Burrito bowls

My burrito bowls are definitely a riff off of what I order at Chipotle’s. I don’t put as much love and effort into the rice as they do, but it’s really the toppings that make the difference with this dish. I buy a lot of the components already made (like the guacamole) - no shame in shortcuts on a weekday. Deconstructed bowls are also a great dumping ground for whatever veg I have in the fridge. Put hot sauce and guacamole on it and it’s a burrito bowl.

Tonight’s takes:

Husband: “Really good. The kale is a little odd, but it tastes healthy.”

Helen (6 years old): “I like this. I don’t like the cabbage or the jalapeños, but the rice and beans are really good. I think the rice could use more flavour. The hot sauce is too spicy for me.”

Hector (3 1/2 years old): “The beans are good. And I like the chicken.” 🤷‍♀️

What I used:

• 1 1/2 c basmati rice

• 1 can pinto beans

• 1/4 head purple cabbage

• 1/2 bunch curly kale

• 1 orange bell pepper

• Handful cilantro leaves

• 1/2 package Cotija cheese (I often use feta cheese instead)

• Pickled jalapeño peppers

• Guacamole

• Pico de gallo

What I did:

Got rice going. Put rice and 3 cups water, plus a pinch of salt and a good squirt of vegetable oil into saucepan. Brought to boil, turned heat down to a simmer and put the lid on. Cooked for 20 minutes.

Put can of beans in a saucepan. Warmed on medium-low heat on the stovetop.

Chopped cabbage.

Washed and chopped kale.

Washed and chopped bell pepper and cilantro.

Put half the cheese on a plate.

Opened sides.

Once rice was cooked and beans were warm - served!

Next time:

What makes this dish is the hot sauce at the end. I’m really into this salsa verde lately. So good. Next time I’d make my own pico de gallo. The tub from Costco is always disappointing. Fresh lime is a nice touch too. This is a stupid easy weeknight meal. And I don’t feel like a dirtbag after I eat it. Win-win.

😋😋😋

-Ellisa