Build Your Own Recipe

Prepare cooked bases ahead

If not already cooked, prepare your chosen grain: cook white or brown rice according to package instructions (about 18–45 minutes depending on rice), or cook quinoa (1 part quinoa to 2 parts water, simmer 15 minutes). Let cool slightly before assembling. For salads, use 2 cups mixed greens or shredded romaine per serving.

Portion 1 cup cooked rice/quinoa or 2 cups greens into each bowl as the base.

Grilled chicken

Season a 4 oz chicken breast with 1/8 tsp salt, 1/8 tsp pepper and 1/8 tsp smoked paprika. Heat 1 tsp oil in a skillet over medium-high heat. Cook 4–5 minutes per side until internal temperature reaches 165°F (74°C). Let rest 3 minutes, then slice and add to bowl.

Pan-seared salmon

Season a 4 oz salmon fillet with 1/8 tsp salt and pepper. Heat 1 tsp oil in a nonstick skillet over medium-high heat. Cook skin-side down 3–4 minutes, flip and cook 2–3 minutes more until opaque and flaky. Flake into pieces and add to bowl.

Tofu

Press firm tofu 15–30 minutes to remove excess moisture. Toss 4 oz cubed tofu with 1/8 tsp garlic powder, 1/8 tsp salt and 1/8 tsp smoked paprika. Sear in 1 tsp oil over medium-high heat 3–4 minutes per side until golden. Add to bowl.

Beans/Chickpeas

If using canned black beans or chickpeas, drain and rinse. For extra flavor, toss 1 cup beans with 1/4 tsp smoked paprika, 1/8 tsp garlic powder and a pinch of salt, then warm in a small saucepan 2–3 minutes. Add to bowl.

Prepare vegetables: halve cherry tomatoes, slice cucumber, thinly slice red onion, shred carrots, slice avocado, and warm or roast corn if desired. Arrange 1 cup cherry tomatoes, 1 cup cucumber, 1/4 cup red onion, 1/2 cup shredded carrots, 1/2 avocado, 1/2 cup corn and 2 tbs pickled jalapeños (optional) on top of the base.

Finish with 1 tbs chopped cilantro, 1 tbs sliced scallions, and 1/4 cup shredded cheese if using.

Drizzle 2 tbs of your chosen dressing (chipotle mayo, tahini, or soy-ginger) over the assembled bowl. For a lighter finish, use 1 tsp extra virgin olive oil and squeeze the lime wedge over the bowl.

Taste and adjust: sprinkle remaining 1/8 tsp salt and 1/8 tsp pepper across the bowl if needed. Add additional smoked paprika or garlic powder to taste.

Gently toss to combine or leave arranged for a composed bowl. Serve immediately while warm proteins are hot and crunchy toppings are fresh.