Veggie Burrito Bowl
A simple hearty bowl for that's always a crowd pleaser. Two of our favorites, Mexican Rice adapted from Test Kitchen. Quick Simmered Black Beans from Minimalist Baker + all the fixings: Guacamole, Cherry Tomatoes, Corn, Chopped Green Lettuce, and Roasted Zucchini. You could add or substitute grilled or sautéed chicken for the roasted veggies.
Servings: 4 -6 servings
Ingredients
Mexican Rice (recipe from Test Kitchen)
- 2 large or 3-4 small tomatoes cored and quartered
- 1 onion coarsely chopped
- ⅓ cup canola or vegetable oil
- 2 cups long grain white rice rinsed well
- 4 cloves garlic minced
- 1- 2 jalapeno peppers stemmed, seeded & minced (we have been making this with only 1 jalapeño recently and adding in extra jalapeño to individual bowls)
- 2 cups vegetable or chicken broth
- 1 Tablespoon gluten-free tomato paste
- 1½ teaspoon salt
- ½ cup fresh cilantro chopped (we often skip this too, so adapt to tastes)
- 1 jalapeño pepper stemmed and minced, include seeds (this 3rd jalapeño is OPTIONAL, depending on how spicy you want it -- we haven't been adding it lately)
Quick Simmered Black Beans (recipe from Minimalist Baker)[/i (we often double)
- 1 15- ounce can black beans
- ½ tsp ground cumin
- ½ tsp chili powder
- kosher salt to taste 1/8 - ¼ tsp
Roasted Zucchini & Squash
- 1 zucchini skin on, sliced into 1/4 inch circles, then halved
- 1 yellow squash skin on, sliced into 1/4 inch circles, then halved
- avocado oil
- kosher salt
Guacamole (alternatively, smashed avocado works great too!)
- 3 ripe avocados
- ½ cup jarred banana peppers chopped
- ¼ cup cherry tomatoes seeded and chopped
- ¼ cup cilantro chopped
- salt and pepper to taste
Fresh Green Leaf Lettuce, chopped
Cherry Tomatoes, halved
Canned Organic Corn, rinsed and drained OR 1-2 Corn on the Cob, cooked and taken off the cob
Cilantro for garnish, optional
Instructions
Mexican Rice
- Preheat the oven to 350 degrees
- Place tomatoes and onion in a food processor and pulse until smooth. Transfer liquid to a 4 cup measuring cup and spoon off excess as needed to get to 2 cups.
- Heat oil in a Dutch oven over medium high heat for 1 to 2 minutes. Drop a few grains of rice into the oil. If the grain sizzles, oil is ready. Add rice and cook, stirring frequently until rice is a light golden & translucent, about 6-8 minutes.
- Reduce heat to medium. Add garlic & seeded jalapeño and cook, stirring constantly for about 1 minute.
- Add in tomato-onion mixture, broth, tomato paste and salt. Bring to a boil.
- Cover and transfer pot to the oven. Bake for 30-35 minutes, stirring once at 15 minutes. Liquid will absorb and rice will be tender.
- Remove from oven, fold in cilantro and final jalapeño (if using) to taste. Only one person in my family likes the additional jalapeño so I leave it out to be added individually.
Quick Simmered Black Beans
- Add beans including liquid to a small saucepan over medium heat. Stir in spices and bring to a simmer. Let cook for 10-15 minutes, longer if you have time, stirring occasionally.
Roasted Zucchini and Squash
- Preheat oven 400 degrees
- Toss vegetables in oil. Spread in a single layer on baking sheet. Sprinkle with salt to taste. Bake for 30 minutes or until tender and just crispy.
Guacamole
- With a fork gently mash 2 avocados
- Mix in the peppers.
- Then gently fold in the tomatoes and cilantro
- Add in the third avocado and gently mash with a fork (I like to do the third avocado last so that there are some chunky avocado pieces but mix to your liking)
- Season with salt and pepper to taste
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
I made this entire dinner and it blew my mind how such simple ingredients compiled so much flavour! The Mexican rice recipe is going to be a staple for dinner time! ?
Yay! So happy you love it too! The rice is definitely a staple here!
Does the jalapeño make it spicy?
If you use all the jalapeno, yes! My boys and I prefer it less spicy and just use one jalapeno which just gives it some flavor, but not much heat.
I made a variation of this recipe. The Mexican rice was delish! And pretty easy to make. I wish it was a little spicier. I’ll add more jalapeño when I make it next time.