Harvest Bowls Recipe

Rinse rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 3 cups water and 1/2 tsp kosher salt. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest, covered, 5 minutes; fluff with fork.

While rice rests, toss mixed greens or shredded romaine with 1 tbsp olive oil, 1 tsp lemon juice and a pinch of salt. Set aside refrigerated until assembly.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add corn and cook 4–6 minutes until lightly charred in spots.

Stir in black beans and chickpeas, cumin, smoked paprika, 1/4 tsp black pepper and 1/2 tsp salt. Cook 2–3 minutes until heated through.

Remove from heat, stir in 1 tbsp lime juice and 2 tbsp chopped cilantro. Taste and adjust salt or lime as needed. Keep warm or refrigerate if making ahead.

In a bowl combine 2 cups finely diced tomatoes, 1/2 cup minced red onion, 1/4 cup chopped cilantro, minced jalapeño, and 1 minced garlic clove.

Add 1 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp lime juice, 3/4 tsp salt and 1/4 tsp black pepper. Stir well and let sit 10–15 minutes to marry flavors. Refrigerate if not using right away.

General seasoning

Pat your chosen protein dry. In a small bowl mix 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Reserve about 1 tsp for salmon finishing if desired.

Chicken

Toss 1 lb sliced chicken breast with half of the seasoning mixture. Heat a tablespoon of oil in a skillet over medium-high heat. Cook chicken strips 4–6 minutes, turning occasionally, until cooked through and internal temp reaches 165°F (74°C). Remove and let rest 3 minutes, then slice thin if needed.

Beef (flank/skirt)

Rub steak with the seasoning mixture. Heat a skillet or grill to high. Sear beef 3–5 minutes per side for medium-rare depending on thickness (internal temp 130–135°F / 54–57°C) or longer to desired doneness. Let rest 5–7 minutes, then slice thinly across the grain.

Venison

Venison is lean — rub with seasoning and a light coating of oil. Sear over high heat 2–4 minutes per side for medium-rare (internal 130–135°F / 54–57°C). Let rest 5–7 minutes and slice thinly across the grain. If venison is very lean, do not overcook.

Salmon

Pat salmon dry and rub with the seasoning (reserve 1 tsp oil for finishing). Heat a nonstick skillet over medium-high with 1 tbsp oil. Place salmon skin-side down (if skin-on) and cook 4–5 minutes until skin is crisp. Flip and cook 2–4 minutes until just cooked through (internal 125–130°F / 52–54°C for medium). Rest 3 minutes and flake into large pieces.

Vegetarian corn/bean option

If choosing the corn/bean/chickpea mix as protein, double the quantity made in the House Corn section or warm an additional portion. Optionally sauté with an extra 1 tsp cumin and a drizzle of olive oil to make it heartier.

For each bowl (makes 4 bowls total): place 3/4 cup cooked rice into the bottom of a bowl.

Add 1 cup dressed greens to one side of the bowl.

Spoon about 1/2 cup of the warm corn/black bean/chickpea mix next to the greens.

Top with 3–4 oz of your chosen protein (sliced chicken, sliced beef, venison, salmon pieces or an extra scoop of the corn/bean mix).

Spoon 2–3 tablespoons of pebre salsa over the protein and a little around the bowl for brightness.

Garnish with sliced avocado, 2 tbsp crumbled queso fresco, toasted pepitas and lime wedges. Add hot sauce if desired.

Serve immediately. Leftovers: store components separately in airtight containers for up to 3 days (salad greens separately).