Versatile Burrito Bowls

From the Grateful Ginger, Julie Robison

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Base Ingredients:

  • 1 cup cooked brown rice, quinoa or couscous  
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)

Taco seasoning if not using package: 

  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp chili flakes
  • ¼ tsp pepper

Topping Options:

  • 1/2 cup diced tomatoes 
  • 1/2 cup diced cucumber
  • 1/2 cup diced red peppers
  • 1/4 cup chopped red onion (or pickled red onion)
  • 1 avocado or 1/2 cup guacamole
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, etc.)
  • 1/4 cup sour cream or plain greek yogurt
  • Fresh cilantro, chopped
  • Lime wedges

Cook 1 cup of grain (rice, quinoa or couscous) according to package instructions, optionally stirring in lime juice, chopped cilantro, and salt.

Prepare the protein: season meat with olive oil and taco seasoning mix then grill or pan-fry 5–6 minutes per side and slice; or cook ground meat with oil and seasonings until browned.

Warm beans and corn with a little olive oil, cumin, and lime juice.

Chop veggies (tomatoes, cucumbers, peppers, onions, avocado) and shred cheese; prep optional toppings like jalapeños, sour cream, or salsa.

Assemble bowls: layer rice, beans and corn, protein, then top with veggies, cheese, sour cream, guacamole, cilantro, and a squeeze of lime.