A “bowl-type meal” is really just a hipster version of a buffet. You set out the ingredients and everyone helps themselves to their favourite toppings. If you have a variety of dietary considerations, it’s a great way to serve a meal as people can omit ingredients they don’t like.
This Mexican bowl is a delicious way to feature November’s Cheddar, Jalapeno and Bacon sausage. Of course, you could also season a pound of ground turkey or beef with a taco seasoning of your choice. Or make it vegetarian and feature Cullen’s organic black beans. However you decide, make sure to include lots of fun Mexican options for the add-ins. In case you need inspiration, here’s a list of ingredients to choose from.
Cooked Rice or Quinoa
Shredded Lepp’s lettuce
6 Lepp’s fresh sausages, preferably Andouille, Chorizo, or fresh ground chorizo
Black Beans, drained and rinsed
Frozen corn, thawed and drained
Diced Sweet Peppers
Sliced Jalapeno Peppers – raw. pickled or candied
Chopped Green Onion
Your favorite salsa
Lime wedges, for squeezing over everything
Southwest Drizzle Sauce:
½ cup mayo
½ cup sour cream to plain yogurt
1 Tbsp. Triple Smoke Texx-Mexx Seasoning
1 Tbsp. lime juice
1 garlic clove, finely minced
dash of salt and pepper, to taste
If you prefer a smoky sauce, mix all these ingredients and one or two chipotle chilis in a blender or food processor. A cheater drizzle sauce can also be made mixing equal parts of your favorite salsa with a combination of sour cream and mayo.
Prepare Southwest Drizzle Sauce, set aside.
Cook rice or quinoa according to package instructions.
Prepare fresh sausages with any of the methods mentioned here. Once cooked, slice into ¼ inch rounds.
While that’s cooking, chop and prepare all topping options. Place in individual bowls or divided serving dishes.