Cilantro Lime White Rice, Black Beans, Primavera (red) veggies, Corn Salsa, Salsa Fresca (mild), Salsa Verde or Picante Hot Salsa, Shredded Lettuce, Tortilla on the side.

Vegan Bowl

Cilantro Lime White Rice, Black Beans, Grilled Chicken. Customize your cold toppings! Home Run if you + add queso.

Fast Ball

Shredded Lettuce, Fajita Veggies, Shredded Beef, Pesto Salsa Fresca and/or Picante Hot Salsa. Not a fan of Pesto? Sub for guac for free!

Whole30 approved Salad

Cook the white rice according to package instructions. Once cooked, fluff with a fork and mix in chopped cilantro and lime juice to taste. Set aside.

Prepare the Cilantro Lime White Rice

In a skillet, heat a little oil over medium heat. Add diced bell pepper, zucchini, and carrot. Sauté for about 5-7 minutes or until veggies are tender. Season with salt and pepper to taste.

Cook the Primavera Veggies

If using canned black beans, rinse and drain them. Heat them in a small saucepan over medium heat until warmed through, about 3-5 minutes.

Heat the Black Beans

If using fresh corn, grill or boil it until tender. If using canned corn, simply drain it. Mix with lime juice, salt, and chopped cilantro to taste.

Prepare the Corn Salsa

In a serving bowl, layer cilantro lime rice, black beans, sautéed veggies, corn salsa, salsa fresca, and shredded lettuce. Serve with tortilla on the side.

Assemble the Bowl

Cilantro Lime White Rice

Black Beans (canned or cooked)

Bell Pepper (red, diced)

Zucchini (diced)

Carrot (diced)

Corn (canned or fresh)

Cilantro (chopped)

Lime (juiced)

Salsa Fresca

Salsa Verde or Picante Hot Salsa

Shredded Lettuce

Tortilla (for serving)

In a saucepan, combine 2 cups of water and 1 cup of white rice. Bring to a boil, reduce heat, cover, and simmer for about 18-20 minutes or until the rice is cooked through. Once cooked, fluff the rice with a fork.

Prepare the Rice

Stir in 1/2 cup chopped cilantro, 2 tablespoons lime juice, salt, and pepper to the rice. Mix well and set aside.

Add Cilantro and Lime

In a small saucepan over medium heat, combine 1 cup of black beans (canned or cooked), season with salt and pepper, and heat until warmed through.

Prepare the Black Beans

Season the chicken breasts with salt, pepper, and olive oil. Grill on medium-high heat for about 6-7 minutes per side or until fully cooked. Let rest for a few minutes before slicing.

Grill the Chicken

In a bowl, layer the cilantro lime rice, black beans, and sliced grilled chicken. Top with queso and any additional cold toppings of your choice (e.g., diced tomatoes, avocado, corn, etc.).

Black Beans

Grilled Chicken Breast

Queso

Cilantro

Lime Juice

Salt

Pepper

Olive Oil

Shred the Romaine lettuce and place it in a large salad bowl. Slice the bell peppers and onion into thin strips and add them to the bowl.

Prepare the Vegetables

Add the cooked shredded beef on top of the vegetables in the salad bowl.

Add the Protein

Top the salad with either pesto salsa fresca or picante hot salsa according to your taste. If you prefer, you can substitute the pesto with guacamole.

Vegan Bowl

Fast Ball

Whole30 Approved Salad