The former food cart builds its bowls on a bedrock of toothsome, bay leaf–infused black beans and brown rice. Next, a midsection of seasonal produce, like squash, avocado, and perfectly cooked broccoli. The top layer gets bright tomatillo-avocado salsa, zingy lime sauce, and a shower of cilantro. Omnivores: try it with crispy, five-hour confit pork belly.