Another great Med Instead of Meds recipe. Burrito bowls have become a staple for many people – they are quick, tasty, and versatile. Use whatever leftovers, frozen, or fresh ingredients you have laying around. For this Quick Burrito Bowl, use the following formula:
Base (brown rice or other whole grain) Vegetables (cooked or raw) Protein (beans, lean meat, or seafood) Toppings (salsa, cheese, spices)Ingredients
- 1 cup brown rice, cooked
- 1 cup frozen or fresh sliced onions and peppers, cooked
- ½ cup cherry tomatoes, halved
- 1 cup lettuce, chopped
- ½ cup black beans, rinsed and drained
- 2 Tablespoons salsa
- 1 Tablespoon nonfat, plain Greek yogurt
- 1 Tablespoon reduced-fat, shredded cheddar cheese
- Optional toppings: cilantro, lime wedges, green onions, red onion, hot sauce
Instructions
- Measure cooked brown rice and place into a medium to large size bowl.
- Preheat a small skillet over medium heat. Place sliced onions and peppers into skillet and cook for about 5 minutes, or until vegetables are slightly soft. Place on top of cooked rice.
- Wash and rinse lettuce and cherry tomatoes. Chop or slice vegetables to your preference. Place on top of brown rice.
- Drain and rinse a can of black beans. Place ½ cup on top of brown rice and vegetable mixture. Top with salsa, yogurt, and cheese.
- Add desired toppings (optional): cilantro, lime wedges, green onions, red onions, and/or hot sauce.
