Burrito Bowl
I love love love swimming. After a long day you just dive in and suddenly there is no more noise and it’s just so relaxing. Plus it’s a great workout! When Jeff and I started dating and I told him I swam he was like I LOVE SWIMMING TOO! Turns out he meant he loves splashing around in the water while I love swimming laps. A few months later, he started going to the pool by himself to swim laps. I was very impressed and he kept at it and now does swim workout of 30-45 minutes with me. We often go swimming on week night right after work/school and it’s super convenient. The only downside is we get home a bit past 7 PM starving with no food ready. When we started this routine last fall, we ate SO MUCH cheese as we cooked. While tasty, this kind of negated the swim workout we had just done.
We learned from our lesson and we now eat something very quick on swim nights or we prepare something in advance. This burrito bowl is a combination of the two. If you aren’t in a hurry, you can do it all at once but on our swim nights, it’s great to have the rice pre-cooked and then just put the rest together quickly when we get home.
For this recipe, I used a spiralizer but if you don’t have one, chopping the veggies which ever way you like will work just as well. You can also modify the toppings to your liking. Get creative and let us know how you made your burrito bowl.
- 4 for dinner
- 10 minutes
- 20 minutes
Ingredients
- 1 red bell pepper, spiralized
- 1 green bell pepper, spiralized
- 1 red onion, spiralized
- 1 cup dry brown rice
- 2/3 cup cheese, shreeded
- 2 avocados
- Dash of lemon juice
- Salt + Pepper
- Olive oil
- 1/2 cup salsa
- 1/2 tsp each cumin, paprika, oregano
- 1/4 tsp chili powder
- 398 ml can black beans, rinsed
Directions
- Cook the rice according to the directions on the package
- Spiralize your onion and bell peppers
- Heat up some olive oil in a skillet
- Add the bell peppers, onion and spices and cook for ~5 minutes or until vegetables start to soften. While you cook the vegetables, use kitchen shears to trim the noodles.
- Add the beans and keep cooking until they are warm, ~3-5 minutes.
- In a bowl, mash the avocado and add a dash of lemon juice (~1/2 tsp). Season with salt and pepper.
- In a bowl, add the rice then top it with the beans + vegetables mixtures. Add the salsa, guacamole and cheese.
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