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Milpa Bowl Recipe

Name: Taconetas Milpa Bowl Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 cups long-grain brown rice (or quinoa); 3 cups water (for cooking rice); 1.5 cups cooked black beans (canned, drained & rinsed); 1.5 cups corn kernels (fresh or frozen); 2 pieces sweet potato (medium); 2 tbs olive oil (for roasting); 1 tsp salt; 0.5 tsp black pepper; 4 cups spring mix (mixed baby greens); 1 pieces small red onion; 0.5 cups red wine vinegar (for quick pickle); 0.5 cups water (for quick pickle); 1 tsp sugar (for quick pickle); 0.25 tsp salt (for quick pickle); 2 pieces avocado (ripe); 0.5 cups pepitas (pumpkin seeds, toasted); 0.5 cups raisins; 1 cups cherry tomatoes (halved); 0.5 cups cucumber (seeded and diced); 0.5 cups red bell pepper (diced); 0.25 cups fresh cilantro (chopped); 2 pieces green onion (sliced); 1 pieces lime (juice); 0.5 tsp salt (for salad); 0.5 cups orange juice (fresh); 2 tbs lime juice (fresh); 3 tbs olive oil; 1 tbs achiote paste; 1 tsp maple syrup; 0.5 tsp ground cumin

Inspired by Taconeta

Time1h

Serves4

(Vegan) Complete and healthy meal in a box. Served with Aztec Salad, sliced avocado, grilled sweet potato, spring mix, pepitas, pickled red onion, raisins, in a citrus-achiote vinaigrette.

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Ingredients

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Grains & Beans

1 1/2 cups long-grain brown rice (or quinoa)

3 cups water (for cooking rice)

1 1/2 cups cooked black beans (canned, drained & rinsed)

1 1/2 cups corn kernels (fresh or frozen)

Vegetables & Salad

2 pieces sweet potato (medium)

2 tbs olive oil (for roasting)

1 tsp Celtic sea salt

1/2 tsp black pepper

4 cups spring mix (mixed baby greens)

1 pieces small red onion

1/2 cups red wine vinegar (for quick pickle)

1/2 cups water (for quick pickle)

1 tsp sugar (for quick pickle)

1/4 tsp salt (for quick pickle)

2 pieces avocado (ripe)

1/2 cups pepitas (pumpkin seeds, toasted)

1/2 cups raisins

Aztec Salad

1 cups cherry tomatoes (halved)

1/2 cups cucumber (seeded and diced)

1/2 cups red bell pepper (diced)

1/4 cups fresh cilantro (chopped)

2 pieces green onion (sliced)

1 pieces lime (juice)

1/2 tsp salt (for salad)

Citrus-Achiote Vinaigrette

1/2 cups orange juice (fresh)

2 tbs lime juice (fresh)

3 tbs olive oil

1 tbs achiote paste

1 tsp maple syrup

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp salt (for dressing)

1/4 tsp black pepper (for dressing)

Finishing & Seasoning

2 cloves Garlic (minced)

1/4 tsp ground chili or chili flakes (optional)

Method

Grains & Beans

Cook rice or quinoa

Rinse 1.5 cups brown rice (or quinoa) under cold water. Combine with 3 cups water in a medium pot, bring to a boil, reduce to a low simmer, cover and cook 40–45 minutes for brown rice (or 15 minutes for quinoa) until water is absorbed and grains are tender. Remove from heat and let rest covered 10 minutes, then fluff with a fork.

While rice cooks, heat a skillet over medium-high heat and add 1 tsp olive oil. Add 1.5 cups corn kernels and 2 minced garlic cloves. Sauté 4–6 minutes until corn is lightly charred and garlic is fragrant. Season with 1/4 tsp salt and 1/8 tsp pepper. Stir in the 1.5 cups cooked black beans just to warm through, 2–3 minutes. Keep warm.

Vegetables & Salad

Roast sweet potatoes

Preheat oven to 425°F (220°C). Peel (optional) and slice 2 medium sweet potatoes into 1/2-inch rounds or 3/4-inch wedges. Toss with 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper. Arrange on a rimmed baking sheet in a single layer and roast 22–28 minutes, flipping once, until tender and caramelized at the edges. Remove and keep warm.

Make quick pickled red onion

Thinly slice 1 small red onion. In a jar or bowl, combine 1/2 cup red wine vinegar, 1/2 cup water, 1 tsp sugar and 1/4 tsp salt. Add the onion slices, press to submerge, and let sit at least 20 minutes (or refrigerate up to several hours). Drain before serving.

Prep avocado and greens

Slice 2 ripe avocados just before assembly to avoid browning. Toss 4 cups spring mix lightly with a pinch of salt and a small squeeze of lime (from Aztec Salad step) if desired so greens are lightly seasoned.

Aztec Salad

In a medium bowl combine 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/2 cup diced red bell pepper, 1/4 cup chopped cilantro and 2 sliced green onions. Squeeze the juice of 1 lime over the vegetables, add 1/2 tsp salt and toss. Taste and adjust seasoning. Keep chilled until assembly.

Citrus-Achiote Vinaigrette

Blend vinaigrette

In a small bowl or jar whisk together 1/2 cup fresh orange juice, 2 tbs fresh lime juice, 3 tbs olive oil, 1 tbs achiote paste (softened and dissolved), 1 tsp maple syrup, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. If the achiote paste is chunky, warm it briefly with a tablespoon of the orange juice to dissolve before whisking. Taste and adjust acidity or salt. Reserve about 3–4 tbs for the Aztec Salad and the remainder for drizzling the bowl components.

Finishing & Assembly

Toast pepitas in a dry skillet over medium heat, stirring, 3–4 minutes until fragrant and lightly browned. Remove from heat so they don't burn.

Warm the cooked rice/beans mixture briefly if needed. If using separate components, assemble each Milpa Bowl as follows: start with a base of 3/4 cup cooked rice (per serving), top with 1/3 cup warmed black beans and charred corn, add 1/2 cup roasted sweet potato slices, a handful (about 1 cup) of spring mix, 1/4 cup Aztec Salad, 2–3 tbsp pickled red onion, 1/8–1/4 cup raisins, 2 tbs toasted pepitas and one sliced ripe avocado half (or 1/2 avocado). Drizzle 1–2 tbs Citrus-Achiote Vinaigrette over the bowl and finish with a pinch of chili flakes if using.