Sunday, June 24th

 

Burrito bowl with quinoa

This burrito bowl has quinoa rather than the rice. It’s topped with purple sauerkraut (fermented cabbage), lime, plain, grass-fed yogurt, green onions and cilantro.

This is a quick, veggie-full weeknight, nourishing hot bowl. Leftovers can be re-invented as a cold bean dip (by blending the beans completely and serving chilled) or as a filling for wraps, making easy burritos for lunches.

Download/Print Recipe Here

Serves 3-4

Ingredients

2 cups beans, freshly cooked or frozen (I like pinto or black beans best. Kidney beans and even white beans work as well.) Soak 2/3 cup dry beans as below to yield 2 cups cooked beans. Sea salt- about 1 tsp or to taste
1 cup rice (brown or white) and optional 1/2 tsp turmeric and pinch of cumin seeds to flavour/colour rice 2 Tbsp either  rice vinegar, apple cider vinegar, the juice of 1 lime or the juice of  half a lemon
2-3 Tbsp cooking oil (I recommend avocado oil, sunflower oil or coconut oil for cooking med-high heat) 2 cups total of chopped up bell peppers and tomatoes or cherry tomatoes (medium dice) OR use 1/2 cup of sun-dried tomatoes, chopped or snipped into pieces with scissors.
1 tsp paprika or smoked paprika 1 bunch of greens (kale or chard) or 3 cups of spinach or arugula leaves
1 tsp cumin seeds or ground cumin Also, chop 1 small zucchini or ½ large one (medium dice), or use any summer squash.
Optional: 2 pinches dried chilli flakes Optional Toppings: avocado, sprouts, yogurt, cilantro, green onion and/or grated cheese.

Directions for rice

  • Put white or soaked brown rice on in a pot or rice cooker. For golden rice, add ½ tsp turmeric to 1 cup rice and 2 cups water. Sprinkle some cumin seeds and 2 pinches of salt and cook together for 15-20 minutes, covered and let steam for 5 minutes before uncovering.

Directions for beans

  • Cook beans completely (see previous page for instructions on cooking from scratch.), draining them and leaving them in the pot over medium heat.
  • To the cooked beans, add the oil, spices, chopped peppers, tomatoes and salt. Cook, stirring until fragrant, for about 2 minutes.
  • Add citrus juice or vinegar and about 1/4 cup of water to the pot and put a lid on it for about 5 minutes, until veggies start to soften.
  • Now stir in the zucchini and greens put the lid back on for 5 more minutes to steam. Check the seasoning adding additional salt, citrus or black pepper as needed.
  • Optional: you can mash the beans up with a fork, a potato masher or an immersion (stick) blender if you like a creamier texture.

 

To serve:  Spoon up brown rice, add warm bean mixture and top it off with avocado, sprouts, yogurt, cilantro and/or cheese.

Variations

Burritos: same as above but wrap it up in a whole flour or organic corn tortilla. Add sprouts and sauerkraut if you like (sounds weird, tastes delicious!)

Bean dip: puree until smooth and spoon into a container to cool. Dip with whole corn chips, rice chips etc.

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