Bountiful, Beautiful Bowls

Words by Abby L. Johnson Photos by Brittany Dawn Short, Baptiste Despois, & Will Bowling

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East Austin is chock-full of culinary delights, but there are only so many tacos one can eat before searching out a meal that is not handheld. There’s something about the shape of a bowl that lends itself to careful arrangement of ingredients, delightful variation in textures, and diverse flavor profiles, allowing it to house an incredible number of gorgeous dishes. Ranging from sunup bites to sunset dinners, from sweet to savory, and reaching across culinary lines, this line-up of the best bowls brings together creative, flavor-packed, and wholesome meals from all over the Eastside.

Best Noodle Bowls

Oseyo’s Japchae Noodles

Finding a noodle bowl with the right balance between heavier carbs and savory, nutritious vegetables is a godsend. The celebrated Korean noodle dish “Japchae” from beloved Oseyo achieves just that, toeing the line between comfortingly filling and overdoing it. A simple, modern style permeates this Korean joint, all the way down to the earthenware bowls in which their glass noodles and perfectly stir-fried, still crisp vegetables combine to form this warm, filling meal.

Toasted flavors of sesame oil underlie the dish, making way for finely shaved slivers of aromatic garlic, spinach, zucchini, red bell peppers, carrots, celery, and mushrooms infused with complex umami flavors, topped off by a vibrant sprinkling of green onions. The Korean sweet potato starch noodles on which the other ingredients lay are cooked to a chewy perfection. They twirl easily around chopsticks (or a fork if you must), making for a satisfying noodle pull. The cellophane-like appearance of the noodles makes them almost as beautiful as they are delicious. Add tofu to this already vegan dish for some plant protein, though the hefty portion and complimentary banchan should be enough to fill up even the hungriest of patrons. 

Contact: 1628 E Cesar Chavez St.
oseyoaustin.com | @oseyoaustin

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888 Pan Asian’s Egg Noodles with BBQ Pork

A generous portion of chewy egg noodles with barbecued pork and a side of bean sprouts, lime, cilantro, and jalapeños so patrons can customize to their liking.

Sweet Chive’s Beef Noodle Soup Bowl

Delicious noodles served with extremely tender beef in a savory broth with baby bok choy and preserved mustard greens.

Xian Sushi & Noodle’s Dan Dan

This authentically Sichuan-inspired dish offers thick, hand-pulled, home-made noodles with red chili-oil sauce, beef, baby bok choy, pickled vegetable, cilantro, and bean sprouts.

Best Breakfast Bowls

Paperboy’s Granola Bowl

Dessert for breakfast may sound like a fantastical childhood dream, but at Paperboy, it is nearly a delectable reality. Their house made granola (a unique combination of gluten-free oats, pepitas, sesame seeds, and golden raisins) takes center stage in this bowl served with a dulce de leche drizzle, strawberry juniper jam, fresh strawberries, Thai basil, and of course, the creamy yogurt that allows this delightfully decadent concoction to pass as a breakfast item.

The sweet, nutty, textural granola adds interest and an earthy tone to the bowl while the basil delights as it shines through the glistening sugar with its grounding herbaceous quality and anise-like flavor. The dulce de leche’s caramel-like taste is an unexpected twist that complements the fresh strawberries’ tartness, and the strawberry juniper jam is complex with its piney overtones. Not too heavy, this granola bowl is refreshing and energizing.

Contact: 1203 E 11th St. |  paperboyaustin.com
@paperboyaustin

Did You Know?
The origin of granola can be traced back to the 1863 invention of Dr. James Caleb Jackson, a health cereal he called ‘granula.’’ Dr. John Harvey Kellog (yes, that Kellog) created a similar mixture, more like today’s granola, and marketed it as granula. When he was sued for copyright infringement by Jackson, granola as we know it was born.

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Other Berry Good Breakfast Bowls to try:

• Brunch Bird’s Best Ever Granola Bowl: Plant-Based Goodness
• JuiceLand’s Wild Child Smoothie Bowl: Wholesome & Bright
• Blenders & Bowls‘ The Bowl of Paradise: Dreamy Island Vibes
• Hillside Farmacy’s Granola Bowl: Best Local Honey

Best Veggie Bowls

Justine’s Ratatouille

Austin is a veggie lover’s dream. A plethora of plant-based joints and food trucks are available to satisfy any green cravings. It can be a little bit more of a search, however, to find a vegetable-based dish that doesn’t feel like an alternative to something better, or one that is served in an elevated atmosphere. Justine’s ratatouille manages to check all these elusive boxes.

The environment at Justine’s is serene, cool, provocative, and effortlessly sophisticated all at once. After an enjoyable swim through a sea of unfamiliar French appetizers, find safe harbor in the familiar ingredients of this novel dish. Yellow squash, zucchini, tomato, red bell pepper, onion, and eggplant come to life in a wash of olive oil and herbes de Provençe. Justine’s serves this one-pot dish of simmering veggies with a generous portion of toasted baguette slices, perfect for soaking up every drop. Humble though it may be, the ratatouille only heightens their mostly authentic French dining experience. Small touches of Austin are found throughout the moody motif and traditional menu offerings, like a cold Lonestar beer and a record wall. The Provençal dish is hearty and warm, bringing the fresh flavors of a bountiful, earthy harvest together into one colorful, renewing meal. 

Contact: 4710 E 5th St. |  justines1937.com
@justinesbrasserie

Did You Know?
Ratatouille was invented out of necessity in the 18th century by farmers living in Nice, France, who needed to find a way to use all their summer vegetables before they spoiled. For this reason, it is often called a ‘peasant’s stew.’

