Veggie Burrito Bowl

Ingredients

Instructions

1. 1

   Cook the rice: 1 cup of long-grain white rice with 2 cups of water and 1 teaspoon salt. After cooking, stir in 2 tablespoons of lime juice and ¼ cup of chopped cilantro for cilantro-lime rice.

2. 2

   Warm the beans: heat 1 can of black beans (drained, rinsed) with 1 minced garlic clove, ½ teaspoon cumin, salt to taste. Cook 3 minutes.

3. 3

   Sauté the vegetables: in a skillet, cook 1 sliced bell pepper, 1 sliced red onion in 1 tablespoon olive oil over high heat for 4 minutes until charred at edges. Season with 1 teaspoon cumin, ½ teaspoon paprika, ½ teaspoon salt.

4. 4

   Make a quick guacamole: mash 1 ripe avocado with juice of half a lime, ½ teaspoon salt, 2 tablespoons finely chopped onion, a small handful of cilantro.

5. 5

   Prep the toppings: 1 cup chopped tomatoes, ½ cup shredded cheese (Monterey Jack or cheddar), ½ cup sour cream, ½ cup salsa (red or verde), 1 sliced jalapeño.

6. 6

   Build the bowls: cilantro-lime rice on the bottom, black beans on one side, sautéed peppers on the other, guacamole, sour cream, cheese, salsa, and tomatoes scattered around the top. Squeeze fresh lime over everything. Serve with tortilla chips on the side.