This “recipe” is not necessarily a recipe because this was something I threw together for dinner. I marinated beef stir-fry strips in my favorite go-to seasoning blend (granulated garlic, granulated onion, smoked + hot paprika, kosher salt, and black pepper + olive oil) for a few minutes and cooked until medium rare in a cast iron pan. Chopped up two medium sized tomatoes from the vine along with one whole avocado, “roasted” some sweet corn on the stove and tossed these together olive oil, sea salt, pepper, lime juice, and cilantro. Assembled my bowl and topped with shredded cheddar cheese and a dollop of Greek yogurt. Simple, healthy, quick and delicious.
Dial back on grains, and scale up on lean protein and fresh produce. Too often, popular “rice bowls” lean heavily on carbs – as much as 1 cup of rice in a serving. But just a few tweaks help these dishes strike a better balance.
½ cup cooked whole grains (brown rice, farro, quinoa)
½ cup cooked beans (black beans, chickpeas, cannellini)
3 ounces lean protein (chicken or turkey breast, pork tenderloin)
Romaine lettuce and sliced radishes, for serving
Fresh salsa, toasted pepitas, and Creamy Avocado Dressing, for serving
Start with cooked whole grains, add cooked beans and lean protein, and round it out with lettuce and radishes, topped with salsa, pepitas, and creamy avocado dressing.
Creamy Avocado Dressing 1 ripe avocado, pitted and peeled ½ cup plain Greek yogurt 2 scallions, trimmed and chopped 1 tablespoon fresh lime juice Coarse salt
Combine avocado, yogurt, scallions, and lime juice with ½ cup water in a blender; puree until smooth. (Add more water, by the tablespoon, to adjust consistency as needed.) Season with salt. Dressing can be stored in refrigerator up to 3 days; stir until smooth before serving.