Whole Grain Veggie Burrito Bowl
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Whole Grain Veggie Burrito Bowl calories by ingredient
Introduction
This is a Tex-Mex riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, a burrito bowl must-haves such as smoky black beans, fresh pico de gallo, and slaw top brown rice(Cooking Light April 2016) This is a Tex-Mex riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, a burrito bowl must-haves such as smoky black beans, fresh pico de gallo, and slaw top brown rice
(Cooking Light April 2016)
Number of Servings: 4
Ingredients
-
1 (3.5 oz.) bag boil-in-bag brown rice (such as Uncle Ben's)
2 Tbsp. olive oil, divided
1 Tsp. ground cumin
3 garlic cloves, minced
3/4 tsp. salt, divided
1 (15 oz.) can unsalted black beans, undrained
1 Tbsp chopped chipotle chiles, canned in adobo sauce
1 cup chopped cherry or grape tomatoes
1/3 cup finely chopped onion
1/4 cup fresh cilantro
1-1/2 Tbsp. fresh lime juice, divided
1 jalapeno pepper, seeded and finely chopped
1-1/3 cups very thinly sliced red cabbage
3 oz queso fresco, crumbled (about 3/4 cup)
1 ripe avocado, peeled and seeded
Directions
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.