Jul 14 2026
Restaurants›LUNA Mexican Kitchen - The Alameda›Protein Bowl Recipe

Protein Bowl Recipe

Inspired by LUNA Mexican Kitchen - The Alameda
Time2h
Serves4

pollo asado made with Mary's free-range chicken, frijoles de la olla, arroz verde, sweet potato, avocado, cabbage, salsa fresca

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Ingredients

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Pollo Asado

Frijoles de la Olla

Arroz Verde

Sweet Potato

Toppings

Method

Pollo Asado

  1. 1

    Marinate the Chicken

    In a mixing bowl, combine olive oil, garlic powder, cumin, paprika, salt, black pepper, and lime juice. Add the chicken and ensure it's well coated. Cover and marinate in the refrigerator for at least 30 minutes.

  2. 2

    Cook the Chicken

    Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest before slicing.

Frijoles de la Olla

  1. 3

    Prepare the Beans

    Rinse the black beans under cold water. In a large pot, combine the beans, water, chopped onion, minced garlic, and salt. Bring to a boil, then reduce the heat to low and simmer for 1-1.5 hours, or until the beans are tender.

Arroz Verde

  1. 4

    Blend Ingredients

    In a blender, combine cilantro, jalapeño, lime juice, and 1 cup of vegetable broth. Blend until smooth.

  2. 5

    Cook the Rice

    In a saucepan, heat the remaining vegetable broth over medium heat. Add jasmine rice and the blended mixture. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and liquid is absorbed.

Sweet Potato

  1. 6

    Roast the Sweet Potatoes

    Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, or until golden and tender, stirring halfway through.

Assembly

  1. 7

    Prepare the Bowl

    In a large bowl, layer the frijoles de la olla, arroz verde, roasted sweet potatoes, sliced pollo asado, shredded cabbage, avocado slices, and top with salsa fresca. Serve immediately.

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