I really feel like it is just proper that I begin month of pantry inspiration with a pantry recipe I eat each week. These burrito bowls are a staple in our home as a result of the greens and toppings are interchangeable. I’ve additionally been recognized to eat the rice and beans be themselves with a little bit of scorching sauce or a fried egg (an all-seasons meal). This is the epitome of a pantry meal. Also, I usually make a big batch of rice and beans- this turns into my lunch, and infrequently breakfast, all through the week.
Black Bean Burrito Bowl with Roasted Sweet Potatoes
A scrumptious vegan black bean burrito bowl that includes roasted candy potatoes, rice, and your favourite burrito bowl toppings.
½ cup raw lengthy grain or brief grain brown rice
1 medium candy potato
1 clove garlic, minced
2 teaspoons olive oil
Pinch of salt
Salsa, for topping
Toasted pepitas, for topping
Cilantro, for topping
- Rinse the rice and mix with 1 cup of water in a pot with a lid. Bring to a boil, cut back to a simmer, and cook dinner till the rice is tender and the water is absorbed.; 40 to 50 minutes.
- While the rice is cooking, warmth your oven to 425˚F. Cube the candy potatoes into ½” items and toss with the minced garlic, olive oil, and salt. Roast for roughly 30 minutes; till tender and browning.
- Finally, make the black beans. Add the black beans with their liquid to a pan together with a little bit of minced garlic, spices, and salt; cooking till the beans are heat and the sauce has thickened.
- Assemble the bowls with a layer of rice, then beans and candy potatoes. Top together with your favourite salsa, toasted peptias, and cilantro earlier than serving.
Loading diet information…
Step by Step
Black Bean Burrito Bowl
As talked about, these burrito bowls are nice for utilizing no matter you have got readily available. As lengthy as you have got rice and beans, you may have a meal. There’s so many various methods you can costume up this recipe, it’s possible to by no means eat this bowl the identical method twice.
Vegetables: Swap the candy potatoes for roasted butternut squash or delicata squash. For seasonal differences: zucchini and yellow squash are excellent throughout the summer season and wilted greens work throughout the cooler spring/fall months.
Salad: Skip the grains and let the candy potatoes + beans cool then add to a bowl with greens. Use lime dressing or perhaps a do-it-yourself chipotle-ranch (scrumptious!)
Legumes: Swap out the black beans for pinto or kidney beans (an effective way to make use of up kinds of beans you may not use as typically!)