Nothing says spring more clearly than colorful fresh vegetables. Last weekend, we took advantage of three days off and spent most of the time cooking, baking, and eating. There’s no better thing to do in rainy weather, right?
The only time I had a burrito bowl was last year, while we were road tripping on the West Coast of the USA and had dinner in Chipotle. What a treat! Burrito bowl is exactly the kind of food we love, packed with fresh veggies, plant-based protein, and whole grain rice. Healthy, filling, and satisfying. Yum!
Finally, after almost a year since our trip, we made beautiful, colorful burrito bowls at home. It was such a satisfying lunch, so easy and quick to make. I can see us making it more often as the summer and abundance of fresh, and cheap vegetables in season are approaching. A burrito bowl would even make a great packed lunch for work!
We tried to recreate what was in the burrito bowls we tried in Chipotle. And based on what our pantry and fridge were offering, we made these beautiful bowls.
We combined greens with whole grain rice, warm kidney beans, sauteed bell peppers, sweet and sour tomato salsa, garlicky avocado spread, and a bit of hard cheese shredded on top. It was a perfect combination of flavors and texture. We were full for hours after lunch, but it was a good full. We didn’t feel heavy but fully satiated and content. Perfection!
You can find the recipe below, but let me share our exciting news with you!
We knew 2018 would be a special year full of new experiences and adventures. We realized it wouldn’t be a year of faraway travel, but we had plenty of those in the last couple of years. 2018 will be completely different, and we cannot wait! In a few months, we’ll start a new chapter of our lives. 🙂 We’ll welcome a tiny little foodie in our lives in August! We cannot wait to transform our family of two into the family of three!
I don’t plan to change this blog into a mommy/baby blog. But because I use this space to share all the things I love you can look forward to some baby related posts as well 😉
But right now, while we are waiting for the big day, let’s go back to the food and this burrito bowl recipe!
Colorful Burrito Bowls
- 4 handfuls of leafy greens
- 1/2 cup (uncooked) whole grain rice
- 1 can kidney beans
- 1 tomato
- 4 cherry tomatoes
- 2 green onions
- 1 tablespoon olive oil
- 1 tablespoon raspberry vinegar
- 1/4 yellow bell pepper
- 1/4 red bell pepper
- 1 shallot
- 1 tablespoon olive oil
- 1 ripe avocado
- 2-3 tablespoons fresh lemon juice
- 1/4 teaspoon garlic powder (or 1 garlic clove)
- shredded cheese (optional)
- Place the rice, 1/4 teaspoon of salt and 1 cup of water in a pot. Bring the water to boil, then lower the heat to low, cover the pot, and let the rice simmer for about 30 minutes. Cooking time depends on the variety of the rice you’re using and can take up to 50 minutes.
- Meanwhile, combine all the ingredients for tomato salsa in a small bowl. (Save the green parts of the onions for garnish.) Mix, season with salt and set aside.
- Next, slice the shallot and bell peppers. In a small pan, heat a tablespoon of olive oil. First, add sliced shallot to the pan and saute for a minute or two. Next, add the sliced bell peppers, set the heat to low, cover the pan, and let saute for 5-10 minutes, stirring occasionally. Once sauteed, transfer the peppers to a small bowl and set aside.
- Mash avocado in a bowl, combine with garlic powder, lemon juice, and salt.
- Rinse and drain the kidney beans. If you prefer them hot, heat the beans in the pan you used for the peppers (no washing or rinsing needed) just before serving.
- Once the rice is cooked, divide the greens into two big bowls. Top the greens with cooked rice, beans, sauteed bell peppers, tomato salsa, and avocado spread. Garnish with green parts of green onions and shredded cheese (if using).