A burrito bowl is a burrito served without the tortilla, with the fillings placed in a bowl. It starts with a layer of rice at the bottom followed by beans and toppings. Its establishment can be traced to the beginning of the low carb fad in the early 2000s, but our favorite burrito bowl came from a little" hole in the wall" vegetarian/vegan soup joint in downtown Portland that was in the ground floor of Chick's office.
This is quick, easy and super filling meal that makes a great leftover lunch.
Makes 4 bowls
2 cups cooked brown rice
1 can chili beans (you could also use black beans, pinto beans or kidney beans)
4 tablespoons chopped green pepper
4 tablespoons chopped tomatoes
4 tablespoons yellow corn (you could use fresh, canned or frozen)
4 tablespoons black olives, sliced
4 tablespoons sunflower seeds (shelled, of course)
4 tablespoons shredded jack cheese (you could use cheddar or pepper jack)
4 tablespoons sour cream
4 tablespoons chopped cilantro
Cook rice according to directions. Warm beans in a small saucepan over medium-low heat. Dice up green pepper and tomato. Drain the corn and olives.
To assemble: Place 1/2 cup rice and 1/2 cup beans in a bowl followed by the green pepper, tomatoes, corn, olives, sunflower seeds and cheese. Top with sour cream and cilantro.
Recipe courtesy of The Dog's Dig
Image courtesy of google images