Burrito Bowl
Go low-carb and high-flavour with this peanut-packed burrito bowl. With fresh flavours and a kick of spice, you’ll love this all-in-one meal.
- Cooking time: 20 minutes
- Makes: 2 bowls
Ingredients
Ingredients
| ½ cup (125 mL) long grain rice (whole grain or white rice) |
| 2 tbsp (30 mL) chopped cilantro |
Spiced peanuts
| 1 tsp (5 mL) peanut oil |
| ¼ cup (60 mL) peanuts |
| ½ tsp (2 mL) Tex Mex seasoning |
Red wine peanut dressing
| 2 tbsp (30 mL) peanut butter |
| 1 tbsp (15 mL) each red wine vinegar and water |
| 1 to 2 tsp (5 to 10 mL) hot chipotle pepper sauce, or to taste |
Salad
| 1 cup (250 mL) canned black beans, well rinsed and drained |
| 1 tomato, cut into thin wedges |
| 2 tbsp (30 mL) each chopped red onion and chopped cilantro |
| Generous squeeze of lime juice |
| ¼ tsp (1 mL) salt |
| 1 cup (250 mL) shredded romaine lettuce |
| ½ cup (125 mL) corn, fresh (or thawed, if frozen) |
| ⅓ cup (75 mL) grated cheddar cheese |
| 1/4 avocado, peeled and cut into thin strips (optional) |
Directions
Cook rice according to package directions. Stir cilantro into cooked rice. Meanwhile, heat oil in a small frying pan over low heat. Add peanuts and seasonings. If peanuts are unsalted, add a generous pinch of salt. Cook, stirring continuously until peanuts are toasted, 2 to 3 minutes. Remove from heat and set aside.
Prepare red wine peanut dressing by whisking all ingredients together. If dressing is thicker than desired, thin with water.
In a bowl, combine beans, tomato, red onion, cilantro, lime juice and salt. Divide rice in 2 large, deep individual bowls and drizzle with half the dressing. Place bean mixture on top, taking up about ½ of each bowl. Beside bean mixture, place lettuce, corn and cheese. Fan avocado strips on top. Drizzle with remaining dressing and sprinkle with spiced peanuts.
Nutrition
Per 1 bowl (½ recipe): 590 calories, 26 g fat (7 g saturated fat, 0 g trans fat), 15 mg cholesterol, 770 mg sodium, 72 g carbohydrate, 12 g fibre, 7 g sugars, 22 g protein
