As you can guess by the name of the dish, this is my husband’s favorite out of all. He could have this one day after day, over and over without getting tired of it. Usually he’s the one who’s cooking this dish, but today, while he was at the gym working hard, I decided to make it for him and add a bit of Aly touch to it. If you love mexican food you will definitely like Mark’s Bowl. It’s simple, fast and easy to make. Did I mentioned healthy, too?
The recipe is for one bowl and you can adjust the quantities and seasonings as you like, so you can make it to fit your bud tastes. For easy follow up I have all the ingredients together on a single list and I will just have the cooking process on 7 steps from the rice cooking to the bowl set up.
Do not get discouraged by the number of steps, as you can see and read through all of them it’s not as bad as it seems.
What I like most about this dish is that you can add anything you want to it. What I made here is the way my husband likes it and the only extra thing he adds is the cayenne powder, or his super extra spicy habanero sauce.
- Cook 1 cup of brown rice in a rice cooker like you usually do, or…
- If you are like me and go by the old fashion way, in a medium size pot add 1 cup of brown rice and 2 cups of water.
- Cook the rice covered at small heat for about 15-20 minutes until the water barely covers the rice, then turn off the heat and let it set for another 20-30 minutes.
- For our Bowl we will use about 1 cup of cooked brown rice.
If you have the rice cooked from the day before it’s even better, everything will go much faster, if not, while the rice is cooking you can continue to prep everything else for the bowl.
- In a large nonstick pan, or skillet add 8oz tofu and cook it on dry (with no water, or oil) until gets a little bit golden-brown on all sides.
- When done, spray some water and you can sprinkle some mexican seasoning mix to it, or add a pinch of cumin, coriander, chili powder, salt and pepper and set it aside.
- I usually have some precooked black and kidney beans beans, but you can also use some canned ones, with or without seasonings.
- Add about 1/2 cup beans with the cooked tofu and let it set covered to keep everything warm.
- If beans have no seasoning on them you can sprinkle some of the same ones you used for tofu.
- In a large skillet add carrots, bell peppers, onions, mushrooms, garlic and cook them on high heat for about 3-5 minutes with about ¼ cup water.
- When the water almost evaporated add the seasonings – cumin, coriander, chili powder, salt, pepper and mix everything together.
- After veggies are cooked turn off the heat and set it aside to cool off for about 1 minute.
- Sprinkle some olive oil on top and squeeze about half a lime to it.
- on a big cutting board chop lettuce and green onions.
- have the cabbage julienne, or chopped.
- chop cilantro and avocado.
- Prep a homemade salsa, or use a store bought one.
- You can set up everything in a bowl on top of eachother, or just set them as we did in our featured photo.
When you have everything in the bowl you can sprinkle another pinch of coarse celtic salt and squeeze a bit more lime to it, even add some cayenne pepper, or your favorite sauce for extra flavor.
I know it seems a lot of work, but trust me, it’s not, once you have it all figured out it goes really smooth, so please do not get intimidated by all these steps. The only thing that is a bit crazy is the amount of pots and pans you have to wash after you’re done. Just kidding – not so bad either.
And again, you can play with ingredients as you like, add some more, or take some out – your choice.