Wholesome bowls packed with grains, vegetables and proteins are a convenient solution for health-minded diners looking for a complete meal on the go. Berkeley fast-casual restaurant Humbowl brings the concept to Marin with the opening of its new location in downtown San Rafael.

The menu, which focuses on fresh, scratch-made combinations, is designed to cater to a wide range of diets, from carnivore and vegetarian to vegan and gluten-free. A brown rice and quinoa blend, jasmine white rice or riced cauliflower provide the base for bold, globally inspired flavors.

The Thai Curry layers sauteed greens, garlic, mushrooms, zucchini, roasted sweet potatoes, cilantro and mint, and is topped with a coconut curry sauce; the Sesame Jasmine is a mix of broccoli, red bell peppers, mushrooms, jalapeños, Napa cabbage, scallions, sesame seeds and cilantro with a tamari-citrus vinaigrette; and a spring Seasonabowl brings together asparagus, pea leaves, mushrooms and Napa cabbage with a basil cashew pesto. There are four additional options, including a bowl for kids.

Customize with shrimp, chicken, tofu, legumes or fried eggs, or switch it up with a Scrambowl — eggs folded with avocado and a pasilla pepper sauce, Hobbs’ chicken sausage or mixed with veggies or potatoes as a fried rice or breakfast hash.

Sides include garlic-sauteed broccoli, roasted Yukon gold potatoes, roasted sweet potatoes and togarashi-spiced or riced cauliflower.

Ingredient sourcing is a high priority. Produce comes from San Francisco-based Cooks Company, a family-run distributor connecting local farms to Bay Area restaurants. Chicken is supplied by Sonoma County’s Rocky Free Range and coffee is by Oakland’s Mr. Espresso. Beverages include organic teas from Oakland-based Numi and sparkling probiotic drinks from San Francisco’s Wildwonder.

Humbowl is the second location for East Bay restaurant veteran Eric Wright, whose background includes working at Bar César, Caffe Chiave, Fonda and Longbranch. He launched the original Humbowl in Berkeley’s Elmwood District three years ago and saw San Rafael as a natural fit for expanding the brand closer to his family in Novato, where he grew up.

Wright owns Humbowl with chef Miles Kline and Sam Winter, a former colleague from his Bar César days. Kline, who developed Humbowl’s menu and house-made sauces, also serves as the chef at Baker & Commons, the Berkeley café Wright has co-owned since 2018. Kline’s cooking background includes Buckeye Roadhouse in Mill Valley and Berkeley’s T-Rex Restaurant & Bar and Jupiter.

Located in the space formerly home to Magnolia Park Kitchen, the refreshed interior features light hardwood counters and new tables in a bright, casual setting.

Wright plans to bring a hiring program for neurodiverse people he started in Berkeley to the San Rafael location, inspired by his experience as the parent of an autistic son.

The program provides training, social interaction and meaningful work opportunities for individuals who might otherwise face barriers to employment, fostering a sense of community and greater public awareness.

Humbowl is open from 10 a.m. to 9 p.m. daily at 1016 Court St. in San Rafael. For more information, visit humbowleats.com or call 415-795-8922.

Leanne Battelle is a freelance food writer and restaurant columnist. Email her at ij.lbattelle@gmail.com with comments and find more local food news at therealdealmarin.com.