It’s Monday, hopefully meatless Monday and I wanted to blog about one of my favorite dishes that transition to vegetarian and vegan super easy! Burrito bowls are also a great way to provide a quick, healthy and delicious meal for a group. There are literally a hundred options of what you can add to your burrito bowl (I won’t list all of them but you get the point). No matter how long it’s been since you have gone to the grocery store, you can come up with a delicious combination. I will break it down into five categories: green base, grain layer, bean or protein layer, veggies, and toppers. I personally would arrange the bowl in this order, but it’s really up to you.
Any kind of lettuce, spinach, spring mix, collard greens, kale, swiss chard, snap peas, peas, green beans, broccoli, or any green veggie.
rice, quinoa, couscous, farro, wheat berry, barley, sorghum, buckwheat, flax seed, oats, grits, or corn meal or any refined grain like crushed tortillas/chips
canned or dry(preparation required) red, black, pinto ,white, northern, cannellini, butter or any other bean you like, chickpeas, pine nuts, almonds, cashews, walnuts
Veggies and Fruit
grilled or raw fajita veggies like onions, peppers, mushrooms, tomatoes, carrots, garlic, cauliflower, artichokes, corn and jalepenos OR pineapple, mango, mandrin oranges, berries, kiwi
Cheese or nut based cheese, sour cream, greek yogurt, salsa, hot sauce, avocado, ranch dressing or in my husbands’ case BBQ sauce (crazy I know!)
Burrito bowls are a great way to get rid of the last few items in your produce drawer, cutting down on waste. It’s also a big money saver if you use dry beans and take the time to prepare them yourself. This reduces wasteful packaging, adds far less sodium and allows you to flavor the beans to your liking. Also, I like to use leftover rice dishes or beans to make this meal. It cuts down on prep time and uses up leftovers. For example, tonight I am serving this with leftover creole rice I made over the weekend. I hope you will try one and enjoy!