Vegan food options
For a vegan bowl, start from brown rice, quinoa, kale, romaine, field greens or rice noodles and choose marinated tofu or falafel — then leave off aged cheddar, feta, Parmesan and hard-boiled egg.
The dressings are where dairy hides: Greek yogurt Caesar, Greek yogurt ranch, creamy chipotle and spicy yogurt all contain it. Balsamic vinaigrette, cilantro lime vinaigrette, lemon za'atar, tahini and olive oil do not. The kitchen also prepares meat, fish and dairy.
Vegan orders exclude all animal products, so cheese, dairy dressings and egg are left off. Tofu and falafel are the protein options. Some sauces and dressings contain dairy — check each one with our team, and note that cross-contact is possible.
A closer vegan bowls comparison
Use these points for this menu format rather than copying advice from another category.
A vegan bowl is easiest to plan from the base upward. Check the current grains or greens first, choose an available plant-based protein such as tofu or falafel, and then review every vegetable, topping and sauce. A bowl name alone is not enough because cheese, yogurt-based sauce, egg or another non-vegan component can be part of a composed recipe. Use the current modifier list to remove or replace only what the ordering flow actually permits.
The shared Sundance kitchen handles animal products as well as plant-based ingredients, so a vegan preference and a serious allergy are different conversations. For preference-based ordering, the live build and modifier screen may provide what you need. For an allergy or cross-contact concern, call the restaurant with the exact bowl name and ingredient. For group orders, request clear labels and confirm each selected build instead of relying on a single general note for the entire order.