Bowls Recipe

Cook rice or quinoa

If using rice: rinse 1 cup uncooked long-grain rice and combine with 1.5 cups water and a pinch of salt in a saucepan. Bring to a boil, cover, reduce to low and simmer 15 minutes. Remove from heat and let steam 5 minutes. Fluff and measure 2 cups cooked. If using quinoa: rinse 1 cup quinoa, combine with 1.75 cups water, bring to boil, simmer 12 minutes, remove from heat and let rest 5 minutes, then fluff to yield 2 cups cooked.

Prepare corn salad (if chosen)

Place 2 cups cooked corn, 1/4 cup diced red onion, 1/2 cup halved cherry tomatoes, 1/2 minced jalapeño (optional), 2 tbsp chopped cilantro, 1 tbsp lime juice, 1 tbsp olive oil and 1/2 tsp salt in a bowl. Toss to combine and adjust seasoning to taste. Keep chilled or at room temperature until assembly.

Rinse and drain 1.5 cups canned black beans. Place in a small saucepan with 1/4 cup water, 1/4 tsp salt and a squeeze of lime juice; warm gently over medium-low heat for 4–6 minutes, stirring occasionally. Remove from heat and stir in 1 tbsp chopped cilantro and set aside.

Prepare avocado just before assembly: dice 1 ripe avocado, drizzle with juice of 1 lime and sprinkle 1/4 tsp salt and 1/8 tsp black pepper to keep it from browning; set aside.

Preheat oven to 425°F (220°C) or heat a grill pan to medium-high. Toss 8 stalks broccolini (or asparagus) and 1 sliced red bell pepper with 2 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder and 1/4 tsp salt. Roast on a baking sheet for 10–12 minutes until tender and slightly charred (or char on grill pan 3–4 minutes per side). Remove and keep warm.

Carne asada (beef or chicken)

Marinate 1 lb skirt/flank steak or chicken in 1/2 cup carne asada marinade (citrus, garlic, cumin, oregano, oil) for at least 30 minutes, up to 4 hours. Preheat a grill or skillet to high. Season lightly with salt and pepper. Sear steak 3–4 minutes per side for medium-rare (adjust for thickness) or cook chicken 5–6 minutes per side until cooked through. Let rest 5 minutes, then slice thinly against the grain.

Grilled chicken

Season 1 lb chicken breasts with 1 tsp salt and 1/2 tsp pepper and 1 tbsp vegetable oil. Grill or sear over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes and slice.

Pork belly

Pat 1 lb sliced pork belly dry and score if needed. Season with 1 tsp salt and 1/2 tsp pepper. Sear in a hot skillet fat-side down until crisp, then reduce heat and cook 6–10 minutes more until tender and browned. Alternatively roast at 425°F for 25–30 minutes, flipping once. Slice into bite-sized pieces.

Ground beef or ground turkey

Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add 1 lb ground beef or turkey and brown, breaking up with a spoon, 6–8 minutes until cooked through. Season with 1 tsp salt, 1/2 tsp black pepper and optional 1 tsp chili powder or taco seasoning. Drain excess fat if needed and keep warm.

Divide your chosen base (2 cups total) between 4 bowls (about 1/2 cup cooked base per bowl if making 4 servings; adjust if serving size different).

On each bowl, add about 3–4 oz of the chosen protein (sliced carne asada, grilled chicken, pork belly pieces, or 1/4 of the cooked ground meat).

Spoon 1/4 cup warmed black beans into each bowl, arrange 2 stalks of broccolini (or several asparagus tips) and some roasted red pepper on top, and add diced avocado (about 1/4 avocado per bowl). If corn salad was chosen as the base, use 1/2 cup per bowl in place of rice/quinoa.

Garnish with 1 tbsp chopped cilantro, a sprinkle (about 1 tbsp) of cotija or feta cheese if desired, a drizzle of sour cream or Greek yogurt (about 1 tbsp), and hot sauce or salsa to taste.

Serve immediately while protein and veggies are warm. Provide lime wedges on the side for extra brightness.