Veggie Burrito Bowl

I have been finding it more and more helpful to mass produce recipes on Sundays so that I have lunch for the next week! Anybody else try this? If not, I highly recommend it!

What I did here was create a few separate items that could be combined to create a few different meals. These included: kidney beans, chopped vegetables and cilantro rice quinoa (recipe can be found here Cilantro Rice Quinoa). The veggie sautee does not have much seasonings added, making them very versatile for other dishes as well. For the burrito bowl, I mixed everything and threw in with some arugula and chopped cabbage. So good! I seriously ate this all week 😉  Feel free to double to recipe if you enjoy it for extra leftovers!

Here’s what you’ll need for the beans and veggies!

Ingredients:

  • 1 can of olive oil spray
  • 1 can of red kidney beans, rinsed and drained
  • 1/2C green onion, diced
  • 1 jar salsa
  • 3-4 cloves of garlic, crushed
  • 1/4C red onion, diced
  • 1/2 can of corn kernels, rinsed and drained (about 1 C, frozen would work as well)
  • 2 medium zucchini-diced into triangles (cut lengthwise-making an x-and then chop from there)
  • 1 medium red bell pepper, seeds removed and diced
  • 1 medium orange bell pepper, seeds removed and diced (if you have 2 reds instead that is okay)
  • 1 cup of cilantro, chopped
  • Ground black pepper to taste
  • 1C red cabbage, chopped
  • Arugula or any mixed green
  • Optional garnish: avocado, hot sauce, non-fat Greek Yogurt, salsa

Directions:

  1. In a medium pot, add rinsed kidney beans, green onion and 1/2C salsa. Set on on low heat and cover for about 10-15 minutes.
  2. While the beans are cooking, get out a large skillet and spray evenly with olive oil.
  3. Add garlic and onion, and cook on medium until onions are translucent
  4. Once onions are translucent, add the corn, zucchini and bell peppers.
  5. Sautee vegetable mixture for about 5-10 minutes, stirring constantly.
  6. Add cilantro, stir around some more.
  7. Add pepper to taste.
  8. Serve over the cabbage and arugula.
  9. Add 1/4C of the cooked beans, 1/4C cilantro lime quinoa and include extra garnish as you wish! Salsa is a great topper for this;) Enjoy!! 

 

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