Mother Earth Southwest Bowl Recipe

Prep cooked grain

If you haven't already, cook brown rice or quinoa according to package instructions to yield about 2 cups cooked. Keep warm.

In a medium skillet over medium heat, warm 1 tablespoon olive oil. Add the drained black beans, cumin, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir and cook 4–5 minutes until beans are heated through and spices are fragrant. Remove from heat and keep warm.

Heat a cast-iron skillet or grill pan over medium-high heat until hot. Toss corn kernels with 1 tablespoon olive oil, 1/4 tsp salt and 1/4 tsp black pepper.

Add corn to the hot pan in a single layer and cook, stirring occasionally, 6–8 minutes until kernels have a few charred spots. Transfer to a bowl to cool slightly.

Gently fold the halved cherry tomatoes into the warm charred corn. Taste and adjust salt if needed. Set aside.

Combine the finely chopped cilantro, diced red onion, diced seeded tomatoes, and minced jalapeño in a bowl.

Add 2 tablespoons fresh lime juice, 1 teaspoon olive oil and 1/2 teaspoon salt. Mix thoroughly and let rest 10 minutes at room temperature to allow flavors to marry. Taste and adjust lime or salt as needed.

In a small bowl or blender, combine crumbled feta, Greek yogurt, 1 tablespoon lime juice, 1 teaspoon olive oil, 1/2 teaspoon honey (or agave) and 1/4 teaspoon black pepper.

Whisk or blend until smooth and creamy. If dressing is too thick, thin with 1–2 teaspoons water or additional lime juice until desired consistency is reached. Taste and adjust seasoning.

Divide the cooked grain between 4 bowls (about 1/2 cup cooked grain per serving).

Top each bowl with 1/2 cup seasoned black beans, about 3–4 tablespoons grilled corn & tomato mixture, and 2 tablespoons pebre salsa.

Spoon about 1–2 tablespoons creamy feta dressing over each bowl (or serve on the side).

Add sliced avocado to each bowl (about 1/4 to 1/2 avocado per bowl), scatter extra crumbled feta if desired, sprinkle with chopped scallions or extra cilantro and toasted pumpkin seeds if using.

Serve with lime wedges. Squeeze fresh lime over bowls just before eating.