Lime Burrito Bowl
Burritos, in bowl form, are just as tasty but faster and pack up easier. If you want, you can crush up a handful or tortilla chips on top for a nice salty crunch. This is a great one to scale up for meal prep in advance, arranging each bowl in to-go containers.
Servings: 3 servings
Ingredients
- 1 15oz can black beans, or kidney beans (about 1 1/2 cups), drained and rinsed
- 1 Tbsp olive oil
- 1 1/2 tsp chili powder
- pinch sea salt
- 1 1/2 cups cooked quinoa, or brown rice
- 3/4 cup corn
- 2-3 cups lettuce, torn or chopped
- 1 avocado, chopped or mashed, or a scoop of guacamole
- 1-2 tsp lime juice
- 2 Tbsp salsa
Instructions
- In a bowl, toss the beans with the olive oil, chili powder, and salt.
- Divide the beans, rice/quinoa and corn between 3 bowls or to-go containers. Microwave on high for 1-2 minutes, bake in the toaster oven for 5-10 minutes (make sure you use an oven-safe bowl), or enjoy cold.
- Add the lettuce and avocado/guacamole. Top with a drizzle of lime juice, a scoop of salsa, and any other toppings you like.
Nutrition
Calories: 414kcal | Carbohydrates: 58g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 561mg | Potassium: 829mg | Fiber: 17g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 18.2mg | Calcium: 90mg | Iron: 4.9mg