Jacoby’s Jackfruit Rice Bowl

Who knew plant-based barbecue could be so good? The smokey, fall-off the fork jackfruit  is tender and succulent on a bed of fluffy rice, cozied up next to a beautiful arrangement of rainbow carrots.

Nasha Indian Restaurant’s Aloo Gobi (Potatoes and Cauliflower)

This classic Indian dish is a starchy, comforting meal. Seasoned potatoes and cauliflower are bathed in a fragrant yellow curry. Never over-cooked, the texture of veggies in this dish is just right.

Laundrette’s Roasted Carrots

These carrots are not the mushy, over-boiled ones of childhood nightmares. These roasted root vegetables retain just enough crunch to be interesting. Served with turmeric yogurt, carrot top chutney, pickled raisins, and chipotle puri chips, this delectable dish shines as a main course.

Best Protein Bowls

A Traditional Chinese tea egg’s beautiful marbled exterior and unique taste are achieved by cracking a hard-boiled egg and slow cooking it in a concoction of soy sauce, black tea leaves, and a variety of spices. Though this method of preparation originally set out to keep eggs fresh for a longer period of time, today, this delicious treat is a household delicacy found throughout most provinces.

Sweet Chive’s Lou Ru Fan

An unassuming family-owned and operated restaurant situated on East Cesar Chavez has made it their mission to bring homegrown flavors of Taiwan and culinary influences of Manchuria to Austin. For those in search of a filling, comforting lunch or dinner that veers off the beaten path, consider this braised pork dish. With a passing glance, this seemingly unembellished dish appears straightforward in its simplicity. The magic of Sweet Chive’s Lou Ru Fan, a traditional Taiwanese dish, lies in its careful and largely hidden preparation. Discerning eyes and palates will discover, however, there is much more to this humble bowl than meets the eye.

Miso braised minced pork finds a soft bed in traditional, fragrant white rice. The first bite of pork has a surprisingly sweet undertone derived from the cinnamon and ginger, though finishes up on a savory high note. It’s topped with green onions and garnished with yellow radishes that add both color and bite to the dish. However, one may argue that the true star of this meal is the traditional tea egg. This hard-boiled egg cooked in tea leaves overnight is a marvel to behold with a spider web-like pattern spiraling out across its surface. Those who choose to dine in will enjoy the artwork of local students hanging on a gallery wall or the beautiful, eco-conscious works created by Austin-based muralist Emily Ding as they chow down. 

*Be sure to try Sweet Chive’s beef noodle soup as well, a standout noodle bowl and the owner’s favorite.

Contact: 2515 E Cesar Chavez St. | sweetchive.online
@sweetchive

Cherrywood Coffeehouse’s Shrimp & Grits

Head over to this favorite neighborhood joint and enjoy a classic southern breakfast, exceptional hospitality, and of course, delicious coffee served alongside decadent shrimp, crisp bacon, and sautéed sweet onion in a bowl of buttery grits.

La Santa Barbacha’s Huevos Rancheros Barbacoa Bowl

This food truck situated outside Native Hostel brings the best of classic breakfast food together with Tex-Mex staples. Enjoy barbacoa and fried pinto beans with your morning eggs to get the day started!

Best Poké Bowls

Epic Poké’s OG Bowl

‘Taste the rainbow’ takes on a new meaning at Epic Poké. With every color on the spectrum lighting up the menu by way of fresh, lush vegetables, perfectly picked fruit, and carefully sourced fish and traditional protein options, the highly customizable menu items are ripe with possibility.

The OG Bowl features a little bit of everything that makes a classic poké bowl so wonderful, with an emphasis on healthy ingredients. Purple rice and sweet potato noodles are the wholesome base for fresh, succulent raw salmon and Ahi tuna lightly covered with tangy ponzu sauce. Carrots, cucumbers, edamame, corn, and purple cabbage brighten up the dark sauce, and pickled ginger and seaweed salad add slight tartness to the island flavors. Crispy tempura bits add an extra crunch, and sweet mango and spicy jalapeño duke it out but neither manage to overpower the other. Each flavor makes its presence known, resulting in a varied symphony on the palate. This oversized bowl is a piece of art with each ingredient of this irresistible puzzle lovingly arranged by hand, much like the whimsical knick-knacks that line the walls of this cozy establishment. Vegan friends can enjoy Epic Poké as well with their Vegan Glow Bowl that nixes the fish in favor of tofu without sacrificing flavor. 

Contact: 6448 E Hwy 290 #A-100 | epicpoke.square.site
@epicpoketx

Did You Know?
Poké is a Hawaiian verb meaning ‘to slice’ or ‘to cut crosswise into pieces.’ Food historians have determined that this ancient dish has its origins in early fishers who would cut off small pieces of their daily catch for a snack while hard at work.

Ah Sing Den’s Poké Nachos

While not technically a poké bowl, this delicious, inventive dish can’t be missed. The crunch of the wonton chips and the creamy smashed avocado are the perfect complement to the fresh tuna that sits atop this perfect-for-sharing dish.

Poké Austin’s Unagi Bowl

Shake up the traditional poké bowl with the unagi bowl from Poké Austin. Subbing the typical raw fish for oven-roasted freshwater eel, this dish satisfies poké cravings while offering up new flavors to explore.

Malibu Poké’s Spicy Chili Tuna

This mostly traditional poké bowl is elevated to new heights with Serrano and red chili thread, adding a kick, and crispy shallots that add a delicate sweetness.