Whole-Grain Veggie Burrito Bowl

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"This is a Tex-Mex riff on Korean bibimbab. If there is any leftover, spread some mashed avocado on a tortilla and then put the mixed up leftovers on top and roll it up for a quick to-go lunch."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (408.1 g)
  • Calories 747.3
  • Total Fat - 21.1 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 45.5 mg
  • Sodium - 1166.4 mg
  • Total Carbohydrate - 104.7 g
  • Dietary Fiber - 21 g
  • Sugars - 6.5 g
  • Protein - 40.7 g
  • Calcium - 365.8 mg
  • Iron - 7.1 mg
  • Vitamin C - 47.1 mg
  • Thiamin - 1.1 mg

Step 1

Cook the rice according to the package directions. Drain.

Step 2

Heat a medium skillet over medium heat. Add 1 1/2 tablespoon olive oil to the pan; swirl to coat. Add the cumin and garlic; cook 1 1/2 minutes, stirring frequently. Stir in the rice and 1/4 teaspoon salt.

Step 3

Partially drain the black beans. Place the beans and the remaining liquid in a small saucepan; stir in chipotle chiles and 1/4 teaspoon salt. Bring the bean mixture to a boil; reduce heat, and simmer for 5 minutes.

Step 4

Combine the remaining 1/4 teaspoon salt, tomatoes, onion, cilantro, 1 tablespoon lime juice, and jalapeno; toss to coat.

Step 5

Combine the remaining 1 1/2 teaspoons oil, remaining 1 1/2 teaspoons lime juice, and cabbage; toss well.

Step 6

Divide the rice mixture among 4 shallow bowls. Divide the bean mixture, tomato mixture, cabbage mixture, cheese, and avocado evenly over the rice. Enjoy!

Tips & Variations


No special items needed.

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