Recipe Video
Instructions
Prep the Veggies
10 minutesWash and cut the lettuce. If you’re making homemade pico de gallo, dice the tomatoes, red onion, cilantro, and squeeze fresh lime juice over the mix.
Heat the Base
1 minuteWarm up the HiFiBe pouch using either a microwave or stovetop, following package instructions.
Assemble the Bowl
3 minutesIn a serving bowl, add the heated HiFiBe base. Layer with lettuce, pico de gallo, and any other toppings to your liking.
Finish with Toppings
2 minutesAdd sour cream, shredded cheese, and an optional scoop of avocado.
Cooking Tips
- Chop lettuce into bite-sized pieces for the best bowl texture.
- Make pico de gallo fresh for maximum flavour — lime is key.
- Add toppings in layers for better visual appeal.
- Don’t overmix or lettuce will wilt.
Storage Tips
- Store all components separately for meal prep.
- Lettuce stays crisp for 2–3 days if kept dry.
- HiFiBe can be eaten warm or cold, so reheating is optional.
Chef Notes
- A spoon of sour cream balances the acidity from pico de gallo.
- Southwest bowls taste even better with lime juice right before serving.
Substitutions
- Sour cream → Greek yogurt.
- Shredded cheese → dairy-free cheese or cotija.
- Pico de gallo → jarred salsa.
Variations
- Chicken Version: Add grilled chicken strips.
- Vegan Version: Replace sour cream + cheese with avocado.
- Crunchy Version: Add tortilla strips.
Frequently Asked Questions
Yes — it works perfectly.
No — it can be eaten warm, chilled, or room temperature.
Yes — store all components separately.
Chicken, tofu, black beans, or shrimp.
Recipe Details
Prep Time:
10 minutesCook Time:
1 minuteServing Size / Yield:
1-2 servingsCuisine Type:
CanadianDish Type:
Lunch / Meal PrepNutrition Facts
Carbohydrates:
Ingredients
HiFibe
1 pouch
Lettuce Leaves
4-5 pieces
Avocado
¼
Sour Cream
1 tbsp
Shredded Cheese
Handful
Diced Tomatoes
Handful
Diced Red Onion
Handful
Cilantro
Garnish
Lime