Life Bowl Recipe

Heat a medium skillet over medium-low heat and add butter and olive oil so they melt and coat the pan.

Add the thinly sliced onion and a pinch of salt. Stir to combine and spread into an even layer.

Cook slowly, stirring every 4–6 minutes. After about 10 minutes the onions will soften; if using, add the brown sugar now to encourage browning. Continue cooking 20–25 minutes more until deep golden and sweet. Reduce heat if they begin to crisp too fast.

When caramelized, remove from heat and set aside. Keep warm or at room temperature until assembling the bowl.

In a bowl combine the pre-cooked cornmeal and salt. Gradually add the warm water and mix until a soft, cohesive dough forms. Let rest 2–3 minutes; if dough is dry add a little more water, 1 tsp at a time.

Divide dough into two equal portions and shape each into a 3–4 inch disk about 1/2 inch thick, smoothing cracks with wet fingers.

Heat a nonstick skillet over medium heat and add 1 tablespoon vegetable oil. Fry the arepa disks 4–5 minutes per side until golden and a light crust forms. Reduce heat if browning too quickly.

Optional: Transfer to a 350°F (175°C) oven for 6–8 minutes to cook through. Remove and keep warm. Slice each arepa into wedges for the bowl.

In a small skillet over medium heat add 1 tablespoon olive oil. Add the drained, rinsed garbanzo beans and toss to coat.

Sprinkle cumin, smoked paprika and 1/4 tsp salt over the beans. Cook, stirring occasionally, 5–7 minutes until warmed through and lightly toasted. Remove from heat and set aside.

Prepare the lettuce: chop or tear the romaine into bite-sized pieces and place in a large mixing bowl.

Halve the cherry tomatoes and add to the lettuce.

Slice the avocado: halve, remove pit, score flesh into slices while in the skin, then scoop out slices and arrange or fan them later on the assembled bowl to prevent browning.

Make the dressing: in a small bowl or jar whisk together 2 tbsp olive oil, lime juice, honey or agave, Dijon mustard, a pinch of salt and pepper until emulsified.

Toss the lettuce and tomatoes with about half the dressing to lightly coat. Reserve remaining dressing for drizzling at the end.

Divide the dressed lettuce and tomatoes between two bowls (or use single bowl for 1 serving depending on desired portion).

Arrange avocado slices on one side of each bowl.

Place the arepa wedges in the bowl so they sit partially on the greens (2 wedges per serving if making two arepas).

Spoon the warm spiced garbanzo beans into the bowl alongside the arepa.

Top with a generous portion of caramelized onions.

Drizzle remaining dressing and a teaspoon of extra-virgin olive oil over each bowl. Sprinkle chopped cilantro or parsley if using.

Serve immediately while arepas and garbanzo beans are warm.