Burrito Bowl
This is a really satisfying dinner, and great for making extras to pack up as lunch for the following day.
Servings: 2 bowls
Ingredients
- 1 cup cooked buckwheat
- 1 cup mushrooms, sliced
- 1 cup zucchini, sliced
- 1 cup corn
- pinch sea salt
- 1 tsp garlic powder
- 1/2 tsp paprika, smoked is best, otherwise regular
- 1/2 cup avocado, sliced
- 2 Tbsp salsa
- 2 Tbsp pumpkin seeds
Chili Kidney Beans
- 1/2 cup kidney beans
- 1/4 cup tomato sauce
- 1 Tbsp tamari, soy sauce, wheat-free if necessary
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
Instructions
- If the buckwheat isn't already cooked, put 1/2 cup of dry buckwheat in a pot with 1 cup of water and a sprinkle of sea salt. Bring to a boil, then turn down to simmer and leave covered for about 20 minutes.
- Mix the chili sauce for the kidney beans next, stirring the spices into the tomato sauce then tossing with the kidney beans. Leave this to sit. If you don't want to make your own, Eden Organic makes vegan chili kidney beans you can buy at the store.
- Arrange everything in a bowl, topping with the avocado, salsa and a sprinkle of pumpkin seeds.
Nutrition
Calories: 392kcal | Carbohydrates: 55g | Protein: 18g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 916mg | Potassium: 1022mg | Fiber: 13g | Sugar: 9g | Vitamin A: 950IU | Vitamin C: 35.5mg | Calcium: 60mg | Iron: 4.3mg
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