The absolute perfect solution for your weeknight dinners and work lunches.... Burrito bowls!!! These over deliver in terms of taste, convenience, AND nutrition! Can't get any better than that, don't you agree? And yes, this burrito bowl is definitely inspired by Chipotle! It's one of my favs whenever I'm at a food court because you can make it really healthy if you choose the right items and not end up with that mall food court hangover, you know what I mean?
But my absolute favourite part about this is the convenience factor and having delicious packed lunches for the week with just an hour or so of prepping/cooking. You can make so many different variations too - I usually go for a veggie black bean bowl with sticky brown rice, corn, avocado, lettuce, salsa and some sour cream. Yum!
I usually make a big batch of the beans and rice over the weekend for lunches and dinners, and have the fresh ingredients also chopped up and ready to go in the fridge so that my meal is literally just an assembly line! Try them out for your next meal prep and thank me later!
Vegetarian Burrito Bowl
For the Beans
- 2 cans black beans
- 1 can diced tomato (800g)
- 1 onion
- 4 tbsp taco seasoning
- 2 tbsp vegetable oil
For the Rice
- 2 cups sticky brown rice
- 3 cups water
- 3 tbsp vegetable oil
- salt to taste
For the Salsa
- 2 to matoes
- ¼ red onion
- ½ juice of half lemon
- Handful parsley or cilantro
- salt and pepper to taste
For the beans
- Start by chopping the onion and sauté in the vegetable oil until soft.
- Add the drained beans, reserving ½ of one of the can's liquid and adding it in.
- Add in the diced tomatoes and the taco seasoning. Add the taco seasoning slowly and taste as some brands may be more/less spice/salty than others.
- Allow the mixture to simmer on medium heat for about 10 minutes. Taste and adjust to finish.
For the rice
- Cook the rice per package instructions as some brands vary. I started by bringing 3 cups of water to a boil and added in the vegetable oil and salt. Ensure the water is salty.
- Then wash the rice and add to the pot. Cover and cook on medium low for 30-45 mins until soft
For the salsa
- Chop the tomato, red onion, and parsley and combine with the lemon juice, salt and pepper.
- Serve with guacamole or chopped avocado, sweet corn, chopped lettuce, sour cream, or shredded cheese. Enjoy!