Here’s a simple and delicious way to change up your dinner. Try a traditional burrito bowl over a salad or make your own bowl using a sweet potato! This is easy to freeze (3 to 4 months) and reheat for a later meal.
Makes 6 burrito bowls (either burrito bowl salad or sweet potato burrito bowl)
Prep Time: 10 to 15 minutes
Cook Time: 30 to 60 minutes
Equipment Required:
Stove
Frying pan
Oven (for sweet potato bowls)
Ingredients:
Base:
1 teaspoon oil
1 pound extra lean ground beef or chicken
½ onion, diced finely
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
2 tablespoons tomato paste
1 can (540ml) black beans, drained and rinsed
2 peppers, diced (choose red, orange, or yellow!)
1/4 cup of water
Salt and pepper to taste
Rice bowl:
2 cups cooked brown rice
6 cups of lettuce or salad greens
Sweet Potato Bowl:
3 medium sweet potatoes
Toppings:
Shredded cheddar cheese
Cilantro
Low fat sour cream/ Greek yogurt
Guacamole/ sliced avocado
Diced tomatoes
Lime
Method:
1. Heat a frying pan over medium heat with 1 teaspoon oil.
2. Add ground meat and onion to pan and cook until beef is no longer pink and onions are softened.
3. Stir in the spices, tomato paste, black beans, peppers, and water.
4. Cook for another 5 to 10 minutes, stirring occasionally. Set aside.
Rice Burrito Bowl:
5. Place 1 cup of lettuce in each bowl. Top each bowl with 1/3 cup of the cooked brown rice. Add the burrito mixture, and your favourite toppings.
Sweet Potato Bowl:
6. Cut the sweet potatoes in half, and brush with oil.
7. Place cut side down on the baking sheet.
8. Bake sweet potatoes in a 400°F oven for 20-30 minutes. Flip after 10 to 15 minutes. Potatoes should be soft and easy to poke with a fork.
9. Let sit until cool enough to touch.
10. Scoop out 2 to 3 tablespoons of the middle of the potato to make “bowls”.
11. Place 1 half of the sweet potato on a plate. Top with a scoop of the burrito mixture, and add toppings of your choice.
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