Lunch Bowl Recipe

Season and cook protein

Pat your chosen protein dry and season with 1/4 tsp kosher salt and 1/8 tsp black pepper (adjust if using marinated al pastor). Heat 1 tbs vegetable oil in a skillet over medium-high heat. For thin-sliced al pastor or marinated pork: cook 3–4 minutes per side until caramelized and cooked through. For steak (skirt/flank): cook 3–5 minutes per side for medium-rare, then rest 5 minutes and slice thinly against the grain. For chicken breast: cook 5–7 minutes per side until internal temperature reaches 165°F (75°C), then rest and slice. For braised pork shoulder: reheat shredded pork in skillet 2–3 minutes until warmed and slightly crisp at edges.

Warm rice and black beans. If beans are from a can, heat with a splash of water in a small saucepan over medium-low, stirring occasionally, until hot (about 5 minutes). Reheat rice in microwave covered for 60–90 seconds or warm in a skillet with 1 tsp oil for 2–3 minutes.

Portion 1 cup warm rice into a bowl and spoon 1/2 cup warm black beans on one side of the rice.

Massage kale: place 1/2 cup chopped kale in a small bowl, sprinkle 1/8 tsp sea salt and squeeze 1/2 lime over it. Massage with your hands 30–45 seconds until the kale softens and darkens. Fluff into the bowl next to rice and beans.

Add color crunch (radish/carrot/cabbage mix) on top of or beside the kale to provide contrast and crunch.

If using store-bought pickled onions, drain and add 1/4 cup to the bowl. If making quick pickles: place 1/2 sliced red onion in a small jar or bowl. Heat 2 tbs white vinegar with 2 tbs water, 1/2 tsp sugar, and 1/4 tsp salt until sugar dissolves. Pour over onions, let sit 10–15 minutes (or refrigerate for up to 2 hours for stronger flavor). Drain slightly and add 1/4 cup to the bowl.

Prepare cilantro crema: combine 1/4 cup Greek yogurt, 1/4 cup packed cilantro, 1 tsp lime juice, 1/2 tsp minced garlic, 1/4 tsp salt, and 1 tsp water in a blender or use an immersion blender. Blend until smooth. Taste and adjust salt or lime. Transfer to a squeeze bottle or small bowl.

Grill or roast corn if using raw: brush a small ear of corn (or 1/4 cup kernels) with oil and grill 6–8 minutes until slightly charred, or roast kernels in a skillet 4–5 minutes. Cool slightly and add 1/4 cup to the bowl.

Slice 1/2 avocado and fan or dice; place on the bowl. Sprinkle 1 tbs chopped cilantro over the bowl.

Finish with a drizzle (about 1–2 tbs) of cilantro crema over the protein and toppings and squeeze additional lime if desired.

Assemble: in a lunch bowl place warm rice (1 cup), warm black beans (1/2 cup) to one side, add massaged kale (1/2 cup) and color crunch (1/2 cup). Arrange the prepared protein (8 oz) over the rice or to one side. Top with pickled red onions (1/4 cup), corn (1/4 cup), avocado (1/2), and chopped cilantro (1 tbs). Drizzle with cilantro crema (1–2 tbs).

Serve immediately while proteins and bases are warm. Leftovers can be stored separately (crema and avocado chilled) for up to 2 days for best texture.