Who doesn’t love a burrito bowl? They are quick, easy, filling and tasty! One of the great things about a burrito bowl is you can throw one together without a recipe, but you may risk ending up with just an average burrito bowl… Try this one! This bowl is bursting with flavor and includes my all-time favorite addition to any recipe to ramp up nutrition…greens! I try to include a few vegetarian meals in our weekly meal rotation, to keep our focus on veggies, not meat. If you’re looking for quick weeknight vegetarian dinners, add this one to the rotation! It’s easily adaptable, as well. To make it grain-free, serve it over cauliflower rice or lettuce greens (omitting both the brown rice and the corn! Add extra beans and tomatoes, or throw in some other veggies) Alternatively, you can opt for the “not as clean” option and top with cheese and sour cream toppings and still get your greens in 🙂
Vegetarian Burrito Bowl
1 cup chopped onion
1 tablespoon olive oil
1 cup chopped tomato
1 1⁄2 cups fresh corn or 1 1⁄2 cups frozen corn kernels
1 1⁄2 cups cooked black beans (15 ounce can, drained)
3 cups rinsed, stemmed and chopped Swiss chard or 3 cups spinach
2 tablespoons fresh lime juice
1 teaspoon salt
1⁄2 teaspoon ground black pepper
1 cup uncooked brown rice
1 cup fresh salsa, homemade or store-bought
Chopped cilantro
Avocado or guacamole (optional)
Prepare brown rice according to package instructions.
Sauté the onions in the oil for about 8 minutes, until translucent.
Stir in the tomatoes, corn, black beans, chard or spinach, lime juice, salt, and pepper and continue to sauté for another 5 to 10 minutes, until just heated through.
Divide rice into 4 bowls and top with black bean and vegetable mixture. Top with fresh salsa and garnish with cilantro. Add additional toppings, such as chopped avocado, or guacamole, if desired.
