Baking up a storm & Dishing about Treats, Eats and Life!

Baking up a storm & Dishing about Treats, Eats and Life!

Vegetarian Burrito Bowl

Happy New Year!  Go Dawgs!!!!  I hope you are having a great week!    We are slowly getting back into our regular routine but the girls are still out of school until Monday…after that we are back on track!  We hope at least.  🙂  But then we have the college football championship game on Monday and it will be another long and stressful night I’m certain.  Did you watch the Rose Bowl???  Btw have I mentioned this house is divided!?!?!

Let’s change the subject.  🙂  Are you following your New Year’s resolutions, goals, etc…so far?  Honestly the first day is impossible because there’s New  Year’s Day parties which includes tons more food and drinks.  I guess you really don’t start making “changes” until the second day.  I don’t really have any resolutions.  I’m just trying to make more balanced choices with food, take it easy more (ha ha) and I’m really going to try to get the girl’s rooms painted this year.  We’ve lived in this house going on three years and their rooms are still blue.  Sigh…   Honestly I’m not much of a designer.  I love to cook, garden, and all that stuff but when it comes to decorating I have no clue.  I manage to ignore rooms and walls that need sprucing or changing.  I’m really good at that!  There’s hope for me one day right?

So back to the New Year, we have started off the year eating better.  Of course tonight I’m craving dessert really badly.  Yikes!  But for dinner tonight we dined on a yummy vegetarian rice bowl.  It’s super easy to make but make sure you factor in your rice cooking time.  I made brown rice in our rice cooker and it takes about 1 1/2 hours.  But you can use any rice you like and any method –  boil in a bag, traditional boil in a pot, microwave, rice cooker…toppings included black beans, sliced avocado, sauteed kale and red peppers, feta, salsa verde and a squeeze or two of lime.  You can season your bowl with a little hot sauce, salt or pepper but honestly the feta and salsa verde give it a ton of flavor.  I stored any leftovers in separate containers in the fridge.  They will work great in another rice bowl or cook them up with some breakfast eggs.  Give it a try and let me know your thoughts!


Print Recipe
Vegetarian Burrito Bowl
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cook rice according to package instructions. You need enough for about 2-3 cups worth.
  2. While the rice is cooking, prepare the toppings. Chop up the kale into small pieces, making sure you get rid of the stalky pieces. Deseed and slice the red peppers. Slice the avocado in half, remove the pit, scoop out the inside with a spoon and slice. Slice one lime into wedges.
  3. Empty the beans into a small saucepan and heat on low until warm. Add one tablespoon of olive oil, kale and a dash of salt to a medium size skillet. Heat on medium and stir the kale for about 2-3 minutes then add red peppers and cook, stirring every couple minutes until red peppers are slightly soft. This should take about 10 minutes total.
Time to make the bowl!
  1. Add about 1/2-1 cup rice to bottom of bowl then top with beans, kale and peppers, sliced avocados, Feta cheese and salsa verde. Squeeze one or two lime slices all over the top and sprinkle with salt and pepper, if needed. Enjoy!
Recipe Notes

*You can use any type of rice but make sure you factor in your cooking time.  The veggie prep time is half hour max.

**I typically buy jar salsa verde and and there are decent ones to choose from at your local grocery.  This is a good recipe if you want to make your own.  https://www.youtube.com/watch?v=4dCWuiYLQDU

Recipe adapted from https://cookieandkate.com/ new cookbook Love Real Food.

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