I love rice—so filling and wholesome, especially brown rice. I love the chewiness, and the flavor. I get some black beans, some veggies, pico de gallo, corn salsa, fiery habenero (bring on the salsa!), guacamole…no, I didn’t even mind it was extra.
Since we don’t go out so much these days, I’ve been trying to recapture the flavors of some of my favorite foods at home, and “upgrade” them. The mix make great lunches, great filling for tacos, freezer burritos, and great topping for nachos with a little Daiya “cheese” sprinkled on top. The cool thing is that if I make it at home, I can add my own “sour supreme” instead of sour cream, and customize it however I want. Plus I don’t have to pay extra for the guac!
The other great thing about making this dish at home is bulking things up with veggies. Sweet potatoes, roasted zucchini, mushrooms, even broccoli or cauliflower are great additions.
Naked Burrito Bowls
*Check your ingredients if you have dietary restrictions—some processed foods may need to be subbed for my gluten-free and Kosher-keeping friends.
|Sweet Potato Chunks|
I like to do my chopping first. Since we’re not quite to fresh zucchini season yet, I just had a sweet potato and onion this time. Feel free to add whatever vegetables you wish.
|Cute little tofu press|
|Lots of yumminess in that pot!|
I added drained black beans (1 can), crushed tomatoes (1 can), Frozen corn (2 cups), and 1 cup of vegetable broth. I also added spices—1 tbsp cumin for smokiness, 1 tbsp chili powder, ½ tsp cayenne pepper, 1 tsp salt, and pepper to taste.
|There’s that brown rice again|
Time to Indulge
That’s it. I let it simmer for about 20 minutes, until the potatoes are soft, and everything comes together flavor-wise. Then it’s ready to fill a tortilla, to pile on chips or to just eat straight from the bowl with lots of hot sauce.