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burrito bowl, mexican, vegan, eat a rainbow, gluten free, dairy free,

Burrito Bowls

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.

 

INGREDIENTS:

(Serves 2)

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

 

Add Ins:

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.

 

Directions:

  1. Prepare the above ingredients and place in serving dishes/large platter.
  2. 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!

 

burrito bowl, mexican, vegan, wholefood, plant based, eat a rainbow, gluten free, dairy free

 

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