Brown Rice Burrito Bowl
Looking for a quick fix, healthy, vegetarian meal which is also kid friendly? This versatile brown rice burrito bowl is the answer!
Ingredients
- 3 cups instant brown rice
- 2 cups baby spinach, finely chopped
- 1 (15 oz can) black beans and/or kidney beans (drained and rinsed)
- 1 cup steamed sweet corn kernels
- 2 small cucumbers, diced
- 1 medium carrot, grated
- ½ block extra-firm, organic tofu, diced
- ½ to ¾ cup salsa
- 1 teaspoon taco seasoning
- 1 teaspoon lemon juice
- ¼ teaspoon red chili powder (optional)
- salt to taste
- fresh coriander finely chopped as needed
Instructions
- Cook the instant brown rice in the microwave oven or on stove top following the instructions on the pack. Once done, fluff it up using a fork and transfer to a large bowl.
- Now add all the ingredients one by one and mix it well.
Notes
- Add more or less of any ingredients. I used a combination of both black beans and kidney beans leftover which I had in the fridge. Chickpeas is also fine. Tofu is not a must. That day I didn't have corn. But I have tried this recipe earlier with corn.
- If you/your kids like sweet peppers, use a variety of colored peppers, finely diced.
- You can use cooked quinoa instead of brown rice. Even couscous too.
- Use mild, medium or spicy salsa to suit your taste buds.
- I would suggest adding sour cream, cheese and lettuce just before serving or eating. Lettuce will become soggy and so does adding sour cream too will make the rice a bit watery. So add it just before serving if eating at home or pack it separately if taking it for school. The burrito bowl tastes good even without these 3 ingredients. So omitting should be totally fine too.
Nutrition
Serving: 8g | Calories: 366kcal | Carbohydrates: 70.9g | Protein: 12.2g | Fat: 4.2g | Saturated Fat: 0.7g | Sodium: 361mg | Potassium: 623mg | Fiber: 6.4g | Sugar: 2.5g | Vitamin A: 69IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 18mg
