14 Sweet and Savory Bowls You Can Eat!

By
Lizz Schumer
Lizz Schumer
Lizz Schumer
A journalist, writer, and author, Lizz Schumer has 10+ years of experience covering food and drink for a wide variety of well-known print and online publications.
Learn about The Spruce Eats' Editorial Process
Published on 05/19/21
parmesan cheese bowls

The Spruce Eats / Leah Maroney

Both kids and kids-at-heart will get a kick out of eating everything on their plate when dinner includes the vessel itself. From bread bowls to cups made of cookies, cut down on your clean-up while serving some extra fun with edible dinnerware. We've got everything you need to create an entirely edible feast from appetizers, breakfast, hearty mains, to dessert,

  • 01 of 14

    Homemade Bread Bowl

    bread bowl filled with dip

     The Spruce Eats / Leah Maroney 

    The classic bread bowl may feel like a bit of a throwback, but it definitely deserves a place on your appetizer spread. While you can buy a boule and hollow it out, baking your own serves as both a fun project to test your skills. Serve it with spinach and artichoke dip or make smaller loaves for soup.

  • 02 of 14

    Sloppy Joe Biscuit Cups

    Sloppy Joe Biscuit Cups

    Diana Rattray

    For a slightly less sloppy take on your favorite messy sandwich, grab a muffin tin and some refrigerated buttermilk biscuits. Sloppy Joe cups make a great handheld lunch or kid-friendly dinner. To save time, use prepared Sloppy Joe mix too.

  • 03 of 14

    Parmesan Cheese Bowl

    parmesan cheese bowls

    The Spruce Eats / Leah Maroney

    More cheese is always a welcome addition to the table, so Parmesan cheese bowls make an ideal option for holding tuna salad, veggies, pasta, and more. The texture depends entirely on how long you bake them and how much cheese you use. Less cheese with a longer bake will give you crispier bowls, while thicker ones will come out chewier. We have options for different methods as well as cheese options.

  • 04 of 14

    Ham and Egg Cups

    Ham and Egg Breakfast Cups

    Molly Watson

     

    Molding sliced deli ham into a biscuit tin creates an edible cup for a filling and portable breakfast, once you fill them with savory eggs and cheese. For a different flavor, mix up the types of cheese, add some herbs or spices to the egg mixture, or use prosciutto, speck, or other types of ham.

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  • 05 of 14

    Stuffed Latke Cups

    Stuffed Potato Cheese Latke Cups
    Potato Cheese Latke Cups, stuffed with salsa and goat cheese, with a variety of toppings. Miri Rotkovitz

    Instead of frying your latkes flat, try molding them into cups to fill with your favorite toppings. These handheld latkes come out crispy on the outside, tender on the inside, and perfect for passing around a party. Smoked salmon, sour cream, caviar, and even avocado all make delicious toppers.

  • 06 of 14

    Barbecue Pulled Pork Biscuit Cups

    Pulled Pork BBQ Cups
    Diana Rattray

    Instead of serving succulent pulled pork on a roll, turn them into cute barbecue pork cups. This recipe works great with fresh barbecue or leftovers, for a second act supper. Serve them for dinner with coleslaw and chips or macaroni salad or as a unique appetizer on their own.

  • 07 of 14

    Thai Fried Rice in a Pineapple

    Thai Fried Rice With Pineapple and Prawns

    The Spruce / Maxwell Cozzi

    For a real showstopper, fill halved pineapples with Thai fried rice and prawns. With sweet fruit, tender prawns, nuts for crunch, and plenty of Thai spice, your taste buds will take a delicious trip right at your dining room table.

  • 08 of 14

    Stuffed Zucchini

    stuffed zucchini on a platter
    The Spruce / Diana Rattray

    Use vegetables as a vessel by stuffing zucchini with a zesty Italian sausage, pepper, and tomato mixture. Melty mozzarella and Parmesan cheese give the whole meal a gooey, indulgent texture. Serve solo for supper or with a side of pasta.

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  • 09 of 14

    Squash Stuffed with Barbecued or Baked Beans

    Stuffed Acorn Squash With Barbecue Baked Beans

    The Spruce/Julia Hartbeck

    With its round shape and hollow center, acorn squash seems tailor-made to serve as an edible bowl. Stuff it with baked or barbecued beans for a filling side or vegetarian main. We used prepared beans for this recipe, but feel free to use your favorite homemade version, too.

  • 10 of 14

    Quinoa Stuffed Peppers

    quinoa stuffed peppers

     The Spruce Eats / Leah Maroney

    Brimming with hearty, Mexican-spiced quinoa, these vegetarian stuffed peppers make a delicious and filling dinner. They also freeze well, so make a double batch while you have the ingredients out, and pull the second round out for later.

  • 11 of 14

    Baked Pita Bowl Salad

    Pita Bowl Salad
    Anita Schecter

    Start with flat pitas and bake them into a bowl shape that has a flavor reminiscent of pita chips. Then fill it with a tasty Mediterranean-style salad of spiced roasted chickpeas, red onion, spinach, and tomatoes, and cucumber for a refreshing starter or light lunch.

  • 12 of 14

    Four Cheese Stuffed Tomatoes

    Four Cheese Stuffed Tomatoes

    The Spruce / Anita Schecter 

    Any size or type of tomato can work for this four-cheese stuffed tomato recipe. Cherry tomatoes would make a pretty appetizer, but take longer to prepare than larger vine-ripened or beefsteak varieties. Try heritage tomatoes for a pretty presentation, and add ground beef or sausage for a heartier dish.

    Continue to 13 of 14 below.
  • 13 of 14

    Chocolate Cups

    Chocolate Cups
    (c) 2015 Elizabeth LaBau

    Make your own molded chocolate cups to fill with peanut butter, fruit preserves, chocolate mousse, or even a tiny scoop of ice cream for a dessert that looks so much more complex than the recipe. Leave them open on top or cover with a blanket of more chocolate for homemade filled candies.

  • 14 of 14

    Cookie Cups

    cookie cups

    For a whimsical dessert or a novelty shot for an adult gathering, try these easy chocolate chip cookie cups. The cookies come together quickly and offer a base recipe with plenty of room for variations depending on your craving. Use a popover tin for larger cups or a muffin tin for glass-sized cookies.