Sue's Burrito Bowl
Recipe
A burrito bowl, when I first heard of this delicious twist on a classic favorite, I was in a drive-thru. I know shame on me, but it was a crazy afternoon way past the lunch hour and many more hours of work ahead of us. I needed food, fast hence the drive-thru. Being a vegetarian drive-thru food is usually so hard for me to find something good to eat that isn't just a starch filled with oil. On this particular day, I found my soon to be ALL time FAVORITE. I ordered my meatless "protein bowl" at this place. For $5 I felt like I was getting my money's worth. It tasted great, looked awesome, was filling, and I didn't feel guilty about it either!
So I decided to make this at home for my family, of course, every person in our family of 6 wanted different toppings, but no big deal I put everything out buffet style, and it was a blast customizing our bowls! Over a year later, I still make it at least once a week, and I take it to work a few days a week. I have also discovered I can change the toppings of the bowl to give it a different flare. For example, using the rice and bean base and replacing the garnishments for bean sprout, tofu, Sriracha, or some sweet and sour for those who don't like heat, I have a whole different bowl!
This recipe is for four people:
To make 2 cups of rice the box directions call for 2 cups of water, I take this water and put it in a food processor with one bunch of cilantro and pulse it a few times.
Then I boil this water as directed for the rice, the rice absorbs the water, and it is now Cilantro Infused Rice!
Now for the beans... take your pick.
Black Bean Flakes or Pinto Bean Flakes from Garden Valley. There are so many options you'll have a hard time choosing just one!
Mix things up - try the Black Bean Flakes using Perry's Mojito Lime Dip recipe, adding a bit of taco seasoning, sriracha or your favorite spices. For those on a no-salt diet try Mrs. Dash, they have a variety of flavor profiles.
Now the easy part! The toppings. Take whatever toppings you desire and layer them on top.
My favorite burrito bowl toppings:
Grilled corn, I always hide an extra ear of corn whenever I BBQ some during the summer, the next day I make a burrito bowl with that hidden corn! One ear of corn, grilled ****because I love that sweet grilled flavor the corn gets and the beautiful grill marks**** and sliced off the cob is enough corn for four bowls, at least!
Shredded cheese, romaine lettuce, avocado slices, salsa, and sour cream. If you have ever made my Cilantro Lime dressing w/ avocado, I love to leave the avocado and sour cream off and use this as my "dressing" instead. Zaine, my oldest son, simply pours it on top of all the other toppings!
After I made this for the family for the first time, I realized how "EVERYONE" friendly this meal is. First of all, when I make this for a large crowd I will make 1lb of ground beef and add taco seasoning for taco meat, they use this for meat in their bowl. So it is gluten-free, it can be vegetarian, and vegan (minus the sour cream and cheese this would be the perfect time to use my (Cilantro Lime Avocado Dressing), it can also be meat friendly. It is budget friendly, see the price break down HERE, and each person gets their burrito bowl any way they like!
Ingredients:
- 2 cups rice (brown or white)
- 2 cups water
- 1 bunch Cilantro
- 1 cup Black Bean Flakes (or other desired bean flake)
- 1 ear corn (cooked)
Garnishment options:
- Sour cream
- Salsa
- Lettuce
- Avocado (or guacamole)
- Shredded Cheese
- Cilantro Lime Avocado Dressing
Directions:
- In food processor pulse together water and cilantro
- Use this water to cook rice according to box instructions
- Boil water, add Black Bean Flakes and let sit 5 minutes (if too thick add more water)
- Put ¼ of cooked rice in bottom of the bowl, add ¼ of the Black Bean Flakes use garnishments as desired.
Super simple, right?
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