I am obsessed with Mexican food at the moment, and I am loving spicy food! Burrito bowls have been a weekly staple in our house for a while now (even Dad loved it), so I just had to share it with you.
1 cup of cooked brown rice
1 corn cob, boiled and kernels removed
2 cups of assorted dry beans – black, kidney etc (soaked for an hour then slowly boiled, drained and rinsed)
1 handful of spinach or sliced kale
1 large tomato, diced,
8 olives (I love kalamata), diced
4 slices of avocado
1/2 carrot, grated
1 cup of cooked black rice
2 tbs of jalapeno hummus: see recipe here
Jalapeno dressing: 1 fresh jalapeno, 1/2 small garlic clove, 1/4c apple cider vinegar, 1/4c lime juice, 2 tbs tahini – blend in a processor until combined
Basil and lentil chips: 1/2c dry lentils ground in processor, 3 tbs chia seeds soaked in 1/2c warm water for 5 minutes, 5 large basil leaves, sprinkle of turmeric. Combine ingredients. Flatten onto baking tray – thin as possible. Cook on 220 degrees for 5 minutes, flip and cook for remaining 5 minutes.
- Prepare the above ingredients and place in serving dishes/large platter.
- Family style self-serve: I love to have my rice, beans and corn warm and mixed together, topped with tomatoes, carrot, spinach/kale, avocado, olives, hummus, sauce and chips. Delish!