Chipotle burrito bowls are very delicious and one of my favourites. So, I decided to make them at home in a healthy way. To make it healthy I swapped white rice with brown rice, you can also try quinoa. Replace sour cream with greek yogurt for healthier option.
This healthy vegan burrito bowl is perfect combination of spicy black beans, roasted veggies, zesty guacamole and fresh salsa. This recipe takes a while to prepare but the outcome is very tasty and healthy. Most of the work is chopping up the veggies if you have cooked beans. And easier if you have some salsa and guacamole on hand. So while your rice is cooking you can prepare you veggies.
INGREDIENTS
CILANTRO LIME RICE
¼ Cup Uncooked brown rice
2 Tablespoons fresh cilantro
1 Teaspoonl ime juice
¼ Teaspoon Salt
GARLIC BEANS
¼ Cup Cooked black or pinto beans
1 Small garlic clove
¼ Teaspoon dry oregano
¼ Teaspoon cumin
Salt to taste
VEGETABLES
¼Red bell pepper
¼ orange bell pepper
¼ Teaspoon dry oregano
1 Teaspoon oil
¼ Onion sliced
¼ Teaspoon Red pepper flakes
¼ Teaspoon salt
¼ Teaspoon pepper
FOR SERVING
Fresh salsa
Guacamole
Shredded lettuce
DIRECTIONS
STEP 1 CILANTRO LIME RICE
STEP 2 Cook the rice according to the directions on the package (usually for 40-45 minutes).
STEP 3 Once the rice is cooked, place in a large bowl and add lime juice and cilantro. Mix well.
STEP 4 GARLIC BEANS
STEP 5 Combine all ingredients in a small pot and heat over medium heat for 5 minutes.
STEP 6 VEGETABLES
STEP 7 Cut peppers and onion into strings
STEP 8 Heat oil in a large skillet.
STEP 9 Add onion to the skillet and sauté for 3 minutes over medium/high heat.
STEP 10 Add cut peppers and cook for 5 more minutes.
STEP 11 Add the seasoning and continue cooking until the vegetables are soft (about 2 minutes).
STEP 12 ASSEMBLING BURRITO BOWL
STEP 13 To assemble the bowls, simply add the rice, beans and vegetables then add the toppings.
