Recipe – Vegetarian Burrito Bowl

Of all the recipes I’ve posted here, the recipe for Mexican fideo gets the most views. Chile verde with pork and authentic Mexican tacos are the runners up. Fideo is a dish I grew up eating and frequently make for my own family (with tortillas, frijoles and guacamole). Oh, how I love authentic Mexican food – the stuff of my childhood.

My husband, Russ, and I recently started making something new for dinner: layered dinner bowls with healthy, whole ingredients. The possibilities are endless – Asian-inspired, Pacific Northwest-inspired and Mediterranean-inspired are a few examples.

I found this recipe for a burrito bowl in America’s Test Kitchen “Just Add Sauce” cookbook which I highly recommend. Of course, Russ and I tweaked the recipe quite a bit, as we always do. The finished product is filling and filled with nutritious ingredients.

BROWN RICE

  • 1 1/2 long grain brown rice, water as directed on package
  • 6 T olive oil
  • 3 T lime juice,
  • 2 t ground cumin,
  • 1 t ground coriander
  • 1/2 t salt, pepper to taste

BLACK BEANS

  • 2 T olive oil
  • 1/2 large yellow/sweet onion, diced1 t diced garlic2 cans black beans, drained & rinsed
  • 1/2 C chicken broth
  • salt/pepper to taste
  • 1/2 t ground cumin

ROASTED CORN AND POBLANO PEPPERS

  • 3 ears fresh corn
  • 1 large can diced mild green chilis

AVOCADO DRESSING

  • 1 C sour cream
  • 1 fresh avocado
  • 1 T crushed garlic or 1/2 t garlic powder
  • juice of 3 limes
  • 1 c thoroughly rinsed/cleaned, chopped fresh cilantro (leave it out if you don’t like the taste)
  • 1 t ground cumin
  • salt, pepper to taste

CONDIMENTS – CHOOSE ANY OR ALL THAT YOU LIKE

  • prepared red or green Mexican salsa
  • halved cherry tomatoes
  • shredded Mexican cheese
  • diced green onions
  • wedges of fresh lime
  • chopped cilantro (thoroughly washed to remove dirt)

INSTRUCTIONS:

RICE:

  • Cook the brown rice as instructed on the package.
  • While the rice is cooking, whisk oil, lime juice and spices together.
  • Drizzle liquid ingredients over cooked rice, fluff with a fork to mix in; set aside. Do not put a lid on the rice at this stage or it will continue to cook and get mushy.

BEANS:

  • Coat the bottom of a medium-sized skillet or pot with olive oil and heat on medium-high heat.
  • Add diced onion and garlic and stir until translucent.
  • Add beans, chicken broth and spices. Stir to combine.
  • Cover and turn off.

CORN & GREEN CHILI:

  • Put oven rack on 2nd shelf from the top. Set oven to broil setting.
  • Remove husk and strings, wash, dry, set side by side on cookie sheet.
  • Put cookie sheet under broiler and watch carefully.
  • When corn kernels turn golden/brown/blackish, rotate corn using long tongs. Continue until all sides of the corn are roasted.
  • Set aside until cooled.
  • When cooled, use sharp paring knife to cut kernels off each cob. (short video included with tips for doing this)
  • Stir corn and green chilis together in bowl.

DRESSING:

Combine all ingredients in a blender and blend until smooth adding salt & pepper to taste. (If you dislike cilantro, you can leave it out.)

ASSEMBLE THE BOWLS TO YOUR LIKING & EAT!

  1. brown rice
  2. black beans
  3. corn/chilis
  4. avocado dressing
  5. optional condiments as desired

 

 

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