As the new year arrives, so do predictions for upcoming food trends. Reporters from U.S. News and World Report, Yahoo Finance and CNBC have all joined into speculation on what will become popular at restaurants and on dinner tables in the New Year.

Some of the trends are influenced by Americans’ desire to eat healthy, while others play off existing trends. Here’s a look at what’s could be spotlighted on 2016 menus:

Power bowls: According to U.S. News and World Report, bowls are the new plates. All sorts of creative one-dish meals are being served in a bowl with various monikers. For lunch and dinner, power bowls are edging out the entrée salad. Served cold or warm, bowl meals combine all sorts of vegetables with whole grains such as quinoa, farro, brown rice or soba noodles and a protein source, including grilled meats, eggs, beans, nuts, cheese or tofu. One of the best parts: Instead of a creamy salad dressing, power bowls are dressed up with a flavor-packed sauce that ties it all together. In the morning, breakfast bowls can help you check off fruit, yogurt and whole grains in one easy meal.

Spiral vegetables: There are lots of tools available now to transform vegetables into pasta-like noodles. Some of the best vegetables to turn into noodles are butternut squash, carrots, turnips, beets and zucchini, known as zoodles. Some great uses according to U.S. News and World Report is to top with marinara or pesto sauce, make an Asian-inspired noodle bowl or use as a base for a salad or casserole.

Ancient grains: Ancient grains definitely deserve a spot on your plates (or bowls) in 2016 according to U.S. News and World Report. In 2015, quinoa darted to the top of ancient grain popularity, but 2016 will be a time for others, including teff, millet, amaranth, spelt, kamut, kaniwa, freekeh and farro to shine. Rich in fiber, protein, B vitamins and other nutrients, ancient grains can be swapped for pasta or rice in dishes, added to salads and power bowls, and prepared like oatmeal for a warm breakfast bowl topped with fruit and nuts.

Pulses: Beans, peas, lentils and chickpeas are getting new respect. The United Nations has declared 2016 the International Year of Pulses, which will bring broader awareness of these dry seed crops for their stellar nutritional profile and positive impact on the environment. U.S News and World Reports stated chefs are also cooking more often with chickpeas. In fact, chickpeas are up 290 percent on restaurant menus since 2005, according to a Dataessentials’ MenuTrends report.

This popularity also includes pulses being turned into flour. According Hayley Patterson of Yahoo Finance, buyers at Whole Foods mention that people are looking for gluten-free flours made from legumes, ancient grains, teff, amaranth and nuts. Chickpea flour is becoming very popular in bean-based pasta.

Healthy fats and less sugar: U.S. News and World Report noted there is now scientific consensus that the type of fat we eat is more important than the amount. So instead of low-fat, the focus is on healthy fats: the unsaturated kind that’s found in olive oil, fatty fish such as salmon, olives, nuts and seeds. The NPD Group expects consumers to return to eggs and oils as recent research has shown the nutritional benefits of certain fats. According to a report in Yahoo Finance, sugar has become the top item that consumers are trying to avoid in their diets for 2016.

Plant-based meals: U.S. News and World Report predicts that the mega trend for 2016 will be the glorification of vegetables. Vegetables have become the star of the center of the plate, not simply a side dish. Now “steaks” of roasted cauliflower or butternut squash are standing in for rib-eyes. Mushrooms are subbing for ground beef. Lasagnas are being layered with spinach and eggplant. Some of the vegetables predicted to be popular in 2016: kohlrabi, kalettes, parsnips, purslane, colorful squashes, broccoflower, rainbow carrots and seaweed. In fact, according to Beth Braverman at CNBC, seaweed is in the spotlight as the more nutrition-focused super food. It is packed with antioxidants, fiber, iodine and good fats.

Uncommon cuts of meat and fish: Previously over-looked cuts of meat and seafood are becoming more main-stream amid a growing national interest in reducing food waste. According to Yahoo Finance, Whole Foods said that cuts like sirloin top, pork T-bone chop, and Denver steaks, and more sustainable seafood species like paiche and wild-caught blue catfish are among the proteins that are gaining traction.

African flavors: Chefs are looking to Africa for inspiration in 2016, with 20% more chefs naming flavors from the continent as a hot trend for next year, according to the National Restaurant Association. CNBC reported this month, Conde Nast Traveler declared that African cuisine is pushing Mexican aside as the ethnic cuisine of the moment.

Coffee gets creative: CNBC predicts the latest coffee trends will perk up even the most jaded java lover with newfangled caffeinated concoctions that range from carbonated coffee to iced coffee mocktails, according to Sterling-Rice Group’s 2016 Culinary Trends report.

Ramen gets upscale: A big trend for 2016 according to Yahoo Finance is ramen. The classic Japanese noodle soup has soared to new heights. This month, a Tokyo restaurant became the first ramen shop to receive a Michelin star, and Conde Nast Traveler expects more ramen shops to pop up in 2016.