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Meatless Monday: DIY Chipotle Veggie Bowl

Have you missed me?!  I am sorry I’ve been MIA.  I have been training and running a marathon!  I ran my second Los Angeles Marathon on March 19 and beat my 2015 time by 2 minutes.  It may not sound like a lot, but I am happy with my results!  So, since my time won’t be consumed by training runs any longer, I’m back bringing you posts!  Today’s recipe is a take on one of my favorite quick pick-up meals, Chipotle.  Today I’ve made a DIY Chipotle Veggie Bowl for you.  If you like Chipotle as much as I do, give today’s recipe a try!  

1 Cup Chopped Romaine Lettuce

1/2 Cup Corn

1/2 Cup Chopped Tomatoes

1/2 Pepper

1/2 Avocado

1/2 Cup Uncooked Rice

1/2 Can Chick Peas

1/2 Can White Beans

Juice of 1/2 Lemon

Slice Radishes (Optional)

Spices:  Crushed Red Pepper, Garlic Salt, Onion Powder, Cayenne Pepper

EVOO

DIY Chipotle Bowl Ingredients

DIY Chipotle Bowl Ingredients

 

Preheat oven to 375

Prepare rice according to package’s directions

Drain and rinse beans

In a large bowl, combine 2 TBSP spices

Pour beans over spices and stir until well combined

Pour into a baking dish and bake in oven for 20-30 minutes, or until beans turn golden brown and crispy 

While beans are baking, dice tomatoes and slice radishes thinly

Slice pepper

In a skillet, combine 1/2 TBSP EVOO, pepper, and corn

Cook until tender

Cut and remove avocado from skin and place in a small bowl

Add spices of choice and a squeeze of lemon juice

Stir until combined

In a large shallow bowl, add all ingredients 

Squeeze lemon juice over bowl

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DIY Veggie Chipotle Bowl
Serves 1
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 Cup Chopped Romaine Lettuce
  2. 1/2 Cup Corn
  3. 1/2 Cup Chopped Tomatoes
  4. 1/2 Pepper
  5. 1/2 Avocado
  6. 1/2 Cup Uncooked Rice
  7. 1/2 Can Chick Peas
  8. 1/2 Can White Beans
  9. Juice of 1/2 Lemon
  10. Slice Radishes (Optional)
  11. Spices: Crushed Red Pepper, Garlic Salt, Onion Powder, Cayenne Pepper
  12. EVOO
Instructions
  1. Preheat oven to 375
  2. Prepare rice according to package's directions
  3. Drain and rinse beans
  4. In a large bowl, combine 2 TBSP spices
  5. Pour beans over spices and stir until well combined
  6. Pour into a baking dish and bake in oven for 20-30 minutes, or until beans turn golden brown and crispy
  7. While beans are baking, dice tomatoes and slice radishes thinly
  8. Slice pepper
  9. In a skillet, combine 1/2 TBSP EVOO, pepper, and corn
  10. Cook until tender
  11. Cut and remove avocado from skin and place in a small bowl
  12. Add spices of choice and a squeeze of lemon juice
  13. Stir until combined
  14. In a large shallow bowl, add all ingredients
  15. Squeeze lemon juice over bowl
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Stay hungry…

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