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Burrito Bowl

November 11, 2016


On those nights when you just don't think you have anything around to make a decent dinner and you don't have a lot of time to fuss, the Burrito Bowl always comes through to save the day. Each of the ingredients are common items you're likely to have on hand. Plus, it's a perfect way to use up veggies lying around in the fridge. Here's what you'll need. 


Burrito Bowl


2 cups prepared brown rice

2 Tbsp. extra virgin olive oil 

1 baked chicken breast (or 1 package of tofu) 

1/2 onion, sliced

1 bell pepper, sliced

1 can black beans

1 can corn

1 avocado, diced (optional)

Shredded Mexican Cheese


Hot Sauce




Prepare rice according to package directions. In a 375 degree oven cook chicken drizzled with 

1 Tbsp. oil, salt and pepper until 165 degrees internal temp. In a large skillet, add 1 Tbsp. olive oil, 

onion and pepper. Cook over medium high heat until softened and charred a bit. Heat black beans and corn in the microwave or in a small saucepan. To assemble, in a soup bowl add a bit of rice, black beans, sautéed veggies, chicken or tofu, corn, and avocado. Top with a sprinkle of cheese, 

and salsa or hot sauce to taste. Add a spritz of lime juice and chopped cilantro 

to finish.    




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