This is how I made some easy Mayan Bowls* on a moderate temperature summer day. In the evening I started two Chuck roasts in my instant pot:
1. Sprinkle with salt and pepper and brown on the sauté setting. Brown all four sides of the two roasts.
2. Slow cook 6 hours with a can of tomato sauce, layered with sprinklings of ground Cumin, powdered onion, dried onion flakes, garlic cubes and/or granulated garlic, paprika.
3. After six hours it should be falling apart. Pull it into little pieces and put it back in the sauce. [You probably have too much sauce left over. You can freeze extra sauce with all that good flavor in it and use in either enchilada sauce or as a base for some veggie soup–put a little bit of the beef in there too, maybe some barley, and don’t forget your green beans.]
Wash and spin dry chopped fresh curly kale or kale of any kind. Massage well with light olive oil and salt. You can use any leftovers of this for salads or put into a bag in the fridge and keep for leftover Mayan Bowls
Chop or smash avocado with lime and salt. Or you could go with some prepared guacamole from the store.
I like to cook my canned black beans extra because I like them a little soft. I drain a can, add some water and cook for another 10 minutes or so with a little extra salt. [I know some people eat the beans straight from the can. Some brands may be softer than others.]
Cook some quinoa, wild rice, brown rice or the Trader Joe’s Organic Superfood Pilaf shown below (from the freezer section).
Assemble bowls with whatever ingredients each person wants adding extra lime juice on top of the kale and be generous with it.
Toss tortilla chips, especially Garden of Eatin’ red-hot blues or Costco Kirkland organic tortilla chips.
Some people might like salsa on there for a more Mexican-style bowl.
Top your bowl with some crispy shallots. You can substitute crispy onion rings. Or perhaps some kind of toasted nut or pumpkin seeds with garlic on them.