Ok, so I kind of feel like the Burrito Bowl has been done to death in the blogging world. And I can’t tell you that I have an exciting new spin on it. BUT it is probably my favourite dish to make ever and I’m excited to share my take on the bowl with you on a very special day. My Birthday!
Burrito Bowl (makes 2 generous portions)
1/2 cup quinoa soaked for at least a couple of hours (I find the tri-coloured kind on sale in the bulk section of whole foods – score!)
1 medium sweet potato, peeled & chopped into bite-sized pieces
1 clove of garlic, minced
1/4 of a small red onion, chopped
1/2 of a red bell pepper, chopped
1 persian cucumber, chopped (or about 1/2 cup of english cucumber, chopped)
1 cup of kidney cooked kidney beans
1/2 of a medium avocado mashed with a bit of lime juice and a sprinkle of salt & pepper
1/4 cup of salsa (I used my homemade kind – you can make some, or use whatever you have on hand or just chop some tomatoes)
1/4 cup of cilantro
Start by cooking the quinoa in 1 cup of water or vegetable broth. Bring it to a boil and, lower the heat & let it simmer for approximately 15-20 minutes or until the liquid has cooked off. Peel & chop your sweet potato, add it to a small pot and cover it with water. Bring it to a boil and then lower the heat & let it simmer for 7 minutes. While your quinoa & sweet potato are cooking, chop the rest of your veggies & mash your avocado. Once the quinoa has cooked, layer half of it in a bowl. Add half of the kidney beans, sweet potato, bell pepper and cucumber. Toss on half of your onion & garlic and top with a dollop of mashed avocado and some salsa. Finish it off by adding some cilantro. Sprinkle a bit of salt & pepper on top. I layered the rest in a pyrex container for lunch the next day.
**Notes: You could cook your quinoa & sweet potato ahead of time to throw this together quickly. You could also sautée your onion, garlic & pepper if you prefer.
I make variations of this at least a few times a month – this is my favourite right now =) Enjoy!
Hope you are having a fantabulous week! Catch’ ya back here Friday.
I’m sharing this recipe on Healthy Vegan Fridays & Plant Based Potluck Party.