Vegetarian Plate Recipe

Prep vegetables

Wash and dry all vegetables. Slice the onion, bell peppers into 1/2-inch strips, halve and slice the zucchini and yellow squash, quarter the mushrooms, and mince the garlic. Measure spinach and set aside.

Heat pan

Place a large skillet or sauté pan over medium-high heat. Add 2 tbs olive oil and 2 tbs butter. Heat until butter is melted and foaming but not browned (about 1 minute).

Sauté aromatics

Add the minced garlic and sliced onion to the pan. Sauté 2–3 minutes until the onion begins to soften and the garlic is fragrant, stirring so the garlic doesn't burn.

Cook firmer vegetables

Add the bell peppers, zucchini, yellow squash, and mushrooms to the pan. Spread into a single layer and let cook undisturbed 2 minutes to develop a light sear, then toss and cook another 3–4 minutes until vegetables are tender-crisp.

Finish with spinach and seasoning

Add the baby spinach, sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper, and toss until spinach wilts (about 1–2 minutes). If using, squeeze 1 tbs lime juice over the vegetables, toss, and taste-adjust seasoning.

Keep warm until plating, or hold covered on very low heat for up to 10 minutes.

In a medium bowl combine 4 cups mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

Whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1/4 tsp salt, and 1/4 tsp black pepper. Toss dressing with salad just before plating.

Rinse 1 cup long-grain white rice under cold water until water runs clear. Drain well.

In a small saucepan bring 2 cups water, 1/4 tsp salt, and 1 tsp olive oil or butter to a boil. Add rice, stir once, cover, reduce heat to low and simmer 18 minutes without lifting the lid.

Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before serving.

If using canned cooked beans: drain and rinse, then place 1 cup beans in a small saucepan with 1/4 tsp cumin (optional) and 1/4 tsp salt. Warm over medium-low heat, stirring occasionally, 5–7 minutes until heated through. For dried cooked beans, heat similarly and adjust seasoning to taste.

Halve and pit the 2 avocados. Scoop flesh into a bowl and mash with a fork to desired texture.

Add 1 tbs lime juice, 1/4 finely diced red onion, 2 tbs chopped cilantro, 1/2 tsp salt, and optional 1/4 diced tomato. Mix gently and taste-adjust seasoning. Keep covered (press plastic wrap directly on surface) until plating to prevent browning.

Spoon 1/2 cup sour cream into a small serving dish and place 1/2 cup salsa in another bowl for the plate.

Warm 6 tortillas: wrap in a clean kitchen towel and microwave 30–45 seconds, or heat individually on a dry skillet over medium heat 20–30 seconds per side until pliable and slightly toasted. Keep wrapped until serving.

For each serving (see servings), arrange on a dinner plate: a generous scoop (about 3/4–1 cup) of the vegetable sauté, 1/2 cup cooked rice, 1/2 cup warmed beans, a portion of the salad (about 1 cup dressed), a heaping 1/4–1/3 cup guacamole, 2–3 tbs sour cream, and 2–3 tbs salsa. Fan 2–3 warmed tortillas on the side.

Garnish with fresh cilantro leaves and a lime wedge. Serve immediately so tortillas remain warm and vegetables retain texture.