Xolos Bowl Recipe

Make quick pickled onions

Place thinly sliced red onion in a small heatproof jar or bowl. In a small saucepan, combine 1/2 cup apple cider vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp kosher salt. Heat just until sugar and salt dissolve (about 1–2 minutes). Pour hot brine over onions, press to submerge, let cool to room temperature, then refrigerate for at least 20 minutes. Use 3 tbs of the finished pickled onion for the bowl; store remaining in fridge up to 2 weeks.

Cook quinoa

Rinse 1 cup quinoa in a fine-mesh sieve under cold water. In a medium saucepan combine rinsed quinoa, 2 cups water and 1 tsp kosher salt. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and stir in 1 tbs olive oil if desired. Keep warm.

Prepare greens

While quinoa cooks, divide 4 cups spring mix among bowls (or keep tossed in a large bowl and assemble bowls later).

Roast cauliflower and broccoli

Preheat oven to 425°F (220°C). Toss 2 cups cauliflower florets and 2 cups broccoli florets with 2 tbs extra-virgin olive oil, 1/2 tsp black pepper and a pinch (1/4 tsp) kosher salt. Spread in a single layer on a rimmed baking sheet. Roast 18–22 minutes, turning once, until edges are golden and tender. Remove from oven and squeeze 1 tbs fresh lime juice over the vegetables; toss gently.

Prep avocado & cheese

Halve and pit the avocado, then slice or dice as preferred. Crumble 1 cup queso fresco and set aside.

Seasoning for proteins

In a small bowl combine 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder and 3/4 tsp salt. Rub or sprinkle this seasoning evenly onto your chosen protein. Drizzle 1 tbs olive oil over protein and rub to coat.

Steak

For steak (8 oz): heat a skillet or grill to high. Cook steak 3–5 minutes per side for medium-rare (time depends on thickness). Remove to a cutting board and rest 5–7 minutes, then slice thinly across the grain.

Grilled chicken

For chicken breast (8 oz): pound to even thickness if needed. Grill or sear over medium-high heat 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.

Shrimp

For shrimp (8 oz): cook in a hot skillet 2–3 minutes per side until opaque and pink. Remove promptly to avoid overcooking.

Portobello (vegetarian)

For portobello cap: slice or cook whole. Sear in a hot skillet 4–5 minutes per side with a little oil until tender and browned, or roast at 425°F for 12–15 minutes. Slice into strips.

Assemble the Xolos Bowl

Divide warm quinoa among two bowls (about 1/2 cup cooked quinoa per serving if making 2 servings from 1 cup dry; adjust if scaling). Arrange spring mix on one side, then add roasted cauliflower and broccoli, sliced protein, slices of avocado, and 3 tbs pickled red onion. Sprinkle 1/2 cup crumbled queso fresco across bowls (divide evenly).

Dress & garnish

Drizzle any reserved olive oil and 1 tbs fresh lime juice over each bowl or squeeze lime wedge to taste. Add chopped cilantro, a dash of hot sauce if desired, and additional black pepper. Serve immediately.