I make many types of grain bowls and enjoy the flexibility. I can make them with whatever is left in my fridge at any given time. Or, I plan a themed grain bowl, such as Asian style packed with brown or white rice, and veggies one might find in a stir fry. Indian-themed, curry-based grain bowls are an option, as well. And, of course, my favorite is a Mexican style grain bowl.

Load up the Mexican style version with rice and beans for plenty of protein. Then add in your favorite taco or nacho toppings.

In this particular offering, we grilled the veggies first, giving them an amazing smokey flavor. Homemade or jarred salsa tops it off like a champ, or perhaps you’d like to add crema or sour cream.

The convenience of making a one dish meal is wonderful for a quick weeknight, or for binge-watching the latest on Netflix.

For an uncomplicated, yet nutritious meal, simply top a variety of grains such as quinoa (great for protein), barley, or rice with your favorite fixings. Or try this smokey, grilled version on for size.

1 cup cooked pinto or black beans

2 ears corn, shucked and cleaned

1 small avocado, cut into halves, skin intact

Squeeze of fresh lime juice, sour cream, and salsa – optional

Non-stick avocado oil cooking spray

Prepare rice per package instructions, substituting vegetable stock for the water.

Heat beans and set aside.

Prepare outdoor grill or preheat grill pan over medium-high heat on stovetop.

Spritz corn, cut side of the avocados, bell pepper, and onion with non-stick cooking spray. Place corn onto grill or grill pan to char for a few minutes on all sides; total time will be 10 to 15 minutes. Set corn aside to cool. Place avocado halves (cut side down), bell pepper, and onion on grill or grill pan, just long enough to form grill lines, 1 to 2 minutes.

Cut corn kernels from cobs and set aside. Score avocado halves into cubes with a sharp knife, not cutting through the skins. Scoop out cubes with a spoon and set aside with the corn. Dice bell pepper, and onion, and set aside with the corn and avocado.

In each bowl, layer on a portion of the cooked rice and beans, then add corn, avocado, pepper, and onion. Top with any desired toppings. Makes 2 servings.

ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”