Burrito Bowls

What is your go to, "Oh shoot I didn't make dinner tonight," or, 'It's late and I need something fast,' or, "I don't feel like cooking," meal? Ours is tacos. When you are vegan, tacos are fast and we always have the ingredients on hand. Open a can of beans, heat it up, throw some spices in with greens and salsa and BAM dinner is served. That is on a really lazy or late or crazy day. Usually I at least try to get some other vegetable in there. But that doesn't always happen.

But even on not lazy, late, crazy days we eat a lot of Mexican food. It is just such an easy go to as a vegan or gluten free, which I am for the next 23 days because I am on a 30 days yeast cleanse (it sucks but that is for another post). All you need is corn tortillas, or those cook-able ones from Costco if I'm feeling fancy, beans, spices, and then you can grill veggies and make it fajitas, or make it a salad, or make enchiladas, or burritos, the possibilities are all awesome. One can't go wrong with Mexican food because if all else fails, smother it is salsa and guacamole and I've gone straight to heaven. (I keep telling my husband we need to go on a vacation to Mexico because it is cheap and all you can eat Mexican food.)

Anyway, this is a favorite of mine that is a little bit more work than tacos, but not much. Sometimes I can 100% do this from leftovers, depending on what we've eaten that week, but the prep and cook time is really minimal. By the time your grain is done cooking, everything else is ready to go.

Ingredients

1.5 c Quinoa or Brown Rice, uncooked

3 c Water

Spinach, washed

1 c dry Black or Pinto Beans or 1 can

Cumin, to taste

Chili Powder, to taste

Lime

1-2 cloves Garlic, minced

1/2 Yellow Onion, diced

Zucchini, diced

Red Bell Pepper, diced

1 c fresh or frozen Corn

Cherry Tomatoes, halved

Avocado or Guacamole, to garnish

Salsa, to garnish

Cilantro, to garnish

Directions

1. Combine rice and quinoa with water and cook until soft.

2. If using dry beans, place in pressure cooker with 3 c water and bring to pressure and cook 25 minutes. Do a natural release. If using canned beans, ignore everything I just said and open the can and rinse the beans.

3. Dice onion and combine with a little oil and saute. Add garlic, zucchini, and bell pepper and saute until almost soft. Add corn and season with cumin, chili powder, lime, and dash of salt if needed.

4. Wash spinach and tomatoes and halve tomatoes.

5. Once everything is ready, assemble your bowls. I like to put my greens on the bottom followed by grain, beans, veggies, guac/avocado, salsa, and cilantro.

6. ENJOY