Tradicional Bowl Recipe

Prepare marinade

In a bowl combine 2 tbs olive oil, 1 tbs lime juice, 1 tsp garlic powder, 1 tsp ground cumin, 1 tsp salt and 1/2 tsp pepper. Mix to create a paste-like marinade.

Marinate protein

Choose your protein: for chicken use about 1 cup diced or thinly sliced breast; for steak use 1 cup thinly sliced skirt or flank; for shrimp use ~12 medium shrimp. Toss the chosen protein in the marinade to coat evenly and let rest 15–20 minutes (room temperature) or up to 2 hours refrigerated.

Cook protein

Heat a skillet or grill over medium-high heat and add 1 tbs olive oil. For chicken: cook 4–6 minutes per side until internal temperature reaches 165°F and edges are golden. For steak: cook 2–3 minutes per side for medium-rare (longer for well done), then let rest 5 minutes and slice against the grain. For shrimp: cook 1.5–2 minutes per side until opaque and pink. Season with a pinch of additional salt and pepper to taste.

Rinse 1 cup rice until water runs clear. In a small pot combine rinsed rice, 2 cups water or broth and 1/4 tsp salt. Bring to a boil, reduce to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork. If making cilantro-lime rice: stir in 1 tbs fresh lime juice and 2 tbs chopped cilantro after fluffing.

Heat 1 tsp olive oil in a small saucepan over medium heat. Add 2 tbs minced onion and sauté 1–2 minutes until translucent. Add 1 cup drained and rinsed black or pinto beans, 1/2 tsp ground cumin, 1/4 tsp salt and 2 tbs water or reserved bean liquid. Simmer gently 5–7 minutes, mashing a few beans with the back of a spoon to thicken slightly. Adjust seasoning to taste.

Combine 1 cup diced tomatoes, 1/4 cup finely diced onion, 2 tbs chopped cilantro, 1 tsp minced jalapeño, 1 tbs fresh lime juice and 1/4 tsp salt in a bowl. Stir and let sit 5–10 minutes to allow flavors to meld. Taste and adjust salt or lime as needed.

Slice 1 ripe avocado just before assembling to prevent browning. Prepare optional toppings: crumble 2 tbs queso fresco, chop lettuce if using, and arrange 2 lime wedges for serving.

Prepare or portion sauces. For chipotle crema: blend 3 tbs sour cream with 1 small minced chipotle in adobo (or to taste) and 1 tsp lime juice until smooth. For salsa verde or cilantro-lime vinaigrette, use store-bought or whisk together 3 tbs preferred sauce. Warm slightly if desired.

Divide rice between two bowls (about 1/2 cup cooked rice per bowl). Spoon 1/2 cup warmed beans next to the rice. Add 1 portion of the cooked protein (about 1/2 cup) to each bowl. Top each bowl with 2–3 tbs pico de gallo, half of the sliced avocado, a drizzle of chosen sauce (about 1–2 tbs), and optional queso fresco and greens. Serve with lime wedges and extra hot sauce on the side.