Oaxaca Lunch Bowl

This is a recipe I came up with inspired by the tex-mex bowls I enjoy at restaurants, but I wanted to try a homemade version of them. This one I call the “I don’t really have time to cook but I need to eat something”, I usually make them with the meal prep I do for the week but making everything from scratch would also work just fine.

1 cup of plain white rice

3 tablespoons of beans

35 g of chicken (or any protein)

1 tablespoon of guacamole

1 tablespoon of toasted corn

1 tablespoon of cheese

1 ½ tablespoon of pico de gallo.

Optional: top it off with sriracha sauce or valentina if you are feeling like making it a little spicy.

Preparation:

Serve the rice at the bottom of a bowl then add the toppings around the plate, see the picture for a guide).

Notes:

• You can always use quinoa instead of rice or include arugula (or any green) as part of the base.

• If you prefer a protein other than chicken, you can use whatever you like best. If you are a pescetarian, salmon works amazingly or if you are a vegetarian or vegan, you can use sweet potato (cut in cubes and season, then put in the air fryer for 20 min).

• These are my quantity suggestions but you can add more or less of any of the ingredients. Adjust the recipe as much as you need so that it works best for you!

And don't forget to cook from the heart.