Photo courtesy Angela Simpson
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4
This vibrant burrito bowl is a delicious way to incorporate veggies into your day!
✓ This recipe has been approved by a Sunnybrook dietitian.
Ingredients
- 1/2 cup uncooked brown rice
- 2.5 cups cooked black beans, well-drained if canned
- 1 orange pepper, seeded and diced
- 1 yellow pepper, seeded and diced
- 1 green onion, white and light green parts, diced
- 1 jalapeno pepper, seeded and minced
- 1.5 cups diced cherry tomatoes
- 1 tsp chili pepper
- 2-3 tbsp loosely-packed, torn cilantro
- 1/2 avocado, diced
- 1 tbsp extra virgin olive oil
- juice of 2-3 limes
Instructions
- In a pot, cook the rice according to package directions.
- Meanwhile, drain and rinse beans and chop all vegetables as indicated.
- Combine everything but the avocado, lime juice and olive oil in a large bowl, along with the rice once it’s ready.
- Whisk together the olive oil and lime juice, then drizzle it over the salad.
- Toss in the avocado and toss gently to coat in dressing.
- Serve over greens or with a side salad if desired.
Nutrition per serving (1/4 of recipe): 308 calories, 7g fat, 15mg sodium, 50g carbs, 14g fiber, 5g sugar, 12g protein
Want more recipes? Visit Angela’s blog at Eat-Spin-Run-Repeat.com
