Customizable Burrito Bowls
Our family consists of some different diet preferences. A biggie is that we’ve got vegetarians…and one omnivore. I love meals that accommodate everyone. These burrito bowls are a favorite because they are so easy to customize. We make a meat protein, a veggie protein, a vegetarian rice and a whole bunch of toppings. Voila. They’re clean, loaded with nutrients and delicious. Plus they are great for meal prep!
Ingredients
- Seasoned Rice
- TVP Taco Filling
- Ground beef taco
- 1 bell pepper
- 1 medium onion
- 1 Tbs olive oil
- 1 15oz can of black beans (rinsed and drained)
- 1 15oz can of corn
- Diced tomato
- Diced avocado
- Chopped greens
- *optional: cheese and dressings of choice
Directions
- Start the seasoned rice in the Instant Pot
- Arrange 3 sauté pans on the stove top (one for ground beef filling, one for TVP filling and one for sautéed peppers and onions)
- Start the ground beef filling
- Thinly slice the bell pepper and onions and cut into 1 1/2″ long slices
- Turn the heat on a sauté pan to medium and heat the olive oil
- Add the peppers and onions and toss in the oil. Sauté for 5-7 minutes
- Start the TVP taco filling in the third pan
- Pour the black beans and corn each into microwave safe dishes. Alternating, microwave each dish for 2 minutes
- While everything else is cooking, chop your toppings and arrange in small serving dishes
- To assemble the bowls, begin with a scoop of rice in the center of the dish. (I like to use a pasta dish as it’s wider than a regular bowl. Not necessary though. You can use a bowl or a plate too.)
- Add your toppings as you see fit. I like to work in a circle around the rice. A big scoop of protein, then smaller scoops of toppings: diced tomatoes, avocado, sauteed peppers and onions, corn and black beans. I put some chopped greens or sprouts in the center, sprinkle some cotija cheese and pour some cilantro avocado yogurt dressing over the top.