I recently had a friend from home come visit for a weekend and for those few days I became a Seattle Tour Guide! Most of our stops had to do with food, go figure, from coffee shops to brunch spots, but my favorite stop by far was at the Elliot Bay Book Company where I happened to pick up this gem.
From across the book store, “Cooking From Scratch,” from the PCC Community Markets caught my eye. What do I love almost as much as beautiful food? Beautiful food photography, of course!! With each page I turned I came to the realization that there was no way I was putting this copy back on the shelf.
After sifting through the recipes, the one that stuck out as one that I needed to make immediately, was their burrito bowls. They are so simple to make, so colorful, and looked SO GOOD.
This is originally a vegetarian meal, but of course you can add chicken, beef or steak if you wanted to spice it up a little! Along with cutting out the sour cream, I added both red and yellow peppers to give the dish a little more color. Feel free to mix it up and add your own twist! This will be my go-to meal for a while and I hope you enjoy it as much as I did!!
Ingredients:
- 2 cups of cooked brown rice
- 1/4 cup chopped fresh cilantro
- Freshly squeezed juice from 1 lime
- Kosher salt
- 2 teaspoons of high-heat oil (sunflower or peanut)
- 1/2 medium white onion, chopped
- 1 medium red or yellow bell pepper, chopped
- 2 cloves of garlic, minced
- 1 (15oz) can of black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon sweet paprika
- 1 medium avocado, sliced
- 1 cup of shredded romaine lettuce
- Chopped tomatoes
- Sour cream
Instructions:
In a medium-sized bowl, gently fold together the rice, cilantro and lime juice with a wooden spoon or broad spatula. Season to taste with salt and divide rice into 4 bowls and set aside.
In a sauté pan over medium high heat, heat the oil just until it simmers. Add the onion, bell pepper, and garlic, and cook until the vegetables have softened. About 9 minutes. Add the black beans, along with the cumin, oregano and paprika. Heat well and mix.
Top the rice bowls with the sautéed vegetables/beans, along with avocado, lettuce, tomatoes and sour cream.
Plateable 