Local Fresco Bowl Recipe

Prepare the Slaw

In a large bowl, combine shredded green cabbage, jicama, and finely chopped jalapeño.

Make the Dressing

In a separate small bowl, whisk together lime juice, olive oil, salt, and black pepper.

Combine

Pour the dressing over the cabbage mixture and toss until well combined. Set aside.

Cook the Rice

In a medium saucepan, bring vegetable broth to a boil. Add rice, reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.

Fluff and Add Flavor

Remove from heat, fluff the rice with a fork, and stir in chopped cilantro, lime juice, and salt.

Chop Ingredients

In a medium bowl, combine diced tomatoes, chopped onion, and cilantro.

Make the Dressing

Add lime juice and salt to the mixture and stir to combine.

Prepare the Avocado

Cut avocados in half, remove pits, and scoop the flesh into a bowl.

Mash and Mix

Mash the avocados with a fork until creamy, then stir in lime juice, salt, diced tomato, and cilantro.

Prep the Vegetables

Preheat grill to medium-high heat. Husk the corn and slice zucchini into thick rounds.

Season and Grill

Brush vegetables with olive oil, sprinkle with salt and black pepper, and grill for 8-10 minutes until tender and charred.

Slice the Onion

Thinly slice the red onion and place it in a jar.

Prepare Pickling Solution

In a small saucepan, combine apple cider vinegar, sugar, and salt. Heat just until sugar dissolves.

Pickle the Onions

Pour the hot pickling solution over the sliced onions, cover, and let sit for at least 30 minutes.

Prepare Dressing

In a blender, combine ranch dressing, chopped jalapeño, olive oil, and lime juice. Blend until smooth.

Assemble the Bowl

In a bowl, layer cilantro-lime rice, black beans, grilled corn, zucchini, cabbage-jicama-jalapeño slaw, pico de gallo, guacamole, pickled onions, and top with queso fresco, fresh jalapeño, and cilantro.

Serve

Drizzle with jalapeño ranch or citrus vinaigrette before serving.