Infuse: Heat a splash of oil in a pan over medium heat. Add the included spice mix and toast for 30 seconds until fragrant.
Simmer: Stir in the boiled kidney beans and the Bowl Curry Kidney Bean Curry Sauce. Simmer for 5–7 minutes, lightly mashing a few beans against the side of the pan to thicken.
Base: Scoop the cooked rice into a wide bowl.
Assemble: Top the rice with the saucy kidney beans, shredded lettuce, corn, and fresh salsa.
Finish: Add a dollop of yogurt, avocado slices, and a heavy sprinkle of cilantro. Serve with a fresh lime wedge.
