Veggie Burrito Bowl

This recipe is very flexible so amounts are not given. Consider making extra veggies and rice for leftovers! 

Ingredients:

• Brown or black rice, cooked (1 C dry= ~2.5 C cooked)

• Beans, black or pinto 

• Roasted veggies (suggest: red bell peppers, zucchini, summer squash, carrots*)

• Fresh lime 

• For additional protein, add in baked tofu, tempeh, fish or chicken

Optional (but recommended) Mix-ins: 

• Fresh cilantro

• Olives 

• Raw, pickled or fermented purple cabbage

• Avocado

• Pumpkin seeds or hemp seeds

• cherry tomatoes

Directions: 

1. Cook rice per rice-type specific requirements*

2. Open and drain can of beans 

3. To prepare veggies: Heat oven to 350℉, wash veggies, chop to desired size, drizzle with olive oil and salt, spread evenly on baking sheet with parchment paper (use 2 sheets if making larger batch), bake ~10-15 minutes, to preferred done-ness

4. Slice lime into wedges, cut avocado into slices, chop cilantro(if using) 

5. Prepare bowls: rice on the bottom, then beans, veggies; top with: cabbage, avocado, seeds, and cilantro (if using); squeeze fresh lime on top

Notes: 

*Cooking methods for rice may vary slightly, depending on the type used. However, basic cooking instructions: rice:water ratio of 1:2 (e.g. 1 cup rice, 2 cups water). Put water and rice in a lidded pot with a dash of salt, bring to a boil, immediately reduce heat to very low simmer. Keep the lid on, cook until the water is all soaked up by the rice. 

*For Veggie shapes: suggest slicing carrots into ~1” long, very thin sticks. Zucchini and summer squash into thinly sliced circles. 

For the macronutrient reference, ‘serving size’ is: 1 C cooked rice, ½ cup bean, 1 cup roasted vegetable, ½ avocado, ¼ cup olives, 3oz baked tofu, 1 Tbsp pumpkin seeds, and lime juice

CHO: 76g

Protein: 24g

Fat: 30g