
By Erin Rehm
Khloé Kardashian’s Easy Weeknight Slow Cooker Veggie Burrito Bow
Updated at: Tue, 15 Aug 2023 21:17:54 GMT
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Ingredients
0 servings
Veggie Burrito Bowl

1 cupbrown rice
uncooked

2 ½ teaspoonskosher salt

¾ teaspoondried oregano

¾ teaspoonground coriander

¾ teaspoonchili powder

½ teaspoonsmoked paprika

1sweet potato
medium, peeled and diced

1 x 14.5 ouncecan diced tomatoes

1 ¼ cupslow-sodium vegetable broth

1 x 15 ouncecan pinto beans
drained and rinsed

1zucchini
medium, quartered lengthwise, then sliced crosswise 1/4-inch thick

1 cupred bell pepper
or orange, diced

¾ cuppoblano pepper
medium, seeded and diced

1 cupcorn kernels
fresh, or frozen

Sour Cream

½ cupsour cream
or Greek yogurt if you prefer

1 tablespoonlime zest
finely grated

2 teaspoonslime juice
freshly squeezed

¼ teaspoonground coriander

½ teaspoonkosher salt

red onion
Diced

queso fresco
crumbled

avocado

red cabbage

cilantro
Instructions
Step 1
1. Mix all the spices and salt in a small bowl so they are fully combined.
Step 2
2. Add the rice to the cooker, and pour in your blended seasonings, so that the rice can absorb all of the smoky flavors first.
Step 3
3. Add the broth, but do not stir.
Step 4
4. Add the tomatoes with all of their juices.
Step 5
5. Layer in the sweet potatoes before the other veggies, since they are dense and take longer to cook in the liquid. Make sure they are submerged in the liquid.
Step 6
6. Top with the beans, making sure they are not submerged in the liquid.
Step 7
7. Lastly, layer in your zucchinis and peppers.
Step 8
8. Set your cooker to low, and set the timer for 5 hours.
Step 9
9. Once the timer is up, remove the lid, and stir in the corn kernels. Fresh, canned, or frozen is fine. They will thaw and warm through quickly.
Step 10
10. Finish with toppings of your choice and enjoy!
Notes
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