These colorful burrito bowls combine fresh spring vegetables with hearty rice and black beans for a healthy, filling meal. Crumbled corn chips add crunch, while a bright cilantro-lime dressing ties the whole bowl together.
Cook the rice according to package directions.
Pre-heat the oven to 400° F. Place chopped beets onto a large cookie sheet and add olive oil, salt and pepper. Toss to coat and bake until beets are fork tender, about 30 minutes.
Put the dressing ingredients into a blender and blend until emulsified, about 30 seconds.
Assemble the burrito bowls: Equally divide all ingredients into four bowls. In each bowl you will add about ¾ cups rice, ²⁄3 cup beets, ½ cup black beans, 1 sliced radish, ¼ avocado, 1 small handful sliced red onion, ¼ cup chopped tomatoes, 1 tablespoon green onion and ¼ cup crumbled chips. Add desired amount of dressing to each bowl and mix together. Serve warm.
Nutrition Analysis: 830 cal, 46 g fat, 0 mg chol, 560 mg sodium, 92 g carbs, 19 g fiber, 14 g sugar, 17 g protein.
Recipe and photos by Isadora Lassance. Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. She blogs about whole food and seasonal ingredients at shelikesfood.com.
Source URL: https://www.glutenfreeliving.com/recipes/main-dish/spring-burrito-bowls/
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