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–+ servings

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!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Vegetarian
Servings 2 -3 servings

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!
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