UBS InPerson Wellness x Cooking Class: TexMex Chicken Taco Bowl (veg avail)

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Vegetarian Option: Tofu

Tex Mex Wellness Bowl

Protein: Chicken or Tofu and Egg

Veg: Summer Vegetable Succotash

Base: Brown Rice Salad with Cashew, Scallion, Red Cabbage and Cotija

Sauces: Lime Garlic Yogurt Crema, Seedy Salsa Macha

Toppings: Avocado, Pickled Jalapeno, Cilantro, Cherry Tomato, Lime

Tex Mex Succotash Saute

Serves 4

1 -2 tbsp olive oil

1 red onion, medium dice

1 red, yellow or orange bell pepper, medium dice

3 ears corn, kernels removed

Kosher salt and freshly ground black pepper

2 cloves garlic, minced

½ tsp chili powder

¼ tsp cumin

¼ tsp Worcestershire

1 medium zucchini, cut into 1” x ½” wedges

1/3 cup diced roasted hatch chilis, from a can

1 (14oz) can of black, pinto, or red kidney beans; rinsed and drained

2 cups shredded or cubed rotisserie or grilled chicken, or pressed and cubed extra firm tofu

Small handful sliced or chopped fresh parsley, chive, or scallion greens

1 lime

1. ​Place a large, high-walled skillet over medium heat and add a thin layer of oil. When oil is hot and shimmering, and onion and bell pepper; season with salt and pepper and toss with oil. Sauté until beginning to turn golden, tossing occasionally but not too often, about 5 minutes.

2. Push to side of pan to create an empty space- add oil if dry, then add corn to empty area in pan. Let cook undisturbed until beginning to pop and become golden on the bottom, about 3 minutes. Stir and toss together with the onion and bell pepper. Sauté, tossing occasionally, until vegetables are golden brown and crisp tender, about 4 minutes more.

3. Add garlic and continue to cook, tossing, for 30 – 45 seconds until aromatic. Add spices and a little Worcestershire; continue cooking until aromatic, about 30 seconds more. If anything is sticking to the bottom of the pan, add a few drops of water and stir to release bits. Transfer to a plate or bowl and set aside.

4. Wipe out skillet and add a fresh layer of oil. When oil is hot and shimmering, add zucchini, cut side down; season with salt and pepper. Cook undisturbed until browned on one side, about 3 minutes; flip and brown other cut-side. Transfer to plate or bowl with other sauteed vegetables.

5. Wipe out skillet if needed. Add hatch chilis and bring to a simmer. Add beans and return all vegetables to the skillet; tossing carefully to combine. Let simmer until liquid evaporates. Stir in chicken or tofu and cook until just warmed through.

6. Remove from heat and stir in herbs and a little lime zest and juice. Taste and add more seasoning, Worcestershire, or lime juice to your liking.

Lime Garlic Yogurt Crema

Serves 4

½ cup plain regular or Greek yogurt

1 small garlic clove, grated on a microplane

1 lime, for zest and juice

1 tbsp minced cilantro leaves

Dash hot sauce

½ tsp extra virgin olive oil

Pinch ground cumin

Kosher salt and fresh black pepper

1. Whisk everything together in a bowl until smooth. Taste and adjust to your liking. Let it sit 6 minutes before serving for flavors to blend.

Grain Salad with Scallion, Pepitas, and Cotija

Serves 4

1 ½ cups cooked grain, such as brown or wild rice, farro, or quinoa

2 cups shredded red or green cabbage

2 cups baby kale or spinach, lightly chopped

4 scallions, sliced thinly on a bias

¼ cup cilantro, lightly chopped

¼ cup toasted pumpkin seeds or chopped nuts, such as walnuts or cashews

3 tbsp crumbled cotija cheese

Pinch smoked or regular flakey sea salt

Pinch ground cumin or chili powder

About 2 tbsp olive oil

1 lime

Dash hot sauce or soy sauce

1. Combine cooked grain and vegetables in a large mixing bowl and add half of the seeds or nuts (reserve remaining for garnish). Season with salt, cumin, and a little lime zest, and drizzle with olive oil and a little lime juice; add a dash of hot sauce for heat or soy sauce for umami, if desired.

2. Toss well; taste and adjust to your liking until desired balance is reached. Transfer to serving bowl and garnish with remaining seeds or nuts and cheese.