A meal that's quick, easy and healthy is a triple win in my book which is why I'm head over heels for these vegetarian burrito bowls. Featuring brown rice (that I mix with lime juice and cilantro) and seasonal vegetables this meal is my new go-to weeknight meal. I used sugar snap peas, cherry tomatoes, mushrooms and green pepper as my vegetable base but the great thing about this recipe is you can use whatever vegetables you love (I'm adding butternut squash next time). Topped with black beans and diced avocado this vegetarian burrito bowl is satisfying and delicious.
Ingredients:
Brown Rice
Cilantro
Lime
1 (15 ounce) can Black Beans
Avocado (diced)
Cherry Tomatoes
Sugar Snap Peas
Mushrooms
Green Pepper
Salt
Pepper
Directions:
Cook brown rice according to package directions. When brown rice is cooked add in the juice of half a lime and a sprig of cilantro diced. In the meantime sauté or roast your desired vegetables. Cook black beans according to directions and put them on top of the brown rice along with your cooked vegetables. Top with diced avocado and salt and pepper (to taste).
xoxo
PS
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Ooh, I am so into all things burrito bowl right now. Also, Trader Joe's has some great pre-cooked brown rice in the freezer section - super handy and would make this a super quick and healthy and yummy lunchtime option!
ReplyDeleteThis looks so good, Sara! I like your idea of adding butternut squash too - sounds perfect for fall! Yum.
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