Fresca Bowl Recipe

Marinade & Prep

In a bowl combine 2 tbs olive oil, 1 tsp minced garlic, 1 tsp minced chipotle in adobo, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Reserve about 1 tbs of the marinade for shrimp/vegan if using. Pat chicken or steak dry and coat with marinade; marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated). For shrimp or vegan ground, toss with reserved marinade just before cooking.

Cook Chicken

Heat a skillet or grill pan over medium-high heat. Add 1 tsp oil. Cook chicken breasts 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove and rest 5 minutes, then slice thinly against the grain.

Cook Steak

Heat a cast-iron skillet or grill to high. Add 1 tsp oil. Sear steak 3–5 minutes per side for medium-rare (adjust to desired doneness). Rest 5–7 minutes, then slice thinly across the grain.

Cook Shrimp / Vegan

For shrimp: heat 1 tsp oil in skillet over medium-high and cook shrimp 1–2 minutes per side until opaque. For vegan ground: cook in a skillet over medium heat with 1 tsp oil, breaking up and cooking 5–7 minutes until browned and heated through.

Roast poblano: char the poblano over a gas flame, broiler or hot skillet until blistered all over. Place in a bowl, cover with plastic wrap 5 minutes, then peel, seed and chop to make 1 cup. Heat 1 tbs olive oil in a medium saucepan over medium heat and sauté 1/4 cup chopped onion until translucent, about 3 minutes. Add 1 tsp minced garlic and cook 30 seconds. Add 1 cup rice and stir to coat in oil, toasting 1–2 minutes. Add 2 cups stock, 1/2 tsp salt and bring to a boil. Stir in chopped poblano. Reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat, fluff with fork and stir in 1 tbs lime juice and 1/2 tsp lime zest. Keep covered until serving.

Pico de Gallo

In a bowl combine 1/2 cup halved cherry tomatoes, 2 tbsp finely diced red onion, 1 tsp minced jalapeño, 2 tbsp chopped cilantro, juice of 1 lime and 1/4 tsp salt. Mix and let sit 10 minutes to meld flavors.

Black Bean & Corn Salsa

Combine 1/2 cup rinsed black beans, 1/2 cup corn kernels, 2 tbsp chopped red onion, 1 tbsp chopped cilantro, juice of 1/2 lime (about 1/2 tbs) and a pinch (about 1/8 tsp) salt. Toss and adjust seasoning to taste.

Assemble Greens

Divide 4 cups mixed greens between bowls. Top with a scoop (about 3/4 cup) of warm poblano rice, sliced protein (about 4–6 oz), crumbled bacon, sliced avocado and spoonfuls of pico and black bean & corn salsa.

Roast the 2 roma tomatoes under broiler or in a hot skillet until skins blacken and flesh softens. Let cool slightly, then chop. In a bowl combine roasted tomatoes, 1/2 tsp minced chipotle, 2 tbsp finely chopped red onion, 1 tbsp cilantro, 1 tbs lime juice and 1/4 tsp salt. Stir and taste; adjust heat by adding more minced chipotle if desired. Serve spooned over the bowl or on the side.

Make chipotle ranch: in a small bowl whisk together 1/4 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 1/2 tsp minced chipotle in adobo, 1 tsp lime juice, 1/2 tsp honey (optional), 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning. If you prefer a thinner dressing, add 1–2 tsp water or milk. Crumble 1/4 cup queso fresco for topping.

To serve: drizzle chipotle ranch over assembled bowls, spoon chipotle salsa where desired, sprinkle crumbled queso fresco and fresh cilantro leaves. Serve with lime wedges on the side to squeeze over just before eating.