Healthy, satisfying Mexican food that leaves you energized & light!
Southwestern Vegetarian Burrito Bowl
Nestled into a bowl, this is light Mexican food at its best! Brown rice, beans, avocado, queso fresco, fresh lime & cilantro – it’s delicious!
Ingredients
- 1 cup brown rice, cooked (or use Faro, Barley or Wheat Berry grains)
- ½ avocado cut into ¼” slices
- ½ cup queso fresco crumbled (you can also use crumbled feta cheese)
Black bean mixture
- 1 15-oz can black beans, drained and rinsed
- 1 tbsp olive oil
- 1 clove garlic minced (I buy refrigerated garlic paste to save time. 1 tsp paste = 1 garlic clove)
- 1 tsp ground cumin
- ½ cup vegetable stock
- ½ tsp sea salt
- ¼ tsp red pepper flakes
Tomato Fresca
- 2 cups cherry tomatoes, halved
- ¼ cup red onion chopped
- ¼ cup fresh cilantro, chopped
- 1 tbsp fresh lime juice
- ½ jalapeno minced (remove seeds to make less spicy)
Cabbage Slaw
- 1½ cups red cabbage thinly sliced (I buy pre-sliced when available)
- 2 tsp olive oil
- 2 tsp fresh lime juice
Instructions
For the tomato fresca
- In a medium mixing bowl, place all of the tomato fresca ingredients, stirring to combine.
- Let sit, then make the cabbage slaw.
For the cabbage slaw
- In a small mixing bowl, add the cabbage, lime juice and olive oil.
- Toss and allow to sit and marinade while you make the black beans.
To make the black beans
- In a medium sauce pan over medium heat, heat the olive oil then add in the garlic, stirring until it is fragrant (about 30-45 seconds).
- Next, add the black beans, cumin, vegetable stock, red pepper flakes and salt – stirring well.
- Bring to a boil and continue stirring, pressing on some of the beans to release their starch (this will give the mixture a little thickness).
- Reduce heat to medium and allow to cook, stirring occasionally – until the vegetable stock has absorbed into the beans.
- Remove from heat and let sit.
Assemble into Bowls
- In each bowl, spoon finished ingredients aside one another.
- Each bowl gets – ½ c of black bean mixture, 1/3 c of brown rice, half of the tomato fresco, half of the cabbage slaw, half of the sliced avocado and half of the crumbled queso fresco (or feta).
- Garnish with a few sprigs of leftover cilantro.
- Serve with wedge of fresh lime. Enjoy!
Tried this recipe?Let us know how it was!
