Those who know me, know that burrito bowls make a regular rotation in my kitchen. Mostly because they are so easy to prepare and are also great when meal prepping for the week ahead. You can use and combo of toppings but the recipes below are perhaps my favorite rendering.
I like to keep the base of my bowls half carbs/grains and half greens. I find this makes for an optimal macro nutrient ratio while still satisfying any carb cravings, and ensuring a health dose of greens. Your grains can range from a more traditional brown rice, to quinoa, or even farro or wheat berries if you don’t have a gluten-intolerance. Top it with your choice of protein and condiments and you’re all set.
They’re great for entertaining or family dinners. I particularly like making them for game night. I can prepare most of the topping and condiments ahead of time and then everyone gets to build their own bowl. Doesn’t that sound like a good time? Wash them down with some margaritas and you’ve got yourself a PAR-TAY! Or skip the drinks and whip up my margarita pie for dessert! Wait… don’t skip the drinks, do both, always both!
Below I included a recipe for a ridiculously easy corn and black bean salsa. It’s got 5 ingredients, tastes fresh, and is packed with flavor and nutrients. Try topping your bowl with the tahini lime drizzle in place of sour cream. This is a great alternative to cashew cream, which I rarely make. Because one, I never remember to soak the cashews ahead of time, and two, I hardly every have cashews on hand. They can be quite pricey, especially when you’re buying raw, unsalted, organic cashews… Tahini however, I always have on hand. So try the tahini drizzle, I promise, its so delicious, you won’t miss the sour cream or dairy one bit!
- 3-4 cups cooked brown rice, or grain of choice
- 1 head romaine lettuce chopped, or assorted greens, or both
- 1 batch Sofritas, or protein of choice
- 1 12-ounce can corn kernels, rinsed and drained
- 1 15-ounce can black beans, rinsed and drained
- ½ cup red onion, finely chopped
- ½ cup fresh cilantro, chopped
- 2 limes, juiced
- 1 red chili pepper, finely minced (optional)
- Kosher salt to taste
- 3 tablespoons tahini
- 1 lime, juiced
- pinch of kosher salt
- ½ teaspoon maple syrup, or agave
- 3-4 tablespoons water
- Rinse and drain the black beans and corn in a large colander until the water runs clear. Add to a medium sized bowl.
- Finely chop the cilantro and red onion and add to the corn mixture.
- Finely dice the red chili, if using, making sure to use gloves and washing your hands thoroughly afterwards.
- Juice 2 limes over the corn mixture and stir to combine. Add salt and season to taste.
- Combine all the ingredients except the water in a small bowl and whisk until smooth.
- Add water, 1 tablespoon at a time until the desired thickness is achieved. The mixture should resemble a heaving cream or loose yogurt.
- If too thin, add a little more tahini.
- Begin by building a base with the grains and greens.
- Next add the sofritas or protein of choice.
- Top with the corn and black bean salsa, as well as any additional topping(s) desired.
- Drizzle the tahini mixture over top and serve.