hot Sauce**: Drizzle hot sauce to taste for added heat.

PULLED PORK BOWL Shredded Pork | Basmati Rice | Mango Chipotle Seasoning | Mango Chunks | Pineapple | Baby Spinach | Edamame | Pomegranate | Scallions | Smokey Bacon Mayo

To make a Pulled Pork Bowl with fully cooked pulled pork, follow these steps: 1.**Prepare the Base**: Cook basmati rice as per package instructions.

2.**Heat the Pulled Pork**: Reheat the fully cooked pulled pork in a pan over medium heat, adding water or broth to keep it moist.

3.**Season the Pork**: Mix in Mango Chipotle seasoning for flavor.

4.**Prepare Toppings**: Dice mango and pineapple, rinse baby spinach and edamame, and slice scallions.

5.**Assemble the Bowl**: Start with a scoop of rice, add pulled pork, and arrange toppings around it.

6.**Finish with Garnishes**: Top with scallions and drizzle with Smokey Bacon Mayo.

SWEET THAI CHILI SALMON BOWL

Salmon Cubes | Sweet Thai Chili Sauce | Boston Lettuce | Edamame | Rice Noodles | Radish | Shaved Carrot | Green Beans | Broccoli | Lime

To make a Sweet Thai Chili Salmon Bowl with fully cooked salmon cubes, follow these steps: 1. **Prepare Rice Noodles**: Cook and rinse rice noodles to prevent sticking.

2. **Blanch Vegetables**: Boil green beans and broccoli for 2-3 minutes, then transfer to an ice bath.

3. **Prepare Edamame**: Thaw frozen edamame by soaking or steaming.

4. **Assemble the Bowl**: Layer Boston lettuce, rice noodles, shaved carrot, thinly sliced radish, green beans, broccoli, edamame, and salmon cubes in a large bowl.

5. **Dress the Bowl**: Drizzle with Sweet Thai Chili Sauce for flavor.

6. **Final Touches**: Garnish with sesame seeds, cilantro, or lime juice.

BUTTER CHICKEN BOWL Grilled Chicken | Butter Chicken Sauce | Pickled Onion | Mint Chutney | Basmati Rice | Blistered Tomato | Cauliflower | Roasted Garlic Aioli

To create a Butter Chicken Bowl using fully prepared products, follow these steps: 1.**Prepare the Base**: Heat pre-cooked Basmati rice.

2.**Cook the Chicken**: Warm pre-grilled chicken pieces in a skillet or microwave.

3.**Heat the Sauce**: Warm pre-made butter chicken sauce in a saucepan.

4.**Assemble the Toppings**: Prepare ready-made pickled onions and blistered tomatoes.

5.**Prepare the Vegetables**: Reheat pre-roasted cauliflower or cook frozen cauliflower.

6.**Add the Chutney and Aioli**: Have mint chutney and roasted garlic aioli ready for drizzling.

7.**Assemble the Bowl**: Place rice in a bowl, layer with chicken, and pour sauce on top. Add tomatoes and onions. **Finish with Flair**: Drizzle chutney and aioli, and add cauliflower.

MEDITERRANEAN PITA BOWL

Shaved Beef | Sundried Tomato Pesto | Baby Spinach | Feta Cheese | Pita Chips | Cous-Cous | Tzatziki | Herb Dressing

1.**Ingredients**: Use pre-cooked shaved beef, sundried tomato pesto, fresh baby spinach, crumbled feta, pita chips, pre-cooked couscous, tzatziki, and herb dressing.

2.**Base**: Place couscous at the bottom of the bowl.

3.**Greens**: Add fresh baby spinach on top.

4.**Protein**: Distribute shaved beef over the spinach.

5.**Flavour**: Drizzle sundried tomato pesto over the beef.

6.**Textures**: Sprinkle feta and pita chips on top.

7.**Dressings**: Add tzatziki on one side and drizzle herb dressing over the bowl.

STREET CORN BOWL Roasted Corn | Pickled Onion | Jalapeno | Cotija | Guacamole | Black Beans | Pico De Gallo | Poblano Avocado Ranch Dressing To create a Street Corn Bowl using fully prepared products, follow these simple steps: 1.**Gather Your Ingredients**: Ensure you have pre-roasted corn kernels, pickled onions, sliced jalapeños, crumbled cotija cheese, ready-made guacamole, canned black beans, pico de gallo, and poblano avocado ranch dressing on hand.

2.**Warm the Black Beans**: Start by warming the canned black beans in a small saucepan over medium heat until they're heated through. This will enhance their flavor and texture.

3.**Assemble the Bowl**: In a large serving bowl, layer the ingredients. Begin with a generous scoop of roasted corn as the base.

4.**Add the Layers**: Top the corn with a spoonful of warm black beans, followed by a handful of pickled onions and a few slices of jalapeño for a spicy kick.

5.**Finish with Flavor**: Dollop a portion of guacamole in the center, then sprinkle crumbled cotija cheese over the top.

Add a couple of spoonfuls of pico de gallo for a fresh, zesty touch.

6.**Drizzle and Serve**: Drizzle the poblano avocado ranch dressing generously over the assembled bowl to add a creamy, tangy finish.

FALAFEL BOWL

Crisp Falafel | Pickled Onion | Radish | Arugula | Cous-Cous | Tzatziki | Cucumber | Chickpea | Cherry Tomato | Lemon Juice

To prepare a falafel bowl follow these steps: 1. Gather all ingredients.

2. Cook couscous as per package instructions, usually by adding it to boiling water or broth until fluffy.

3. Heat the frozen falafel in the oven or deepfrier until crispy.

4. Prepare vegetables: slice cucumber, radishes, and cherry tomatoes. Toss arugula with lemon juice.

5. Assemble the bowl: start with couscous, arrange arugula, pickled onion, radishes, cucumber, and cherry tomatoes, then top with warm falafel.

6. Drizzle tzatziki and sprinkle chickpeas for added protein.