Power Bowl Recipe

Rinse the brown rice under cold water until the water runs clear. In a medium saucepan combine 1 cup brown rice, 2 cups water and 1/2 tsp salt. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 40–45 minutes until rice is tender and water is absorbed. Remove from heat and let sit, covered, 10 minutes; then fluff with a fork and keep warm.

While the rice cooks, heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1 clove minced garlic and sauté 30 seconds until fragrant.

Add 1 cup drained black beans, 1/2 tsp ground cumin, 1/4 tsp smoked paprika and 1/4 tsp salt. Stir to combine and warm through 3–4 minutes, gently mashing a few beans with the back of a spoon for texture.

Finish the beans with 1 tablespoon lime juice, stir, and remove from heat. Keep warm.

Make quick pickled shallots: place 1/2 cup thinly sliced shallot in a small bowl. Add 2 tablespoons rice vinegar, 1 teaspoon sugar and 1/4 tsp salt. Toss to combine and let sit at room temperature at least 10 minutes (or up to 1 hour) to mellow and pickle lightly.

Prepare the vegetables: halve 1 cup cherry tomatoes and very thinly shave 2 cups green cabbage. Toss the cabbage with 1 teaspoon olive oil and a pinch (about 1/8 tsp) of salt to season and soften slightly.

Make the aji verde: in a blender or food processor combine 1 cup packed cilantro leaves, 1/2 seeded jalapeño (adjust to heat preference), 1 clove minced garlic, 3 tablespoons Greek yogurt (or mayo), 1 tablespoon lime juice, 2 tablespoons olive oil, 1/2 teaspoon honey, and 1/2 teaspoon salt.

Blend until smooth, adding up to 1 tablespoon water to reach a pourable, sauce-like consistency. Taste and adjust salt, lime or honey as needed.

Divide the warm fluffy brown rice between two bowls (about 1/2 cup cooked rice per serving if recipe yields two; see servings).

Arrange warmed spiced black beans (about 1/2 cup per bowl) on one side of each bowl.

Add halved cherry tomatoes (about 1/2 cup split between bowls), shredded cabbage (about 1 cup per bowl) and a few tablespoons of pickled shallots to each bowl.

Drizzle & Garnish

Drizzle each bowl generously with aji verde (about 1–2 tablespoons per bowl). Finish with a sprinkle of fresh cilantro leaves (about 2 tablespoons per bowl), a squeeze of lime wedge and an extra drizzle of olive oil if desired. Taste and adjust with a pinch of salt.