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Veggie Burrito Bowl

Ingredients (Serves 4):

  • 1 ½ cups instant brown rice
  • 1-14-15 oz. can of low sodium kidney beans or black beans (drained and rinsed)
  • 1-14-oz can of low sodium or no added salt whole kernel corn
  • ½ of red onion diced
  • ½ packet taco seasoning
  • 1 English Cucumber (cut into bite sized pieces)
  • 12-14 oz. dark leafy greens (baby spinach, baby kale, or spring mix)
  • 3 tbsp. fresh cilantro, chopped
  • 1/3 cup salsa

Directions:

  1. Begin preparing the instant brown rice according to package instructions.
  2. While the rice is cooking, add to a very large bowl all of the remaining ingredients and then toss gently to mix all the ingredients.
  3. Evenly distribute the rice between 4 bowls. Top each bowl of rice with 1/4th of the bean mixture and serve.

Tips:

  • For a fresh, citrus flavor top, each bowl with a sprinkle of lime zest.
  • Add a bit of variety by adding you favorite cooked lean meat and a sprinkle of cheese.
  • This is a great way to use up extra produce. Have fun making your own combos!
  • Double the batch and use the extra to carry for your office lunches for the next 2 days.
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