Sancho Bowl Recipe

Cook rice

Rinse rice under cold water until water runs clear. In a medium pot combine rinsed rice, 3.5 cups water, 1 tablespoon olive oil and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover and simmer for 15–18 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes; fluff with fork.

Prepare beans

While rice cooks, heat a medium skillet over medium heat and add 1 tablespoon oil if needed. Sauté 1/2 cup finely chopped onion until translucent, about 3–4 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Add 2 cups drained black beans, 1/4 cup vegetable broth or water, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and simmer 5–7 minutes until flavors meld and liquid reduces slightly. Taste and adjust seasoning.

Grilled chicken

Marinate 1 lb chicken (breasts or thighs sliced) in 1 tablespoon olive oil, 1 tablespoon lime juice, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder and 1/2 teaspoon salt for 15–30 minutes. Heat a grill pan or skillet over medium-high heat and brush with oil. Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes and slice thin.

Carne asada (flank steak)

Season 1 lb flank steak with 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon ground cumin and 1/2 teaspoon chili powder; optional 1 tablespoon lime juice and 1 minced garlic clove. Grill or sear in a hot skillet 3–4 minutes per side for medium-rare to medium, letting rest 5–8 minutes before slicing against the grain into thin strips.

Seasoned tofu

Press 1 lb extra-firm tofu 15–30 minutes, slice into 1/2" slabs and toss with 1 tablespoon soy sauce, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin and 1 tablespoon oil. Pan-sear over medium-high heat 3–4 minutes per side until browned and slightly crisp. Cube or slice for bowl.

Grilled portobello mushrooms

Brush 1 lb sliced portobello caps with 1 tablespoon olive oil, 1 teaspoon soy sauce, 1/2 teaspoon smoked paprika and 1/2 teaspoon salt. Grill or sauté 4–6 minutes per side until tender and slightly caramelized. Slice into strips.

Make pico de gallo (if making fresh)

Combine 2 cups diced tomatoes, 1/2 cup finely diced white onion, 1/4 cup chopped cilantro, 1 minced jalapeño (seeded if desired), 2 tablespoons fresh lime juice and 1/2 teaspoon salt in a bowl. Stir and let sit 10 minutes for flavors to meld.

Make guacamole (if making fresh)

Halve and pit 3 ripe avocados, scoop into a bowl and mash to your preferred texture. Stir in 2 tablespoons fresh lime juice, 2 tablespoons finely diced red onion, 2 tablespoons chopped cilantro and 3/4 teaspoon salt. Taste and adjust lime or salt.

Assemble salsas & crema

Place red salsa and green salsa in serving bowls. If using store-bought crema, lightly thin with 1 tablespoon water or milk if desired for drizzling. Crumble cotija cheese and place in a small bowl. Wash and shred lettuce; prepare lime wedges.

Portion: For each bowl (recipe makes about 4 servings) place 1/2 cup cooked rice in the bottom of a bowl, followed by 1/2 cup prepared black beans.

Top with 3–4 ounces of chosen protein (sliced chicken, steak, tofu or mushrooms). Arrange 3/4 cup shredded lettuce, 1/4–1/3 cup pico de gallo, 2 tablespoons guacamole and 2 tablespoons crema on top.

Add 1–2 tablespoons each of red salsa and green salsa to the bowl or serve on the side. Sprinkle 2 tablespoons crumbled cotija cheese over each bowl and garnish with a lime wedge. Serve with a 1–oz handful of tortilla chips on the side.

Optional: offer hot sauce to taste.