Whole-Grain Veggie Burrito Bowl
Recipe: #34578
March 24, 2020
Categories: Beans, Black Beans, Rice, Brown Rice, Cabbage, Southwest, Cinco de Mayo Gluten-Free, No Eggs, Vegetarian, Fresh Tomatoes, Kosher Dairy, Vegetarian Dinner, more
"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."
Ingredients
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 by Step Method
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
No special items needed.