Burrito Bowl

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Choosing whole grains is a great way to help increase your fiber intake! Try to make at least half your grains whole. This burrito bowl is one of my favorites for a quick lunch or dinner that can be customized with all your favorite toppings! Watch me make this recipe at go.ncsu.edu/burritobowl.

Burrito Bowl

Makes 4 servings

Ingredients

  • 2 cups cooked brown rice
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 3 teaspoons minced garlic
  • ½ teaspoon kosher salt, divided
  • 1 (15-ounce) can low-sodium black beans, undrained
  • ½ to 1 tablespoon chopped chipotle chiles, canned in adobo sauce (more or less according to taste)
  • 1 cup chopped cherry or grape tomatoes
  • ¼ cup finely chopped sweet red onion
  • ¼ cup chopped fresh cilantro
  • 2½ tablespoons fresh lime juice, divided
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 cup very thinly sliced cabbage
  • ⅓ cup thinly sliced kale
  • 2 ounces goat cheese, crumbled (approximately ½ cup)
  • 1 ripe avocado, peeled and sliced

Directions

  1. Heat a medium skillet over medium heat. Add 1½ tablespoons olive oil to pan; swirl to coat. Add cumin and garlic; cook 1½ minutes, stirring frequently. Stir in rice and ¼ teaspoon salt.
  2. Partially drain black beans. Place beans and remaining liquid in a small saucepan; stir in chipotle chilies. Bring bean mixture to a boil; reduce heat, and simmer 5 minutes.
  3. In a separate bowl, add remaining ¼ teaspoon salt, tomatoes, onion, cilantro, 1 tablespoon lime juice, and jalapeño; toss to combine.
  4. In a large bowl, combine remaining 1½ teaspoons oil, remaining 1½ teaspoons lime juice, cabbage, and kale; toss well.
  5. Divide rice mixture evenly among 4 shallow bowls. Divide bean mixture, tomato mixture, cabbage mixture, cheese, and avocado evenly over rice.

Nutrition Information:

Serving Size – 1 ½ cups

Calories: 396 calories

Carbohydrates: 49 grams

Fiber: 13 grams

Protein: 14 grams

Fat: 17 grams