A simple ‘throw together’ meal for a help yourself / build your own Bowl that can be prepped ahead of time. Any ingredient can be easily substituted for something else – including the protein you choose, so is an easy go to when you have random veggies left in the fridge. This will be be one of your favourite ‘go to’ meals.
Mexican Burrito Bowl
Ingredients
For the black bean rice
- 1 cup Washed rice of choice
- 2 Garlic cloves minced/chopped
- 1 tbsp Olive Oil
- 1/2-1 tin Black beans
- 2 cups Bone broth / stock and/or water
- 1/2 tin Corn (or fresh corn) (omit if you prefer)
- 2 Spring onions chopped
- 1 tsp ground cumin
- 1/4 Capsicum chopped the same size as beans/corn
- 1/4 tsp Cayenne pepper
For the Mexican Spiced Chicken
- 3-500g Chicken thigh, chopped small (you can easily substitute for any meat / protein here such as beef, tofu, tempeh, salmon – anything goes!)
- 1 tbsp Olive Oil
- 1 tsp Ground Cumin
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Sweet Paprika
- 1 tsp Ground Turmeric
- 1 tsp Ground Coriander
- (don't stress too much about the spices, a little more, a little less, something a little different – no worries! Just ensure you include some 'heat'
For the raw slaw
- Good handful of sliced cabbage
- Good handful of sliced spinach or kale
- 1 Carrot grated
- 1/2 tbsp Good quality mayonnaise
- 1/2 tsp Wholegrain mustard
- 1 tbsp water
Additional bow ingredients
- 1 Chopped tomato
- Equivalent in sliced cucumber
- Cooked snowpeas (optional)
- Chopped avocado
- Greek Yoghurt
- Fresh Coriander
Instructions
For the Black Bean Rice
- In a saucepan over medium heat, heat half the oil then add the garlic and saute for 2-3min
- Add the rice and stir through for a further 2min
- Add your liquid / broth and cook ~15min (add a little extra liquid if needed / not quite cooked)
- Take off the heat and stir through the remaining ingredients, including the remaining oil. Pop into a bowl for serving.
For the Mexican Spiced Chicken
- Mix all the spices in a small bowl and then pop in a zip lock bag (or bowl if you prefer) with the chicken and coat thoroughly.
- Heat up the oil in a pan to medium- high and drop in the chicken. You want it nice and hot the chicken spread out so it gets a little crispy. Cook until done. Then pop in a bowl for serving
For the raw slaw
- Chop up the cabbage, spinach and grate carrot
- Mix the dressing ingredients in a bowl or jar
- Just prior to serving, pour the dressing over the veggies and mix through, s&p to taste
Additional bowl ingredients
- Put the additional ingredients in bowls and then lay everything out on the table for a 'help yourself' / 'build your own' mexican bowl. Any left overs can be enjoyed the next day too! ENJOY !