Vegetarian Burrito Bowls {Take-out At Home}

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We both love Chipolte, Cilantros, and Pancheros (both similar to Chipolte) but eating out adds up and we don’t have the money to do that very often so I make as much as I can at home and call it “Take-out At Home”. When we do eat out at one of the places listed above we both tend to go for the vegetarian option – I always get a bowl because it is gluten-free (the corn tacos are as well, but I like the bowl better) and Bryan goes back and forth between a bowl and a burrito. We are not vegetarians, although we do try to eat several meals a week that are vegetarian, but we always order the vegetarian option at these places. Why? Because you get free guacamole (except for Pancheros)! Go ahead and laugh but I would rather save the extra $1.00 – $1.50 and get the guac instead of meat. It’s a much healthier fat anyway.

These are so simple to make at home and cost way less money! Below is a simple, quick, and delicious way to prepare the vegetarian bowls at home. This is also a great recipe for those on a budget because it utilizes what you have in your freezer and cupboards! You can however feel free to use non-instant brown rice, or dried beans (soaked, and cooked), and fresh corn on the cob (if in season).

Vegetarian Burrito Bowls (Serves 2)

Ingredients:

  • Brown Rice, boil-in-the-bag                         1 bag
  • Cooking Spray                                             As needed
  • Corn, frozen – defrosted                               1 cup
  • Black beans, canned, no salt added            1 can
  • Cumin, ground                                              1/2 teaspoon
  • Cayenne Pepper, ground                              1/2 teaspoon
  • Lime, juice and zest                                      1 zested then sliced into wedges
  • Avocado                                                        1 pit removed, and flesh scooped out
  • Cilantro                                                          2 tablespoons chopped
  • Salsa                                                             1/2 cup, divided
  • Lettuce, mixed greens                                   1/2 cup, divided
  • Cheese, shredded                                         1/2 cup, divided

Method of Preparation:

In a medium sauce pan bring 4 cups of water to a boil and add the brown rice (boil-in-a-bag) and cook on medium high heat for 10 minutes. Once cooked, remove from water and drain slightly over the sink. Divide evenly between the two bowls.

Lightly spray a small sautee pan and heat over medium-high heat. Add corn and cook for 10 minutes, stirring occasionally. You are looking for a nice roasted color on the corn, you may need a little more or little less time depending on your stove. Be careful not to burn them.

In a small sauce pan add the canned beans (no salt added or low sodium is best). Add the cumin, cayenne pepper, a pinch of lime zest (1/4 teaspoon), and the juice of 1/4 of the lime. Cook over medium heat for 8-10 minutes.

In a small bowl add the flesh of the avocado and mash it up with 1/8 teaspoon cumin, and 1/8 teaspoon cayenne pepper. Squeeze 1/4 of the lime into the bowl and mix well. Set aside.

Add the remaining 1/2 of the lime juice, cilantro and lime zest evenly into the bowls with rice and mix well.

Top the rice with roasted corn, black beans, guacamole, lettuce, and shredded cheese. Serve with additional lime wedges if desired. Also great served with tortilla chips.

Looking for other Take-out At Home dishes? Check out these delicious recipes below:

Pumpkin Spice Muffins (Starbucks)

Chicken Lettuce Wraps

Blackened Shrimp Nachos

“Wendy’s” Spicy Chicken Sandwich

Mozzarella Sticks

Szechuan Beef (P.F. Chang’s)

Butternut Squash Soup (GF, EF, DF, OF, SF, Vegan, Vegetarian)

This is a very easy and delicious recipe that is packed with plenty of flavor and perfect for the cool “winter” days that we’ve been having this past week. I honestly can’t complain about the winter that we have had so far, but I won an awesome Cuisinart Immersion blender from Soup Chick and decided I need to make some soup. I looked around at what I had and threw together a very tasty butternut squash soup that just so happened to be free of pretty much everything, except flavor. There is no gluten, eggs, dairy, onion, or soy and is vegan and vegetarian!! The recipe is simple and can be adjusted to your specific needs and tastes buds.You also don’t need an immersion blender, you can instead use a food processor (which I don’t own) or a blender.

Simple Butternut Squash Soup

In a large stock pot over medium heat add olive oil. Add the garlic and ginger, cook for 1 minute. Add celery and carrots and continue to cook for 3-4 minutes. Add chopped butternut squash and vegetable stock. Simmer for 15-20 minutes, until squash is fork tender.

Remove pan from heat. Using an immersion blender blend soup until smooth. Season with salt, pepper, cinnamon, and cayenne pepper. Return to burner to warm throughout. Add maple agave nectar right before serving.

 

Asian Inspired Green Beans

When living in China a few years ago I feel even more in love with Chinese food (and Asian food in general).  I love the flavors, ingredients, smells and verity of cooking styles.  I had some of the best food I’ve ever tasted in Changping District.  Spicy cucumbers, Kung Pao Chicken, fresh made wonton soup and fresh soy milk (nice and warm) every morning.  One ingredient that I feel in love with was sesame oil.  It is one of those ingredients that just even smelling it makes me smile.

The other night when I was making Bryan some Sweet and Spicy Chicken I decided we need a vegetable to go along with it.  Our choices were broccoli or green beans and we opted for the green beans this time.  (I think both green beans and broccoli go well with Asian dishes).  Instead of just plain steamed green beans I wanted to spice things up a bit and came up with the following recipe (which I have since tested – as you can see from the photo above).

Asian Inspired Green Beans

1 pound green beans – ends trimmed

1/2 tsp sesame oil

1/4 tsp red pepper flakes

1 tsp water

1/8-1/4 tsp honey

salt to taste

Steam green beans and drain – reserve one teaspoon of the hot water.  In a sauté pan add water, sesame oil and red pepper flakes over medium/high heat.  Add green beans and sauté for five-seven minutes (feel free to add more sesame oil or red pepper flakes to your taste).  Remove from heat and drizzle with honey.  Stir until green beans are coated well.

You can add any other vegetables you make like – mushrooms, shelled edamame etc.  As you can see in the above photo I added mushrooms and served them over some read quinoa…a great light and refreshing vegetarian and gluten-free side dish or lunch.

Also check out: P.F. Chang’s Shanghai Cucumber