Versatile bowl base with rice, beans, protein, and toppings for easy make-ahead lunches.
# What You'll Need:
→ Grains
01 - 2 cups cooked white or brown rice
→ Beans
02 - 1 can (15 oz) black beans or pinto beans, drained and rinsed
→ Protein
03 - 2 chicken breasts, cooked and chopped
04 - or 1 lb ground beef or turkey, cooked and seasoned
05 - or 14 oz firm tofu, pressed and cubed
→ Vegetables
06 - 1 red bell pepper, diced
07 - 1 cup corn kernels, fresh or frozen
08 - 1 cup cherry tomatoes, halved
09 - 1/2 red onion, finely diced
10 - 1 cup shredded lettuce or chopped romaine
→ Toppings
11 - 1 cup shredded cheddar or Mexican cheese blend
12 - 1/2 cup salsa or pico de gallo
13 - 1/2 cup sour cream or Greek yogurt
14 - 1 avocado, sliced or mashed
15 - 1/4 cup fresh cilantro, chopped
16 - Lime wedges for serving
→ Seasonings
17 - 1 tbsp olive oil
18 - 1 tsp ground cumin
19 - 1 tsp chili powder
20 - 1/2 tsp smoked paprika
21 - Salt and pepper to taste
# Method:
01 - Cook rice according to package instructions. Fluff and let cool slightly before assembling bowls.
02 - For chicken: Season with cumin, chili powder, smoked paprika, salt, and pepper. Cook in a skillet with olive oil until fully cooked, then chop. For ground meat: Brown in a skillet with olive oil and seasonings until cooked through and drain excess fat. For tofu: Toss cubes in olive oil and seasonings, then pan-fry until golden on all sides.
03 - Sauté beans with a splash of olive oil, cumin, and chili powder for 2 to 3 minutes to warm through and infuse flavors.
04 - Chop all vegetables uniformly and arrange toppings in separate small containers for easy assembly and storage.
05 - Divide rice, beans, protein, and vegetables into 4 airtight containers, storing each component separately to maintain freshness and prevent sogginess. Keep toppings in small containers.
06 - Reheat base components as desired, then top with fresh vegetables and toppings immediately before eating to preserve texture and flavor.
