Whole-Grain Veggie Burrito Bowl

posted in: Gluten-free, Vegetarian | 0

whole-grain-veggie-burrito-bowl

This is such a beautiful dish. It makes me hungry just looking at it. Each component is pretty simple on it’s own, but all together, the flavors work well. This is fun for kids to eat too because of all the colors and they can mix everything together. We leave the chipotle out when cooking and add it to the adult plates at the end. We’re working on our kids spicy tolerance, but they’re not there yet.

Whole-Grain Veggie Burrito Bowl
Author: 
Serves: 4
 
Ingredients
  • 1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's) or 1.5 cups of instant brown rice
  • 1 tsp plus 1.5 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 3 garlic cloves, minced
  • ¾ teaspoon kosher salt, divided
  • 1 (15-ounce) can unsalted black beans, undrained
  • 1 tablespoon chopped chipotle chiles, canned in adobo sauce
  • 1 cup chopped cherry or grape tomatoes
  • ⅓ cup finely chopped onion
  • ¼ cup chopped fresh cilantro
  • 1½ tablespoons fresh lime juice, divided
  • 1 jalapeno pepper, seeded and finely chopped
  • 1⅓ cups very thinly sliced red cabbage
  • 3 ounces fat-free feta, crumbled (about ¾ cup)
  • 1 ripe avocado, peeled and sliced
Instructions
  1. Cook brown rice according to package directions. Drain. Heat a medium skillet over medium heat. Add 1 tsp olive oil to pan; swirl to coat. Add cumin and garlic; cook 1½ minutes, stirring frequently. Stir in rice and ¼ teaspoon salt.
  2. Partially drain black beans. Place beans and remaining liquid in a small saucepan; stir in chipotle chiles and ¼ teaspoon salt. Bring bean mixture to a boil; reduce heat, and simmer 5 minutes.
  3. Combine remaining ¼ teaspoon salt, tomatoes, onion, cilantro, 1 tablespoon lime juice, and jalapeño; toss to combine.
  4. Combine remaining 1½ teaspoons oil, remaining 1½ teaspoons juice, and cabbage; toss well.
  5. Divide rice mixture evenly among 4 shallow bowls. Divide bean mixture, tomato mixture, cabbage mixture, cheese, and avocado evenly over rice.
Nutrition Information
Serving size: about ½ cup rice mixture, ⅓ cup bean mixture, ⅓ cup tomato mixture, ⅓ cup cabbage mixture, 3 tablespoons cheese, and ¼ avocado Calories: 380 Fat: 18.1 g Saturated fat: 4.4 g Unsaturated fat: 11.2 g Trans fat: 0 Carbohydrates: 44 g Sugar: 4 g Sodium: 586 mg Fiber: 10 g Protein: 13 g Cholesterol: 15 mg
12 Weight Watchers Smart Points per serving

 

Cook brown rice according to package directions. Heat a medium skillet over medium heat. Add 1 tsp olive oil to pan; swirl to coat. Add cumin and garlic; cook 1 1/2 minutes, stirring frequently. Stir in rice and 1/4 teaspoon salt.

Partially drain black beans. Place beans and remaining liquid in a small saucepan; stir in chipotle chiles and 1/4 teaspoon salt. Bring bean mixture to a boil; reduce heat, and simmer 5 minutes.

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Combine remaining 1/4 teaspoon salt, tomatoes, onion, cilantro, 1 tablespoon lime juice, and jalapeño; toss to combine. I always saute the onions first because I don’t like raw onions.

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Combine remaining 1 1/2 teaspoons oil, remaining 1 1/2 teaspoons juice, and cabbage; toss well.

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Divide rice mixture evenly among 4 shallow bowls. Divide bean mixture, tomato mixture, cabbage mixture, cheese, and avocado evenly over rice.

whole-grain-veggie-burrito-bowl

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