Remember when I told you to get avocados and that I was only half joking? This is one recipe to use them in. Burrito bowls are super easy and hands-off to make, but also really filling and there are infinite variations, so they’re perfect for, oh I don’t know, being locked in your apartment for 3 months.
Prep time: 10 mins
Total time: 50 mins
Serves 2-3
Ingredients:
Olive oil (divided)
Garlic/onion (or garlic powder if you’re me and forgot to get fresh garlic before the plague)
1 cup brown rice
1 can black beans
1¾ cup vegetable stock (or chicken stock or water just follow your heart)
1 Sweet potato, diced
1 lb Brussels sprouts, halved
Salt, pepper, cayenne, cumin, coriander, paprika, chili powder
Sliced avocado, olives, salsa**, hot sauce, plantain chips, etc for serving
Preheat the oven to 425. Space out your oven racks again! You know the drill!
Start with the beans and rice because they will take much longer than the NYT cooking recipe said it would. Heat about 2 tbs olive oil in a big pot or dutch oven. Add onion/garlic/garlic powder if using and get it nice n hot. Rinse your cup of rice in a fine mesh strainer. ALWAYS rinse your grains before cooking them!!! It makes them taste better and get less gummy/starchy! Add the rice and toss it around in the oil until fragrant. Add the vegetable stock and the can of black beans WITH THE LIQUID. You heard me. Don’t drain them! Use the liquid! What are we, millionaires? Stir it up, cover the pot, and cook on low/medium for like 35 mins.
MEANWHILE toss the sweet potato, brussels, 2 more tbs olive oil, and spices in a bowl. You may notice I don’t put amounts on spices, it’s because I never measure! Just use as much as you like. I like my food spicy and salty. Split the SP + BS across two baking sheets and pop em in the oven for 20 mins.
Read one chapter of a book or 45 tweets, toss the SP + BS, then cook them for another 20 mins, swapping which sheet is on top.
By now you should peek in on your beans and rice. Once the liquid is pretty much all absorbed, remove the pot from heat and let it sit, covered, for like 5 mins before fluffing with a fork. Try not to peek too much.
Prepare your toppings: Avocado, salsa**, olives, plantain chips, cotija cheese, anything you find in your fridge that screams “burrito bowl!”
Once the timer goes off on the oven, make your bowls! Get a scoop of beans and rice, a healthy tongful of veggies, and top them with your toppings. Enjoy!
**Salsa story: We have two jars of salsa in our house and I tried to open one of them to use on my bowl. I could NOT open it, and I chalked it up to having oily hands from cooking. I called my boyfriend Tom in to try to open it, and he also couldn’t open it! So we tried the other jar, no dice. I’m telling you these were the most intensely sealed jars of salsa of all time. This became a 3 day saga where every day we would try to open the salsa, and we couldn’t get it. Finally Tom googled it and learned you can slip a spoon under the lid to open it. Who knew! Salsa problem, solved. I just wish I had it when I had my burrito bowl.
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| I made this before I decided to blog about it so the only pic I have is this dorky one of me, excited to eat! Sue me! |
Sweet Potato + Brussels Sprouts Burrito Bowls
Prep time: 10 minsTotal time: 50 mins
Serves 2-3
Ingredients:
Olive oil (divided)
Garlic/onion (or garlic powder if you’re me and forgot to get fresh garlic before the plague)
1 cup brown rice
1 can black beans
1¾ cup vegetable stock (or chicken stock or water just follow your heart)
1 Sweet potato, diced
1 lb Brussels sprouts, halved
Salt, pepper, cayenne, cumin, coriander, paprika, chili powder
Sliced avocado, olives, salsa**, hot sauce, plantain chips, etc for serving
Preheat the oven to 425. Space out your oven racks again! You know the drill!
Start with the beans and rice because they will take much longer than the NYT cooking recipe said it would. Heat about 2 tbs olive oil in a big pot or dutch oven. Add onion/garlic/garlic powder if using and get it nice n hot. Rinse your cup of rice in a fine mesh strainer. ALWAYS rinse your grains before cooking them!!! It makes them taste better and get less gummy/starchy! Add the rice and toss it around in the oil until fragrant. Add the vegetable stock and the can of black beans WITH THE LIQUID. You heard me. Don’t drain them! Use the liquid! What are we, millionaires? Stir it up, cover the pot, and cook on low/medium for like 35 mins.
MEANWHILE toss the sweet potato, brussels, 2 more tbs olive oil, and spices in a bowl. You may notice I don’t put amounts on spices, it’s because I never measure! Just use as much as you like. I like my food spicy and salty. Split the SP + BS across two baking sheets and pop em in the oven for 20 mins.
Read one chapter of a book or 45 tweets, toss the SP + BS, then cook them for another 20 mins, swapping which sheet is on top.
By now you should peek in on your beans and rice. Once the liquid is pretty much all absorbed, remove the pot from heat and let it sit, covered, for like 5 mins before fluffing with a fork. Try not to peek too much.
Prepare your toppings: Avocado, salsa**, olives, plantain chips, cotija cheese, anything you find in your fridge that screams “burrito bowl!”
Once the timer goes off on the oven, make your bowls! Get a scoop of beans and rice, a healthy tongful of veggies, and top them with your toppings. Enjoy!
**Salsa story: We have two jars of salsa in our house and I tried to open one of them to use on my bowl. I could NOT open it, and I chalked it up to having oily hands from cooking. I called my boyfriend Tom in to try to open it, and he also couldn’t open it! So we tried the other jar, no dice. I’m telling you these were the most intensely sealed jars of salsa of all time. This became a 3 day saga where every day we would try to open the salsa, and we couldn’t get it. Finally Tom googled it and learned you can slip a spoon under the lid to open it. Who knew! Salsa problem, solved. I just wish I had it when I had my burrito bowl.