Protein Packed Power Bowls

1: Cube the ribeye steaks and season with grapeseed oil, black lava sea salt, paprika, crushed black peppercorns, and plant-based butter.

2: Cook the seasoned steak bites in a skillet over medium heat until desired doneness.

3: In a pot, combine parboiled rice and water. Add tomato paste, Tomato based-Sofrito, Mama Sita’s Annatto powder, and cumin powder. Bring to a boil and simmer until rice is cooked.

4: In another pot, heat chili beans with plant-based butter, Badía sazon tropical seasoning, Tabitha Brown all-purpose seasoning, thyme, and Tomato based-Sofrito.

5: For the avocado-lime crème, blend avocado, cilantro leaves, light or dairy-free sour cream, lime juice, and lime zest until smooth.

6: Assemble the power bowls with steak bites, Spanish rice, chili beans, and top with pickled onions, cilantro + onion blend, and sliced green onions.

7: Serve with avocado-lime crème on the side.