3.30.2016

VEGETARIAN BURRITO BOWLS

Vegetarian Burrito Bowls | Sevengrams

It snowed last week, yet I got a sun burn over the weekend. Oh how I love Spring!

I always feel slightly confused this time of year. I never know what coat to wear, whether to pack my umbrella with me when I leave for work, or what meals I feel like eating. My body still craves warm winter comfort food, yet is totally tantalized by images of fresh spring produce. That's where this burrito bowl comes in. Comfort from the mexican-style rice, warmth from the spicy beans, and fresh spring crunch from the slaw. A perfectly harmonious combination that we've been eating on repeat around here lately. I hope you enjoy it as much as we do.

Vegetarian Burrito Bowls | Sevengrams

Vegetarian Burrito Bowls | Sevengrams

Vegetarian Burrito Bowls | Sevengrams


VEGETARIAN BURRITO BOWLS // serves 4

I didn't have a ripe avocado when I took these photos, but do try to track one down. Avocado makes all Mexican-inspired recipes that much better. As for sequencing -- get the rice going first, then whip up the beans and slaw while the rice is cooking. Oh, and if a giant bowl of burrito fillings ain't your thing, by all means, roll it up!

Ingredients:

1 batch Mexican-style rice (recipe below)
1 batch Spicy Black Beans (recipe below)
1 batch Cabbage Cilantro Slaw (recipe below)

for serving //
toasted sunflower seeds
salsa
smashed avocado/guacamole
fresh cilantro, roughly chopped
lime wedge
grated cheese (if that's your thing)

What to do:

Combine equal parts rice, beans and slaw in a deep bowl. Sprinkle with desired toppings and sauces. If there are leftovers, best served at room temperature.

Mexican-Style Rice

Ingredients:

1 can (16 oz) whole tomatoes (or half a large 28oz can), drained
1/2 small white onion, chopped
1-1/4 cups veggie stock
1/4 tsp cumin
pinch of kosher salt
3 T neutral oil
1 cup brown rice
1 small jalapeño, diced
2 cloves garlic

juice from 1/2 lime

What to do:

Combine tomatoes and onion in a blender and puree until smooth. Transfer to a medium saucepan and add the stock, cumin and salt. Bring to a boil over medium-high heat.

Heat oil in a heavy-bottomed dutch oven over medium heat. Once hot, add the dry rice and sauté until browned and fragrant, 5-7 minutes. Add jalapeños and garlic, and cook until soft, about another 1 minute. Lower heat if necessary to avoid the rice getting burnt.

Pour the boiling tomato mixture over the rice, stir to combine and bring to a boil. Reduce to a low simmer, cover, and cook for ~40 minutes, until most of the liquid is absorbed and rice is cooked. The rice will stay slightly crunchy due to the toasting. Once ready, stir in the lime juice, and fluff with a fork.

Spicy Black Beans

Ingredients:

1T olive oil
1/2 small white onion, diced
1 can black beans, rinsed and drained
1 small coloured pepper, diced
2 ancho chilies in adobo, finely chopped
1 T adobo sauce

What to do:

Set a frying pan over medium heat, with 1 T olive oil. Once hot, add the onion and sauté for 2-3 minutes until it begins to brown. Add peppers, beans, ancho chilies and adobo sauce. Mix everything together and allow to cook for 5 minutes, until the beans are warmed through.

Cabbage Cilantro Slaw

Ingredients:

4 cups white cabbage, shredded or roughly chopped
1/3 cup cilantro, chopped
3 T white vinegar
1 tsp kosher salt
2 tsp white sugar

What to do:

Toss everything together in a large bowl.

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Pictured: diy plates inspired by west elm

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