Bowl (14oz) Recipe

Cook rice

Rinse 1 cup short-grain brown rice under cold water until the water runs clear. Combine rinsed rice, 1.25 cups water and 1 tsp kosher salt in a small pot. Bring to a boil, reduce heat to low, cover and simmer 30–35 minutes until tender and liquid is absorbed. Remove from heat and let rest covered for 10 minutes, then fluff with a fork.

Prepare protein

If using chicken: trim and pat dry an 8 oz breast and cut into bite-size pieces. Toss with 1 tbs olive oil, 1/2 tsp ground cumin, 1/2 tsp smoked paprika and 1/4 tsp black pepper until evenly coated. If using tofu: press and cube, then toss with the same oil and spices.

Cook protein

Heat a medium nonstick skillet over medium-high heat. Add the seasoned chicken or tofu in a single layer and cook 4–6 minutes, stirring occasionally, until chicken is cooked through (internal temp 165°F/74°C) or tofu is golden and crisped on edges. Transfer to a plate and keep warm.

While rice cooks and protein rests, prepare vegetables: thinly slice 1/2 cup red bell pepper, dice 1/2 cup cucumber, shred 1/4 cup carrot, measure 1 cup baby spinach and 1/4 cup shelled edamame. If you prefer warm vegetables, briefly sauté the bell pepper and edamame in the same skillet for 2–3 minutes over medium heat; otherwise serve raw for crunch.

Make dressing

In a small bowl whisk together 2 tbs plain Greek yogurt, 1 tsp soy sauce, 1 tsp fresh lemon juice, 1/2 tsp sesame oil and 1/2 tsp honey (or maple). Taste and adjust seasoning; add the optional 1/4 tsp salt and 1/8 tsp pepper if desired.

Assemble bowl: portion 14 oz bowl by dividing the cooked rice into one serving (about 1 cup cooked). Arrange the cooked protein (about 8 oz cooked pieces) on top or to one side, then add baby spinach, sliced red pepper, cucumber, shredded carrot and edamame in sections so colors show.

Drizzle the dressing evenly over the vegetables and protein. Sprinkle 1 tbsp sliced scallion, 1/2 tsp toasted sesame seeds and 1 tsp chopped fresh cilantro (if using) over the bowl. Serve with a lime wedge to squeeze over everything.

Taste and adjust: squeeze the lime wedge, add more soy or a pinch of salt if needed. Serve immediately while protein is warm and rice is fluffy.