La Presa Power Bowl Recipe

Cook rice

Rinse 1 cup rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 2 cups water and 1 tsp kosher salt. Bring to a boil over high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Fluff rice with a fork, stir in zest and juice of the lime (reserve lime for garnish if you like) and 2 tbsp chopped cilantro. Keep warm until assembly.

Make guacamole

Halve and pit the avocados, scoop flesh into a bowl and mash to your preferred consistency (chunky or smooth). Stir in 1 tbsp fresh lime juice, 2 tbsp minced red onion, 1/2 minced jalapeño, 1/2 diced tomato (if using), 1 tbsp chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Cover tightly with plastic (pressing plastic directly onto surface) and refrigerate until assembly.

Prepare pico

Combine 2 diced roma tomatoes, 1/2 finely diced onion, 1/2 finely minced jalapeño, 1 tbsp fresh lime juice and 2 tbsp chopped cilantro in a bowl. Season with 1/2 tsp salt, stir, and let sit 10–15 minutes at room temperature to meld flavors. Drain any excess liquid before serving if very juicy.

Warm and season beans & corn

Heat 1 tsp olive oil in a skillet over medium heat. Add 1 cup drained/rinsed black beans and 1 cup corn. Sprinkle 1/2 tsp ground cumin, 1/4 tsp chili powder (if using) and 1/4 tsp salt. Sauté for 3–5 minutes until warmed through and slightly toasted. Taste and adjust salt/seasoning. Keep warm for assembly.

Assemble bowls

Divide the lime-cilantro rice between two bowls (about 1 cup cooked rice per bowl). Arrange 1/2 cup warm black beans and corn mixture next to the rice in each bowl.

Add 1/4–1/3 cup guacamole to each bowl, spoon 1/4 cup pico de gallo beside it, and place 2 tbsp sour cream on top or to the side.

Top with 1/2 cup shredded lettuce and 1/4 cup shredded cheese if using. Finish with 1/2 cup tortilla strips per bowl (adjust for desired crunch) and a drizzle of hot sauce or extra salsa if desired. Garnish with extra cilantro and a lime wedge.

Serve immediately so tortilla strips stay crisp. Leftover components (guacamole, pico, beans/corn, and rice) can be stored separately in airtight containers in the refrigerator for up to 3 days.