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Veggie Burrito Bowl (V)

Serves 4

Ingredients: 
  • Beans:
    • 2 (15oz) cans pinto beans
    • 1 package taco seasoning
  • Rice:
    • 1 tomato, peeled and pureed
    • Approximately 1 cup vegetable broth
    • 2 Tablespoons olive oil
    • 1 small onion, finely chopped (reserve 1 Tablespoon for salsa below)
    • 1 garlic clove, finely chopped
    • 1/2 teaspoon salt
    • 1 cup jasmine or basmati rice (dry)
    • 1/2 cup chopped fresh cilantro
  • Salsa:
    • 2 tomatoes, seeded and chopped
    • 1 green chile, seeded and chopped
    • 1 Tablespoon reserved chopped onion
    • 1 Tablespoon fresh lime juice
    • 1/4 teaspoon salt
    • 2 avocados, halved, pitted, peeled and chopped
    • 1/3 cup chopped fresh cilantro
  • Toppings Suggested (but make it your own!)
    • Shredded romaine lettuce
    • sour cream
    • shredded cheese

Instructions: 
  • Rice:
    • Measured the pureed tomato and add enough vegetable broth to make 1 3/4 cups. 
    • In a medium saucepan over medium-high heat, warm the olive oil.  Add the onion and cook until soft (about 3 minutes).
    • Add the garlic and salt and cook for about 1 minute longer. 
    • Add the rice and tomato-broth mixture and bring to a boil. 
    • Cover, reduce heat to low and cook for 15 minutes (or according to rice instructions).
    • When done, add the cilantro and stir to combine.  Keep warm until ready to serve.
  • Beans:
    • While rice is cooking, rinse and drain beans.  Add to a small saucepan with taco seasoning and add water recommended with seasoning packet.  Bring to a boil, then reduce heat and keep warm until ready to serve. 
  • Salsa:
    • In a medium bowl, combine all ingredients and mix well.  Add salt and pepper to taste.
  • Assembly:
    • Divide rice among 4 bowls, top with beans and salsa.  Add desired toppings (lettuce, sour cream, cheese, etc). 


Nutrition Info Per Serving (does not include toppings): 
Calories 606.7
Total Fat 22.0 g
Saturated Fat 3.2 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 13.8 g
Cholesterol 0.0 mg
Sodium 908.8 mg
Potassium 1,794.9 mg
Total Carbohydrate 85.6 g
Dietary Fiber 26.8 g
Sugars 3.0 g
Protein 22.1 g

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