LunchMain Course

Vegetarian Burrito Bowl

Name: Vegetarian Burrito Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 portioner
Cuisine: mexican
Ingredients: 1 kop brown rice uncooked; 2 kop water; 1 spsk. olive oil; 0,5 stk. yellow onion diced; 2 fed garlic minced; 425 g black beans canned, rinsed and drained; 1 kop corn frozen or canned, drained; 1 tsk. chili powder; 0,5 tsk. cumin; 0,5 tsk. paprika; 0,5 tsk. salt; 1 stk. lime juiced; 2 stk. tomato diced; 0,25 stk. red onion finely diced; 0,25 kop cilantro chopped; 0,5 stk. jalapeño minced (optional) (valgfrit); 2 stk. avocado diced; 2 stk. green onion sliced

This vibrant vegetarian burrito bowl is packed with flavor and satisfying textures. It features seasoned black beans and corn, fluffy rice, fresh salsa, and creamy avocado, making for a wholesome and customizable meal.

En original opskrift af Forkin

Tid i alt: 45 min.
Portioner: 4
Sværhedsgrad: Nem
Pr. portion: 532 kcal

VeganskVegetariskGlutenfri

Klargøring

Ingredienser

1 kopbrown rice, uncooked
2 kopwater
1 spsk.olive oil
0,5 stk.yellow onion, diced
2 fedgarlic, minced
425 gblack beans, canned, rinsed and drained
1 kopcorn, frozen or canned, drained
1 tsk.chili powder
0,5 tsk.cumin
0,5 tsk.paprika
0,5 tsk.salt
1 stk.lime, juiced

salsa

2 stk.tomato, diced
0,25 stk.red onion, finely diced
0,25 kopcilantro, chopped
0,5 stk.jalapeño, minced (optional)(valgfrit)

topping

2 stk.avocado, diced
2 stk.green onion, sliced

Udstyr

saucepan · large skillet · knife · cutting board · spoon · serving bowls

Fremgangsmåde

Trin for trin

1
Cook the brown rice according to package instructions, typically by combining rice and water in a saucepan, bringing to a boil, then reducing heat to low, covering, and simmering for 20-25 minutes until water is absorbed.
Ca. 25 min.
Kokkens note: For extra flavor, cook rice with a pinch of salt and a bay leaf.
2
While the rice cooks, prepare the black bean and corn mixture. Heat olive oil in a large skillet or pan over medium heat.
Ca. 2 min.
3
Add the diced yellow onion to the skillet and sauté for 3-5 minutes until softened and translucent.
Ca. 4 min.
4
Stir in the minced garlic and cook for another minute until fragrant.
Ca. 1 min.
Kokkens note: Be careful not to burn the garlic.
5
Add the rinsed black beans, corn, chili powder, cumin, paprika, and salt to the skillet. Stir well to combine all ingredients.
Ca. 1 min.
6
Cook the bean and corn mixture for 5-7 minutes, stirring occasionally, until heated through and the flavors have melded.
Ca. 6 min.
7
Squeeze in the juice from the lime and stir once more. Remove the skillet from the heat.
Ca. 1 min.
8
Prepare the fresh salsa by combining the diced tomato, finely diced red onion, chopped cilantro, and minced jalapeño (if using) in a small bowl.
Ca. 5 min.
Kokkens note: Adjust jalapeño quantity to your spice preference.
9
To assemble the bowls, divide the cooked brown rice among four serving bowls.
Ca. 1 min.
10
Top the rice with generous portions of the black bean and corn mixture.
Ca. 1 min.
11
Garnish each bowl with the fresh salsa, diced avocado, and sliced green onion.
Ca. 2 min.
Kokkens note: Add a dollop of plain Greek yogurt or a drizzle of hot sauce for extra flavor.

Pr. portion

Næringsindhold

78%Score

Kalorier: 531,9kcal
Protein: 18g
Kulhydrat: 84,5g
Fedt: 17,4g
Kostfibre: 19,3g
Sukker: 8,5g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover components of the burrito bowl separately in airtight containers in the refrigerator.

Genopvarmning

Reheat the rice and bean mixture gently in a microwave or on the stovetop until warm. Add fresh toppings after reheating.