Protein Bowl Recipe

Rinse the brown rice under cold water. In a medium saucepan combine 1 cup brown rice, 2 cups water and 1/2 tsp kosher salt. Bring to a boil, then reduce heat to low, cover and simmer 38–45 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 10 minutes; fluff with a fork.

While rice cooks, warm the black beans in a small saucepan over low heat with 1/2 tsp salt and 1–2 tablespoons water. Heat until just simmering, then cover and keep warm. If desired, mash a few beans lightly for texture.

Preheat oven to 425°F (220°C). Trim and halve larger mushrooms so pieces are similar size.

On a rimmed baking sheet toss mushrooms with 1 tbs olive oil, 1 tbs fresh thyme leaves, 1 minced garlic clove, 1 tsp kosher salt and 1 tsp black pepper. Spread in a single layer.

Roast on the middle rack 12–16 minutes, stirring once halfway through, until mushrooms are browned and edges are lightly crisp. Remove and keep warm.

On a separate baking sheet, toss 12 oz broccoli florets with 1 tbs olive oil, 1 tsp kosher salt and 1 tsp black pepper. Spread in a single layer.

Roast in the 425°F oven for 12 minutes. Sprinkle 3 tbs grated Parmesan over the broccoli and roast another 3–4 minutes until cheese is melted and edges are crisp. Remove and finish with 1 tsp lemon zest if using.

Preheat a skillet (cast-iron recommended) over medium-high heat with 1 tsp olive oil.

Toss 12 oz pork pieces with 1 tsp smoked paprika, 1 tsp garlic powder and 1 tsp kosher salt until evenly coated.

Sear pork in the hot skillet, working in a single layer and not overcrowding, 3–4 minutes per side until browned and cooked through (internal temperature ~145°F/63°C for medium). Reduce heat to low and stir in 4 tbs Beehive-style BBQ sauce. Heat 1–2 minutes to glaze the pork, then remove from heat and keep warm.

In a small bowl whisk 1 tbs olive oil, 1 tbs lemon juice, 1 tsp chopped rosemary, 1 tsp chopped thyme, 1 tsp kosher salt and 1/2 tsp black pepper. Coat 8 oz chicken breast in the marinade and let rest 10–15 minutes at room temperature (or up to 1 hour refrigerated).

Preheat grill or grill pan to medium-high. Grill chicken 4–6 minutes per side (depending on thickness) until juices run clear and internal temperature reads 165°F (74°C). Let rest 5 minutes, then slice thinly or chop into bite-sized strips.

In a blender or food processor combine 1 jarred or roasted red pepper, 3 tbs Greek yogurt, 1 tsp olive oil, 1 tsp sherry or red wine vinegar, 1/2 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Blend until smooth. Taste and adjust seasoning. If sauce is too thick, thin with 1–2 tbs water or more yogurt to desired consistency. Transfer to a small bowl and chill briefly if preparing ahead.

Divide the cooked brown rice between two bowls (about 1/2 cup cooked rice per serving if 2 servings; adjust if serving more).

Arrange warm black beans (about 1/2 cup), thyme roasted mushrooms (half), parmesan roasted broccoli (half), slices of rustic herb grilled chicken (half) and glazed Beehive BBQ pork (half) in separate sections over the rice to create a composed bowl.

Spoon 1–2 tbs roasted pepper sauce over the chicken and pork portions or drizzle across the bowl. Sprinkle 1 tbs shaved Parmesan and 1/2 tbs chopped parsley over each bowl. Serve with lemon wedges on the side to squeeze over broccoli or chicken if desired.

Taste and adjust with extra salt, pepper or BBQ sauce as needed. Serve immediately while components are warm.