Build Your Own Recipe

Cook and prepare grains

If not already cooked, prepare rice and quinoa according to package directions. For best results, cook rice and quinoa separately, fluff with fork and let cool slightly before assembling. Measure 3 cups of cooked rice and 1 cup of cooked quinoa for the recipe.

Place mixed greens in a large shallow bowl or divide among 4 bowls as the base layer.

Prepare chicken

Season chicken breasts lightly with 1/4 tsp salt and 1/4 tsp pepper. Grill, pan-sear, or bake at 375°F (190°C) until internal temperature reaches 165°F (74°C), about 18–22 minutes depending on thickness. Let rest 5 minutes, then slice thinly. If using pre-cooked chicken, slice and warm gently if preferred.

Prepare tofu

Press tofu for 15–30 minutes to remove moisture. Toss cubes with 1/2 tbsp olive oil and 1/2 tbsp soy sauce. Pan-fry over medium-high heat for 6–8 minutes, turning until golden on all sides. Season with a pinch of salt and pepper.

If using black beans, warm them in a small saucepan over low heat with a pinch of salt and 1/2 tsp lime juice for 2–3 minutes, stirring occasionally.

Prepare vegetables: halve cherry tomatoes, dice cucumber, shred carrots, thinly slice red onion, and roast or warm corn if using frozen. Slice avocado just before assembling to avoid browning.

Arrange vegetables in small bowls or compartments so each diner can choose their toppings. Include pickled jalapeños on the side for optional heat.

Make the lime-soy vinaigrette

In a small bowl or jar, whisk together 2 tbsp olive oil, lime juice, 1 tbsp soy sauce, honey/maple syrup, 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust salt or lime as desired.

Make creamy sriracha sauce

Stir together sour cream (or Greek yogurt), 1 tsp sriracha (optional), and a pinch of salt and pepper. Add up to 1 tsp water to loosen if needed.

To build a bowl: start with a handful of mixed greens, add about 3/4 cup cooked rice and 1/4 cup quinoa per serving. Top with a protein choice (about 4–6 oz chicken, 3–4 oz tofu, or 1/4 cup black beans).

Add vegetables: 1/4 cup cherry tomatoes, 1/4 cup cucumber, 1/4 cup shredded carrots, a few slices of red onion, 2–3 tbsp roasted corn and 1/4 cup sliced avocado per serving.

Finish with crunch and garnish: sprinkle 1 tbsp pumpkin seeds, 1 tbsp crispy onions or nuts, and 1 tbsp chopped cilantro. Serve lime wedges on the side.

Drizzle with 1–2 tbsp lime-soy vinaigrette and 1–2 tbsp creamy sriracha sauce as desired. Toss lightly and taste; adjust seasoning with salt, pepper, or extra lime.