Sol Bowl Recipe

Prepare Rice

Rinse 1.5 cups long-grain rice under cold water until water runs clear. Drain well.

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Stir in 1 tbs tomato paste, 1 tsp smoked paprika, 1/2 tsp ground cumin and 1/2 tsp red chili flakes. Cook 1 minute to bloom spices.

Add the rinsed rice and stir to coat in the spices for 1 minute. Add 3 cups water and 1 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes (or according to package) until liquid is absorbed.

Remove from heat and let sit, covered, 5 minutes. Fluff with fork, stir in 1 tbsp lime juice and 2 tbsp chopped cilantro. Keep warm until assembly.

Heat a small skillet or cast-iron pan over high heat until very hot. Add 1 tbs butter or olive oil and 1 cup corn kernels. Spread into a single layer and let cook, without stirring, 2–3 minutes to get char marks, then toss and cook another 1–2 minutes until some kernels are browned.

Season with 1/4 tsp smoked paprika and 1/4 tsp salt. Squeeze a lime wedge over the corn just before serving.

In a bowl combine 1 cup shredded green cabbage and 1/2 cup shredded red cabbage or carrot.

Whisk together 2 tbsp mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp honey (or sugar), 1/4 tsp salt and 1/8 tsp black pepper. Toss dressing with cabbage until evenly coated. Chill briefly if time allows.

Combine 3 tbs white vinegar, 3 tbs water, 1 tsp sugar and 1/4 tsp salt in a jar or small bowl. Stir until sugar and salt dissolve.

Add 1/2 cup thinly sliced cucumber (or cornichons), 1 tbsp chopped dill or parsley and optionally 4 peppercorns. Let sit at least 10 minutes (longer for stronger flavor). Drain before serving or use with a little of the pickling liquid.

Toss 2 cups mixed salad leaves with 1 tsp olive oil and 1/8 tsp salt just before plating.

To assemble each Sol Bowl (makes 2 bowls): Divide the warm spicy rice between two bowls. Arrange a portion of coleslaw to one side, a portion of charred corn, a handful of dressed leafy greens, and a spoonful of herby pickles.

If using optional add-ins, top with the cooked protein or halloumi sticks and drizzle extra hot sauce or PERi sauce to taste.

Garnish with extra cilantro and serve with lime wedges. Enjoy immediately.