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Foodie finds: 4 bowl-ified dishes to dig into around Northern Virginia

Thank Chipotle for starting the craze, now bowls are filled with Greek yogurt, frozen acai and Hawaiian-style chicken.

Photo by Rey Lopez
Cold Spoon

For: 40 billion live cultures
Find from-scratch Greek yogurt in various forms at Cold Spoon: in a croissant sandwich with peanut butter and jelly, in a smoothie with strawberry and rose water or in a parfait with dried Turkish figs, dried cranberries, granola, all the seeds (pumpkin, flax and chia) with an agave-maple syrup sauce (pictured). There’s also a DIY
yogurt bar with a dozen toppings. // 20789 Great Falls Plaza, Suite 106, Sterling

Berry Green

For: Ice cream for lunch
The health benefits of acai bowls, built with the tropical super fruit, have been debated, but it doesn’t change the fact that this thick, icy blend topped with granola, blueberries, graham cracker crumbs and almond butter is essentially dessert dressed up as a midday meal. Find it inside of Centreville’s new food hall, Streatside. // 6345 Multiplex Drive, Centreville

Koobala

For: Everything tastes like chicken
Is there another protein that so seamlessly slips into such a wide range of global flavors than the humble chicken? Koobala runs with that premise: Chicken wears the seasoning of Latin cuisine (cumin, chipotle), Mediterranean cuisine (yogurt-marinated with Moroccan spices) and Hawaiian cuisine (soy, ginger, pineapple) piled with rice and region-specific adornments. // 3987 Pickett Road, Fairfax

Sheesh Grill

For: Clean-eating Mediterranean
Though it’s a fast casual model, the food is cooked to order. The space is minimal and modern, and while waiting for the food (about 10 minutes), find oversized pillows scattered along the light-wood booths. Meals include falafel and chicken shawarma over basmati rice with sides like chickpeas, sauteed spinach and chopped salad. Good idea: whipped feta with fried chips. // 13940 Lee Jackson Memorial Highway Chantilly

This post originally appeared in our August 2019 issue. For more foodie finds, subscribe to our weekly newsletter.

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