Description
Years ago, my friend Sofia and I were broke roommates grilling corn on a tiny Brooklyn balcony. One happy accident (and a whole lot of smoky crema) turned our leftovers into a signature bowl. Every bite reminds me: cooking is joy, not perfection. Let this bowl bring a little sunshine to your table—fast, flavorful, and soul-satisfying. Let’s build your new favorite weeknight ritual.
Ingredients
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2 cups cooked jasmine rice (or brown rice/quinoa)
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1 large chicken breast, grilled & cubed (or rotisserie)
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1 ripe avocado, sliced
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1 cup grilled or roasted corn (fresh, frozen, or canned)
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1 tbsp olive oil
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½ tsp each: salt, pepper, garlic powder, smoked paprika
Chipotle Crema:
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½ cup sour cream or Greek yogurt
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1 chipotle pepper in adobo (or 1 tsp chipotle powder)
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Juice of ½ lime
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Pinch of salt
Instructions
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Cook Chicken – Rub chicken with oil & spices. Grill or pan-fry 6–7 mins/side. Rest 5 mins, then cube.
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Char Corn – In same pan, heat corn 5–7 mins until lightly charred.
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Make Crema – Blend yogurt/sour cream with chipotle, lime, and salt until smooth.
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Assemble Bowls – Layer rice, chicken, corn, and avocado. Drizzle generously with crema. Garnish with lime or cilantro if desired.
Notes
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Cook rice in broth for extra flavor.
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No chipotle? Use smoky BBQ sauce.
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Too spicy? Stir honey into crema.
- Prep Time: 10 mins
- Cook Time: 15 mins
Nutrition
- Calories: 580 per serving
- Fat: 29g
- Carbohydrates: 38g
- Protein: 36g