Lunchtime Veggie Burrito Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2.5 cup Brown Rice, medium grain 2 tbsp Cilantro, dried 1 fl oz Lime Juice 2 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers) 2 cup, pieces or slices Mushrooms, fresh .5 cup, chopped Onions, raw .5 cup Sweet Corn, Fresh 2.5 fruit without skin and seeds Avocados, California (Haas) 20 tbsp Garden Fresh Gourmet Jack’s Special Mild Salsa 1 cup, shredded or chopped Iceberg Lettuce (salad)
Cool rice as directed. In medium bowl, mix cooked rice with cilantro and lime juice to taste. Set aside to cool.
Saute onions, peppers, corn and mushrooms to desired consistency.
If you are meal prepping for the week, get 5 containers and put 1/2 cup rice 1/2-1 cup veggie mixture in each.
To serve, top with lettuce, tomato, avocado & salsa.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user CAPTIVATED2017.
Saute onions, peppers, corn and mushrooms to desired consistency.
If you are meal prepping for the week, get 5 containers and put 1/2 cup rice 1/2-1 cup veggie mixture in each.
To serve, top with lettuce, tomato, avocado & salsa.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user CAPTIVATED2017.
Nutritional Info Amount Per Serving
- Calories: 324.3
- Total Fat: 14.6 g
- Cholesterol: 0.0 mg
- Sodium: 226.0 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 10.5 g
- Protein: 6.4 g
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