Friday, June 13, 2014

Veggie Burrito Bowl Recipe (kinda)

Yay! Recipe time! But not. I pretty much used one measuring cup the whole time. I was inspired by this post by The Pioneer Woman, and by inspired I mean that I made a half of her rice recipe then used whatever veggies I had in the fridge/pantry and ended up with this. I'm not the biggest recipe person... so here's my sorta kinda recipe/instructions for making an oh-so-yummy burrito bowl full of veggie goodness and flavor!

Rice: click on the recipe above. I didn't have any cilantro... so basically I cooked rice in chicken stock and lime juice + zest and it was delicious... and it's under all the other stuff, by the way.

Zucchini: I cut this in strips, brushed it with olive oil, salt, and pepper and sauteed it. If you have pro knife skills, stick with strips and cut it up later. If not, cut off the ends of those babies then cube 'em up before cooking.

Peppers + Onions: no rocket science here, these were frozen red and green peppers with onions already cut in strips. I sauteed them.

Corn: sauteed with garlic, olive oil, s+p. I used canned but fresh would have been so much better.

Black beans: from a can, to the microwave, to the bowl.

Toppings: plain Greek yogurt (instead of sour cream, trust me it's wonderful), guacamole, extra lime juice, and salsa.

Variations-- you could put some avocadoes in there instead of guac, or add cheese. You could add meat, or turn this into a proper burrito, mix the bowl and eat with chips, or top some nachos with the veggies and have the rice on the side instead. Again, it's not rocket science. Just easy, delicious food.


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