How-To: Burrito Bowls

I love mexican food and I love burrito bowls! Whenever I can, I always order a burrito bowl, and when I can't, I make it at home. My family probaly could live off of mexican food, and usually we do! We have tacos, fajitas or burrito bowls at least twice a week! They are so easy to make and put together and are so tasty, you won't be craving the fast-food version anymore! Also, this home-made version if much healthier because it is lower in sodium, added fats and sugars!

There are a few basic ingredients for a burriot bowl. Rice, Beans, and Vegetables. If you are into it, meat or other types of proteins can be added to this list. They way each of these items are prepared has a great impack on what the final products taste like!

Rice
2 cups Brown Rice
4 cups Water
1 cup Salsa of Choice( it went with a Salsa Verde, but any kind will do)
Salt and Pepper.

I used a rice-cooker to cook my rice. I just added everything to the cooker, gave it a stir and let the machine do its job. You can also cook the rice on the stove. Just bring the water to a bowl and add in the rice, salt and pepper and salsa. Bring to a simmer, put on the lid and cook until all the water has been absorbed. Then, turn the heat off and leave the lid on for at least another 5 minutes to allow the rice to steam a bit.

Beans
2 cans Black Beans ( Brown would also work)
Salt and Pepper
 Mexican or Taco Seasoning

Rinse and drain your beans very well. I used a micorwave to save time, but you could also use the stove top. Add the beans to a container and mix in the salt, pepper and seasonings. Then heat in desired method.

 

Vegetables
       'Grilled Veggies'
1 large Yellow Onion- chopped
2 Bell Peppers- chopped
2 TBS minced Garlic
Salt and Pepper
2 tsp Garlic Powder

Add the chopped veggies, garlic, and seasonings to a pan. I didn't use any oil, but you could if you wanted to. Cook until the veggies have softened.

 

 

   Corn

2 cans Corn

Salt and Pepper

2 tsp Garlic Powder

1 tsp Chili Powder

 

Rinse and drain your canned corn and add them to a container or pan. You can use the stove if you wish, but I used to microwave this time. Stir in the spices and heat. I have found that 3 minutes in the microwave is perfect!

 

 

 



Toppings

 

I have a great recipe for Pico de Gallo here.

 

 

 

Guacamole is another must-have topping for burrito bowls. My recipe is here.

 

 

 

Salsa, Chopped fresh tomatoes, cilantro and a squeeze of lime juice are all great toppings to have on a burrito bowl. You could also add sour cream and cheese if you like.

 

Now, lets build a burrito bowl! I like to start with the basics. I add my rice, beans and corn down first.

 

 

 

Next I add the grilled veggies, pico de gallo, guacamole, fresh tomatoes, salsa and cilantro. You can pick and choose your favorites, or just add all of them like I did! And guess what? guacamole isn't extra when you make it yourself!

 



 

Looks delicious doesn't it? This would also be yummy on a bed of lettuce or wrapped in a tortilla. Also, torilla chips and extra quacamole are never a bad idea!

 

 





I hope you give this super easy dinner idea a try! Burrito bowls are so easy to make and serve to a few or many!Also, they are so healthy because they are full of spice, veggies and grains! Play with the spices and ingredients and make your own specail flavors that you love!

Please share this recipe and my blog with your friends and family! Show every one that healthy-living can be easy!

You can follow the blog via email, Google, Twitter @ SpinachisGood, Tumblr @ justrunningforfood and on Pinterest @ Hannah Plunkett.

I post every Friday!

Stay Happy, Healthy and Laughing!

H. Banana

Thanksgiving Harvest Salad

     Its the season for giving thanks with Thanksgiving just a few days away! I am constantly reminded how much I have to be thankful for, and hopefully I find myself giving thanks all year round, not just on Thanksgiving! But, we celebrate Thanksgiving as a holiday and a time to gather with your friends and family and give thanks for all the blessings we have!

     Unfortunately, Thanksgiving is also a time when people over eat (by a long shot) and the food( and there is a lot of it) is generally not very healthy. Sure, there might be vegetable sides and dishes, but they are usually covered in butter or bacon! Speaking of butter, just about every Thanksgiving dish contains it! Sure, its a holiday, but why would you want to spoil a holiday by eating food that isn't going to make you feel good?

