Ingrédients
Method
Preparation
- Season and cook protein. Toss chicken with the spice mix and roast at 425 F for 18 to 20 minutes, or sauté on the stovetop.
- If using beans as protein, warm them with a splash of water and the same spices.
- Prep the base. Fluff your rice or quinoa with a little lime juice and salt.
- Chop the fresh ingredients. Dice peppers and slice romaine, keeping crunchy parts separate.
- Shake up the sauce. Stir yogurt, lime zest, lime juice, and salt until smooth.
- Build the bowls: Divide grains, protein, beans, corn, and peppers into four containers, adding greens on the side.
- Store sauce separately to avoid sogginess.
Serving
- These bowls keep for 4 days in the fridge. Add avocado and sauce at lunchtime.
Notes
You can swap the base for cauliflower rice, or switch to farro for a nutty chew. Always ensure delicate toppings are added just before eating to maintain freshness.
