Summary: This bowl has everything! I’ve been loving these burrito bowls lately as an easy weekday meal. All kinds of texture, colour and flavours combine to make this so delicious. And it’s a pretty rainbow too! I also love how quick and easy this is to put together. It’s so easy and you can substitute items so much, I almost didn’t post this recipe but it’s a nice guide. Finding tasty, healthy meals that come together quickly can be a struggle and I hope this provides some inspiration. I’ve written the recipe with amounts to serve on person to give you a guideline but the whole thing is super flexible. You essentially want a grain or carby thing and as many veggies of your choice. I like to use pre packaged 90 second Brown Mexican rice as the base because it’s easy and tasty and I get lazy. I have a recipe for Mexican rice if want to make it from scratch or you could use plain rice or quinoa or even couscous. I love the rainbow effect but I use what ever I have in the fridge. Capsicum, spinach, broccoli, peas, mushrooms, cucumber or whatever you like. Just make it your own! If meal prep is your thing you can chop up the veggies, cook up the rice and beans of your choice and store them separately. Just assemble when you are ready to eat!
Ingredients (per person)
- 125g Mexican rice
- 1/2 cup canned black beans, drained rinsed
- 1/3 cup finely chopped red cabbage
- 8 cherry tomatoes, chopped
- 1/3 cup grated carrot
- 1/2 cup corn kernels
- 1/2 avocado
- 1/3 cup chopped spring onion
- 1/2 lemon or lime
- Sriracha, taste
- Salt & pepper
Optional extras:
- Fresh salsa
- Nutritional yeast
- Grated cheese
- Sour cream
Instructions
- Prep all the veggies. I just arrange them in little piles on my cutting board until I’m ready to assemble. If I am using frozen corn, I will give it a quick microwave until it’s defrosted. I slice the avocado in it’s shell and leave like that till I am ready to plate.
- Heat the rice (or whatever grain you are using) if you want it warm. I prefer my rice warm but cold is fine too. Place the rice in the centre of the bowl.
- Use a spoon to scoop the avocado out of the shell and fan it out on the side of the bowl. Arrange the other veggies, as desired. Sprinkle with salt and pepper and squeeze the lemon over the top. Drizzle with sriracha and serve.
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