Baja Bowl

Combine the basmati rice, 1¼ cups water, and a pinch of salt in a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until all the water is absorbed and the rice is tender, about 14 to 16 minutes. Remove from heat, and let stand for 10 minutes before fluffing rice with a fork.

Peel and grate or mince the garlic. Zest the lime into a small bowl and add the juice from half. Add the garlic, yogurt, and a pinch of salt. Stir the lime crema to combine. In a medium bowl combine, the broccoli slaw, half of the lime crema, and a pinch of salt and pepper. Toss well. Cut the remaining lime half into wedges. Chop half of the cilantro leaves and tender stems (half of the cilantro is for the Black Bean and Polenta Casserole).

Drain the hearts of palm and lay them out flat on a cutting board. Using the palm of your hand, press each piece flat. Be gentle so that they remain largely intact (although they will still fry up nicely if they fall apart).

Place a medium skillet over medium-high heat with ½ cup vegetable oil. In a medium bowl, whisk together the rice flour, cornstarch, Mexican chili spice, and ⅓ cup water. Dip each piece of heart of palm in the batter and gently lay it in the hot oil.

Working in batches, cook until the hearts of palm are crispy, about 3 to 4 minutes per side. Transfer the crispy hearts of palm to a paper towel-lined plate and sprinkle with salt.

Mix the chopped cilantro into the cooked rice and fluff with a fork. Serve the crispy hearts of palm over the cilantro rice and top with the broccoli slaw. Drizzle bowls with the remaining lime crema and serve with lime wedges.