Alamo Bowl Recipe
warm brown rice & quinoa, black bean and corn succotash, romaine, charred tomato salsa, cheddar, avocado, pickled onions, crema, and crunchy corn tortilla crisps
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cook the Grains
Rinse the brown rice and quinoa under cold water. In a medium saucepan, combine 1 cup of brown rice and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes. In a separate pot, combine 1 cup of quinoa and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Once cooked, fluff both grains with a fork and set aside.
- 2
Prepare the Succotash
In a skillet over medium heat, combine the black beans and corn. Cook for about 5 minutes until heated through. Season with salt and pepper to taste. Remove from heat.
- 3
Char the Tomatoes
Preheat a grill or grill pan over medium-high heat. Cut tomatoes in half and grill for 2-3 minutes on each side until charred and softened. Remove from heat and chop coarsely.
- 4
Assemble the Bowl
In a large bowl, layer the cooked brown rice and quinoa at the bottom. Top with the black bean and corn succotash, chopped romaine, charred tomatoes, shredded cheddar cheese, diced avocado, pickled onions, and a drizzle of crema. Finish with crunchy corn tortilla crisps on top.
- 5
Serve
Serve immediately while warm, and enjoy your Alamo Bowl!
