This is an easily prepped and a quickly made high protein meal. You can vary the beans, and also the veggies and salsa, so the meal is different every time you serve it. This can be served in 8-inch or larger bowls, so there is plenty of room for all of the ingredients, making it a one-dish meal. Eaten warm or cold, this simple burrito bowl is a tasty, satisfying treat!
- 1 can of red kidney beans drained and rinsed
- 1 jar of crushed tomatoes (no sodium or low-sodium)
- Bag of frozen peppers and onion mix (see notes for fresh ingredients)
- 2 limes
- 1 tablespoon coconut oil
- 2 big spoonfuls of store-bought vegan sour cream or homemade cashew sour cream
- 2 shakes of vegan Parmesan cheese (optional)
- 1 cup frozen roasted corn
- 3 teaspoons chili powder
- 2 teaspoons paprika
- 1 packet of low-sodium taco seasoning
- 1/2 cup water
- 1 avocado
- In a large skillet, heat up the coconut oil.
- Add the bag of frozen (or freshly chopped) pepper and onion mix. Cook until sautéed.
- Add the corn, tomatoes, and beans and cook for about 5 minutes.
- Add all of the spices, seasonings, 1/2 cup of water and simmer for 20 minutes.
- Spoon into two bowls, top with vegan sour cream, and vegan parmesan cheese.
- Slice the avocado in half and top each bowl with half of an avocado and serve.
- Chips: Read labels carefully to find baked chips without added fat, or make your own chips from soft corn tortillas: Cut them into wedges, spritz with water, and bake at 300 degrees until crisp.
- Grains: If you have leftover grains and beans in your refrigerator, this can be a really fast meal. Choose from any of your favorites: rice, quinoa, buckwheat, etc. If you don’t want to cook them from scratch, you can use instant whole grains, which cook in only a few minutes, or you can microwave frozen grains.
- Beans: You can slow-cook your own beans, cook them in a pressure cooker in a fraction of the time, or use canned beans (which come in many varieties, make less heat in your kitchen in the summer, and reduce your time over the stove).
- Corn: I usually use frozen organic corn kernels, thawed under cold running water until tender and then drained well.