Build Your Own Recipe

Prepare mixed greens and grains

Rinse and dry the mixed salad greens. If using cooked grain, reheat if cold: place 2 cups cooked grain in a microwave-safe bowl, sprinkle 1–2 tablespoons water, and microwave 60–90 seconds until warm; fluff with a fork.

Warm tortillas

Warm tortillas or flatbreads in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 5–8 minutes. Keep covered to stay soft.

Grilled chicken

If using chicken, pound or slice boneless chicken breasts to even thickness, season with 0.5 tsp salt and 0.25 tsp pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Cook 5–7 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes, then thinly slice into strips.

Pan-fried tofu

For tofu, press for 15–30 minutes to remove excess moisture, then cut into ¾-inch cubes. Toss with 1 tbs oil and 0.25 tsp salt. Heat a nonstick skillet over medium-high heat, add tofu and cook 3–5 minutes per side until golden and crisp. Set aside.

Black beans

Warm canned black beans in a small saucepan over medium heat with a pinch of salt and 1 tbs water for 3–5 minutes until heated through. Optionally mash slightly with a fork for a creamier texture.

Sautéed shrimp

Pat shrimp dry, season with 0.25 tsp salt and 0.25 tsp pepper. Heat 1 tbs olive oil in a skillet over high heat, add shrimp and cook 1–2 minutes per side until pink and opaque. Remove from heat to avoid overcooking.

Prepare vegetables: halve cherry tomatoes, dice cucumber, slice roasted peppers and red onion thinly, and slice avocado just before assembly to prevent browning. Arrange toppings in bowls for easy building. Chop fresh herbs and set aside.

If using pickled jalapeños or cheese, place them in small bowls for self-service.

Make simple vinaigrette

In a small bowl or jar, combine 3 tbs olive oil, 2 tbs lemon or lime juice, 1 tsp honey or maple syrup, 1 tsp Dijon mustard, 0.5 tsp black pepper, and 0.5 tsp salt. Whisk or shake until emulsified. Taste and adjust seasoning.

Optional creamy sauce

For a creamy sauce, mix 0.25 cup sour cream or yogurt with 2 tbs salsa or hot sauce, 1 tbs lemon juice, and a pinch of salt. Thin with 1–2 tbs water if needed.

Choose a format: bowl, salad, or wrap. For a bowl: place 1 cup mixed greens and 0.5 cup warm grain in a bowl. For a wrap: lay a warmed tortilla flat and layer 0.5 cup greens and 0.5 cup grain (optional) down the center.

Add chosen protein(s): about 3–4 oz grilled chicken or shrimp, or 3–4 oz tofu, or 0.5 cup black beans per serving. Distribute evenly over the base.

Top with 0.25 cup cherry tomatoes, 0.25 cup cucumber, 0.25 cup roasted peppers, a few slices of red onion, and 1/4 sliced avocado per serving. Sprinkle 2 tbs shredded cheese and 1 tbs chopped herbs per serving. Add jalapeños if desired.

Drizzle 1–2 tbs vinaigrette over each bowl or 1–2 tbs of creamy sauce for wraps. Toss gently for bowls, or fold and roll tortillas for wraps.

Serve immediately while proteins and grains are warm. Provide extra dressing and hot sauce on the side for customization.