Veggie Burrito Bowls

Vegetarian Burrito Bowl

Serves: 4

Ingredients:

Rice:

  • 2 cups brown rice, uncooked
  • 4 1/2 cups water
  • 1/2 tsp sea salt
  • 1 lime, juiced (2 tbs)
  • 2 tbs cilantro, chopped

Beans:

  • 2 15-ounce cans of organic black beans, drained & rinsed
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder

Peppers & Onions:

  • 2 tbs olive oil
  • 2 green bell peppers, seeds removed, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1 tsp sea salt
  • 1/2 tsp freshly ground pepper

Corn Salsa:

  • 2 cups corn (fresh or frozen)
  • 1/2 cup tomatoes, diced
  • 1/2-1 jalapeno, seeds removed, finely diced
  • 1/2 cup red onion, finely diced
  • 1/2 lime, juiced (1 tbs)
  • 2 tbs cilantro, chopped
  • Salt & pepper to taste

Guacamole:

  • 2 avocados
  • 1 tbs lime juice
  • 1/2 tsp salt
  • 1 tbs cilantro, chopped (optional)
  • 1/4 red onion, chopped (optional)

Other:

  • 2 cups of Romaine lettuce, kale, or arugula, chopped

Directions:

Rice:

  1. Put rice and water in a pot with a lid and set the heat to high.
  2. Bring the rice to a boil, cover, reduce the heat to low and simmer for 45 minutes.
  3. Turn off the heat and let the rice sit for 15 minutes (do not remove the lid).
  4. Stir in salt, lime juice, and cilantro.

Beans:

  1. Add beans, salt, and spices to a pot and warm over low heat.

Peppers & Onions:

  1. Heat oil in a large skillet over medium heat.
  2. Add the peppers, onion, salt, pepper.
  3. Sauté for 10-15 minutes, until tender and slightly browned.
  4. Set aside.

Corn Salsa:

  1. Add all ingredients into a bowl and stir.

Guacamole:

  1. Add all ingredients into a bowl and stir.

Bringing it Together:

  1. In four bowls place food in the following order: rice, beans, peppers & onions, corn salsa, lettuce, guacamole.

Variations & Notes:

  • Can serve with warmed tortillas to make burritos.

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