Veggie Burrito Bowl

My mom got me this amazing Cooking Light Plant Based edition, and this was the first recipe I made out of it. WORTH IT. The creator of this recipe describes it as a “tex-mex riff on the Korean rice dish Bimmbap” (which I’ve also made before). I also added my own spin and ingredients, so this recipe is modified. That’s how I usually cook, see a recipe and then make it my own. Maybe one day I’ll remember to take pictures of all my food, but until then, you get a stock image and ya’ll can just imagine how delicious this burrito bowl looks!

Ingredients:

One 2.5 oz bag boil-in-bag brown rice

2 Tbsp. olive oil

1 small can of diced mild green chiles

1 cup halved grape tomatoes

1/2 can of low sodium black beans

1/2 cup chopped white onion

1/4 cup freshly chopped cilantro

1 ½ tbsp. lime juice

1 1/3 cup thinly sliced red cabbage

3 oz cotija cheese

1 tbsp. sour cream

1 tbsp. guacamole

1 package of McCormick’s taco seasoning

1. Cook brown rice according to the package directions. Add about half the packet of McCormick’s taco seasoning. My tip for this is- always add a little less seasoning than you think you’ll need to start. You can always add more seasoning to taste, but you can never take seasoning out. It’s better to have not enough and add after the rice is cooked rather than have too much and let it overpower the dish.

2. Heat a skillet over medium heat with olive oil. While skillet heats, chop onions, tomatoes, cabbage, and cilantro. Set cilantro aside.

3. Sauté onions, tomatoes, and cabbage over medium heat until thoroughly cooked.

4. Add finished rice. Here is where you can taste test the rice and see if you want more flavor.

5. Combine rice and sautéed veggies. Add diced green chilies and black beans. Again, add some, stir it in, and then add more as desired.

6. Top with fresh cilantro, sour cream, guacamole, and cotija cheese crumbles.

Enjoy!