Vegan Classic Recipe

Prepare rice

If rice is not cooked, cook according to package instructions to yield 2 cups cooked. Fluff with a fork and keep warm.

Season and heat beans

Choose black beans or vegan refried beans. In a medium skillet over medium heat, warm 1 tbs olive oil. Add beans (1.5 cups) and 1/4 cup vegetable broth. For black beans: add 1/2 tsp ground cumin and 1/4 tsp kosher salt; simmer 4–6 minutes, gently mashing a few beans for texture. For refried beans: stir to loosen with broth, add 1/2 tsp ground cumin and 1/4 tsp kosher salt, cook until heated through, stirring frequently, 3–5 minutes. Keep covered and warm.

Shred or finely slice 2 cups green cabbage and place in a bowl. Toss with juice of half the lime (about 1/2 tbs), 2 tbsp chopped cilantro, and 1/4 tsp salt to brighten flavor and soften slightly. Taste and adjust salt or lime.

If using pickled jalapeños, have them ready in a small dish for topping. Cut remaining lime into wedges for serving.

Make quick guacamole: halve and pit 1 ripe avocado, scoop flesh into a bowl and mash with a fork to desired consistency. Mix in 1 tbsp minced red onion, 1 tbsp chopped cilantro, 1 tbs fresh lime juice, 1/4 tsp kosher salt and a pinch of black pepper. Taste and adjust lime or salt. Keep covered to prevent browning.

Use 1/2 cup of your chosen salsa — pico-style tomato salsa, roasted tomatillo salsa, or fire-roasted red salsa. If making pico: combine 3/4 cup diced tomato, 1 tbsp finely diced onion, 1 tbsp chopped cilantro, 1 tbs lime juice and 1/8–1/4 tsp salt. For quick salsa verde: blend roasted tomatillos with 1 small jalapeño, 1/4 onion, 1 clove garlic, cilantro, and salt until chunky. Adjust seasoning.

To build one Vegan Classic bowl (serves 2 as written, or 1 very large serving): Divide warm rice evenly between two bowls (about 1 cup rice per person).

Spoon warmed beans (about 3/4 cup per person) next to the rice.

Add a generous handful of the lime-dressed shaved cabbage (about 1 cup per person) on top or to the side of the rice and beans.

Spoon 2–3 tablespoons guacamole onto each bowl.

Top with 1/2 cup total salsa distributed between bowls (or 1/4 cup each), sprinkle remaining chopped cilantro, and add pickled jalapeños if desired. Serve with lime wedges.

Optional: add hot sauce or extra salt to taste before serving.