Baked tortilla chips (see notes)
2-4 cups cooked grains (see notes)
2-4 cups cooked beans (see notes)
2-4 cups chopped romaine lettuce or steamed kale
2-4 chopped tomatoes
1-2 chopped green onions
1-2 cups corn kernels (see notes)
1 avocado, chopped
Break a handful of the chips into pieces in the bottom of each serving bowl.
Spoon some of the cooked grains over the chips, followed by some of the beans, then layer on the rest of the toppings: lettuce or kale, tomatoes, onions, corn, and avocado. Top with the salsa. (Use more or less of all these ingredients, as desired.)
Chips: Read labels carefully to find baked chips without added fat, or make your own chips from soft corn tortillas: Cut them into wedges, spritz with water, and bake at 300 degrees until crisp.
Grains: If you have leftover grains and beans in your refrigerator, this can be a really fast meal. Choose from any of your favorites: rice, quinoa, buckwheat, etc. If you don’t want to cook them from scratch, you can use instant whole grains, which cook in only a few minutes, or you can microwave frozen grains.
Beans: You can slow-cook your own beans, cook them in a pressure cooker in a fraction of the time, or use canned beans (which come in many varieties, make less heat in your kitchen in the summer, and reduce your time over the stove).
Corn: I usually use frozen organic corn kernels, thawed under cold running water until tender and then drained well.