Colorful Weeknight Burrito Bowls

5 steps

Updated at: Thu, 17 Aug 2023 00:07:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories506.2 kcal (25%)

Total Fat7.4 g (11%)

Carbs94.9 g (37%)

Sugars12.8 g (14%)

Protein20.8 g (42%)

Sodium895.5 mg (45%)

Fiber23 g (82%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupslong-grain brown rice

or brown basmati rice, rinsed bay leaf

¼ cupfresh cilantro

chopped

2 tablespoonslime juice

½ teaspoonslemon juice

1 teaspoonextra-virgin olive oil

3 poundred cabbage

thinly sliced, about %,, roughly chopped into 2-inch-long pieces

1red bell pepper

chopped

2 x 15 ouncesblack beans

cans, rinsed and drained 3 cup black ans

½ cupgreen onions

chopped

¼ cuplime juice

2 s, or more if needed 1 clove garlic, pressed or minced 1 tablespoon extra-virgin olive oil 1/2 teaspoon fine sea salt

1 clovegarlic

pressed or minced

1 tablespoonextra-virgin olive oil

Instructions

Step 1

1. To prepare the rice: Bring a large pot of water to boil over high heat. Pour in the rice and drop in the bay leaf. Give the mixture a brief stir and let it boil for 30 minutes, reducing the heat if necessary to prevent overflow. Drain the rice, return it to the pot, cover, and let it rest for 10 minutes off the heat. Discard the bay leaf and fluff the rice with a fork.

Step 2

2. Add the cilantro, lime juice, lemon juice, olive oil, and salt and stir to combine. Taste and add additional salt if necessary (I usually add an extra ¼ teaspoon). Cover until you're ready to serve.

Step 3

3. Meanwhile, to assemble the slaw: In a medium bowl, combine the cabbage, black bear bell pepper, green onions, cilantro, lime juice, garlic, olive oil, and salt. Toss to combine, then taste and add more lime juice if necessary. Set aside to marinate.

Step 4

4. Serve individual portions in bowls, with rice on the bottom, slaw in the middle, and a scoop of guacamole on top. Don't forget to add at least 1 spoonful of salsa verde. If desired, sprinkle with toasted pepitas and/or crumbled feta cheese.

Step 5

5. Leftover rice and slaw will keep well for up to 4 days. Store the guacamole in a small bowl with plastic wrap pressed against the top to help prevent browning.