INGREDIENTS
For the Bowl:
2 cups grilled corn (about 3 medium ears or 2 cups canned corn)
1 ½ cups black beans (cooked or canned, drained and rinsed)
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 avocado, sliced (for topping)
2 cups cooked rice, quinoa, or farro (grain of choice)
½ cup red onion, thinly sliced
¼ cup cilantro, chopped
For the Avocado Lime Dressing:
1 ripe avocado
2 tbsp olive oil
2 tbsp lime juice
1 garlic clove, minced
¼ tsp salt
2-3 tbsp water (to adjust consistency)
Topping:
Crushed tortilla chips (for crunch)
PREPARATION
Step 1: Prepare the Grains
Cook the rice, quinoa, or farro according to the package instructions.
Once the grains are ready, fluff them with a fork and let them cool slightly.
Step 2: Grill the Corn
If using fresh corn: Brush the corn ears with a little olive oil and grill them over medium-high heat for about 10 minutes, turning occasionally, until the kernels are slightly charred. Let the corn cool, then slice the kernels off the cob.
If using canned corn: Heat a grill pan or skillet over medium-high heat and cook the corn until charred in places (about 5-7 minutes).
Step 3: Prepare the Avocado Lime Dressing
In a blender or food processor, combine the avocado, olive oil, lime juice, garlic, and salt. Blend until smooth and creamy. Add water a tablespoon at a time to achieve your desired consistency. Taste and adjust seasoning if needed (add more lime juice for extra tang).
Step 4: Assemble the Bowls
Divide the cooked grains among bowls. Top with grilled corn, black beans, red bell pepper, cherry tomatoes, red onion, and avocado slices. Drizzle with the avocado lime dressing.
Step 5: Add Toppings
Sprinkle crushed tortilla chips over each bowl for a crunchy finish.
Garnish with freshly chopped cilantro.