Whole Grain Veggie Burrito Bowl
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 (3.5 oz.) bag boil-in-bag brown rice (such as Uncle Ben's)2 Tbsp. olive oil, divided1 Tsp. ground cumin3 garlic cloves, minced3/4 tsp. salt, divided1 (15 oz.) can unsalted black beans, undrained1 Tbsp chopped chipotle chiles, canned in adobo sauce1 cup chopped cherry or grape tomatoes1/3 cup finely chopped onion1/4 cup fresh cilantro1-1/2 Tbsp. fresh lime juice, divided1 jalapeno pepper, seeded and finely chopped1-1/3 cups very thinly sliced red cabbage3 oz queso fresco, crumbled (about 3/4 cup)1 ripe avocado, peeled and seeded
1. Cook brown rice according to package directions. Drain. Heat a medium skillet over medium heat. Add 1.5 Tbsp. olive oil to pan; swirl to coat. Add cumin and garlic; cook 1.5 min., stirring frequently. Stir in rice and 1/4 tsp. salt.
2. Partially drain black beans. Place beans and remaining liquid in a small saucepan; stir in chipotle chiles and 1/4 tsp. salt. Bring bean mixture to a boil; reduce heat, and simmer 5 minutes/
3. Combine remaining 1/4 tsp. salt, tomatoes, onion, cilantro, 1 Tbsp. lime juice, and jalapeno toss to combine.
4. Combine remaining 1.5 tsp. oil, remaining 1.5 tsp. juice, and cabbage; toss well.
5. Divide rice mixture evenly among 4 shallow bowls. Divide bean mixture, tomato mixture, cabbage mixture, cheese, and avocado evenly over rice.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user REJOYCE429.
2. Partially drain black beans. Place beans and remaining liquid in a small saucepan; stir in chipotle chiles and 1/4 tsp. salt. Bring bean mixture to a boil; reduce heat, and simmer 5 minutes/
3. Combine remaining 1/4 tsp. salt, tomatoes, onion, cilantro, 1 Tbsp. lime juice, and jalapeno toss to combine.
4. Combine remaining 1.5 tsp. oil, remaining 1.5 tsp. juice, and cabbage; toss well.
5. Divide rice mixture evenly among 4 shallow bowls. Divide bean mixture, tomato mixture, cabbage mixture, cheese, and avocado evenly over rice.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user REJOYCE429.
Nutritional Info Amount Per Serving
- Calories: 394.7
- Total Fat: 20.0 g
- Cholesterol: 11.3 mg
- Sodium: 647.3 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 12.7 g
- Protein: 14.8 g
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