1 Sep

vegetarian burrito bowl

 

This is our family’s favorite burrito bowl.

It’s a recipe that Camryn and I came up with earlier this year and she loved it so much that any leftovers automatically went with her to school for lunch the next day.

It’s become her absolute favorite meal so we make it together fairly often. In fact, if your kiddos are old enough to reach the counter and handle a knife, this would be a great way for them to work on their knife skills (with supervision, of course).

It’s great warm, at room temp, even cold!

Our recipe is vegetarian as is but you could easily add any meat that you like.

My daughter and I are fans of chunks of avocado in ours but my husband doesn’t like the combo of avocado and sweet potato so I leave his avocado on the side.

We also like to make a big batch of guacamole and stir that into our burrito bowls rather than the chunks of avocado. There’s really no wrong way to put this together.

In fact, there’s no real recipe. Adjust the ingredients based on the number of people you’re serving. Or just go ahead and make a lot. The leftovers are great for a few days so portion some out for work lunches for the week ahead.

I love to serve these burrito bowls with sliced mango that has been sprinkled with chili powder and a squeeze of lime juice.

 

 

veggie burrito bowl

 

 

  • Servings: 4
  • Difficulty: easy
  • Print

 

Ingredients:       veggie burrito bowl

2 large sweet potatoes

2 green onions

1 avocado

1/2 pint of grape tomatoes

cilantro (as much as you like)

1 lime

1/2 can of black beans, rinsed and drained

1 cup of corn, thaw if frozen

2 cups cooked brown rice

cumin

chili powder

garlic powder

 

Directions

Preheat oven to 400º.

Peel and dice two large sweet potatoes.

Toss sweet potatoes in extra virgin olive oil or veg oil, a good sprinkling of cumin, chili powder, garlic powder, and salt and pepper to taste.

Roast on a sheet pan until caramelized and cooked through.

Set aside to cool.

Cook rice according to package directions and season to taste with salt, lime zest, and chopped cilantro.

Slice green onion, tomatoes, avocado, and cilantro and add to a large bowl along with the corn and black beans.

Add lime juice, salt, pepper, and toss gently.

 

For the Dressing:

1 cup sour cream or plain Greek yogurt

1 tbsp lime juice

1 cup fresh cilantro

salt to taste

a couple teaspoons of water to thin it out

chipotle pepper or a little adobo sauce from the can, optional

 

Directions

Pulse in a food processor or blender until well combined

 

To serve:

Add a layer of brown rice to the bottom of each bowl.

Top with the remaining ingredients.

Drizzle dressing liberally over the top.

Add more cilantro to garnish if you like cilantro.

 

*For a dairy free dressing: blend half an avocado with the juice of 3 limes, a handful of cilantro, a drizzle of veg oil, salt, cumin, a tbsp of honey, and a tbsp or so of water to thin.

 

 

 

 

 

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