     This festive Harvest Salad is the perfect dish to add to your Thanksgiving table! It is full of all the familiar flavors that we all love during the fall, and lots of healthy ingredients as well! The butternut squash and cranberries have such contrasting colors, and makes this dish not only delicious, but beautiful as well!
You might have already guessed this, but this Harvest Salad is completely oil free, butter free, and bacon free! Also, it is perfect for vegans and vegetarians, as well as everyone else who wants to eat something amazing on Thanksgiving! Also, you can eat as much as you want of it, and still feel great afterwards!

Ingredients:
3 cups cubed and peeled Butternut Squash
1/2 cup Maple Syrup
1/2 tsp Nutmeg
1/2 tsp All Spice
1/4 tsp Thyme
1/4 tsp Dried Orange Zest
1/2 tsp Ground Ginger
1/4 tsp Ground Rosemary
1 tsp Salt
1/4 tsp Pepper
2 TBS Water
2 cups Cooked Wild Rice( cooked with a cinnamon stick (optional)
1/2 large Red Onion- Finely chopped
3 cups Kale or Spinach-roughly chopped
3-4 TBS Orange Juice
1/3-1/2 cup Dried Cranberries
Enough Pecans to garnish--roughly chopped

I know, it looks like a lot of ingredients, but it's worth it! If you feel like there are too much spices, simply tone it down a bit! It will be delicious either way!

First, lets peel and chop the butternut squash. I am using a variety of squash that, I believe, is crossed with a pumpkin. For that reason, its a bit smaller than a regular butternut squash.

Pretty cute right? Another plus about this variety, is it is much easier to cut!

Peel and cube your squash. Then mix the maple syrup, seasonings( nutmeg, all spice, thyme, orange zest, ginger, rosemary, pepper, salt) and water together and pour over your cubed squash. Mix well to coat the cubes.

Preheat your  oven to 350 F. Pour your squash onto a baking sheet lined with non-stick paper or a mat. Make sure that they make only one layer so they can cook evenly.

Looks like a heart, right? :) Bake your squash for 40 min, stirring after about 20 min. They will smell so wonderful and festive!

 

Doesn't look super great right now, but stick to it! Taste a cube to get a delicious little snack! Allow the squash to cool on the pan before putting it in a bowl and setting aside.

Next, cook your rice. I used a rice cooker for mine. When cooking your rice, I suggest adding a cinnamon stick, or half of one, to the pot or cooker. You don't have to, but it does add extra flavor!

Next, chop the onion and add it to a pan. I don't use any oil here. The trick to cooking with out oil is to keep the ingredients moving. Cook the onions until they become soft.

Next, add in the kale or spinach. I did give mine a rough chop, but you don't have to. Also, add in the orange juice. Simply cook the kale until it becomes wilted.

Feel free to add a bit more salt and pepper if you feel the dish needs it. Now, add the squash to the pan and mix gently. The squash is very soft, and you don't want to mash it. Cook this until everything is nice and hot.

I think I would be happy with this alone, but there is still more goodness to add, so lets keep going! Once the mix is hot, add it to a bowl along with the rice and cranberries. Gently mix until everything is combined.

Then, transfer it to your serving dish and top with the pecans. Add as many or as few as you want!

 

And there you have it! A beautiful, festive, delicious, and super healthy, Harvest Salad! Perfect for Thanksgiving and just about every other day!

 

This dish has so many things going on in it! The spicy/sweetness of the butternut squash and the savory-ness from the onions and kale go hand and hand with each other. And the cranberries and pecans really give it that festive feel! The wild rice not only adds flavor, but amazing color too! 

 

 

I really hope you give this recipe a try! I just know you will love it just as much as my family and I did! We aren't going to be home for Thanksgiving, but if we were, I would totally fix this dish!

 

If you are looking for a healthier dish for your Thanksgiving feast, then this is a must have recipe! Its festive, delicious, oil free, and perfect for everyone, including Vegans and Vegetarians!

 

Please share this post and my blog with your family and friends! Spread the love of a healthy lifestyle, and help to encourage others to become healthier!

 

You can follow the blog via Email, Google, Pinterest @ Hannah Plunkett, Twitter @ SpinachisGood, and on Tumblr @ justrunningforfood. Please come and follow me to stay up to date on the blog!

 

New Post Every Friday!

 

Happy Thanksgiving!

Keep Healthy and Safe!

H. Banana